I had several leftover bananas from making a Father’s Day banana pudding, so I decided to look in the 1942 Short Cuts and Left-Overs cookbook for new ideas on how to use them. I found a recipe that was fast and easy and tried it out.
Baked Bananas
Remove one section of the skin. Put fruit into pan. Sprinkle each banana with lemon juice and a little brown sugar. Bake until tender in hot oven.
Notes: This cookbook doesn’t list cooking temperatures and often doesn’t have ingredient amounts. We baked these at 350°F and guessed at the amount of lemon juice and brown sugar.
Results
We baked these until we were worried the peel would burn. The bananas were tender but not mushy and there was a sweet syrup inside the peel. This isn’t a pretty dish, but it would make a nice after school treat or a quick dessert. We ate ours right out of the peel, but you could slice or mush the fruit and put it on a sandwich with peanut butter or use it as a sundae topping.
We eat a lot of bananas in our house, and it’s always nice to find a new way to prepare them that’s quick and easy. Let me know if you try these.
History in the Kitchen 