Like the strawberry thread, above, I have LOTS of ripe bananas - any

D

dawnnys

Well-known member
suggestions or recipes? I'm already making the peanut butter-banana-choc chip bread (referred to as our monkey bread ;o)) but need other ideas. Also planning on making and freezing smoothies.

Any other recipes you'd recommend? They are PErfect right now - yellow, not brown, with a tinge of gen on half of them. Gee they ripened quickly!

 
You can put them in the frig to stretch out the "fresh" issue for a few more days. Peel

will turn black, but the sugar conversion will slow down.

 
This is a great snack/dessert for both kids and adults: Tike Treat:

TIKE TREAT

INGREDIENTS:

1/2 cup chopped pecans (I used toasted pecans)
1/4 cup coconut
4 bananas
1 cup orange juice or lemon juice (I used fresh orange juice)

DIRECTIONS:

1. Place pecans and coconut in a small paper bag.
2. Peel bananas and cut each one into 5 slices.
3. Roll banana slices in the juice.
4. Put banana slices in the bag and shake.
5. Put banana slices on a tray.
6. Refrigerate for 1 hour and serve.

4 servings

From "First Capital Favorites of York, PA"
http://www.recipezaar.com/96676
(Edited)

 
Another good one, and very lowfat: Baked Banana with Honey and Lime:

BAKED BANANA WITH HONEY AND LIME

2 medium unpeeled firm ripe bananas
1 Tbsp honey, or more to taste
1 Tbsp plus 1 tsp. fresh lime juice

Preheat oven to 350 F. Line baking dish with foil. Arrange bananas in prepared dish. Bake until skin is golden brown and bananas feel soft, about 20 minutes. Let cool 5 minutes. Make cut lengthwise through skin, drain and remove peel. Combine honey and lime juice together and drizzle over bananas. Serve.

 
This sounds great: Cinnamon-Grilled Bananas with Mexican Chocolate (can sub semi-sweet chocolate):

CINNAMON-GRILLED BANANAS WITH MEXICAN CHOCOLATE

"A sweet ending to a Mexican Fiesta". If Mexican chocolate is not available, use a semi-sweet dark chocolate.

INGREDIENTS:

* 4 firm but ripe bananas
* 1 tablespoon sugar
* 1/2 teaspoon ground cinnamon
* 8 scoops ice cream
* 1/2 cup coarsely chopped mexican chocolate (can sub semi-sweet chocolate)

DIRECTIONS:

1. Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside.
2. Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
3. Place peeled bananas cut-side down in buttered sauté pan. Cook for 2 minutes;turn over and let cook 2 more minutes.
4. Arrange two banana halves on each serving plate.
5. Top each serving with two scoops of your favourite ice cream.
6. Sprinkle each with 1 tablespoon crumbled chocolate.
7. Serve immediately.

SERVES 4

http://www.recipezaar.com/Cinnamon-Grilled-Bananas-With-Mexican-Chocolate-235831

 
Another one that sounds great: Sorbet Caribe

SORBET CARIBE

* 3 very ripe bananas, sliced and frozen
* 3 ounces pineapple juice
* 3 ounces pineapple juice, frozen into ice cube trays
* 2 tablespoons unsweetened dried shredded coconut

1. Place everything in a blender or food processor, and puree until the mixture is smooth and resembles soft ice cream or slush.
2. Serve immediately in chilled bowls.

4 Servings

From Sundays at Moosewood

http://www.recipezaar.com/sorbet-caribe-373716

 
My favorite French Toast recipe - Baked Banana-Stuffed French Toast

This is very rich-tasting, but lowfat! I suggest using regular size slices, rather than thin-sliced bread - the thin-sliced won't hold the filling well.

BAKED BANANA-STUFFED FRENCH TOAST

INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).

DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!

Serves 4.

Bon Appétit - November 1997

 
Chocolate Chocolate Chip Banana Cake is my way to use bananas

CHOCOLATE CHOCOLATE CHIP BANANA CAKE

NOTE: I love this recipe for using up very ripe bananas. Since I don’t like my bananas past slightly green, I put the ripe ones in the freezer peel and all. When I use them for this recipe all I do is remove, thaw them and squeeze them into the bowl. They are already pureed.

Unsweetened cocoa powder
1 3/4 cups plus 2 Tablespoons sifted unbleached flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/3 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 1/2 teaspoons instant coffee powder
3 eggs, room temperature
1 1/2 cups banana puree (about 5 large very ripe bananas)
1 1/2 cups semisweet chocolate chips
Powdered sugar


1. Position rack in center of oven and preheat to 325 o F.
2. Liberally butter an 8-cup bundt pan and dust with unsweetened cocoa powder. Tap out excess.
3. Sift next 5 ingredients (flour through salt) into a small bowl.
4. Using an electric mixer, cream butter. Add brown sugar and coffee powder, beat until light and fluffy. Scrap down bowl.
5. Beat in eggs one at a time, then beat two minutes. Scrap down bowl.
6. Mix in dry ingredients alternately with banana puree, beginning and ending with dry ingredients.
7. Fold in chocolate chips.
8. Spoon into prepared pan. Bake until cake is firm to touch in the center about 70 minutes.
9. Cool in pan 10 minutes. Invert onto rack and cool completely.
10. Dust with powdered sugar just before serving.

 
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