Jean B. wrote:
> I;m not going to type this up from the November 1934 American Cookery.
> Essentially, you mix melted butter and brown sugar in a cake pan, top
> with sliced (whichever way appeals to you) bananas, then use a chocolate
> cake batter. Sounds like a yummy combination!

From David Lebovitz:
For the topping:

1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium-sized bananas
Juice of 1/2 lemon

1. To make the topping, mix the brown sugar and water together in an
8-inch square metal cake pan or cast iron skillet.

2. Heat the mixture until it begins to boil, reduce the heat and simmer
45 seconds, stirring constantly.
Remove from heat and set aside to cool.

3. When cool, slice the bananas into 1/4-inch thick slices.
Arrange them in rows over the melted sugar in the pan, overlapping
them slightly. Sprinkle the slices with the lemon juice.


Another from Epicurious:

1 cup firmly packed light brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large ripe bananas, sliced

Cream the butter and sugar, spread in pan, cover with bananas

And yet another:

1/2 cup unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
2 firm but ripe large bananas, peeled, cut diagonally into
1/4-inch-thick slices

Melt butter in saucepan, add sugar and stir until smooth.
Pour into cake pan, cover with banana slices.