Banana Bake
Yield
1 recipePrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bananas
peeled |
|
| 1 | x |
lemon juice
|
*
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
pecans
finely chopped |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
light corn syrup
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bananas
peeled |
|
| 1 | x |
lemon juice
|
*
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
pecans
finely chopped |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
light corn syrup
|
|
| 59 | ml |
water
|
|
| 15 | ml |
butter
|
|
Directions
Dip bananas in lemon juice; arrange in a greased 2 qt. baking dish.
Sprinkle with raisins & pecans.
In a small saucepan, combine sugar, syrup and water and cook over medium heat until bubby. Spoon syrup over bananas, dot with butter.
Cover and bake at 350℉ (180℃) for 25 minutes. Serve with whipped cream if desired.
