I’d never heard of Baked Bananas, so was intrigued when I flipped through a hundred-year-old cookbook and saw not one, but two, recipes for Baked Bananas. The first recipe involved peeling the banana, adding several ingredients and then baking. The second recipe just called for baking the banana in the skin. Over the years, I’ve learned that the easiest and simplest recipes are sometimes the best, so I decided to go with the second recipe.
The Baked Banana was sweet, creamy, and soft – and a nice change of pace from just peeling and eating a banana.
Here’s the original recipe:
I made Baked Bananas II.
Here’s the recipe updated for modern cooks:
1 banana per serving
Preheat oven to 350° F. Put bananas in shallow pan or baking dish; cover. Place in oven and bake until the skin is very dark (almost black). Remove from oven, and let cool slightly; then remove the pulp from the skins and place in serving dish. Sprinkle with sugar.
24 thoughts on “Old-Fashioned Baked Bananas”
They simply yummy, and so simply made.
It’s amazingly simple.
Easier than pie!
Definitely easier than pie.
I found it interesting that such a simple idea (it’s barely a recipe) isn’t widely known today.
I know! Never heard of this, but I’ll remember it!
That first photo looks like one I’ve kept too long in my refridgerator. I hope it tastes better, although I haven’t actually tried any of those super ripe bananas. Maybe they are delicious.
I started with a nice yellow banana that I baked. But, I agree, the finished product does look sort of like those overripe bananas.
I think I will stay with banana pudding. That’s as close to a warm banana as I want–but I do acknowledge your spirit of adventure in trying new (from a hundred years ago) ideas!
Banana pudding sounds good. Maybe I should look for a hundred-year-old banana pudding recipe. This blog is a fun adventure – and I’ve discovered lots of tasty dishes (and a few awful ones) from trying old recipes.
Just …. no. The smell of hot banana is stomach-churning – to me anyway!
Clearly this recipe is not for you. Hopefully you’ll find next week’s recipe more appealing.
I’ve baked bananas before, Sheryl, but never thought of leaving them in the skins! I use a little honey instead of sugar, and sliced almonds also make a nice addition.
mmm. . . honey and almonds would be a nice addition.
Yes, they are!
The only baked banana I ever tried was in banana bread.😁might save a few calories if I did it this way though.
As long as you don’t sprinkle the baked banana with too much sugar, this should be a low-calorie option.
I’m going to have to try this one!! Very novel!
If you like bananas, I think that you’ll like Baked Bananas.
Yum. I can’t imagine the need for additional sugar. Did you add it?
I did sprinkle a little sugar on the Baked Banana, but I don’t think it was needed (and I don’t think that I would have missed it if I had skipped it).
I love a fresh banana, but there is something about a cooked or baked banana that makes my throat close. Banana chips too – ugh. I’ll let others enjoy this one.