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Baked Bananas
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
365Calories
3 gProtein
77 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein2.7 g
Carbohydrates77 g
Fiber6.3 g
Sugars52 g
Total Fat8.2 g
Saturated Fat4.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium3.7 mg
Potassium872 mg
Calcium15 mg
Iron0.6 mg
Magnesium66 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A69 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate50 mcg
Choline26 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 53. The excerpt below is the record exactly as published.
BAKED BANANAS. Bananas, 6. Sugar, 1-3 cup. Melted butter, 2 tablespoons. Lemon juice, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.