No need to apologize…. I appreciate the older dates, I know it was an older recipe, but I couldn’t find a published cookbook reference older than the one I cited. In terms of the recipe you spelled out, though as you noted, there were many ways to make it, isn’t that pretty much exactly what I described in the paragraph introducing the dish? Other than missing that the bacon gets crumbled onto it? The historical description, however, was not intended to be comprehensive, my blog isn’t about food in the US, it’s about food here in Argentina, and the point was to note how that early recipe morphed in different places, particularly here, into the dish we call “Maryland” today in Argentina. The bacon is obviously a common thread, especially with your note about it being crumbled over the top, and the cream gravy is probably what somehow led to the creamed corn accompaniment here (gravies are not big here on meats). As to where the banana came from, that’s probably lost to history.