Recipe courtesy of Sysco (sysco.com/sobremesa)
Makes 4 to 6 servings
The Streusel Topping:
¼ c. melted butter
¼ c. oats
¼ c. flour
2 T. sugar
2 T. chopped pecans
3 T. dried cranberries
Combine all ingredients and mix together well.
The Plantain Cobbler:
4 (6–8 oz.) ramekins
16 fried BIG BANANA® sliced ripe plantains
1 c. warm Mexican caramel sauce
1 c. streusel topping
The Garnish:
Vanilla ice cream, coconut ice cream, chocolate ice cream, pineapple sorbet or mango sorbet.
Place 4 pieces of fried plantains into each ramekin. Place ¼ c. warm Mexican caramel sauce into each ramekin. Place ¼ c. of streusel topping into each ramekin. Place into preheated 425° oven. Bake for 5–7 minutes or until bubbly and golden brown. Add 1 scoop of vanilla ice cream, coconut ice cream, chocolate ice cream, pineapple sorbet or mango sorbet per serving.