Morbid Curiosity

Morbid Curiosity: Deviled Bananas

Dear readers, do you know how much my best friend loves me? She loves me a lot. And she knows me very well. This summer she surprised me with the perfect gift: a 98-year-old cookbook of 250 Crisco recipes. Settle down, readers. I know how much you all want my recipe book AND my best friend… but you can’t have them. They’re mine!

I chose Deviled Bananas from that book as my recipe of the week because it seemed suitably eyebrow-raising, and just daring enough to maintain my allure. (Gotta maintain that allure!)

As it turned out, this recipe was really one of those rare, pleasant surprises. It’s entirely possible that the chili peppers addled my brain or burnt off my tastebuds, so I don’t know how reliable my opinion is here, but I thought it wasn’t half bad! The sweet from the fried bananas and the hot from the chilies and the brininess of the pickles all seemed to work well together. Not bad for a recipe that’s nearly 100 years old!

devilled bananas

Deviled Bananas
2 tablespoons Crisco
8 bananas
½ teaspoonful salt
1 teaspoonful chopped pickles
Few grains red pepper, or 1 dessertspoonful chopped chilies

Slice bananas, mix with salt, chopped pickles, and red pepper or chopped chilies. Put them into hot Crisco. Cook for four minutes and serve. Sufficient for eight bananas.

The recipe featured in this post is from The Story of Crisco: 250 Tested Recipes, by Marion Harris Neil. Published in 1913 by Procter & Gamble Co.

By Jen R. L. Disarray

Jen was once described as a "culinary anthropologist". She liked that. When she is not making questionable foods, Jen enjoys reading, sassing, and lurking all over the internet. Jen has a blog called Maybe We Shouldn't Be Eating This, and she is a contributor to the Geekquality podcast and blog.

6 replies on “Morbid Curiosity: Deviled Bananas”

Tanget/offtopic? Perhaps. But. Excellent “Fresh Air” interview with David Koeppel from 2008 re-broadcast a couple weeks ago about bananas.


True Fact: “There are no seeds. Every banana is grown basically by taking a cutting from one and turning it into another tree. So every Cavendish banana that we eat, every banana you eat, that I eat, that people eat in China and Europe, wherever, is exactly the same genetically as every other one”

I was all ready to wind myself into a tizzy about the pickles until I realized it’s only 1 teaspoon of minced pickle to 8 bananas. So it’s like a little bit of salty/sour to go with the sweet and spicy of the bananas & red pepper, right? Plus it’s all fried which can only add to the goodness.

I just can’t figure what I’d eat it with. Is it a snack? Dessert? Side dish?

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