Baked Bananas

With coconut.

For an even simpler version, here’s one from the October 2, 1918 edition of the Goshen (Indiana) Daily Democrat that doesn’t even require you to wait for the bananas to ripen:

Summer Desserts.

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During the warm weather, desserts are more fitting that appeal to the eye and are so light that they do not tax the digestion. Most people feel that the meal is unfinished if there is no dessert. The desserts should follow a meal that is heavy.

Baked Bananas.–Place under-ripe bananas in the oven to bake until the skins burst. Serve with melted butter and lemon juice.

The U.S. Department of Agriculture promoted this more complicated version in the September 17, 1919 edition of The Daily Examiner (Connersville, Indiana):

Baked Bananas.

Baked bananas served with raisin sauce make a good dessert. Select firm bananas. Remove the skins and split lengthwise. Place in a pan and coat over with corn syrup. Bake until the bananas are soft. Serve hot with a raisin sauce made as follows:

1 Tablespoonful butter
2 Tablespoonfuls of cornstarch
1 cupful boiling water
1 teaspoonful of vanilla
2 Tablespoonfuls of sugar
1/2 cupful of seedless raisins
1/4 teaspoonful salt

Mix the cornstarch with a little cold water, blend with other materials, except the vanilla,a which should be added just before serving. Cook 15 minutes.

For more on bananas, see the post for banana ice cream from Chicago, Illinois.

From a box sold in Brookfield, Wisconsin.

Baked Bananas

[Ingredients:
bananas
melted butter
lemon juice
coconut
orange, pineapple, or lemon sauce]

Peel and cut bananas in halves or quarters. Brush first with melted butter, then with lemon juice. Roll bananas in shredded coconut, then place in buttered baking dish.

Bake in oven (375 deg.) for 15 to 20 minutes or until tender and brown. Serve with hot orange, pineapple, or lemon sauce.

Paper

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