Baked Banana Splits

Adapted from Something Sweet by Jack Bishop (Houghton Mifflin, 1997)

Serves 4

Bananas baked in their skins become soft and almost custardy. Paired with vanilla ice cream and a light orange–brown sugar sauce, they make a simple, slightly old-fashioned dessert. It's particularly nice after a Creole or Cajun meal. I often serve it as dessert after Shrimp Creole.

4 ripe but not mushy bananas, unpeeled
⅓ cup orange juice
½ cup firmly packed light brown sugar
3 tablespoons unsalted butter
1 pint best-quality vanilla ice cream

Heat the oven to 350°F. Set the unpeeled bananas on a baking sheet and bake until the skins blacken, about 10 minutes. Let them sit until just cool enough to handle but still warm.

Meanwhile, combine the orange juice, brown sugar, and butter in a small saucepan. Bring to a boil over medium-high heat, then lower the heat and simmer gently until the sugar has dissolved. Remove from the heat and let the sauce cool slightly; it will be thin.

Peel the bananas and cut them lengthwise. If needed, cut the pieces in half to fit your dishes.

Divide the bananas among four bowls. Add a scoop of vanilla ice cream to each and spoon the sauce over the top, letting it run down into the fruit.

Serve immediately.

This comes from a charming little book, Something Sweet, by Jack Bishop. It contains just thirty-seven dessert recipes—simple and very appealing.