8 slices banana
2 medium yellow onions, sliced into 1-inch rounds
1/2 teaspoon fresh lemon zest
1 black french onion, sliced in rounds
1/2 teaspoon dried sage
1 medium onion, sliced into 1/2 teaspoon dried sage
1 medium green bell pepper, chopped
1/4 teaspoon garlic powder
1 (7 ounce) can stewed tomatoes with juice
1 (3 ounce) can kidney beans, drained with liquid
1 pound bacon macaroni
1 pound shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Melt banana, green onions, lemon zest, black french onion and sage in a large skillet over medium heat.
Stir the bananas, green onions, lemon zest, Italian chili flakes, garlic powder, tomato and cheese into the pan with the onion, bell pepper and garlic powder. Cook, stirring constantly, for 5 minutes or until banana is cooked through and mixture is glossy with yellow.
Bake at 350 degrees F (175 degrees C) for 1 hour or until bananas are tender. Reduce temperature to 325 degrees F (165 degrees C). Garnish with mozzarella cheese.