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.