Dave Bell wrote:
> Jean B. wrote:
>> I;m not going to type this up from the November 1934 American
>> Cookery. Essentially, you mix melted butter and brown sugar in a cake
>> pan, top with sliced (whichever way appeals to you) bananas, then use
>> a chocolate cake batter. Sounds like a yummy combination!
>
> From David Lebovitz:
> For the topping:
>
> 1/3 cup plus 2 tablespoons firmly packed dark brown sugar
> 2 tablespoons water
> 3 ripe, medium-sized bananas
> Juice of 1/2 lemon
>
> 1. To make the topping, mix the brown sugar and water together in an
> 8-inch square metal cake pan or cast iron skillet.
>
> 2. Heat the mixture until it begins to boil, reduce the heat and simmer
> 45 seconds, stirring constantly.
> Remove from heat and set aside to cool.
>
> 3. When cool, slice the bananas into 1/4-inch thick slices.
> Arrange them in rows over the melted sugar in the pan, overlapping
> them slightly. Sprinkle the slices with the lemon juice.
>
>
> Another from Epicurious:
>
> 1 cup firmly packed light brown sugar
> 6 tablespoons (3/4 stick) unsalted butter, room temperature
> 2 large ripe bananas, sliced
>
> Cream the butter and sugar, spread in pan, cover with bananas
>
> And yet another:
>
> 1/2 cup unsalted butter, room temperature
> 1/2 cup (packed) golden brown sugar
> 2 firm but ripe large bananas, peeled, cut diagonally into
> 1/4-inch-thick slices
>
> Melt butter in saucepan, add sugar and stir until smooth.
> Pour into cake pan, cover with banana slices.
>
Oh... Now I am thinking of a recipe from the old Time-Life
international series--the Creole and Acadian volume, I think. It
might make an interesting upside down-cake topping (but perhaps
NOT on a chocolate cake):

Sherry-Baked Bananas
Source: (IIRC) Time-Life's Creole and Acadian cookbook.
Alterations by Jean B.

T-L had this as a side-dish. It makes a nice fruit dessert though.

1/3 c dry Sherry
1/3 c dark brown sugar
4 Tbsps apricot preserves (I always use Smuckers--and,
unfortunately, the healthier stuff isn't as yummy, IMO)
4 Tbsps melted butter
juice of 1 lemon (I always interpret this to mean a very juicy
lemon--about 4 Tbsps juice)
6 firm ripe bananas, peeled and halved lengthwise

Preheat oven to 350F.

Thoroughly combine everything but bananas. Arrange bananas flat
side down in lightly buttered baking dish. Spoon sauce mixture
over them. Bake 30 minutes at 350F or until tender. Sauce should
be reduced to a nice thick syrup by then.

--
Jean B.