Baked Mexican Bananas Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
• Bake in the preheated oven until heated through, 10 to 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
• Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium-high heat, mix together cornstarch and sugar. Gradually stir in water. Bring to a boil, stirring constantly. Remove from heat, stir in butter, lemon juice, nutmeg, and salt.
• Peel bananas, and place in a casserole dish. Drizzle sauce over bananas.
• Bake in a preheated oven for 12 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes.
• Serve with a dollop of coconut cream or ice cream.

Steps:

• Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Let the fire burn down to medium-hot (you should be able to hold your hand at grate level for 3 seconds). In a gas grill, preheat to Medium.
• Tear off six 12-inch squares of aluminum foil. Fold one foil square in half. On the bottom half, place 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter, and 1 banana. Sprinkle with a pinch of cinnamon. Fold the foil over to form a packet, crimping the open edges to seal. Repeat with the remaining ingredients. The packets can be prepared up to 1 hour ahead and kept at room temperature.
• Grill the packets until the sugar, Kahlua, and butter are boiling, 5 to 7 minutes. Open the packets, pour over bowls of ice cream and serve immediately.

Steps:

• Preheat the oven to 375°F.
• In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
• In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
• Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
• Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.

Steps:

• Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool and thicken, about 3 minutes.
• Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate.
• When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip back into the bowl.
• When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes.

Steps:

• Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
• In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
• Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices.

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the ends of the bananas and place the unpeeled bananas on an ungreased cookie sheet. Bake for about 15 minutes, or until their skins burst and turn black. Discard the skins (once cooled a bit) and cut the bananas lengthwise.
• Mix the melted butter, brown sugar and lemon and then drizzle it over the cooked bananas. Enjoy!

Steps:

• Place cream cheese, sugar, rum, half-and-half, and cinnamon in blender.
• Cover and blend on high speed until smooth, 30 seconds.
• Slice half the bananas into ungreased 1-quart casserole.
• Dot with butter.
• Spread with half the cheese mixture.
• Slice the remaining bananas into casserole; spread with remaining cheese mixture.
• Bake uncovered in 325ºF oven until hot and bubbly, about 20-25 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
• In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
• Bake in preheated oven until bubbly and heated through, 10 minutes.

Steps:

• Preheat oven to 375.
• Cut the bananas in halves. Butter a baking dish thoroughly, and place the bananas flat in them. Sprinkle the sugar mixed with the cinnamon over the bananas, and don't move them.
• Pour the milk over the banans until they are all covered , cut butter into little cubes and scattered all over the bananas, cover with foil.
• Place baking dish on a edged baking sheet in case millk cooks over, bake with foil on for the first five minutes, then uncover and let the cook until brown on top.
• This dessert can be served hot or cool with vanilla cream on the side, or on it's own.

Steps:

• Preheat oven to 375°F Divide banana slices among 6 greased 1-cup ramekins or custard cups.
• Combine orange juice and vanilla; pour over bananas.
• Combine flour, oats, brown sugar, nutmeg and salt. Cut in butter until mixture resembles small peas; spoon evenly over bananas.
• Bake for 15-20 minutes. Serve warm with whipped cream or ice cream.