For an even simpler version, here’s one from the October 2, 1918 edition of the Goshen (Indiana) Daily Democrat that doesn’t even require you to wait for the bananas to ripen:
Baked Bananas.–Place under-ripe bananas in the oven to bake until the skins burst. Serve with melted butter and lemon juice.
The U.S. Department of Agriculture promoted this more complicated version in the September 17, 1919 edition of The Daily Examiner (Connersville, Indiana):
Baked bananas served with raisin sauce make a good dessert. Select firm bananas. Remove the skins and split lengthwise. Place in a pan and coat over with corn syrup. Bake until the bananas are soft. Serve hot with a raisin sauce made as follows:
1 Tablespoonful butter
Mix the cornstarch with a little cold water, blend with other materials, except the vanilla,a which should be added just before serving. Cook 15 minutes.
For more on bananas, see the post for banana ice cream from Chicago, Illinois.
From a box sold in Brookfield, Wisconsin.
orange, pineapple, or lemon sauce]
Peel and cut bananas in halves or quarters. Brush first with melted butter, then with lemon juice. Roll bananas in shredded coconut, then place in buttered baking dish.
Bake in oven (375 deg.) for 15 to 20 minutes or until tender and brown. Serve with hot orange, pineapple, or lemon sauce.