Banana Pudding 2
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You can substitute shredded coconut for the pecans. INGREDIENTS
4 medium-size ripe bananas, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice
1/2 cup sour cream
1/2 cup firmly packed light brown sugar
Pinch ground nutmeg
1/2 cup soft fresh bread crumbs (1 slice bread)
2 tablespoons butter
1/4 cup chopped pecansPreheat the oven to 350 degrees. Arrange a layer of sliced bananas on the bottom of a greased 8 x 8 x 2-inch baking pan or a shallow 1-quart casserole. Sprinkle with 1 tablespoon of the lemon juice, spread with 1/4 cup of the sour cream, then sprinkle with 1/4 cup of the sugar, a few grains of the nutmeg, and 1/4 cup of the bread crumbs.
Repeat with another layer, using the remaining ingredients. Dot with the butter, and bake, uncovered, for 25 minutes until golden. Sprinkle with the pecans, and serve warm or cold.
Makes 4 servings