Recipe by mollypaul
Easy, quick and delicious, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by dimensionally transcendental
Easy and tasty I will make this again. This time I served it with a very rich cheesecake. Next time I will try it with a bit less lemon juice and perhaps with soft brown sugar instead. Thanks for the recipe!
- 6 firm bananas
- 2 tablespoons butter, melted (no substitutions)
- 2 tablespoons lemon juice, fresh is best
- 1⁄3 cup sugar