Bananas are baked in a caramelized sweet brown sugar sauce and topped with bourbon and a crunchy walnut streusel.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Bourbon Street Banana Crisp
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||15 minutes|
|Total time:||1 hour|
|Special equipment:||1 1/2 quart casserole dish|
|This recipe appears in:||5 Bourbon-Infused Sweets to Make for Your Kentucky Derby Party One Bowl Baking: Bourbon Street Banana Crisp|
- 9 tablespoons unsalted butter, melted, divided
- 1/2 cup (3 1/2 ounces) plus 3 tablespoons light brown sugar (or dark), divided
- 7 medium bananas, ripe but not mushy, sliced 1/4-inch thick
- 5 to 6 tablespoons bourbon
- 1 cup (5 ounces) all purpose flour
- 3/4 teaspoon salt
- 1/4 cup oats
- 1 cup walnuts, chopped
Adjust oven rack to upper middle position and preheat to 375°F. Pour 3 tablespoons melted butter into bottom of baking dish and swirl to coat. Sprinkle 3 tablespoons brown sugar over butter. Scatter bananas into dish and pour bourbon over the top. Give one or two quick stirs to distribute bananas into mixture.
Using fingertips, toss flour, salt, oats, walnuts, remaining 1/2 cup brown sugar, and remaining 6 tablespoons melted butter until moist crumbs form. Scatter over bananas. Bake until golden and bubbly, about 30 minutes. Serve warm, not hot.