Baked Bananas With Lemon Sauce

Oxmoor House
6 servings


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1/2 cup sugar
2 teaspoons ground cinnamon
6 small firm bananas, peeled
1 egg white, slightly beaten
Zest of 1 lemon
Fresh mint leaves (optional)


Combine sugar and cinnamon; roll bananas in sugar mixture to coat well. Set aside.

Roll pastry out on a heavily floured surface to 1/8-inch thickness; cut pastry into six equal portions. Gently wrap a portion around each coated banana. Moisten edges with water; pinch gently to seal.

Place bananas, seam side down, on a well-greased 15- x 10- x 1-inch jellyroll pan. Brush liberally with egg white. Bake at 475° for 8 minutes or until lightly browned.

Transfer bananas to a serving platter. Top with Lemon Sauce; sprinkle with lemon zest. Garnish with mint leaves, if desired.

Created date

February 2010