Tuesday, 13 March 2012

Banana Recipes

Banana pancakes with streaky bacon

The Hairy Bikers’ banana pancakes make a brilliant brunch or simple supper. Omit the bacon if you wish.

Ingredients

Preparation method

  1. Preheat the oven to 110C/225F/Gas ¼.
  2. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for five minutes.
  3. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth.
  4. Pour into a large bowl and mash the banana into the batter with a potato masher.
  5. Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper.
  6. Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for three minutes, or until the pancakes rise, bubbles appear and the surface appears dry.
  7. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown.
  8. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way.
  9. Return the frying pan to the heat and add the streaky bacon. Cook for about three minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick.
  10. Pile the pancakes onto four warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve the rest separately.

    Banana sponge with ginger and thyme custard

    Veg

    The savoury herbs in this unusual dessert contrast with the sweet banana and lend it an intriguing depth of flavour.

    Ingredients

    For the banana sponge
    For the custard
    For the caramelised bananas
    For the butterscotch sauce

    Preparation method

    1. For the banana sponge, preheat the oven to 180C/350F/Gas 4. Grease and line a 10cm x 20cm/8in x 10in loaf tin.
    2. In a bowl, mash the bananas with a fork until mushy. Stir in the lemon zest.
    3. Sift the flour, baking powder and salt into a separate bowl.
    4. In a third bowl, beat the butter and sugar together until pale and fluffy. Add the egg and golden syrup and beat again until well combined.
    5. Add the mashed banana mixture to the butter and sugar mixture and beat again to incorporate.
    6. Fold in the sifted flour mixture until smooth.
    7. Pour the banana sponge mixture into the prepared loaf tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the sponge comes out clean.
    8. When the sponge is cooked through, remove from the oven and leave to cool in the tin for a few minutes, then turn the sponge out onto a wire rack and set aside to cool completely.
    9. For the custard, heat the milk in a saucepan over a medium heat. When the milk is just about to boil, remove the pan from the heat and add the ginger, vanilla seeds and thyme. Set aside to infuse for 10 minutes.
    10. Meanwhile, beat the egg yolks and sugar together in a bowl until pale and creamy.
    11. Strain the milk mixture and return to the saucepan. Add the cream, then heat the mixture to almost boiling point. Remove the pan from the heat. Allow to cool slightly before continuing. (NB: If the milk mixture is too hot when added to the egg mixture, the custard will split.)
    12. Pour a little of the warm milk mixture over the egg yolk mixture, whisking the egg mixture continuously until well combined, then pour in the rest of the hot milk mixture and whisk again until well combined.
    13. Return the mixture to the pan and heat gently, stirring continuously, until the mixture has thickened enough to coat the back of a spoon. (NB: do not allow the mixture to boil or the eggs will scramble and the custard will split.)
    14. Remove the custard mixture from the heat, cover with cling film, just touching the custard, so it doesn't form a skin, and set aside until needed. Keep warm.
    15. For the caramelised bananas, slice the bananas on the diagonal into 1cm/½in slices. Place the slices onto a baking tray.
    16. Sprinkle the banana slices with icing sugar.
    17. Using a cooks’ blow torch, heat the icing sugar until it starts to caramelise and turn golden-brown. (Alternatively, place the banana slices under a hot grill for a few minutes until golden-brown.)
    18. For the butterscotch, heat the butter, muscovado sugar, and golden syrup in a saucepan until the sugar has completely dissolved. Continue to cook for 1-2 minutes.
    19. Remove the pan from the heat and set aside to cool for 3-4 minutes. When the pan contents are warm, add the cream and mix until smooth and well combined.
    20. Just before serving, reheat the sponge, butterscotch sauce and custard, if necessary.
    21. To serve, slice the banana sponge into 4 slices. Cut a 1cm/½in hole from each slice using a cookie cutter or knife. Fill the holes with the butterscotch sauce.
    22. Cover the banana sponge with a layer of caramelised banana slices, then drizzle the custard alongside. Garnish each plate with a sprig of lemon thyme.


      Banana coffee pie and pear pudding with custard

      Veg

      Why have one pudding when you can have two on one plate? The warming scent of cinnamon runs through both creations.

      Ingredients

      For the pastry
      For the pear pudding
      For the pie filling
      For the custard

