| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 8 | Firm; but ripe bananas, thinly sliced | |
| 2 | tb | Melted butter |
| 6 | tb | Confectioners' sugar |
| Vanilla ice cream; frozen vanilla yogurt or whipped cream for serving |
INSTRUCTIONS
From: [email protected] (Rebecca Radnor) Date: Tue, 6 Dec 1994 07:17:49 GMT 1. Put rack in center of oven; heat oven to 400-degrees. Grease 6, 12-ounc capacity souffle or small baking dishes. (You may substitute large custard cups.) Set on baking sheet. 2. Divide bananas between souffle dishes, overlapping them evenly and attractively. Lightly brush tops with melted butter. (Can be prepared up to 2 hours ahead to this point and kept at room temperature.) Before cooking, evenly press confectioners' sugar through fine wire mesh strainer to cover surface, using about 1 tablespoon per serving. 3. Bake until bananas are very warm, about 8 minutes. Turn oven to broil and move cookie sheet to within 8 inches of heat source. Broil until surface lightly browns, about 2 minutes more. 4. Serve with a small scoop of ice cream or frozen yogurt or a dollop of whipped cream. Serve immediately. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“As a former fetus, I oppose abortion…”