Rating: 3.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Take care when adding the rum to the hot pan; it flames up immediately. You can also add the rum off the heat and then carefully light it with a long match.

Julianna Grimes
Recipe by Cooking Light December 2013

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Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 14 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare strata, heat a large skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until foamy. Stir in bananas; sauté 1 minute. Carefully add half of rum; cook rum until flames subside. Add remaining rum, 1 cup brown sugar, and 1/2 teaspoon salt; cook 3 minutes or until bananas are soft. Spoon the banana mixture into a large bowl, and press bananas with a pastry blender or fork until chunky. Combine half-and-half, granulated sugar, eggs, and evaporated milk in a bowl, stirring well with a whisk. Add banana mixture and bread cubes, tossing well to coat. Place bread mixture in a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.

  • To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, walnuts, and next 3 ingredients (through 1/8 teaspoon salt), stirring well with a whisk. Stir in 1 tablespoon oil. Remove strata from oven; sprinkle evenly with streusel. Bake an additional 30 minutes or until golden and set. Sprinkle with powdered sugar.

Nutrition Facts

359 calories; fat 7.8g; saturated fat 2.6g; mono fat 2.8g; poly fat 2g; protein 10.4g; carbohydrates 63.3g; fiber 1.6g; cholesterol 34mg; iron 1.9mg; sodium 440mg; calcium 205mg.
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