Here’s a swift, simple dessert I found in a wonderful little book, A Sussex Cook’s Calendar, that my dad picked up when we all stayed in a darling thatched cottage with a cat-slide roof in the village of Steyning. I have modified the recipe ever so slightly and converted it to North American measurements. I’ve seen similar recipes where you pan fry the bananas in the butter and rather than baking, then de-glaze the pan with remaining ingredients.
If you’re putting them over the ice cream, and you don’t like the long droopy look of banana slices, you could halve or chunk the slices, then garnish with a sprinkling of dark or demerara sugar.
Baked Bananas (for 4)
4 firm bananas
Juice of 1 lemon
Juice of 1 orange
1/4 c brown sugar or maple syrup
1/4 c butter
2 tbsp Cointreau or Grand Marnier
Cut bananas in half lengthwise; place cut side down in a buttered baking dish. Mix fruit juices and sugar/syrup and pour over bananas. Dot with butter. Bake uncovered at 350 degrees for 15 to 20 minutes until just browning. Serve warm over or under ice cream.