Vanilla ice cream; frozen vanilla yogurt or whipped cream for serving
INSTRUCTIONS
From: japlady@nwu.edu (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.
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