Ideas for ripe bananas

[Beth]

I live in a house where once bananas are only considered edible when slightly under ripe to just barely ripe. I've frozen mashed bananas, frozen whole bananas thinking I'd use them later, and thrown away too many. My kids won't eat the frozen banana pops. What, other that banana bread, muffins or pancakes, do you do with very ripe bananas? Thanks for any ideas.

[Natasha]

Welllll - you COULD send them to me! I won t even touch a banana until it s almost not firm anymore (to the disgust of many of my near and dear). http://www.cookinglight.com/bbs/smile.gif
Seriously, I just typed in the word banana in the CL Recipe Search, and found a bunch of good-looking recipes. I clicked on three at random: Banana-Date Creme Brulee, Fried Green Tomatoes Banana Cream Pie, and Banana Energy Bars. These all used ripe bananas, so chances are many of the other recipes will as well. The creme brulee sounds quite unusual, and that pie sounds just plain yummy! Hope this helps!

[Gail]

Look up there in the sky. It's a bird, it's a plane, no it's Super Cuban... http://www.cookinglight.com/bbs/rolleyes.gif well, maybe only super half-Cuban...

You could always do what my mother used to do with bananas (assuming the thought doesn't gross you out): fry 'em in butter and make an omelet out of 'em. Honest!

Or there's:


Frituras de Plátano
(Banana Fritters)

For the Batter:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
Few grindings of nutmeg
Pinch of ground cinnamon
2 large eggs, lightly beaten
1/2 cup milk
1 tablespoon butter, melted
1/2 teaspoon vanilla extract

For the fritters:
Vegetable or peanut oil for frying
4 medium size, ripe bananas peeled and sliced 1/2 inch thick
Confectioners sugar for dusting

1. At least an hour in advance of serving, combine the dry ingredients in a large bowl, then whisk together with the eggs, milk, butter and vanilla. Allow the batter to rest 1 hour at room temperature.
2. In a large frying pan over medium heat, heat 1 inch of oil to 375 degrees or until a drop of batter sizzles immediately when it touches the oil. Dip the banana slices into the batter, coating them well, and cook until golden brown, turning with a slotted spoon. Cook only 5 to 6 slices at a time, so the oil does not cool. Drain the fritters on paper towels, transfer them to a platter, dust with confectioners' sugar and serve hot.
Makes 6 to 8 servings

(From Memories of a Cuban Kitchen)

If that isn't weird enough, there's always:

St. Lucia Banana Chicken

6 chicken cutlets (half-breasts, skinned and boned)
6 thin slices lean ham
1 ripe banana
1 tablespoon flour
1 egg
1/4 teaspoon coconut flavoring
6 tablespoons grated coconut

Flatten chicken cutletsand arrnage a ham slice ontop of each. Peel banana and cut into thirds crosswise and cut each third in half lengthwise, then place one piece on top of each ham slice. Roll each cutlet egg-roll style, enclosing banana and ham in the middle. Place rolled cutlets in a single layer, not touching, in freezer for 15 minutes. When ready to cook, coat each chilled roll lightly with flour, then with lightly beaten egg egg flavored with coconut flavoring. Roll in grated coconut. Spray a baking pan with cooking spray, arrange chicken rolls in a single layer and bake in 350 degree oven for 25 minutes.

234 calories each

Sounds a bit "odd" but it's actually good!

(From Modern Maturity)

Somewhere I've got a baked banana recipe... And if the bananas weren't too ripe (still firm) there's bananas flambé (which I haven't made in ages, but now that I mention it REALLY sounds good... Wonder if I have any bananas...)

And as I was opening our wine for tonight I remembered: Banana Daiquiris!!



[This message has been edited by Gail (edited 07-02-2000).]

[BethR]

I have a recipe for chocolate banana bread that I love. http://www.cookinglight.com/bbs/tongue.gif If you want it, let me know and I'll post it.

[laden]

It helps slow the ripening process to refrigerate bananas just when they turn ripe. It gives you a few more days. But beware, the peels will turn black very quickly, but the fruit is still fine.

Also my favorite breakfast is a very simple Banana Smoothie. (Combine one frozen banana (very ripe) with one cup of skim milk in the blender. It's great! You can add honey or sugar but I like it without.

[Beth]

Thanks for the ideas. Guess there the New Oleans classic Bananas Foster too, which requires some vanilla ice cream. I have thought of the smooties...I'd love to get my boys into that for a quick breakfast, but can you believe they don't like shakes and such? While we have lots of summer fruit, I'm going to try some more.

Gail, think I'll try the fritters sometime, and the chicken recipe sounds like it might be interesting....serve with a pilaf?

[This message has been edited by Beth (edited 07-02-2000).]

[Gail]

Pilaf would be fine. Any rice, actually.
I was also looking all over for another recipe which I'd mentioned to Lori way down on the board-- check out the July issue of Bon Appétit for a tropical Bananas Foster. Sounds REALLY good!

Oh and BTW, ever make banana shortcake instead of with strawberries?

[This message has been edited by Gail (edited 07-02-2000).]

