Recipes Using Bananas (9)

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10-12-99 Recipes Using Bananas

Gina,.Fla (10:19:15) : Bananas Foster
serves 4 (Can easily be doubled)

2 T. butter
3 T. brown sugar
1/2 t. cinnamon
2 bananas, sliced lengthwise and cut in half
1/4 c. banana liqueur
1/4 c. rum or brandy
4 scoops vanilla ice cream

Melt butter over low heat in a large skillet. Add sugar and cinnamon and mix well. Add bananas and saut until they begin to turn soft. Pour in the banana liqueur and half the rum or brandy and continue to cook over low heat.

Heat the remainder of the rum or brandy in a small saucepan until it begins to boil; then quickly pour it over the bananas and ignite. When the flame dies out, serve two slices bananas and 1/4 of the sauce over each portion of ice cream.

This is spectacular when made in front of guests. Turn the pan and spoon the flames in a darkened room for full effect.

eggy/oz (09:04:13) : Bananas Foster Corn Meal Crunch Cake (serves 12)

Pre-heat oven to 350 F. Grease 10-inch tube pan.

Streusel topping
1/2 C all-purpose flour
1/3 C chopped pecans
1/4 C brown sugar, firmly packed
1/4 C butter, melted.
Combine the above ingredients and mix until crumbly.

Cake
Beat until fluffy:
1/2 C butter, softened
1 1/2 C granulated sugar
Add, 1 at a time, beating well after each addition:

2 eggs
Blend in:
1 1/4 C ripe banana, mashed (about 4 medium)
1/4 C light or dark rum
1 tsp vanilla
Combine separately, the following dry ingredients:
1 1/2 C all-purpose flour
3/4 C corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional)

Add the dry ingredients to the banana mixture. Mix only until just blended (do not overmix).
Pour into prepared pan. Sprinkle with streusel mixture.
Bake 45 to 55 minutes, or until wooden pick inserted into center comes out clean.
Cool completely. Remove from pan.
Garnish with sweetened whipped cream and sliced bananas, if desired.

Yields 12 servings

Shelby,.IA (12:09:52) : Hawaiian Pork Roast

1 boneless pork shoulder roast (3-4lbs), trimmed
4 tsps liquid smoke
4 tsps soy sauce
2 unpeeled bananas
1/2 cup water

Place roast on a 22-in.x18-in. piece of heavy duty foil; sprinkle w/liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up around roast; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. Place foil-wrapped meat in a roast pan. Bake at 400 for 1 hour. Reduce heat to 325; cont. baking for 3 1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Yield: 8-10 servings

Dawn/ny (10:58:19) : SANGO DE CAMARONES

1 T vegetable oil
2 large green plaintains (uncooked)
1/2 tomato, diced
1/2 green pepper, diced
1 small red onion, diced
1 leek, diced
3 tsp. chopped cilantro
8 cups chicken or vegetable stock
few drops of yellow food coloring (optional)
salt to taste
cumin to taste
garlic to taste
pepper to taste
3/4 lb. shrimp, peeled and deveined

Saut tomato, green pepper, and onions in a large stockpot; add the salt, cumin, garlic, pepper, and cilantro. Slice the plantain and add to pot, along with the stock - add the vegetable mixture and food coloring if desired. Continue to simmer for about 25 minutes. Add the shrimp and simmer for an additional 5 minutes.

Gina,.Fla (10:43:25) : FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

ripe plantains
olive oil

Select very ripe plantains with a partially black or all black peel and a little soft to the touch. Remove the peel and slice obliquely, or in a slant in about 1 inch slices.
Heat the oil to med. and fry on the cut surface. Oil should cover them about half way. Fry till golden brown on each side. Remove from pan to a plate with paper towels to drain well.

Dawn/NY (10:37:50) : SANCOCHO

1 medium stewing chicken
1 can whole tomatoes
1 small can tomato sauce
1 lb. taro root
1 lb. yuca
1 lb. name or sweet potato
3 large potatoes
3 large green plaintains
3 ears corn, cut into
bite-sized pieces
1 clove garlic, crushed
1 Tbsp. sugar
salt
pepper
2 Tbsp. fresh minced cilantro

Place chicken in large pot and cover with water. Add salt, pepper, garlic, and 1/2 of cilantro. Simmer until chicken falls off the bone; remove skin and bones. Add tomatoes and sauce.

Sprinkle with sugar then turn up heat to medium. Add vegetables in order of desired texture (i.e. plaintains and
yucca first, then root vegetables and ending with corn). Sprinkle with the remaining cilantro and serve with hard rolls.

Dawn/NY (10:29:38) : Breakfast Smoothie

1 c strawberries (fresh or frozen)
3 bananas
1 t vanilla extract

Blend together with a quart of orange juice makes an easy and nutritious drink for breakfast when we are tired of plain ol' orange juice. Makes enough for 4 - 6 servings so you can make ahead of time and have on hand when needed.

Gina,.Fla (10:05:28) : Banana Pancakes with Cinnamon Syrup
4-6 servings

Delicious for Brunch...
2 c. flour
2 T. sugar
1/2 t. salt
1 t. baking soda
2 c. buttermilk
2 eggs
2 T. oil
2 mashed bananas

Syrup:
2 c. sugar
1 c. light corn syrup
1/2 c. water
1 t. ground cinnamon
1 c. heavy cream

In a large bowl, sift together the flour, sugar, salt, soda. In a separate bowl, mix together the buttermilk, eggs and oil. Stir just till mixed. Add the bananas. Mix the liquid ingred. with the dry ingred. Preheat a griddle and pour the batter by 1/4 c.. Cook till dry around edges, then flip and cook till browned. Serve with cinnamon syrup.

Syrup:

In a saucepan stir together 2 c. sugar, syrup, water, and cinnamon. Stir constantly and bring to a boil over med. heat. Boil for 2 mts. Remove from heat and stir in cream. Cool for 30 mts. It will thicken as it cools. Cinnamon syrup keeps for months in fridge.

Gina,.Fla (09:47:59) : Banana Split Dessert

2 c. graham crackers
1 stick butter. melted
Toss together in a bowl till combined and press onto bottom of a 13x9" pan. Set aside.

1 stick butter, softened
2 c. powdered sugar

Beat till fluffy.
Beat in 2 eggs. Spread mixture over prepared pan.
Slice 5 bananas lengthwise, then into halves, put on prepared custard.
Spoon 1 can crushed pineapple, well drained over this. Spread with 1 8oz. container of Cool Whip and finish off by shaving 1 chocolate bar over with peeler. Chill in fridge for 4 hours.