TWO SMALL BAKING DISHES
1 TBL Butter and
2 TBL corn meal or mesquite meal, mainly to coat bowl.
FIRST MIXING BOWL (will be emptied early)
1/2 CU (LARGER) bread crumbs
SECOND MIXING BOWL
Left-over corn meal from Step 2
1/2 CU (FINE) bread crumbs
1+ TBL brown sugar
1+ TBL granulated sugar
2 TBL cold butter for the top
KEEP IN FRIDGE UNTIL READY FOR USE
FIRST MIXING BOWL (now empty)
2 ripe bananas, sliced and diced
1/4 cup orange juice
2 tsp Grandpa’s CinnaSugar®
1. Separate your bread crumbs into two equal portions across a FIRST and a SECOND medium sized mixing bowls.
2. Grease two small ramikans or baking dishes with butter, then put corn meal in bottom and toss until coated.
3. Dump remaining corn meal into the “SECOND” mixing bowl with the FINE bread crumbs
4. Add sugars and 1 tsp cinnamon into “SECOND” mixing bowl, then set aside.
5. Sprinkle course bread crumb mixture into bottom of baking dishes. This should empty out the “FIRST” mixing bowl
6. Slice the banans lengthwise, then cut into small pieces across and place into FIRST mixing bowl
7. Add orange juice and second tsp cinnamon and nutmeg in bowl with bananas.
8. Evenly spread fruit mixture over crumbs and rinse FIRST bowl
9. Remove butter from refrigerator and dice as small as you can.
10. Add into SECOND bowl and sprinkle fine crumb mixture evenly over fruit.
11. Bake at 375 F approx 30 minutes
12. Cool slightly, then serve warm.
Notes A colander with large holes works well to separate your bread crumbs.
