Ripe bananas

[Leanne]

What do I do with Ripe bananas - besides banana bread? (Although I would like a good banana bread recipe.) I can't eat them all before they're too bad. I hate to waste them. Any help is appreciated. My husband likes banana pudding (which I haven't a clue as to how to make it.) Are they good for that?

[lorilei]

Ripe bananas are good for any kind of baking... and for puddings... and for smoothies. You can even put your overripe bananas in a freezer bag and freeze them until you're ready to use them.

The CL Jamaican banana bread recipe is excellent if you're looking for something a bit different!

[Leanne]

I hadn't thought about freezing them.

Does anyone have a good pudding recipe?

[Concha]

My SO likes banana pudding, and he enjoyed the CL version from May 1997--pg. 131.--

1/3 cup flour
dash salt
2 1/2 cups 1% low fat milk
1 14 oz can fat-free sweetened condensed milk
2 large egg yolks
2 tsp vanilla
3 cups sliced ripe bananas, divided
45 reduced fat vanilla wafers, divided
4 large egg whites, at room temp.
1/4 cup sugar

Preheat oven to 325.

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around the edge of dish. Push cookies into pudding.

Beat egg whites at high speed of a mixture until foamy. Gradually add sugar, 1 tablespoon at a time until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. bake at 325 for 25 minutes or until golden. Yield: 10 servings (servings size 3/4 cup).

Note--Banana Pudding may be a bit soupy when you first remove it from the oven. Let it cool at least 30 minutes before serving.

I don't know if you've tried the Banana Cupcakes with Cream Cheese Frosting (CL 9/99, pg 180) yet, but they are delicious--my kids usually eat some before I get a chance to frost them. Also, another good banana recipe I've tried was the Rum Glazed Banana Cake (CL 3/97, pg. 111). (I substituted water for the Rum in the glaze). I prefer my sweets to be of the chocolate kind, but both of these recipes are delicious. Let me know if you would like either of these recipes.

[Gail]

I'm sure I have some pudding recipes here somewhere... Unfortunately, I can't look at the moment. Ironically, I'd just mentioned the following thread in an e-mail this morning, so I'll pass it along to you. It doesn't have pudding in it, but it does have a few other unusual ideas. www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000721-1-000237.html (http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000721-1-000237.html)

[emilycat]

I just would like to second the applause for CL's Jamaican Banana Bread. It was soooo delicious. Definitely a good investment for ripe bananas, and such an awesome twist on an old favorite!

[Laura]

I freeze them then throw them in a smoothie!

[Norma]

The banana pudding that Concha posted is very good. I make it every so often. I did the whole egg white thing the first time and decided we would just like to have the pudding without all that egg white stuff. It was alot of fiddling and it wasn't my idea of the way banana pudding should be. So now I just omit the last 15 wafers that are pushed into the pudding and the egg white stuff. I cover the pudding with plastic wrap so it touches the pudding and let it cool and then refrigerate. We like this much better and it's alot faster.

Also, I agree that the Jamaican Banana Bread is delicious. It's different...in a very good way.

[Gail]

Like I said, I might have some recipes. Sorry you asked?

BANANA PUDDING WITH HOT RUM SAUCE

4 medium size ripe bananas, peeled andcut into small diagonal slices
1/4 cup freshly squeezed lime juice
1/4 cup sugar
6 slices white bread, cubed
1/4 cup butter, at room temperature
1 tablespoon vanilla extract
1/4 cup dark rum
1 cup light cream
2 eggs
1/4 teaspoon freshly grated nutmeg

Combinethe bananas, lime juice, and sugar in a bowl and mix. Add the bread, butter, vanilla, rum and cream and mix well. Beat the eggs well and add the nutmeg. Stir into the banana mixture.

Butter a 2 1/2 quart baking dish and pour in the mixture. Set the dish in a large baking pan and pour an inch of hot water around the dish. Cover the pudding with aluminum foil and bake in a preheated oven 350º F. oven for 1 1/4 hours, or until a tester comes out clean. Remove the baking dish from the water and cool. Invert the pudding onto a serving dish, cover, and refrigerate for at least 2 hours.

HOT RUM SAUCE

1/2 cup sugar
1/2 cup water
1/2 cup rum

To make the sauce, combine the sugar, water and rum in a saucepan and bring to a boil, stirring constantly. Pour liberally over the chilled pudding and serve.

Yield: 6 to 8 servings

(From: Island Cooking: Recipes from the Caribbean)

CICELY'S BAKED BANANAS

1 cup brown sugar
1 cup fresh orange juice
1/2 cup dark rum
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
4 ripe bananas, peeled and sliced lengthwise

Preheat oven to 350º. Grease well a 9-inch ovenproof pan. Put the brown sugar in a heavy saucepan. Heat carefully until it liquifies. Add the orange juice, rum, cinnamon, nutmeg and vanilla. Boil for a few seconds. Then pour over the bananas. Place in the oven and bake for about 30 minutes.

Serves 2 - 4


COLD BANANA SOUP WITH CINNAMON CROUTONS

4 slices 1/2-inch thick bread, crust removed
Melted butter for croutons
2 teaspoons cinnamon
3 1/2 cups cold milk
6 ripe bananas, peeled and cut into small pieces
1/4 teaspoon baking soda
Pinch of salt
1 teaspoon powdered ginger
1 tablespoon fresh lemon juice
1 pint banana ice cream (also works very well with coconut ice cream)

Preheat oven to 375º. Cut bread slices into 1/2-inch thick cubes. Brush cubes with melted butter and place on a baking sheet and bake until golden. While still hot, sprinkle the cubes with 1 teaspoon ground cinnamon. Set aside.

