I grew up watching my two grandmothers cook. Neither was big on measuring anything. Most of their recipes were from their memories. That worked great for them but wasn’t real helpful when I tried to cook.
So I started reading cookbooks. And I learned a few basics. Like always pack your brown sugar into the measuring cup. And lightly spoon flour into a measuring cup, then use a flat edge to level it off.
This recipe comes from another yellowed clipping. Better get used to it. I found a large brown paperbag full of old recipes just waiting to be shared.
Baked Bananas
1 cup brown sugar
¼ cup butter
1 cup water
Dash salt
1 lemon, zest and juice
6 bananas, just underripe, not speckled or green
In small saucepan, bring sugar, butter, water, salt and lemon juice to boil. Cook briefly until syrupy. Add lemon zest.
Peel bananas and cut half, lengthwise. Place cut side down in lightly buttered glass baking dish. Do not overlap. Pour on syrup.
Bake at 300 degrees 10 minutes. Baste and cook another 10 minutes. Baste and cook another 10 minutes. Serve with syrup.
Makes 12 servings, approximately 132 calories per serving.
