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