In a heavy saucepan, bring milk to a full boil. Add bananas, soda, 1 teaspoon cinnamon, salt, ginger, and lemon juice. Cook for another 10 minutes or until bananas become soft. Let cool, then pour into the container of a blender or food processor. Add ice cream and blend until smooth and frothy. Add more milk or cream, depending on the consistency desire. Pour into chilled glass bowls and sprinkle with croutons.

Serves 6 - 8

(From: Tropic Cooking)

...and if you have an ice cream maker...

FROZEN BANANA CUSTARD
(Pudín Congelado de Plátano)

Makes 6 servings

The eggs make this luscious frozen custard even creamier and richer than ice cream. You can top it with fresh banana slices and whipped cream to make a deluxe banana sundae if you wish.

2 cups milk
4 eggs
1/2 cup sugar
1 teaspoon vanilla
3 large, ripe bananas, peeled

In a small saucepan, bring milk to a boil over medium-high heat, remove from heat, and let cool slightly.

In a medium-sized saucepan over medium-low heat, whisk together the eggs, sugar, scalded milk and vanilla. Whisk constantly until the mixture thickens and coats the back of a spoon, then remove from the heat.

In a food processor, puree the bananas. Add the warm milk and egg mixture. Pulse 2 to 3 times for 5 seconds, then stop and scrape the sides of bowl.

Allow the custard to cool to room temperature. Pour the custard into an ice-cream maker and follow the manufacturer's instructions.

(From: A Taste of Cuba)

BANANA PUDDING WITH LEMON SAUCE (All fruit, no milk)

16 ripe bananas
1/2 cup sugar
1 teaspoon lemon juice
1 egg, well beaten
Butter
Lemon slices for garnish

LEMON SAUCE:
2 cups water
1/2 cup sugar
1 tablespoon flour
2 tablespoons grated lemon rind
Juice of 1 lemon
1egg, slightly beaten
Lemon slices for garnish

Preheat the oven to 350º F. In a large bowl, mash the bananas well. Add the sugar, lemon juice, and egg, stirring well, and pour into a greased small baking dish. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

While the pudding is baking, make the lemon sauce. Bring the water to a boil in a saucepan. In a small bowl, combine the sugar and flour and slowly add to the boiling water, stirring constantly. Lower the flame and simmer, stirring, until the mixture begins to thicken. Mix the lemon rind and lemon juice into the egg and add to the saucepan, stirring constantly until smooth and thick, about 3 minutes. Serve immediately with the hot banana pudding and garnish each serving with a slice of lemon.

Serves 8

BANANAS WITH RUM CUSTARD

4 egg yolks, beaten
2 cups heavy cream
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons dark rum
1 teaspoon vanilla extract
6 ripe bananas, peeled and sliced in half lengthwise
Ground nutmeg for garnish

In a double boiler, combine the egg yolks,cream, sugar and stir until thoroughly blended. Over simmering water, heat the mixture, stirring continuously, until it coats the spoon and starts to thicken. Remove the double boiler from the stove and strain the custard into a heatproof bowl. Stir in the rum and vanilla.

Arrangethe bananas on individual serving plates and top with the custard while it is still warm. Lightly sprinkle with nutmeg and serve immediately.

Serves 6

(From: The Sugar Reef Caribbean Cookbook)

I didn't print another recipe for bananas flambé because I seem to think my recipe is lurking somewhere on this board...

Enjoy!

[Beth]

I posted the earlier question, but we got a bunch of new recipes this time. Thanks Gail, I copied several. Has anyone tried CL's Banana-Pecan Biscotti?

[Norma]

Yes on the banana pecan biscotti. It was a keeper. I had forgotten about it and I have some ripe bananas. I know what I am going to do.

[peg levy]

I also love the banana biscotti. Very satisfying for an afternoon snack. Also, it makes a great Xmas gift!

[Mamasue]

I second the banana cupcakes w/cream cheese that Concha talked about...they are awesome and I also love the Double Banana Poundcake that was in the April 2000 issue.

I also will freeze the banana if not going to use them up right away. What I do is mash them and fill ice cube tray; when they are frozen, just pop them in a freezer bag until you need them.

[Vanessa]

The banana pecan biscotti is great. The banana coconut crumb cake is wonderful too.
The banana rum glaze bundt cake of some yrs ago (same issue of Jamaican banana bread) is a keeper! Just take your ripe bananas and put them in the freezer!

[JeanneL]

The Double Banana Pound Cake is wonderful! Go back to the thread that ran several weeks ago on this BB and pick it up there. It was also in the April issue of CL (p. 184). Also, a tip for keeping bananas from ripening prematurely is to keep them away from apples when you store them. Apparently, apples produce some type of gas that makes bananas ripen quickly. So, if you want your bananas to ripen quickly, store them w/ apples!

[jabb]

Leanne:
My husband freezes them when they start to get ripe so he can take them out for his banana smoothies that he makes in the blender. They give the smoothie some body as well as chill the drink although he still puts ice cubes in the blender to have that crunchy ice texture in his smoothie. He has this drink down to a science. Hope this helps.
jabb
Originally posted by Leanne:
What do I do with Ripe bananas - besides banana bread? (Although I would like a good banana bread recipe.) I can't eat them all before they're too bad. I hate to waste them. Any help is appreciated. My husband likes banana pudding (which I haven't a clue as to how to make it.) Are they good for that?

[Leanne]

You guys are great! So many recipes- one or 2 will definitely get made this weekend.

[CrystalB]

I have dumb banana questions:
After you freeze the banana, do allow it to thaw before using it in recipes? Do you freeze banana already mashed? Help!

[lorilei]

I freeze my bananas whole (so that I can take out 1, 2, or 3 at a time), and generally do not thaw them completely before using them. Bananas generally don't freeze completely solid, so I just thaw them enough so that they're "mashable".