Raisins and Bananas

Raisins and Bananas on plate

Bananas are tasty, convenient, and inexpensive. They are also a very healthy fruit with fiber and protein, and potassium and other nutrients. However, they can also be boring. So when I saw a recipe for Raisins and Bananas in a hundred-year-old cookbook, I decided to give it a try.

The bananas are baked with raisins in a light sugar syrup. The Raisins and Bananas were tasty, and would make a lovely fruit dessert or snack (or could be served at breakfast of another meal).

Here’s the original recipe:

recipe for Raisins and Bananas
Source: Cement City Cook Book (Published by First Baptist Church, Alpena, MI, 1922)

Here’s the recipe updated for modern cooks:

Raisins and Bananas

  • Servings: 6
  • Difficulty: moderate
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1/2 cup sugar

1 1/2 cups water

1 cup raisins

6 bananas

juice from 1 lemon

Preheat oven to 375° F. Put sugar, water, and raisins in a saucepan; stir. Using medium heat bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, and cool until lukewarm.

In the meantime, peel bananas and remove any stringy fibers. If desired cut the bananas in half. Arrange in a baking dish, then pour the raisins and syrup over the bananas. Put in oven and bake until the syrup is hot and bubbly, and the bananas tender. Remove from oven. May be served either hot or cold.


Old-fashioned Banana Sour Ice Cream

Looking for a tasty and easy-to-make ice cream for your 4th of July bash? Banana Sour Ice Cream fits the bill. I found this delightful recipe in a hundred-year-old issue of Good Housekeeping magazine.

Banana Sour Ice Cream is refreshingly tart, and almost reminds me of a sherbet. The recipe calls for both bananas and lemon juice, and the ice cream contains the nuanced flavors of both fruits. It also contains sour cream which enhances the tartness.

Here’s the original recipe:

Source: Good Housekeeping (July, 1917)

And, here’s the recipe updated for modern cooks:

Banana Sour Ice Cream

  • Servings: 4 - 6
  • Difficulty: moderate
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1 cup sugar

juice of 2 lemons

1 1/4 cups sour cream

3 bananas

Put sugar and lemon juice in a mixing bowl; stir until the sugar is dissolved. Stir in sour cream. Set aside.

Peel bananas, then mash until smooth. (A food processor or blender can be used to get a smooth puree.)

Add the mashed bananas to the sugar, lemon juice, and sour cream mixture; beat until smooth. Chill the mixture in the refrigerator for several hours, then place in ice cream maker and freeze. (I used a 2-quart ice cream maker.)

Pickled Bananas

I’ve pickled lots of different fruits and vegetables, so when I saw a recipe in a hundred-year-old magazine for Pickled Bananas I just had to give it a try.

The Pickled Bananas were a nice change of pace. The pickling syrup which contained cinnamon, mace, and cloves was delightful. And, much to my surprise, the pickled bananas reminded me a little of pickled beets or other pickled starchy vegetable.

Here is the hundred-year-old recipe:

Source: American Cookery (December, 1917)

And, here is the recipe updated for modern cooks:

Pickled Bananas

  • Servings: 6-8 servings
  • Difficulty: moderate
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2 cups sugar

1/2 cup vinegar

1/2 teaspoon cinnamon

1/4 teaspoon whole cloves

1/4 teaspoon mace

4  firm (green) bananas, peeled and cut into thirds

Put sugar and vinegar in a saucepan, stir. Then tie the spices into a small bag made of cheesecloth, and place in the saucepan with the sugar and vinegar mixture. (A small amount of the spices will leak out of the bag into the syrup  – that’s okay).   Bring the mixture to a boil using medium heat, then add the banana pieces. Bring the liquid back up to a boil, and then reduce to simmer. Cook until the bananas are tender and can be easily pierced using a wood toothpick. (The length of time will vary greatly depending upon how hard the bananas are. It might take 10 minutes, or it may take 30 minutes or more. Be patient.). Remove from heat. Chill for eat least 4 hours before serving.  Remove from syrup and serve.

I am not as frugal as homemakers a hundred years ago. I did not set the syrup aside for more pickling after I made this recipe.