Banana recipes

[Deleted]

One member of this forum is holding hostage a recipe for curried banana soup.

If he will not relinquish it, here are some other ideas.

[bixaorellana]

Bananas are usually forgotten as an addition to the main meal, probably because they're such a perfect sweet raw food.

They can be thrown on the grill, perhaps with some pineapple as well, to accompany pork or barbecued chicken. If you're cooking pork chops, slice a firm banana & let it cook next to the chops, with some chopped garlic tossed into the pan and a grinding of pepper and squeeze of lime to finish.

[Deleted]

When presenting a platter of a particularly spicy curry, you can decorate it by alternating slices of cucumber and banana around the rim -- both items help to tame the fire if necessary.

[bazfaz]

Jul 6, 2010 21:33:46 GMT kerouac2 said:

One member of this forum is holding hostage a recipe for curried banana soup.

If he will not relinquish it, here are some other ideas.

You have not met my non-negotiable ransom demand yet.

[bixaorellana]

I wouldn't get too shirty, Chef Baz, since I have that recipe in my hot lil Documents. ;D

[Don Cuevas]

Cooked bananas hold little a peel for me.

[Deleted]

Maybe you're just yellow.

[gertie]

I like all things real banana. Banana flavored just turns my stomach. When I was a kid, our school cafeteria offered a banana flavored ice cream treat and just the smell of someone nearby eating that abomination was enough to put me off my oats. *bleh*

My favorites are still bananas dipped in chocolate and frozen and bananas eaten with peanut butter, though not on a fried sandwich. Just a dollop of peanut butter applied to each bite.

Your curried banana soup wouldn't involve thin banana slices fried to a lovely crispy outside, sweet and melt-y inside, over top of a creamed soup that includes banana puree and lovely fragrant herbs? If so, I will happily hold baz down whilst some appropriate method of inducing him to give over is applied....now, what would be appropriate? I enjoyed just such a soup recently at a local resto which was open for about five minutes. Would love to make my own since further acquisition from that source is clearly out of the question.

[bazfaz]

A banana pancake in Thailand....

[bixaorellana]

Jul 8, 2010 13:00:50 GMT Don Cuevas said:

Cooked bananas hold little a peel for me.

You have to slip them into the meal.

[Deleted]

Does anybody eat these things? While I'm almost certain that they must be the same inside, the colour of the skin does not enthuse me.

[bixaorellana]

They're only good at the perfect peak of ripeness. Other than that, they're acrid at the same time as being tasteless. Since I don't know how to figure out if they're ready, I just don't buy them any more.

Did you buy any of the tuna next to them?

[joanne28]

I love raw bananas, alone, in cereal or in a toasted banana sandwich and make banana bread. Other than that, I don't do anything else with them.

[Deleted]

I feel the need to find a good recipe that uses plantain bananas some day. I seem to recall having had some in curries in the past.

[tod2]

I can't imagine currying the banana - maybe plantains yes. Bananas need to be sauteed in butter then flambe`'d in a gorgeous liqueur like Frangelica - served with a really decadent ice cream or plain whipped cream. I use one hell of a lot of liqueur!
Those pink/red bananas really excite me Kerouac! I would definitely buy them just to see the inside!
Then, what about the Prickly Pears lying alongside the bananas??
Do you eat those at all? Peeling them is a cinch. Stick a fork into the side, slice open with a sharp knife then pry the skin away from the inside fruit. There you have it - without getting your fingers all full of thorns!

[Deleted]

Yes, I've bought the prickly pears from time to time.

[bixaorellana]

I recently made banana bread using all whole wheat flour, some peanuts, and a good amount of spice. It was nice and moist. While it was still hot, I stuck a bunch of holes in it with a chopstick, then poured over a glaze made from Mexican chocolate, water, & mezcal. It was a triumph, if I do say so.

I brought up grilling bananas earlier, but they're also good pan fried with onions to accompany meat.

[Don Cuevas]

Hold the banana, drink the mezcal.

[Deleted]

Curried Banana soup, what ever next!

I made a banana sandwich cake yesterday which is a family favourite.

I have quite a few lovely cake and tea bread recipes - perfect for using up over ripe bananas.


Instant Banana Ice cream

4 bananas
¼ tsp vanilla essence
Sugar to taste
150ml buttermilk

Peel bananas and cut them into chunks, then freeze them until firm. Place the frozen banana chunks in a food processor. Then, add the vanilla and half the buttermilk.

Whiz the banana for a while, then, with the machine still running, pour in the remaining buttermilk in a thin, steady stream. Let the machine run until the mixture is beautifully smooth and creamy.

Serve immediately.

[hwinpp]

We've got bananas that colour in one place in Cambodia. They're also red, as in Jack's pic, but they can be eaten all the time, there's absolutely no difference in taste to the yellow ones.

