Pan-Fried Bananas

May 20

Tarrant FiglioDesserts, Fruits, Recipes, retro food 2 Comments

From the Modern Family Cookbook

5 slightly under-ripe bananas

1/3 cup butter

Juice of 1/2 lemon

4 tablespoons tart jelly

Choose all-yellow or green-tipped bananas. Heat butter in a large skillet; peel bananas and cut in halves lengthwise. Lay cut side down in the bubbling butter and squeeze lemon juice over them. Cook until bananas are delicately browned on under side; then turn them with a pancake turner or large spatula, being careful not to break them. Continue to cook til second side is delicately browned; then transfer carefully to a hot platter. Pour butter remaining in skillet over them and decorate by dropping a teaspoon of jelly oin the center of each piece. 5 servings.

Note: cooking may be continued until bananas are very soft and well-browned, if preferred. This gives a product sweeter and more delicate, but somewhat less attractive in appearance.

My notes: What kind of tart jelly do you use? Have you ever had bananas cooked this way? I mean, I grew up eating fried bananas but more like bananas foster.