      Preparation method

      1. For the pastry, sift the flour into a bowl then add the butter cubes. Rub together with your fingertips until the mixture resembles breadcrumbs.
        Technique: Rubbing in
      2. Add the sugar, egg yolks and vanilla essence to the butter and flour mixture and mix together to form a dough, adding the water if the mixture is too dry. Shape into a ball, then wrap in cling film and chill in the fridge for 30 minutes.
      3. Once chilled, remove the pastry from the fridge and roll out thinly. Use the pastry to line four 12cm/5in round tart tins, cutting off any excess pastry, and chill in the fridge for a further 30 minutes.
        Technique: Lining a tart tin with pastry
      4. Preheat the oven to 200C/400F/Gas 6.
      5. Line the tart tins with baking paper and fill with rice or baking beans and bake for 12 minutes, or until light golden-brown. Remove the baking beans and paper and bake for a further 10 minutes, or until the pastry is golden-brown and crisp. Transfer to a wire rack and leave to cool completely, then turn out of the tart tins.
      6. Increase the oven to 210C/410F/Gas 7.
      7. For the pear pudding, sift the flour and icing sugar into a bowl, then make a well in the centre and add the egg. Whisk to combine, then slowly pour in the milk, whisking continuously until the mixture is smooth.
      8. Heat the water and sugar together in a frying pan until the sugar has dissolved. Cook for a further 2-3 minutes, or until the sugar starts to caramelise, then add the pears, sultanas and cinnamon. Cook for 2-3 minutes, or until the pears start to soften. Remove the pan from the heat and set aside.
      9. Pour the olive oil into four of the holes of a deep 6-hole muffin tin. Place the tray into the oven for 4-5 minutes, until the oil is smoking hot. Divide the pears and sultanas among the muffin tins, then pour the batter over the top, ensuring the fruit is completely covered.
      10. Bake for 20 minutes, or until the puddings are risen and golden-brown. Remove from the oven and leave to cool slightly. Dust with icing sugar just before serving.
      11. For the pie filling, break 100g/3½oz of the dark chocolate and all of the milk chocolate up into small pieces and place into a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally, until the chocolate is melted, then remove from the heat and set aside to cool.
        Technique: Melting chocolate
      12. Place one of the bananas into a food processor along with the milk, cinnamon and 20g/1oz of the sugar. Blend until smooth.
      13. Heat the remaining sugar in a small frying pan (do not stir the sugar) until melted and golden-brown. Add the banana mixture and cook for 2-3 minutes, or until the mixture has thickened.
      14. Divide the banana mixture among the tart cases, then place into the fridge to chill for 15 minutes. Slice the remaining banana and top each tart with the slices.
      15. Whisk the cream with the coffee extract in a bowl until soft peaks form when the whisk is removed. Spoon the whipped coffee cream over the top of the tarts. Grate the remaining chocolate over the tarts.
      16. For the custard, beat together the egg yolks, caster sugar and cornflour in a bowl until pale and fluffy.
      17. Heat the milk in a heavy-based pan until nearly boiling, then remove from the heat and pour onto the yolk mixture. Whisk until smooth, then return the mixture to a clean pan.
      18. Add the vanilla extract and cook over a low heat, stirring continuously, until thickened enough to coat the back of a wooden spoon. Remove from the heat and pour into four small serving jugs.
      19. To serve, place a banana coffee pie on each plate and place a pear pudding alongside. Place a jug of custard alongside each plate.


        Black banana cake

        Veg

        Black banana cake
        Want to know how to use up overripe bananas? Nigel Slater’s banana bread recipe is just the ticket.

        Ingredients

        Preparation method

        1. Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20cm x 12cm/8in x 5in loaf tin with baking parchment.
        2. Beat the butter and sugars until light and coffee-coloured. This is best achieved in a food mixer.
        3. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely.
        4. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
        5. Peel the bananas and chop them the small pieces. Gently fold the vanilla extract, the bananas and the chocolate chips into the cake mixture, turning gently and taking care not to overmix.
        6. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.

        Banana and chocolate chip loaf

        Veg

        This is such an easy cake to make and an ideal way to use overly ripe bananas.

        Ingredients


        To decorate

        Preparation method

        1. Preheat the oven 160C/325F/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
        2. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
        3. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
        4. Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
        5. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
        6. For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
        7. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
        8. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.

          Cinnamon, banana and blueberry muffins

          Veg

          Cinnamon, banana and blueberry muffins
          Knock-up a batch of these quick and easy low-fat muffins from The Hairy Bikers in under half an hour.

          Ingredients

          Preparation method

          1. Preheat the oven to 180C/350F/Gas 4. Line eight holes of a muffin tin with paper muffin cases.
          2. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.
          3. In a separate bowl, lightly whisk together the honey, vegetable oil, egg and milk.
          4. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases.
          5. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.
          6. Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.


            Banana muffins

            Veg

            Banana muffins
            These moreish muffins make a healthy breakfast treat - perfect for weekend mornings.

            Ingredients


            To serve

            Preparation method

            1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
            2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
            3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
            4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
            5. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
            6. Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).


              Banana smoothie

              Veg

              Ingredients

              Preparation method

              1. Blend the banana, pecan nuts and honey in a food processor to a smooth paste.
              2. Add the cinnamon and blend again.
              3. Gradually add the milk, blending continuously, until the mixture is smooth and the consistency is to your taste. (NB. You may not need to use all of the milk.
              4. To serve, pour into a tall glass.

                Banana colada

                Veg

                Ingredients

                Preparation method

                1. Blend the ingredients with a handful of ice in a blender until smooth.
                2. Pour the cocktail into a large wine glass and garnish with the banana slice.

               Baked bananas with brown sugar

              Bananas are baked with butter and brown sugar, and easy dessert for banana lovers.

              Prep Time: 2 minutes

              Cook Time: 18 minutes

              Total Time: 20 minutes

              Ingredients:

            7. 4 firm bananas
            8. 1 tablespoon plus 2 teaspoons melted butter
            9. salt
            10. 2 to 3 tablespoons firmly packed brown sugar

            Preparation:

            Preheat oven to 375°.
            Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle brown sugar evenly over bananas. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired.
            Serves 2 to 4.             



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