 |
|
 |
|
|
Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Yield: 9 x 13 pan 8-10 bananas (they must be ripe) 3 cans condensed milk 1 dozen ladyfingers 1 cup sugar 1 cup flour ½ cup cold butter
METHODRemove labels from condensed milk. Place in a pot large enough to fit all 3 cans and cover with water. Bring to a slow boil and gently simmer for 3 hours. You will need to top up the water occasionally. Remove cans with tongs and cool. Slice bananas in a large bowl and add condensed milk. Place ladyfingers on the bottom of a glass Pyrex dish and cover with banana mixture. Combine sugar, flour and cut in cold butter to form a crumble and top bananas. Bake at 350 until hot and browned on top. Cool. Serve Joel’s dessert with your favourite vanilla ice cream. A must! We both love Movenpick. Try it.
Click here to go back to the recipe archive
Explore our menus > buffet > enhancements for your simcha Learn more about us |
Banana
Toffee Crumble
