Baked Hawaiian Bananas

—Carita Rodby (In Memory), Auxiliary President 1957-1959

• 4 half-ripe bananas

Sauce:

• 1 cup pineapple juice
• 1 cup pineapple syrup
• 2 Tbsp. cornstarch
• 1 cup crushed pineapple (fresh or canned)

Topping:

• 1/2 cup chopped macadamia nuts

Place bananas in their skins on a cookie sheet in a preheated 350° oven for 20 to 30 minutes, or until the skins look dark mahogany in color. Remove from oven and split surface once from top to stem end of banana. Fill with crushed pineapple sauce. Serve with macadamia nut topping.

Sauce: Combine juice, syrup, and cornstarch. Cook over medium heat, stirring constantly until thick. Add crushed pineapple to mixture and blend.