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:
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.
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
Fried Bananas in Crumbs
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.
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.