Banana Crisp Recipe by Ruth Paget
Serves 4
Ingredients:
-1/4 cup crushed cornflakes cereal
-1 tablespoon sugar or honey
-1 teaspoon ground cinnamon
-1 tablespoon melted butter
-2 bananas sliced lengthwise
-1 (1-ounce) square unsweetened chocolate
Steps:
1-Preheat oven to 425 degrees Fahrenheit.
2-Mix cornflakes, honey, cinnamon, and butter together.
3-Place bananas in an 8-inch casserole baking dish. Top the 4 banana halves with the cornflake mixture. Bake for 10 minutes
4-Grate chocolate over the bananas and put back in the oven for 1 minute.
Serve warm or room temperature.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
