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Baked Bananas

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Canada

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

Ingredients 8 ingredients

  1. Nutmeg
  2. Lemon juice
  3. Water
  4. Butter
  5. 1 cup sugar
  6. Bananas
  7. 1 quart cut apples
  8. Cinnamon
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

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

  2. 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.
  • 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. Remove skins, cut in halves lengthwise if they are large.
  2. Sprinkle with lemon juice and a little sugar;
  3. add a few pieces of butter and a very little water.
  4. A tart fruit syrup may be used instead.
  5. Bake until soft—10 or 15 minutes.
  6. If preferred, bananas may be baked in their skins until they turn black, about 20 to 25 minutes.
  7. Peel and sprinkle with a little sugar or syrup.
  8. Apple Sauce—1 quart cut apples, 1 cup sugar, 2 or more tablespoons water.
  9. Wipe, pare, quarter and core apples;
  10. add water, cover, and cook until apples are soft.
  11. Use only a little water unless a thin sauce is preferred.
  12. Add sugar.
  13. Remove from fire, beat well with eggbeater or put through strainer.
  14. A little lemon juice, Pure Gold cinnamon or nutmeg may be used as flavoring.
  15. If apples are tasteless combine with some other fruit.
  16. In stewing fruit much less sugar is required if added after cooking, the taste is also fresher.
  17. If however, the shape is to be retained, add the sugar at the beginning.

Plating

Cookware for this recipe

  • Chef's knife
  • Vegetable peeler
  • Sieve