Recipe#11210

Title: Banana Bake

From: Amy Smalley as5x@avery.med.virginia.edu 
 Newsgroups: rec.food.recipes 
 Subject: Mexican Banana Bake 
 Date: 10 Jan 1996 06:34:57 -0700 
 Message-ID: <199601041937.OAA68019@avery.med.Virginia.EDU> 

This recipe comes from Betty Crocker's International Cookbook,
 P. 296. 1980 edition. It is very good; the rum gives it a special, warm flavor.
 Mexican Banana Bake
 1 3 oz. package cream cheese, softened
 1/4 c. packed brown sugar
 1/4 c. rum
 3 tbsp. half and half
 1/8 tsp. ground cinnamon
 5 medium bananas
 1 tbsp. butter or margerine
 Place cream cheese, sugar, rum, half-and-half, and cinnamon in
 blender container.  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 325 F oven
 until hot and bubbly, 20 - 25 minutes.
 4-6 servings
 -- 
 Amy Smalley
 Primary Care Ambulatory Medicine Clerkship
 University of Virginia School of Medicine