Fried Bananas with Crumbs and Lemon Sauce

Fried Bananas on plate

I was recently browsing through a hundred-year-old cookbook, and came across a recipe for Fried Bananas with Crumbs, and decided to give it with a try. The recipe said that the Fried Bananas could be served with Lemon Sauce, so I also made the sauce.

I wasn’t quite sure what to expect, but the Fried Bananas with Crumbs and Lemon Sauce were surprisingly tasty. The Fried Bananas were crispy on the outside, and the Lemon Sauce added a bright, sunny, sweet-sour flavor.

Here’s the original recipe:

Recipe for Fried Bananas with Crumbs
Source: Lowney’s Cook Book, Revised Edition, 1921

Six bananas seemed like a lot, so I divided the recipe in half when I made it.

I garnished the Fried Bananas with lemon slices, but I just couldn’t bring myself to follow the directions in the old cookbook and also garnish them with parsley. But, who knows, maybe the bananas would have looked better if I’d also used parsley.

Both Sherry Sauce and Lemon Sauce sounded good. Unfortunately, Lowney’s Cook Book, the cookbook that I got the Fried Bananas recipe out of, did not have a recipe for Sherry Sauce; but it did contain a recipe for Lemon Sauce, so the decision about which sauce to make was easy. I made Lemon Sauce.

Recipe for Lemon Sauce
Source: Lowney’s Cook Book, Revised Edition, 1921

The Lemon Sauce recipe also looked like it would make a lot of sauce, so I divided it into half.

Here are the recipes updated for modern cooks:

Fried Bananas with Crumbs and Lemon Sauce

  • Servings: 3
  • Difficulty: moderate
  • Print

Fried Bananas in Crumbs

3 bananas

salt and pepper

juice of 1/2 lemon

1/2 cup flour

1 egg, beaten

1/2 cup fine plain breadcrumbs (I put 1 bread slice, that I tore into several pieces, into the blender to make the breadcrumbs.)

shortening or vegetable oil

lemon pieces or slices (for garnish, if desired)

parsley (for garnish, if desired)

Place flour on a plate or in a small bowl, and  place the bread crumbs on another plate or small bowl. Put the beaten egg in a small bowl.

Peel bananas; cut into half both lengthwise and crosswise. Sprinkle with salt and pepper, and lemon juice. Roll in the flour, then in the egg, and finally in the bread crumbs.

Heat about 1/2 inch of shortening or vegetable oil in a skillet, then put the breaded banana pieces in the hot shortening or oil. Fry until lightly browned on the bottom, then gently turn to brown the other side. When browned, remove bananas from the skillet. Drain on paper towels, then serve with Lemon Sauce. If desired, garnish with lemon pieces or slices and parsley.

Lemon Sauce

1 teaspoon cornstarch

1/2 cup sugar

1 cup water

juice of 1/2 lemon

grated rind of 1/2 lemon

3/4 tablespoon butter

Mix the sugar and cornstarch together in a saucepan. Stir in the water, and heat using medium heat until the mixture boils. Reduce heat and simmer until the mixture thickens (about 10-20 minutes). Remove from heat and stir in the lemon juice, grated lemon rind, and butter. Serve hot.

http://www.ahundredyearsago.com

30 thoughts on “Fried Bananas with Crumbs and Lemon Sauce

    1. I actually was really pleased with how the coating stayed put when I fried the bananas. Often when I fry breaded food, I have trouble with it coming off – but I didn’t have that problem with this recipe. It made me wonder if the muliple stage process – moisten (in this case with lemon juice), dip in flour, then in egg, and finally in bread crumbs helped keep the coating in place during frying. I may try using a similar breading process with other fried foods.

  1. Interesting. I’m not sure about cooked bananas. I’m thinking of chocolate sauce. The parsley would most likely just be for presentation adding a little color.

    1. The fried bananas had a crusty exterior, but I’m guessing the the texture of the inner part of the fried bananas and baked bananas is similar.

  2. Your photo is great! My daughter in law I from P.R ,so fried bananas have been introduced here… although the lemon sauce is a new idea .

    1. Gluten-free breadcrumbs would work well in this recipe. The Fried Bananas are tasty without the sauce – though I did think that the lemon flavor added a nice sunny dimension.

  3. At first I thought that this was going to be a dessert until I saw the salt and pepper. Now I’m thinking that it will be like sweet fried plantains that are served in Cuban restaurants as a side to roast pork, etc. It is a recipe I would try.

    1. This recipe was included in the “vegetable entrees” section of the old cookbook – which doesn’t seem like quite the right place for it. This dish would work as either a side dish or a dessert (especially if you go light on the pepper).

  4. They look like fishsticks! My mother often baked bananas and we put lemon juice on them. I had forgotten all about that until this post and now I can remember the flavor perfectly. Thanks.

  5. Many tropical countries have the most wonderful fried banana recipes, so this American recipe from long ago was a creative one. I love the taste of cooked bananas, and I bet this dish was delicious.

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