Enter the Banana /Recipes for the fruit minded

    I am, by nature, someone that loves to entertain and have company stay for the weekend. I’m talking LOTS and LOTS of company. My husband, not quite so much as me. So, for the most part, we compromise and have lots of company. When I first start to plan the menus for the weekends one of the first things I have to determine is whether or not said company falls into or out of the banana category.

Ok, you ask, what heck is the banana category? Well, the banana category is where the guests I have to feed like to snack on fruit and if that fruit is likely to be bananas. Inclusion in this category determines the amount of bananas to be purchased and approximately how much time it will take for any left over bananas (and trust me, there’s always left over bananas) to get mushy after the company leaves.

There truly is a reason for this somewhat bizarre banana thought process. Bananas are actually one of the few foods for which I don’t have a lot of recipes. Not because I don’t like them but rather, because both my children and husband are highly allergic to them in the raw state. I eat them with pleasure when we have company and cook them for the family after the company leaves leave. I have always tried to make really different and exciting recipes because I never know when the next banana company will arrive. The following recipes are all utterly delicious and have come to me from a variety of sources.

 

BANANAS FOSTER CREAM PIE

Crust:
2 1/2 cup chocolate sandwich cookie crumbs
1/4 cup sugar
1 teaspoons cinnamon
5 tablespoons melted butter

Filling:
1/4 cup unsalted butter
3/4 cup packed brown sugar
1 teaspoons cinnamon
1 teaspoons ground ginger
1/2 teaspoons allspice
4 bananas — peeled and sliced

Pastry Cream:
3 cup half and half
1 vanilla bean — split in half lengthwise
8 egg yolks
1/2 cup sugar
1/4 cup dark rum
3 tablespoons cornstarch

Grease a 10-inch spring form pan. To prepare crust, in a medium bowl,
combine cookie crumbs, sugar and cinnamon and mix well. Stir in
melted butter. Press mixture into prepared pan on the bottom and up
the sides of the pan about 21/2 inches and place it in the refrigerator
to chill. To prepare the filling, put the butter and brown sugar in a
large saute pan over high heat and heat until bubbling, about 2
minutes. Add cinnamon, ginger, allspice and bananas and saute until
tender, about 3 minutes. Remove the crust from the refrigerator and
spoon the bananas evenly over the bottom of the crust. Set aside.

To prepare the pastry cream, put the half and half in a saucepan with the vanilla bean and bring to a boil. Reduce heat to medium, remove and discard vanilla bean. In a medium bowl, place egg yolks, sugar, dark rum and cornstarch and whisk together. Whisk about 1 cup of half and half mixture into the egg mixture to temper it. Add the egg mixture to the remaining half and half and place the pan over medium heat, stirring frequently until thick, 3-5 minutes. Pour the mixture over the roasted bananas in the crust and refrigerate for 2-3 hours
or until well chilled. To serve, carefully remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves. Serves 12

 

Submitted by Cheryl Cerdanadski Warsaw IN

BANANA SPLIT BREAD

1 can (8 oz.) unsweetened crushed pineapple, well drained, reserve
liquid
1 pkg. (14 oz.)  banana quick bread and muffin mix
2 eggs
2 tablespoons oil
1/3 cup Maraschino cherries, chopped
1/3-1/2 cup semi-sweet miniature chocolate chips
1/3 cup pecans, chopped

GLAZE:
1/2 cup powdered sugar
2 tablespoons semi-sweet miniature chocolate chips, melted
4 teaspoons milk

Preheat oven to 375 . Grease and flour bottom only of a (9×5 inch)
loaf pan. Add water to reserved pineapple liquid to make 3/4 cup In a
large bowl, combine all bread ingredients. Stir 50-75 times with
wooden spoon until mix is moistened (don’t over mix!). Pour batter
into prepared pan. Bake 55-65 minutes or until toothpick placed in the
center comes out clean. Cool in a pan on a wire rack for 15 minutes.
Remove from pan to cool for 45 minutes or until completely cooled. In a
small bowl, combine glaze ingredients. Stir until well blended. Pour
over loaf. For gift giving you can use (3×5 inch) pans and bake 35-40
minutes. Store in refrigerator to slice when chilled. Serves 6 to 8

