Baked Bananas

I have to say, bananas are a tricky to manage.  I have never met a banana eater who didn’t have a strong opinion of when a banana is fit to eat.  My father wants them very soft and ripe, I like them just after they lose their green – all degrees within a day or two.  So there they sit, well beyond anyones liking and no time to make banana bread.  I know they can be frozen.  I have tried that and maybe I am doing something wrong, but they always taste a bit fishy to me – not a taste I like in a smoothie.   So this is my solution.  I know they look a bit odd, but they are a deep intense banana flavor which are wonderful with yogurt, ice cream or just all by themselves.

4 Over Ripe Bananas, cut in half, then lengthwise

2 Tbs Brown Sugar

Juice of 1/2 of a Lemon

  • Pre-heat the oven to 350 degrees
  • Place the bananas cut side down in a single layer in a Pyrex pie pan
  • Sprinkle with brown sugar and the lemon juice
  • Bake for about an hour
  • Let them cool slightly, flip them over to coat both sides
  • They are best eaten at room temperature

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