Ingredients
3
cups sliced bananas (4 medium)
1/3
cup packed brown sugar
2
tablespoons butter, melted
1
tablespoon cornstarch
1
tablespoon dark rum
3/4
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
1/8
teaspoon salt
1/3
cup butter, softened
1/3
cup chopped pecans
Sweetened whipped cream, if desired
Fresh mint leaves, if desired
Preparation
Heat oven to 400°F. Spray 4 (8- to 10-oz) individual baking dishes (ramekins) or custard cups with cooking spray.
In medium bowl, mix bananas, 1/3 cup brown sugar, the melted butter, cornstarch and rum. Divide mixture evenly among baking dishes. Place dishes on cookie sheet.
In small bowl, mix flour, 1/2 cup brown sugar and the salt. Stir in softened butter, using fork or fingers, until mixture is crumbly. Stir in pecans. Sprinkle evenly over banana mixture.
Bake 23 to 25 minutes or until filling is bubbly and topping is golden brown. Let stand 10 minutes. Serve warm with whipped cream. Garnish with mint.
