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Baked Bananas
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
211Calories
5 gProtein
44 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein5.3 g
Carbohydrates44 g
Fiber2.7 g
Sugars16 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium264 mg
Potassium219 mg
Calcium68 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate48 mcg
Choline9.4 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 45. The excerpt below is the record exactly as published.
Baked Bananas Cut bananas into slices half a ninch thick. Place in a buttered baking dish a layer of bread crumbs, then a thick layer of the sliced bananas, two tablespoons of sugar, one tablespoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.