Bananas in Sherry

Preparation info

  • 3 or 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 or 4 firm ripe bananas
  • 2 tablespoons fresh lemon or lime juice
  • ¼ cup honey
  • ¼ cup sherry
  • 2 tablespoons butter


    1. Preheat oven to hot (400°F.).

    2. Peel the bananas and cut them lengthwise into halves. Brush with lemon or lime juice. Place them in a buttered baking dish (12 × 7½ × 2 inches). Blend the honey and sherry and pour over the bananas. Dot with butter.

    3. Bake for twenty minutes; baste with the pan juices. Bake for fifteen minutes longer, or until thoroughly tender.

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