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Baked Bananas and Blueberries

written by Marsha Seidelman, M.D.

Adapted from Quick and Easy, Fresh and From Scratch, edited by Shelley Melvin, Triad Publishing Company, 1984.

I made this with freshly picked blueberries. The baked bananas were actually the best part. I only used 4 bananas since they were quite big, but next time I'll use more, possibly layering under and over the berries, since they were so delicious after they were baked.  For July 4th it would be great to arrange as a flag with red and blue berries with the bananas as stripes.

Although it's meant to be served hot, it was very good cold out of the refrigerator the next day.

Ingredients:

6 bananas
1 cup fresh blueberries
1/4-1/2 cup brown sugar 
1/2 - 1 cup orange juice
1 Tbsp butter
(sour cream, optional)

Directions:

1) Preheat oven to 350 degrees

2) Slice bananas lengthwise and place in a greased 9 x 13 casserole. Sprinkle with blueberries, then sugar. Pour orange juice over and dot with butter.

3) Bake for 20 minutes, serve hot (topped with sour cream, if you wish).

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