Monday, June 20, 2005

Banana Pudding

I've been meaning to try this banana dessert for a while. Finally I got a chance to make it on Father's Day. It is from Reader's Digest Quick, Thrifty Cooking. Very simple to prepare and surprisingly delicious. Raspberry sauce I borrowed from Zinnur went very well with it. Since it is not a very sweet dessert, alternatively chocolate sauce could equally be a good companion for this dessert.
  • 4 medium size ripe bananas peeled and sliced 1/4 inch thick
  • 2 tablespoons lemon juice
  • 1/2 cup sour cream
  • 1/2 cup firmly packed light brown sugar
  • pinch of ground nutmeg (I prefered to use cinnamon instead)
  • 1/2 cup soft fresh bread crumbs
  • 2 tablespoons butter
  • 1/4 cup chopped pecans or same amount shredded coconut
Preheat the oven to 350F. Arrange a layer of sliced bananas on the bottom of a greased 8" by 8" inch baking pan. Sprinkle one tablespoon of lemon juice, spread with 1/4 cup of the sour cream, then sprinkle with 1/4 cup of the sugar, a few grains of the nutmeg and 1/4 cup of the bread crumbs.

Repeat with another layer, using the remaining ingredients. Dot with butter,and bake, uncovered, for 25 minutes until golden. Sprinkle with the pecans and seve warm or cold. If you wish for a more elegant touch ladle a little raspberry sauce on the side.