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Baked Bananas

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Banana
  2. Cut
  3. Apple
  4. 2 pounds of fruit
  5. Water

Possible health benefits

General information, not medical advice.

  1. Banana Source of vitamin B6 · Source of potassium

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 358 mg per 100 g, 18% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Bananas, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut off the ends of the banana, after thoroughly cleansing the skin in boiling water.
  2. Put in a dish in the oven till the skin bursts open like a baked apple ;
  3. turn if, and brown the other side.
  4. Choose sound, ripe fruit, and cleanse it thoroughly;
  5. if necessary, peel, core, and remove all hard, unedible parts.
  6. Put the fruit in an earthenware jar, and, if it is rather dry, add a small cup of water to 2 pounds of fruit;
  7. otherwise only rinse the jar out with clean cold water.
  8. Cover closely, and cook slowly till tender, either in the oven or on the stove-top.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler