Banana Recipes for What is a Line

 Breakfast

 

By just adding a mashed banana to a simple pancake recipe and you have a flavorful breakfast.

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Ingredients:

• 1 cup flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons oil
• 1 ripe banana, mashed

Preparation:

In a large bowl, combine dry ingredients with wire whisk. In a small bowl, with an electric mixer, combine eggs, milk and oil. Slowly add wet ingredients and mashed banana to dry ingredients. Hand mix only until large lumps are gone.

Heat griddle or frying pan. Grease pan lightly. Using a 1/4 cup measuring cup to form each pancake in pan. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer. 

Brunch

Total time: 1 hour      Prep time: 15 min  

2 bananas (ripe) 1 egg 1 cup buttermilk 1 cup brown sugar 1 tsp vanilla

2 cups flour 112 tsps baking powder 34 tsp baking soda 12 tsp salt

1	In a medium bowl, mash the bananas.
2	Add the egg, buttermilk, brown sugar and vanilla.
3	Whisk all together until egg yoke has broken and mixture is well mixed.
4	In a large bowl, measure the flour, baking powder, baking soda and salt.
5	Whisk all together until thoroughly mixed.
6	Stir in the liquid ingredients just until all dry ingredients are moistened. There will be lumps.
7	Pour batter into a greased loaf pan (9" x 5").
8	Bake at 350 degrees for 45 minutes.
9	Test for doneness with toothpick inserted into middle of loaf - it should come out clean.
10	Cool loaf in pan for 5 minutes, then carefully turn out onto a rack to cool thoroughly.
11	Can be stored at room temperature if you're going to eat it up within a couple of days.
12	Otherwise store in the fridge.

Lunch

  Green Banana Salad

3 green (unripe) bananas, peeled
2 med. carrots, shredded
1 sm. cucumber, sliced
1 avocado, cubed
Vinaigrette Dressing (recipe follows)
2 c. water
1 tsp. salt
1 med. tomato, chopped
1 stalk celery, sliced

Heat bananas, water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool. Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing. 8 servings.

VINAIGRETTE DRESSING:

1/3 c. olive or vegetable oil
1 clove garlic, chopped
1/2 tsp. prepared dark mustard
2 tbsp. wine vinegar
1 tsp. salt
Dash of pepper

Snack

Prep Time:
10 mins

Ingredients

• Curry powder
• 1/4cup Mayonaise
• 1/4 Thick cream
• 4 Ripe Bananas Method

• Mix mayonaise & cream together, then add curry powder to personal taste.
• Slice bananas into rings & add to mayonaise mix. Gently fold together.
• Serves 2.

Tea 

Ingredients

1. 2 large bananas, cut into pieces
2. 2 tablespoons curry powder
3. 2 teaspoons ground coriander
4. 1 teaspoon dry mustard
5. 3 tablespoons butter
6. Grated zest of 1 lime
7. 4 teaspoons lime juice
8. 1 1/4 teaspoons salt
9. 1/2 teaspoon fresh-ground black pepper
10. 3/4 cup water, more if needed
11. 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
12. 1 tablespoon fresh chopped parsley (optional)

1. Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
2. Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
3. Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.

Serve With Be sure to have plenty of rice ready to catch the generous quantity of sauce. 

 

Pudding

Ingredients

For the coconut chocolate sauce

• 400 ml canned coconut milk
• 60 g light muscovado sugar
• 1 tsp vanilla extract
• 200 g dark chocolate, chopped

For the banana split

• 4 small bananas, split in half lengthways
• 40 g unsalted butter, cubed
• 25 g caster sugar
• 4-8 scoops scoops vanilla or coconut ice cream
• shredded coconut, or toasted almond flakes, for sprinkling 

1. For the coconut chocolate sauce: put the coconut milk, sugar, vanilla and dark chocolate in a small saucepan over a medium heat and stir until the chocolate and sugar dissolve.

2. Use the sauce while warm or store in the fridge in an airtight container and melt over a low heat prior to use.

3. For the banana split: heat the grill to medium. Split the bananas in half lengthways and put them on a baking tray. Dot with the cubes of butter and sprinkle with caster sugar. Grill until caramelised. Alternatively put the bananas in a heavy based frying pan along with the butter and sugar and cook on a high heat until caramelized on one side.

4. Top the bananas with the ice cream, coconut chocolate sauce and shredded coconut or almonds, then serve.  

 

Drink

Ingredients

• 1 banana, peeled and sliced
• ½ pint milk
• handful of ice
• 1-2 tbsp honey

Preparation method

1. Place the banana, milk, ice and honey in a blender and then blend until smooth.
   
2. Transfer to a serving glass and serve at once.