Peel bananas, allowing two per serving. Place in a buttered, flat casserole dish.
Sprinkle with:
lemon juice – about 1 tablespoon per serving
brown sugar – about 1 tablespoon per serving
golden rum – about 2 tablespoons per serving
pecan halves.
Add about a tablespoon of water to the dish. Bake, uncovered, at 350 degrees about 25 minutes. The liquids thicken into a sauce and if this gets too thick, add more rum during baking period.
Serve hot as is, or with ice cream or whipped cream.
Note – If using bananas other than the small Bermuda ones, you might want to cut each banana lengthwise before placing in dish.
What’s Cooking in Bermuda by Betsy Ross. Published by Mrs Douglas Hunter and printed by The Island Press Ltd. in 1967