[Shelly]

Beth, I know you wanted recipes other than the usual, but my mom bakes the best banana cake ever. It's very moist - so much so that it doesn't even need frosting. There is also a spice variation. It uses about 4-5 med. bananas for one 13x9 cake. If you are interested I will post the recipe.

[Cathy]

I have an old recipe from BH&G. I haven't made it in a long time, but it was a nice light dessert. It calls for ripe bananas but I wouldn't use the ones that are ripe to the point of having a black skin and mushy texture.

Courtesy BH&G
Blueberry Swirl

3/4 C fresh or frozen blueberries
1 C low-fat cottage cheese
2 small ripe bananas, peeled, sliced & frozen
1 TBSP sugar (optional)

If using fresh berries, freeze them. In a blender or food processor, place the cottage cheese. Cover and process until smooth. Add the berries, bananas, & sugar. Cover and process until smooth, scraping down the sides. Cover and chill until serving time.
Serves 4
120 cal/1gfat/9g protein/5mg chol/230 mg sodium

[Karen Francis-Jones]

The Jamaican banana bread is the best banana bread I've ever had. It's on the last page of the May or June magazine. It has rum and nuts and coconut...YUM! Highly recommend it!

[Kelly]

Hi BethR - I would love the Chocolate Banana bread recipe - two of my favorite things to eat. Thanks!

[Beth]

Thanks Shelly. I have a recipe that I use as banana cake or bread depending on the pan I bake it in. It uses buttermilk and is always moist, if not esp. light. I'd like to compare it to yours.

Gail, can you believe I let Bon Appetit expire? I have about 13 yrs worth and don't know what happened. Anyway, they are sending me June, July and August, so I'll check out babanas foster when that arrives. I haven't made banana only shortcakes, but I love bananas with strawberries on shortcake, angel food cake...blueberries too. I used to make a treat with the berries, banana slices, torn up bits of toasted angel food cake and a dollop of whipped cream on top.

My problem is the times when everyone devoured bananas on one trip to the store, but won't touch them when I buy more....then they start to turn black before you know it. Even if you buy some yellow and some green. Have you ever noticed that all bananas ripen at the same time?

[Shelly]

Beth, here's the recipe. If you end up with more than 1-1/2 c of bananas, it's no big deal. My mom always uses at least 2 cups - the more bananas, the moister the cake. Just don't use too much or it will take forever to cook. Also, check the cake before 30 min - for some reason, I didn't have a baking time and i couldn't remember exactly how long it's supposed to bake. I puree my bananas in the food processor or blender and freeze in 1 cup portions if I'm not using it that day. I have the same problem you do - the bananas will be devoured the first time around, and then the next time I buy them they sit until they are black!!

* Exported from MasterCook *

Banana Cake

Recipe By : Mom
Serving Size : 20 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c flour
1 1/4 c sugar
1 1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c shortening
2 eggs
1 1/2 c mashed bananas
1 tsp vanilla

Preheat oven to 375 degrees. Into a large bowl sift dry ingredients. Drop in shortening, eggs, and 1/2 c. bananas. Beat 2 min. on low to medium speed. Add 1 cup bananas and vanilla. Beat 1 minute and put into greased and floured 13x9 in. baking pan;bake for 30-35 minutes. If desired, use 2- 8x8 in. layer pans, and bake for 25 min.

Spice variation: add 1/8 tsp. cloves, 1-1/4 tsp. cinnamon, and 1/2 tsp. of nutmeg.

- - - - - - - - - - - - - - - - - -

About 145 cal and 6 g fat per serving (34% fat)


Have a happy holiday, and I 'm glad your son is feeling better http://www.cookinglight.com/bbs/smile.gif

[Beth]

Thanks Shelly. I'll have to pull my recipe out since I got burned out and haven't made it for a while. I remember one of my magazines had a recipe for banana biscotti, and I might have to pull that one out. Maybe I could work a combo with the CL power biscotti and come up with a peanut butter-banana biscotti?

[Natasha]

Hi,
On the subject of bananas foster and Bon Appetit, Shirley posted a recipe for Bananas Foster Cheesecake a little while ago. It was from July 1996's Bon Appetit. Just check under the Bananas Foster Cheesecake Anyone? post.

[BethR]

Kelly -- Here's the Chocolate Banana Bread recipe... Enjoy! It's just as good without the walnuts -- that's usually how I make it since my two little boys love this bread, but aren't walnut fans.

* Exported from MasterCook *

Cocoa Banana Nut Bread

1/2 cup butter -- softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 bananas -- ripe
1/4 cup milk, skim
1 1/2 cups flour
1/4 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup walnuts -- chopped

Preheat oven to 350. Spray 9"x5"x3" loaf pan with cooking spray. Beat butter, sugar, eggs, and vanilla at medium speed of mixer until just moistened. Mash bananas to make one cup; add to butter mixture along with milk. Beat at low speed to blend. Add next five ingredients; beat at low speed until moistened. Stir in walnuts. Turn into pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan, cool completely on wire rack. 12 Servings

Per serving: 266 Calories (kcal); 12g Total Fat; (38% calories from fat); 5g Protein; 38g Carbohydrate; 52mg Cholesterol; 249mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates

BethR

[Gail]

Originally posted by Natasha:
Hi,
On the subject of bananas foster and Bon Appetit, Shirley posted a recipe for Bananas Foster Cheesecake a little while ago. It was from July 1996's Bon Appetit. Just check under the Bananas Foster Cheesecake Anyone? post.

