What should I do with these bananas?

M

mariadnoca

Moderator
I bought a bunch at Costco yesterday because they were 99 cents. It is the biggest bunch and largest bananas I've ever seen! (They are almost double in length than what I normally get at the store.)

I had to search to find one that wasn't already turning, but they will be very soon. I'm not really in the mood to make banana bread, but that's my fallback position.

Any ideas on what I could make with these? Bonus for T&T.

 
Banana pudding? Freeze in chunks for smoothies? Spiced banana jam . . . . . .

mash in banana bread quantities, mix in a little powdered vitamin C (or orange juice) and freeze for banana bread later? Banana cookies? (mash the bananas and use a pumpkin cookie recipe)

I have a good recipe for Banana jam, easy to make, tasty on PBJs especially. One person described it to me as tasting like "banana bread in a jar"-- As for the cinnamon and spices, you can leave them in it:

Spiced Banana Jam
12 cups sliced bananas (about 20 medium, you may need less; full-flavored green tipped bananas are best)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel (about 3-4 inches long)
6 strips lemon peel (about 3-4 inches long)
2 sticks cinnamon
6 whole cloves

In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves.

Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until thickened, about 15-20 minutes. When jam is thick, remove from heat and ladle immediately into sterilized canning jars. Fill to within 1/8-inch of the top.

Screw caps on evenly and tightly. Invert for few seconds, then stand jars upright to cool. If jam is to be stored for long period, place jars on a rack in large kettle and cover with boiling water. Boil 10 to 15 minutes to sterilize.
Remove from water and cool. Makes about 5 pints LA Times - Culinary S.O.S.

 
Banana Creamed Fruit - I used to make this a lot- it's very luscious, like banana whipped cream,

and it's fat-free. I'll have to make this again soon.

BANANA CREAMED FRUIT *FATFREE

List of Ingredients

1 egg white
1 large banana, mashed
1 tsp lemon juice
1 Tbsp confectioner's sugar
2 cups sliced fresh fruit, such as peaches, berries, etc.

Recipe

In a small bowl, beat egg white until foamy.
Add banana, lemon juice, and confectioner's sugar. Beat until mixture forms stiff peaks.
Spoon fruit into individual dishes and top with cream.

Makes 4 servings.

PER SERVING: (with peaches):
Calories: 82; Total Fat: 0 g; Carbohydrates; 20 g; Protein: 1 g;
Sodium: 13 mg; Cholesterol: 0 mg

 
Tike Treat - This is delicious!

TIKE TREAT

INGREDIENTS:

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

DIRECTIONS:

1. Place pecans and coconut in a small paper bag.
2. Peel bananas and cut 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

Source of Recipe: "First Capital Favorites of York, PA"

http://www.food.com/recipe/tike-treat-96676

 
Here's another good one: Baked Banana with Honey and Lime

BAKED BANANA WITH HONEY AND LIME - FATFREE

INGREDIENTS:

2 medium unpeeled firm ripe bananas
3 tsp. honey, or more to taste
4 tsp. fresh lime juice

DIRECTIONS:

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.

 
Found this in my files: Banana, Macadamia Nut, and Coconut Coffee Cake

BANANA, MACADAMIA NUT, AND COCONUT COFFEE CAKE

Toasty, sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It is especially moist. Select well-ripened (black-speckled) sugar-sweet bananas for best flavor.

INGREDIENTS:

2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed dark brown sugar
1 1/4 cups mashed bananas (about 2 1/2 large, ripe bananas)
2 large eggs
1/3 cup extra-virgin olive oil (choose a buttery, mild one) or canola oil
2 tablespoons dark rum or amaretto liqueur
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup sweetened flaked coconut
1/2 cup (1 1/2 ounces) chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan or round cake pan.

2. In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil, rum or amaretto, sour cream, and vanilla and blend until smooth. Add the banana mixture to the dry ingredients and beat until smooth. Stir in the coconut.

3. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the cinnamon sugar evenly over the batter.

4. Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove the pan sides. Serve warm or at room temperature, cut into wedges.

by Lou Seibert Pappas - "Coffee Cakes: Simple, Sweet, and Savory"

Makes one 9-inch cake

posted at Leite's Culinaria

http://leitesculinaria.com/412/recipes-banana-macadamia-nut-coconut-coffee-cake.html

 
Ooh, I almost forgot this one: Baked Banana-Stuffed French Toast - It's delicious!

*NOTE: Regular slices work better than thin sliced bread.

BAKED BANANA-STUFFED FRENCH TOAST (LOWFAT)

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. (I use 2 large skillets). 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. (Pure maple syrup is a must)!

Serves 4.

Bon Appétit - November 1997

 
I skin them, freeze individually on a cookie sheet then pack in ziplock bags to use daily in green

smoothies.

 
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