Cuban Banana Crisp - Platanitos Horneados

Ingredients:

6 medium-size, ripe bananas, peeled and cut 1/2-inch thick

2 tablespoons light rum

4 tablespoons (1/2 stick) salted butter

Crumbled peanut brittle to taste, optional

1/4 cup firmly packed brown sugar

1/2 teaspoon vanilla extract

1-1/4 cup crumbled savoiardi (toasted ladyfingers) available at Hispanic markets, or amaretti (Italian cookies)

1 tablespon fresh lemon or lime juice

1/4 teaspoon freshly ground nutmeg

1/4 cup finely ground walnuts

Cooking Instructions:

Lightly butter an 8-inch square Pyrex baking dish or mold that fits the bananas comfortably. In a large bowl, combine the bananas with the sugar, lemon juice, rum, vanilla, and nutmeg, toss to coat well, and transfer to the prepared baking dish. (You can prepare the recipe ahead up to this point, and refrigerate). Preheat the oven to 350 F. In a small saucepan over low heat, melt the butter, then remove from the heat and stir in the crumbled cookies and walnuts. Spinkle the crumbs over the bananas and bake until golden brown, 20 to 25 minutes. If you add the peanut brittle, sprinle it over the dish during the last 5 minutes of baking. Serve hot.

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