Devilled Bananas

Posted in - Mrs C.S. Peel's Recipes & Vegetarian on June 30th 2013 4 Comments

8 bananas; 2 tablespoonfuls of sugar; a good pinch of red pepper; 1 teaspoonful of dry mustard; 2 tablespoonfuls of Worcester Sauce ; 1 tablespoonful of vinegar; about 4 tablespoonfuls of olive oil.

Place the sugar, red pepper, mustard and Worcester in a jam basin and stand it in another of boiling water.  Stir until the sugar has dissolved, add the vinegar and keep on stirring, add the oil.  The sauce soon becomes thick and velvety looking, when it is ready for use.  Peel the bananas and make them hot throughout, but do not fry them.  Pour the sauce over them and serve very hot, accompanied by toast and butter.
(from My Own Cookery Book 1920 approx)

I can’t tell you how excited I am about this one. I had no idea what it would be like.  It has a real zing with an element of comfort, all in one mouthful.  For me, this more than a century old recipe is new and while hard to pinpoint exactly what it should accompany, I intend to have it for a Sunday evening supper that is neither sweet nor savoury, and alongside pork or lamb.

ggdevilledb3ggdevilledb2

Ingredients
3 bananas
2 tbsp caster sugar
2 tbsp Worcestershre Sauce
1 tbsp red wine vinegar
1 tsp mustard powder
4 tbsp olive oil (not extra virgin or virgin)

1.  Place the sugar, Worcestershire sauce and mustard in a heatproof bowl over a pan of simmering water. Stir until the sugar has melted.ggdevilledb1

2.  Add the vinegar and oil and keep stirring until a velvety sauce forms, the consistency of double cream. This will take about 5 minutes.
3.  Put the whole bananas in the oven and heat through at 180 degrees for about 5 minutes.
4.  Slice the bananas and pour the sauce on top.
5.  Serve the crusty toasted bread and butter.

Note:  The summer holidays start next week and so I am beavoring away as much as I can in recreating Granny Dot’s recipes before I have 9 weeks of children’s summer time, during which I anticipate less blogging, though I will do my best.

Share

As of now (4) people have had something to say...

  • Aruna Panangipally - Reply

    July 1, 2013 at 7:18 am

    Nice!

    • Victoria Straker Cook! - Reply

      July 1, 2013 at 9:50 am

      Now wondering if you have tried it or if you are responding in the way I did when I read, but hadn’t tried the recipe?! Thank you for your comment!

  • Gabrielle Pilot - Reply

    July 1, 2013 at 1:53 pm

    Absolutely glorious, Vicky!!
    You consistently amaze us with your energy and recipes. All so unusual.
    Good luck with the busy summer holidays avec les enfants … enjoy them, they won’t be around forever.
    cheers, Aunty Gaby

    • Victoria Straker Cook! - Reply

      July 1, 2013 at 2:52 pm

      Thank you! The recipes certainly are interesting and I find discovering them so exciting – a culinary world that has lied partly dormant for a long time for many. Thank you for your comments. And I know, I need to take advantage of every holiday time with the children as it feels like yesterday that they were born; time flies as soon as we don’t want it to! x

Leave a Reply