Plantain Cobbler with Streusel Topping, Dried Cranberries and Cajeta

Yield: 4-6 servings

Streusel Topping Ingredients

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.

Plantain Cobbler Ingredients

4 (6–8 oz.) ramekins
16 fried BIG BANANA® sliced ripe plantains
1 c. warm Mexican caramel sauce
1 c. streusel topping


1. Place 4 pieces of fried plantains into each ramekin.
2. Place ¼ c. warm Mexican caramel sauce into each ramekin.
3. Place ¼ c. of streusel topping into each ramekin.
4. Place into preheated 425° oven.
5. Bake for 5–7 minutes or until bubbly and golden brown.

Garnishes per serving

1 scoop of vanilla ice cream, coconut ice cream, chocolate ice cream, pineapple sorbet or mango sorbet.