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Author Notes: My husband and I run a large maple syrup operation here in northern Vermont. During the sugaring season we hire on about 12 people and every Friday I make lunch for the crew (thus the moniker). Hiking up and down mountains in deep snow, loaded with gear is hard work, as you can imagine. This is a dessert that is warm, filling, energy-boosting and unbelievably scrumptious. Bourbon and maple were made for each other but you can also substitute rum. You may as well make it a mostly Vermont dish by topping it off with Ben & Jerry's vanilla or Heath Bar Crunch. —CrewLunch
butter for baking dish
ripe but not overly soft bananas
cup bourbon (or rum)
cup pure maple syrup
vanilla ice cream
- Preheat oven to 350.
- Butter a small gratin dish. Peel the bananas and arrange so that the bananas fit closely in one layer (I used a 9 x 6 for 4 bananas cut in half crosswise). Cut 2 tablespoons of the butter into smaller pieces and place on top of the bananas. Put the dish in the oven and roast for 25 minutes.
- Remove the dish from the oven and add the bourbon, maple syrup and remaining 3 tablespoons of butter. Return to the oven and cook another 20 minutes or until the bananas are starting to brown and the sauce is bubbly and reduced.
- Remove from the oven and serve the bananas warm with ice cream on the side and sauce drizzled over the top.
- This recipe was entered in the contest for Your Best Maple Recipe