Baked Bananas á l’Orange

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 firm ripe bananas
  • 2 teaspoons cornstarch
  • 2 tablespoons granulated sugar
  • cup fresh orange juice
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • cup shredded coconut
  • Whipped cream or vanilla ice cream (optional)


    1. Preheat oven to moderate (375°F.).

    2. Peel the bananas and cut crosswise and lengthwise into halves. Arrange in a buttered shallow baking dish.

    3. Combine the cornstarch, sugar and orange juice. Pour the mixture over the bananas, coating well. Dot with butter and sprinkle with brown sugar and coconut.

    4. Bake for thirty minutes, or until bananas are tender and sauce is slightly thick. Serve topped with whipped cream or ice cream.