 

http://www.southerncooking.com

 

ALMOND FUDGE BANANA CAKE WITH CHOCOLATE GLAZE

3 extra ripe, peeled medium bananas
1 1/2 cup sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons almond liqueur OR 2 teaspoon almond extract
1 teaspoon vanilla extract
1 1/3 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds, toasted, ground

 

Banana Chocolate Glaze
1 pureed, extra ripe small banana
1 ounce melted semisweet chocolate

Preheat oven to 350. Grease a 10 inch bunt pan.  In a bowl mash the bananas and set aside. In the bowl of an electric mixer combine the sugar and margarine and beat until light and fluffy. Add in the eggs, liqueur and vanilla. Beat to combine. In another bowl combine the flour, cocoa, baking soda and salt. Mix the dry ingredients to combine.  Stir the almonds into the flour mixture. With the electric mixer running, alternately add the flour mixture with bananas to the sugar mixture. Beat well. Turn batter into greased pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Glaze: Combine the pureed banana with the melted chocolate and whisk together. Pour glaze over the top of the cooled cake and let it drip down the sides of the cake. Serves 12 to 14

BANANA BUTTERFINGER® CAKE

 

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, room temperature
1 1/2 cup sugar
3 large eggs
1 tablespoon rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas
1 1/2 cup chopped Butterfinger® bars

GLAZE
2/3 cup whipping cream
7 tablespoons butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons rum
1 teaspoon vanilla extract
1 3/4 cup chopped Butterfinger® bars

Position rack in top third of oven; preheat to 350. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper.

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger® bars.

Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.

Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger® bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

 

From about.com

 

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

 

3 large bananas, peeled, divided
1/2 cup (1 stick) butter, melted, divided
3/4 cup (packed) golden brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract

2 cups self-rising flour
2 cups buttermilk
2 large eggs

Additional melted butter

 

Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

 

Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.

Preheat oven to 200. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm. Serve pancakes with caramel-banana syrup. Makes 4 servings.

 

Bon Appétit, November 2005

 

BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL

1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) brown sugar
1/2 cup chopped pecans
1 tablespoon ground cinnamon
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

 

Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack. Makes 12 servings.

 

BANANA CHOCOLATE STRUDEL

4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel
3 tablespoons butter, melted
2 firm-ripe bananas
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, beaten with 1 teaspoon water
Confectioners sugar for dusting

Accompaniment: lightly sweetened whipped cream

Preheat oven to 425. Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.

 

Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, and then dust with confectioner’s sugar. Makes 6 servings.

 

Gourmet October 2001

CHOCOLATE BANANA TART

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, cut into pieces
1/3 cup plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup heavy cream
1 1/2 tablespoons dark rum
6 firm-ripe bananas
1/4 cup apricot preserves

Preheat oven to 350. Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes. Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.
Serves 8.

Gourmet January 2000

BANANA WAFFLES WITH PECAN MAPLE SYRUP

1/2 cup pure maple syrup (not the fake stuff)
1/4 cup pecans, toasted lightly and chopped coarse
2 teaspoons orange juice or fresh lemon juice
1/3 cup flour
1/3 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe medium banana
1/3 cup water
2 large eggs
2 tablespoons unsalted butter, melted and cooled
vegetable oil for brushing waffle iron

Preheat oven to 200. In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered. In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt. Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.

Serve waffles with syrup. Serves 2.

from Epicurious.com

 

PINEAPPLE BANANA MUFFINS

 

1/2 cup flour

1/4 cup whole wheat flour

1/4 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

2 tablespoons beaten egg

1/4 cup oil

2 tablespoons milk

1/2 teaspoon vanilla extract

1 cup mashed ripe bananas (2 medium)

1/3 cup unsweetened crushed pineapple, drained

 

In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 6 muffins.

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