This is more of a story than a recipe...
I was talking to my Mum about the historic recipes section and she mentioned this.
“After the war, when I worked at Unilever House as a secretary, sometimes, as a treat, Mum used to make me banana sandwiches.
I found the recipe below in We'll Eat Again: Marguerite Patten
See your street as it was 11 years ago! ...
- 3 Parsnips
- Banana essence or extract
- Sugar to taste
Choose young parsnips if possible for they are more tender and have a sweeter taste. Peel the parsnips, do not slice. Either cook in a small amount of unsalted water until tender or put into a steamer, cover and cook over boiling water. If boiling the parsnips, then dry well on kitchen paper. If steaming the parsnips, simply remove from the steamer and dry. Slice the cooked parsnips and put into a bowl and mash, add a few drops only of banana essence or extract. The easiest way to obtain a small amount of essence or extract is to dip a skewer into the bottle and then hold this over the bowl so the drops fall. Continue adding banana flavouring until you get the right taste. Add sugar to taste then mash until smooth.
Use as a sandwich filling or as a pudding with yogurt or custard.
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