[bixaorellana]

Dec 13, 2010 1:54:02 GMT joanne28 said:

I love raw bananas, alone, in cereal or in a toasted banana sandwich and make banana bread. Other than that, I don't do anything else with them.

If you have a bunch of bananas you can't use fast enough, peel them, put them in a plastic bag, & stick it in the freezer. I add to the bag whenever I see a banana getting over-ripe.

You can take the frozen ones out one or two at a time to use for smoothies or for any recipe calling for banana.

If you put them in the blender or food processor with cream or evaporated milk or even dry milk & some spice & maybe vanilla, it's like homemade ice cream.

[auntieannie]

Found A LOT of bananas for 99p at the greengrocer's, so bought them.

one of my baking recipe books offers a recipe for "american banana cake" but it uses "only" 400g of peeled bananas, which I believe isn't much... or as many as I would like the recipe to use...

Any ideas taking into consideration I have no freezer?

Any favourite recipe?

[Deleted]

Well, as you know, James provided the recipe for curried banana soup, but I'm not sure if it is the original recipe by bazfaz or not (which I copied but have temporarily misplaced).

Curried banana soup

25g Butter
1 small onion, chopped
1 tsp curry powder
900ml chicken stock
350g ripe bananas
2 tbs lemon juice
salt
125ml cream

Melt the butter in a saucepan and cook onion gently for 5 minutes. Stir in curry powder and cook for 20 seconds. Add bananas, lemon juice, salt and enough stock to cover. Bring to the boil, put lid on and simmer for 15 minutes.

Transfer to a processor and make a puree. Return to saucepan. Add rest of stock and cream. Mix well and taste for seasoning.

Reheat and serve.

[bixaorellana]

Annie, you can fry them gently in a little butter or oil, salt & pepper them, then squeeze on a little lemon juice & serve as a side dish with meat, fish, or chicken.

Try making a smoothie with banana & that toasted, ground garbanzo flour (just a little). Add milk & some mild curry powder, some other fruit if you have it, & prepare to be thrilled

[Deleted]

About 25 years ago, I would buy tins of something called "Singapore Curry Sauce." Unfortunately, I stopped seeing it in the stores long ago. There was a recipe on the label for chicken curry which I made many times and loved. Basically, it was a question of chopping up a whole chicken (and I admit that this is much better than buying chicken parts) into irregular pieces. This was one of the first things that I had discovered in my trips to Asia -- that meat was not cut up the same way as in the West, and this intrigued me very much after having lived to adulthood thinking in terms of legs, thighs, wings, breasts, etc. So I would get my biggest knife and just chop up the chicken every which way, legs cut in half, a piece of wing clinging to a piece of breast, half thighs...

This was fried in oil with onions, and then simmered in the tinned sauce (I am probably leaving out some stuff).

Steamed rice was to be prepared as well, of course.

So, what does this have to do with bananas? Well, the final instructions for the serving dish were to put the curry in a shallow bowl and ring it with alternated cucumber slices and banana slices.

And it was really, really good -- the raw cucumber and banana made a great contrast to the steamed rice and spicy onion and chicken curry.

[auntieannie]

kerouac adding fruit to his savoury dishes....

[bixaorellana]

This afternoon I made some banana/oatmeal/raisin muffins spiced with anise seed, cinnamon, nutmeg, fresh ginger, and Rabeena brand curry powder from Sri Lanka. Speecy-spicy and really good!

You can use any banana bread or muffin recipe and take off from there. I used olive oil instead of butter & also put in some yogurt.

[chexbres]

bixa - I never have milk in the house, because it comes in litres and always goes bad before I can finish it.
I have started using unflavored yogurt if I want to bake cakes and so forth. Works great.

[bixaorellana]

Ditto about never having milk in the house (or flavored yogurt either -- yuck). I've been using yogurt instead for ages. I suppose if I were making custard I would have to get regular milk, though. Maybe not -- does anyone know?

[lagatta]

I have some green plantains and have been reading that they are used in recipes for meals, such as stews, not just as tasty but very fatty CHIPS. Any ideas? I also have spinach, and tinned beans, and will be buying some kind of poultry tomorrow.

I found this one amid a swamp of plantain and spinach SMOOTHIE "recipes". The photo isn't very appealing, but the simplicity is. cookbookjunkie.blogspot.ca/2012/03/something-different-fried-plantain.html It would be easy to combine these with a protein-rich food such as poultry or beans. My plantain is very green, but that is how I want it. I expect that it will take a bit more cooking, such as adding a bit of homemade chicken stock.

Note that what the recipe is calling "frying" would be called "sautéing (? faire sauter) in most recipes I've seen. It isn't plunged into oil, which is what I definitely did NOT want).