Baked Bananas, Sultana Sauce Recipe 2 ingredients

• 2 bananas
• 1 teaspoonful of cornstarch
• ¼ cup (or less) of Sultana raisins
• 1 teaspoonful of butter
• ½ teaspoonful of vanilla or 1 tablespoonful of lemon juice or sherry
• 1 cup of boiling water
• 1/3 cup of sugar

To prepare this Baked Bananas, Sultana Sauce Recipe 2, first pull down a section of a banana skin, then loosen the pulp from the rest of the skin; remove all coarse threads and replace the fruit in its original position in the skin. Set the bananas, in an agate dish, in a moderate oven, to bake until the skin is blackened and the pulp is soft. It will take about ten minutes. Take the pulp from the skins without injury to the shape and dispose in saucers in half circles. Pour over the sauce. Serve hot as an entree with meat or as a dessert dish. Cook the raisins in the water until tender. Stir in the cornstarch and sugar mixed together, let simmer six or eight minutes, add the butter and flavoring and the sauce is ready to serve. The water will evaporate during the cooking of the raisins. Add more as needed but do not have more than half a cup in the dish when the cornstarch is added.