Black Banana Banny Bake

Sheri Zarnick


Historic farmhouse collection recipe. Another interesting recipes speaking to us through the past. The collection of recipes on the walls of that farm house were all carefully written with pride in the ability and imagination of this cook with no name, but a time capsule of wonder on the walls. I am more than thrilled to share these recipes on such a network as Just A Pinch. This way everyone can share the treasures I found.


★★★★★ 1 vote

15 Min
1 Hr


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banny chicken (broiler/fryer chicken) halved
1/2 c
fresh lemon juice
1/3 c
olive oil
1/3 c
dry white wine
1 tsp
1 tsp
crushed dried rosemary
1 tsp
coarsely ground black pepper
clove of garlic, minced or pressed
4 large
firm bananas
2 Tbsp

How to Make Black Banana Banny Bake


  • 1Marinade time 2-24 hours.
    Wash and dry chicken, place in glass or stainless steel flat dish. Make a tunnel between skin and flesh above chicken breast and thigh meat.
  • 2Mix lemon juice, oil, wind, salt, rosemary, pepper,and garlic. Pour mixture into tunnels. Place chicken skin side down and drizzle more marinade on bone side. Cover and chill 2-24 hours. (the longer you marinade the better the flavor)
  • 3Line broiler pan minus rack, or any large baking dish with foil. Place chicken skin side up on foil. Pour marinade over chicken.
  • 4Brush washed bananas with butter to coat thoroughly. Place on pan with chicken. Bake at 350^ for about 1 hour or until chicken juices run clear when pierced with a fork and bananas are black and shiny.
  • 5To serve, cut chicken into quarters. Serve each with a black banana. Slit bananas lengthwise to scoop out flesh.

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About Black Banana Banny Bake

Course/Dish: Chicken

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