The recipe featured on the Times’ Web site Jan. 4, 2002, re over-ripe banana bread, brought to mind a recipe my mother, Myrtle Muckle, used on many occasions during hot spells at the Pither’s Point pavilion in the 1930s.
The bananas were purchased as a “tree,” hung from the rafters in the store, and cut off as the customer ordered, one or a dozen, but mostly one at a time to the kids at a nickel each.
Hopefully, the complete “tree” would be sold before they overly ripened as hot weather moved in and they became unsaleable.
Unfortunately, nature and circumstance were never that kind. Consequently, the bananas often did ripen too quickly and had to be used to advantage rather than throw them out.
Mother wouldn’t waste anything if there were other means. Recalling her ingenuity, I believe the following recipe to be original and an example of her ability to find a way to conserve and salvage (no one made better bread and buns than my Mom).
Some may even recall this tasty dish, which I am sure she would have made available at those ice cream tables located in the front veranda of the pavilion.
P.S. It was also great sans meringue and topped with ice cream!
Pithers Point Park
3-4 large bananas (ripe)
2 egg yolks (reserve whites)
2 tablespoons flour (to thicken)
1/2 cup white sugar
1 pie shell (best results cooked)
Break up/mash bananas; mix in egg yolks, flour and sugar. Pour into pie shell.
Bake at 350 F (until toothpick comes out clean).
Top cooked pie with beaten egg white meringue. Place back in oven until suitably browned.