My mother-in-law didn't much like cooking. In fact she didn't enjoy any sort of housework, though she did it. She would much rather be acting in a play - she was a stalwart of Wellington Repertory, and before that a leading light in amateur theatricals in Otaki. So this recipe was treasured for its simplicity, as well as its deliciousness. It is still treasured in our family.
(For 2 servings - multiply as necessary)
Combine 1/2 cup sugar, 1/2 cup water and the juice of 2 medium lemons.
Heat and stir till the sugar dissolves. Pour the hot syrup over 4 bananas,
sliced once lengthwise and once crosswise, in a serving dish. Chill
overnight or for several hours. Serve with whipped cream.
Note: I find it best to make sure the bananas are cut side down,
otherwise the cut surfaces can go a bit brown. Often I add some of the
rind of the lemons (pared off with a potato peeler) to the hot water, for
extra flavour, and remove it before adding the syrup to the bananas.
Ethel Knox on her wedding day in 1927
Thankyou for visiting my blog; loved this recipe. Even a touch of grated ginger might work. Just like one lemonade recipe we have.
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