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TheBagLady (=

TheBagLady (= is looking for: (1 recommendation)

If you were not going to use the brandy in this, would you simply leave it out [which is how I am leaning]? Or is there a non-alcoholic sub? [Isn't there a rum extract, or something?]

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Last updated: Nov. 13, 2012 9:52 am
Posted: Nov. 12, 2012 8:54 pm

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Cuban Banana Casserole

Submitted by: Kristy

Home Town: Lee's Summit, Missouri, USA

Add a taste of Cuba to your dessert repertoire with this delightfully simple but unique dish. All you need are some bananas, brown sugar, butter, raisins, and pecans and you'll be on your way to a wonderful 'postre Cubano!'

Recommended by: TheBagLady (=
	Nov. 12, 2012 8:56 pm My thought is 1 tbsp for 6 bananas is NOT going to make a big difference. I have a dry house - I'm not going to buy a bottle to use just one tablespoon in one recipe (=

Comments:
	mimosa ain't no PRO Nov. 12, 2012 9:01 pm Actually it will probably make a pretty significant taste difference to leave it out...and I would definitely leave it out! I do like using wine in a lot of savory dishes, but that comes close to being my limit in alcohol in my food.

	TheBagLady (= Nov. 12, 2012 9:03 pm Good answer (= Thanks, mims!

	campergramma Nov. 13, 2012 5:02 am The "woo hoo" factor of the alcohol will burn off in the cooking and leave behind only the flavor. What about using Rum flavored extract instead?

	Marie C. Nov. 13, 2012 5:34 am Not all the alcohol burns off in cooking and should NOT be used when serving to people who may be sensitive. A small amount of rum extract will give you the flavor you want.

	TheBagLady (= Nov. 13, 2012 9:35 am If I can find a small bottle of rum extract I may try it. The alcohol is not cooked-it's drizzled over after cooking, right? And I just don't see the point in buying an entire bottle of rum to only use 1 tablespoon... I just looked at the recipe again, and the brandy is "sprinkled" on after the cooking stage of the recipe...

	Marie C. Nov. 13, 2012 9:52 am I would omit it then.

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Cuban Banana Casserole

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