A delightful dessert featuring caramelized bananas with a tropical twist, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture.
Peel and cut the bananas in half lengthwise, then crosswise to create quarters.
Use a sharp knife for clean cuts and to avoid bruising the bananas.
In a mixing bowl, combine the cinnamon and brown sugar. Coat the banana pieces in this mixture.
Ensure each banana piece is evenly coated for consistent flavor.
Arrange the coated banana pieces cut side down in a baking dish.
Use a non-stick or greased dish to prevent sticking.
Mix the orange juice and apricot brandy, then pour over the bananas.
Pour evenly to ensure all bananas absorb the flavor.
Bake in the preheated oven for 20 minutes, basting occasionally with the liquid.
Basting helps keep the bananas moist and flavorful.
Sprinkle the chopped peanuts over the baked bananas before serving.
For extra crunch, toast the peanuts lightly before sprinkling.
Serve the bananas warm with a dollop of sweetened sour cream on the side.
Serve immediately to enjoy the best texture and flavor.
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