These bananas—crispy on the outside and soft on the inside—are wonderful served with baked ham, pork chops, or lamb.
Recipe information
Yield
serves 8
Ingredients
4 firm bananas, peeled
6 tablespoons melted butter
1 teaspoon curry powder
2 cups crushed cornflakes
Sugar for sprinkling (optional)
Preparation
Preheat the oven to 450 degrees. Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in butter, coating well. Roll the bananas in the cornflakes until completely coated and sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
