This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Wash and dry the bananas. Cut the ends off square and split the fruit in halves lengthwise. Divide the pulp in the skin into convenient mouthfuls, sprinkle with lemon juice and then plentifully with powdered sugar. Serve from the skins.
Peel the bananas and split lengthwise. Place in a baking dish, sprinkle the banana lightly with sugar and a little lemon juice, add a few raisins and water barely to cover the bottom of the dish. Cover and bake till tender, about twenty minutes, basting every five minutes with the water in the pan.
Peel the bananas and leave them whole. Place in a baking dish and put a bit of butter on each. Bake in a moderate oven twenty-five minutes, basting often with a little cranberry syrup. Serve with additional syrup as a sauce.
Peel the bananas and cut in slices lengthwise and then crosswise. Brown gently in bacon fat and serve with broiled or baked bacon, or with lamb. If desired, they may be browned in butter or a good vegetable oil. In the latter case they should be slightly salted, and, if desired, may be lightly sprinkled with sugar, and a few drops of lemon juice.