1 T canola oil
1 T butter
3 bananas, sliced
½ c dark rum
1 c brown sugar
1/2 t salt
1 c half & half
1/2 c sugar
4 eggs, lightly beaten
2 – 12 ounce cans evaporated milk
12 ounce French bread baguette, cut into ½-inch cubes
In a large skillet on medium-high heat. Add oil and butter; stir until bubbly and hot. Add bananas; saute 1 minute. Slowly add 1/4 c rum; cook 1-2 minutes. Add remaining rum, brown sugar, and salt; cook 3 minutes or until bananas are soft; remove from heat and let skillet and bananas cool slightly.
Whisk together half & half, sugar, eggs, and evaporated milk in a large bowl. Add banana mixture and bread, mix well to saturate bread with wet ingredients.
Pour mixture into a greased 9×13 inch baking pan. Bake at 350 degrees for 20 minutes.
Topping-
1/3 c flour
1/4 c walnuts, chopped
1/4 c brown sugar
1/4 c old-fashioned rolled oats
1/8 t salt
1 T canola oil
In a bowl combine flour, walnuts, brown sugar, rolled oats and salt; with a fork mix in oil until mixture is crumbly. Remove strata from oven; sprinkle with topping mixture. Bake 30 minutes or until golden and set.
