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Baked Bananas
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
311Calories
2 gProtein
60 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein2.2 g
Carbohydrates60 g
Fiber3.4 g
Sugars42 g
Total Fat9.6 g
Saturated Fat5.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol26 mg
Sodium7.6 mg
Potassium557 mg
Calcium28 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate44 mcg
Choline17 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 864. The excerpt below is the record exactly as published.
Baked Bananas Wash the bananas and cut off the ends. Put them on a tin or dish in the oven, and bake them until the skin bursts open like a baked apple. Serve hot with sugar and cream. A little lemon juice may be sprinkled over the bananas if they are found wanting in taste. 2562. Bananas and Cream Peel one or two bananas, and cut them in very thin slices with a silver knife. Dust them over lightly with castor sugar, and arrange in a small glass or china dish. Add the juice of half an orange, or, if it is allowed, a little wine or liqueur, such as noyeau or kirsch. Cover and set in a cool place about 15 minutes. Then whip 1 or 2 table-spoonfuls of cream until thick, sweeten to taste, and pile this on the top of the bananas. Probable cost, 4d. to 6 d. 540 COOKERY FOR EVERY HOUSEHOLD 2563. Banana Custard Pudding 1 or 2 bananas
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