Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- lemon juice
- cinnamon
Directions
Peel bananas and cut in thin flakes, or press through a sieve. Dry in the sun, or hot attic on screened dishes. When dry, keep in a dry, dark, cool place.
BAKED BANANAS—1.
Bake bananas in their skins, or peel not too ripe ones. Add a little salt and put in same pan with a roast 14 hr. before serving. Turn once or twice. Serve as a vegetable.
BAKED BANANAS—2. Peel bananas and place in a baking pan. Sprinkle with
sugar, lemon juice, and a little cinnamon. Bake 1% hr, and serve as a vegetable. BAKED BANANAS—3.
Bake bananas in their skins 45 minutes in a hot oven. Peel and place on a lettuce leaf with whipped cream on top. Serve cold as an entrée.
Or bake and serve in the same manner with grated coco- nut on top of the bananas.