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1970s dessert hilarity: banana madeleines

October 16, 2014

Not actual madeleines

So this recipe was SUPER DIFFICULT.

First it tricks you by being called ‘madeleines’. Ah, but this is not a recipe for beautiful wee scalloped French cakes. Oh no.

Second of all, THERE ARE SO MANY INGREDIENTS.

And thirdly, THEY ARE SO HARD TO ASSEMBLE. Probably a piece of cake (ha did you see what I did there) compared to actual madeleines, I am sure.

I have laboriously typed out the entire recipe – word for word, exactly as it is in the book – for you below, dear reader. So you can follow at home and make this delicious dessert yourself.

Banana madeleines

Serves 6

  • 6 bananas
  • 3 Tbsp raspberry jam
  • 2 Tbsp desiccated coconut
  • whipped cream

1. Peel the bananas and cut in half lengthwise.
2. Warm the jam and brush onto the bananas.
3. Roll in the coconut.
4. Serve with whipped cream.

I AM NOT EVEN JOKING PEOPLE. THIS IS AN HONEST TO GOD 1970S DESSERT RECIPE.

Ahem. Seriously, though. The verdict is in: banana “madeleines” aren’t bad. Not exactly noteworthy. But you know. Tasty in a simple fare kind of way. They are made up, after all, of very nice component parts. Put together, one can hardly be surprised they taste nice as an ensemble. The surprise is really in the fact that this is an actual RECIPE in a RECIPE BOOK. It’s a bit like having TOAST in a recipe book, don’t you think?

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