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Dessert

Baked Bananas

A simple baked banana dessert glazed with sugar and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Baked Bananas

Why it works: Butter and currant are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,856 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Baked Bananas

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make and bake

  1. In a bowl, mix boiling water, sugar, and butter until combined.

  2. Pour the mixture over peeled bananas in a baking dish.

  3. Bake until a fine glaze forms, about 15-20 minutes.

Serve

  1. Serve with currant jam as a garnish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Dissolves into the hot liquid to form a sweet glaze that browns on the bananas.
Butter
Adds fat and richness, helping the glaze turn smooth and glossy.
Bananas (in the method)
Soften as they bake, becoming tender and absorbing the sweet glaze.

The step that matters

Bake until a fine glaze forms. Sugar darkens quickly once it caramelises, so the glaze can scorch if the bananas are left too long. Checking early keeps it fine and glossy rather than bitter.

Swap the currant

How well each one fits the dish's main ingredients (sugar, butter):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Currantthe original

Fit is the average pairing score against sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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