Lemon Bananas


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A marshmallow-cream mixture tops off these bananas for a fruity dessert.

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  • 3 eggs, well beaten
  • 1 C. granulated sugar
  • 1 C. miniature marshmallows
  • Juice of 1 lemon
  • 1 C. whipped cream
  • Chopped peanuts
  • 10 bananas

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Stir and cook eggs and sugar over medium heat until thickened in a 2 quart sauce pan. Add lemon juice and marshmallows and stir until dissolved. Cool. Fold in whipped cream. Slice bananas in half lengthwise and again crosswise and place on a try, cut side down. Spread lemon topping over bananas. Sprinkle with chopped peanuts.

Yield: 10-12 servings

Note: Lemon topping may be made ahead and refrigerated; add whipped cream and place over bananas just before serving.

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