CUBAN BANANA CASSEROLE
This yummy Cuban dessert can be served alone or with vanilla ice cream.
Provided by Kristy Pierce Bishop
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
- Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
- Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 41.8 g, Cholesterol 30.5 mg, Fat 16.7 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 7.3 mg, Sugar 29.8 g
BANANA CASSEROLE
A Cuban dessert recipe adapted from Bake Until Bubbly by Clifford Wright. This could be adapted to individual ramekins--that way you could downsize the recipe. You could also add more caramel sauce and whipped cream. I have changed this a bit after looking at Chef#296809's excellent suggestions.
Provided by WiGal
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins "plump up".
- Lightly butter a 2 quart baking casserole.
- Use the remaining butter to "butter" the bananas.
- Arrange half of the banana halves in the casserole.
- Sprinkle half of the brown sugar on top.
- Sprinkle with half of the raisin mixture and all of the pecans.
- Repeat the layering with the remaining ingredients.
- Bake until bubbling, about 30 minutes.
- Let rest 5 minutes, then serve hot.
CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE
Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!
Provided by Food Network Kitchen
Categories main-dish
Time 9h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
- Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
- Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.
BANANA BREAD BREAKFAST CASSEROLE
Use up your brown bananas and leftover bread in this crowd-pleasing breakfast recipe! It comes together in 10 minutes, bakes for 1 hour and is a recipe you'll find yourself making again and again.
Provided by Stacie
Categories Breakfasts
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Spray a 9 inch square baking pan with cooking spray.
- Add bread pieces and banana slices to a large bowl. Set aside.
- In another bowl, mix together eggs, evaporated milk, water and brown sugar. Pour over the bread mixture and toss to combine making sure all the bread pieces are covered with the liquid mixture.
- Pour into prepared baking dish. Bake for 60 minutes or until the top is golden brown. Top with maple syrup and/or vanilla yogurt to serve.
Nutrition Facts : Calories 326 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BANANA-CREAM CHEESE BREAKFAST CAKES
Provided by Food Network
Time 50m
Yield about 12 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside.
- Make the cakes: Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl.
- Clean out the mixer. Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).
- Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter. (The cups should be about three-quarters full.) Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.
COMPANY BREAKFAST CASSEROLE
Make and share this Company Breakfast Casserole recipe from Food.com.
Provided by Darlene Summers
Categories Breakfast
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix cheeses together.
- Put 1/2 the cheese in the bottom of a 13x9 (ungreased) baking dish.
- In a skillet, melt butter and cook the mushrooms and green onions until tender.
- Sprinkle all this over the cheese layer.
- Then layer ham over the vegetables.
- Then layer remaining cheese over the ham.
- Combine flour, milk and eggs, blending well.
- Pour this mixture over the layers.
- Bake at 350 degrees for 35 to 45 minutes, or till mixture is set and lightly browned.
- Let set 10 minutes.
- Cut into squares.
- May make the night before; cover and refrigerate till cooked.
COMPANY CASSEROLE
Egg noodles and beef in a tomato and mushroom sauce with cottage and Cheddar cheese.
Provided by BJ MOORE
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
- Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
- Bake in a preheated over for 30 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 39.1 g, Cholesterol 106 mg, Fat 20.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 9.1 g, Sodium 1182.1 mg, Sugar 5.6 g
CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY
This chocolate banana breakfast bake is so addicting, you'll have a hard time sharing it. The caramel combined with the banana custard and brioche bread makes for a rich and perfectly gooey bite that'll have you coming back for more.
Provided by Katie Aubin
Categories Breakfast
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
- In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
- Add the sugar mixture to the custard mixture and stir to combine.
- Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
- While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
- Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
- Add the salt, vanilla, and pecans and stir to combine.
- Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
- Spoon the brioche-custard mixture evenly over the bananas.
- Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
- Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 90 grams, Fat 38 grams, Fiber 4 grams, Protein 14 grams, Sugar 43 grams
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