Thanks for the info, Natasha, but just for the sake of clarification, there are two Bon Appétit recipes involved-- one for Bananas Foster Cheesecake, the other for a tropical version for Bananas Foster. Both sound yummy!

[lorilei]

... and to add to all this talk about Bananas Foster Cheesecake...

I made the regular Bananas Foster Cheesecake for my Caribbean dinner party, and it was certifiably yummy. I substituted a regular rum sauce (cream, rum, brown sugar) and topped each slice with rum sauce and extra bananas.

[Natasha]

Originally posted by Gail:
Thanks for the info, Natasha, but just for the sake of clarification, there are two Bon Appétit recipes involved-- one for Bananas Foster Cheesecake, the other for a tropical version for Bananas Foster. Both sound yummy!

Hi Gail,
Speaking of foot in mouth (discussed in the kinder, gentler, bulletin board post), I hope I didnt stick my foot in my big mouth here! I didnt mean at all to make it look like I was correcting you on the July 2000 Bon Appetit recipe for Bananas Foster. I had just noticed the other B.A. recipe from 1996, so thought I would mention it. I m sorry if it came across otherwise.

(Now why is there no icon of a smilie face with his foot stuck squarely in his mouth?? I ll have to settle for the red, embarrassed face...)

By the way, I agree with you that both recipes sound really good!


[This message has been edited by Natasha (edited 07-05-2000).]

[Gail]

[QUOTE]Originally posted by Natasha:
[B] ...Now why is there no icon of a smilie face with his foot stuck squarely in his mouth?? ...

You know, of course, now that you've said this, Mamasue is going to search high and low for just such an icon... http://www.cookinglight.com/bbs/tongue.gif

PS-- Don't worry about me. I'm probably the last one here to go putting on boxing gloves. Insofar as the Bananas Foster thing was concerned, I knew what you meant and you knew what you meant. Just wanted to make sure it was clear to anyone else who happened to drop in...

[This message has been edited by Gail (edited 07-05-2000).]

[This message has been edited by Gail (edited 07-05-2000).]

[Mamasue]

http://members.xoom.com/_XMCM/jograham/animgall/people/parts/foot/jofeet.gif

plus
http://www.harrythecat.com/graphics/k/mouth2.gif

equals foot in mouth


Can't find the recipe for Banana Foster Cheesecake....... http://www.cookinglight.com/bbs/frown.gif

[This message has been edited by Mamasue (edited 07-06-2000).]

[This message has been edited by Mamasue (edited 07-06-2000).]

[lorilei]

Here you go Mamasue!

BANANAS FOSTER CHEESECAKE

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

Crust
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons sugar
2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons vanilla extract

Filling
2 8-ounce packages Neufchâtel cheese (reduced-fat cream cheese), room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups puréed bananas (from about 4 bananas)
1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Pinch of salt

Topping
1 cup low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 17-ounce jar caramel sauce
2 tablespoons dark rum
2 bananas, peeled, sliced

For Crust:
Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.

For Filling:
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes.

Remove cake from oven. Maintain oven temperature.


Meanwhile, Prepare Topping:
Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.

Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top
of cake.

Cut cake into wedges. Serve, passing remaining sauce separately.

Serves 10.

Bon Appétit
July 1996

REVIEWS:
A Cook from Nashua, NH on 07/03/00
I made this for our dinner group and it was thumbs up from everyone

( dcush1@aol.com ) from San Diego CA on 06/21/00
This cheesecake was so yummy!! I would use only half of the cinnamon required. It takes a little extra time but well worth it.

A Cook from Southern Wisconsin on 06/11/00 Delicious and simple!! Rich & delicious even with low fat ingredients. Instead of the topping suggested in the recipe, I made a real bananas foster...melted butter & brown sugar in a pan, cooked sliced bananas in it for a few minutes, added rum, and flambeed it. I served the cheesecake with a generous bit of this on top. Guests were VERY impressed on two fronts: 1) delicious cheesecake and 2) the beauty of a flambeed dessert.

Erin ( egriggs1@aol.com ) from St. Joseph, MI on 03/02/00
This was the best dessert I've ever made. I used regular cream cheese and sour cream. I also used candied pecans. I got rave reviews! Well worth the extra effort.

Cindy ( jolen@ixpres.com ) from Ramona-San Diego, CA on 12/26/9h

[Natasha]

Hi,
For some reason, I couldn t get through to this thread for a while. (Any other thread worked fine.) I saw Gail s message yesterday morning (thanks Gail!) and didn t see anything more recent.
So - Mamasue (a.k.a. Graphics Queen) - I only saw your addition this evening. Veeerrry interesting!! Thanks for the good laugh.
Cheers,
Nat

[This message has been edited by Natasha (edited 07-07-2000).]