Recipe by Mrs. Edmund Gray, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Ingredients:
8 ripe bananas
1/2 glass of rum
1 tbsp lemon juice
1/2 cup water
1 cup coconut
1/4 cup brown sugar
pinch of salt
Directions:
Peel bananas, cut in half. Lay side up that has been cut, sprinkle with brown sugar, also add a heaping tablespoon butter, lemon juice, coconut, and water. When half cooked add the rum and baste the bananas with the rum mixture and add the salt.
Bermuda’s Best Recipes was first published with 1,000 copies in 1934. A compilation of contributed recipes from Bermudian women, the legendary cookbook continued to be published regularly for many years and in 1986, the 13th edition printed a whopping 15,000 copies. The proceeds went to Warwick Parish to fund many charitable initiatives.
