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Banana Cake
| 115g butter |
1/2 teasp vanilla |
| 170g sugar |
1/2 teasp bicarb soda |
| 3/4 cup mashed ripe banana |
1/3 cup milk |
| 2 cups SR flour |
4 tsp cornflour |
| 1 egg |
1/4 teasp salt |
| Cream butter and sugar well, add mashed bananas and beat until evenly blended. Beat in egg. Dissolve bicarb in the milk, add vanilla. Stir into mixture alternately with sifted flour, cornflour and salt. Mix well. Pour into greased 20cm lined square tin. Bake in 180-175 C oven for 40-45 minutes. Served with butter. |
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Banana Chutney
| 12 medium sized bananas, firm but not too green |
1 tablespoon salt |
| 2 1/2 cups malt vinegar |
1 cup sugar |
| 3/4 cup dates, halved and stoned |
1 teaspoon nutmeg |
| 1/4 cup sultanas |
1 tablespoon cinnamon |
| 1 cup raisins |
2 teaspoons turmeric |
| Peel and slice bananas. Place into a large saucepan. Add half the vinegar, bring to the boil, then simmer, stirring for 5 minutes. Add remaining vinegar, stir over low heat for 3-4 minutes. Add remaining ingredients and continue cooking gently, stirring occasionally for about 1 hour. Pour into hot, clean jars and seal. |
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Banana Spread
| 3 bananas, mashed |
50g butter or margarine |
| 1 lemon, juice and rind |
3/4 cup sugar |
| 2 beaten eggs |
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| Stir all together over low heat until thick. Do not boil. Store in fridge and use on toast, scones, icecream |
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Bananas Caribbean
| 6 bananas |
1/4 teasp cinnamon |
| 1/4 cup brown sugar |
1/4 teasp nutmeg |
| 1/2 cup orange juice |
1/2 cup sherry |
| 30g butter |
4 tab rum |
| Peel bananas and arrange in a flat, greased baking dish. Combine brown sugar, orange juice and rind, cinnamon, nutmeg and sherry in a saucepan. Heat to dissolve the sugar then spoon over bananas. Dot with butter. Bake at 180C for 10-15 minutes until tender. Just before serving, heat rum, set alight and pour over bananas. |
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Warm Fruit Salad
| 4 bananas, peeled and sliced |
1 cup brown sugar |
| 2 punnets of strawberries, hulled |
1 cup orange juice |
| 3 mandarins, peeled and thickly sliced |
4 pears, peeled and cubed |
| Place mandarin segments and pear slices in pan. Combine sugar and orange juice in a jug and pour over fruit. Heat until sugar has dissolved, then add bananas. When juice starts to bubble, add strawberries and stir gently. Remove from pan and serve with cream or ice cream. |
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Banana Butterscotch Pudding
Serves 4
Ingredients
125g plain flour
pinch of salt
115g caster sugar
3 teaspoons baking powder
1 banana (mashed)
250ml milk
5g unsalted butter (melted)
1 egg (lightly beaten)
1 teaspoon vanilla extract
vanilla ice cream to serve |
Method
Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, and baking powder into a bowl.
Add the banana, milk, butter, egg and vanilla extract and whisk together until well combined. Pour into a greased 2.5 L baking dish. |
Topping Ingredients
140g soft brown sugar
¼ cup golden syrup
250ml boiling water |
Method
To make the topping, place the brown sugar, golden syrup and water in a small saucepan and bring to a boil. Pour the boiling mixture carefully over the pudding, then bake for 30 - 40 minutes or until cooked through when tested with a skewer. Serve with vanilla ice cream. |
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Green Banana Curry
Serves 2
Ingredients
5 green bananas (plantains or Bluggoe)
1 teaspoon salt
1 teaspoon ground turmeric
½ teaspoon chilli powder
1/4 cup oil
2 cups coconut milk
1 small onion, finely diced
2 green chillies, sliced in half lengthways
1 teaspoon fennel seeds
¼ sprig curry leaves
4 cinnamon sticks
1 lemon or lime |
Method
Peel the bananas, and cut them into large chunks (2 cm). Rub them with salt, turmeric and chilli powder.
Heat oil in small frying pan and fry the banana pieces a few at a time, until they are golden brown. Set aside.
Heat a little oil in a saucepan and add the whole spices and cook for a few minutes. Add onions and sauté until soft, about 10 minutes. Add the coconut milk and cook for a few minutes, about 5 or 6 minutes. Season to taste.
Serve with rice, chapattis and pappadums and a squeeze of lemon or lime. |
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Banana Pikelets
Serves 4
Ingredients
1 cup self raising flour.
¼ tsp. bicarb soda
6 dessertspoons sugar
¾ cup of milk
1 tsp.vinegar
1 egg
1 dessert spoon butter or margarine (melted)
2 bananas (mashed) |
Method
Sift together the SR flour, bicarb soda and sugar. Then add milk, vinegar, egg and melted butter.
Combine all these ingredients with a wooden spoon and let stand for 1 hour.
Add the mashed bananas. Heat the pan and place half the mixture in the frypan. Allow to cook until bubbles appear on the top surface and then turn.
Serve with butter, cinnamon & caster sugar. |
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Banana Cream Pie
Serves 6
Ingredients
1 pre made pie crust
1/3 cup custard powder
¼ cup sugar
2 cups milk
2 bananas, mashed
1 ½ cups cream, whipped
1/3 cup pecan or walnuts, for garnish |
Method
Bake the pie crust according to the directions. Remove from oven and cool.
Place custard powder, sugar and enough of the milk to make a paste in a medium sized frying pan. Add remaining milk and whisk for 3-5 minutes or until custard is very thick.
Stir through banana and pour into pie crust. Place in fridge until cool and firm. Cover with cream and top with chopped nuts.
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Banana Ice Cream
Ingredients
150 ml milk
¼ cup sugar
½-1 tsp vanilla essence
150 ml double cream, half whipped
2 small bananas, mashed |
Method
Heat the milk and sugar and pour on to the egg, stirring.
Return the mixture to the saucepan and cook it over a gentle heat, stiffing all the time until the custard thickens; add the vanilla essence.
Allow to cool, fold in the half-whipped cream and mashed bananas.
Pour into a freezing tray and freeze.
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Banana Tarte Tatin with Nutmeg Ice-Cream
This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran
Tarte Tatin
175g caster sugar
50g unsalted butter, diced
6 bananas
2 sheets frozen puff pastry |
Nutmeg ice cream
500 ml milk
1 tsp ground nutmeg
125g egg yolk, from 7-8 eggs
110g caster sugar
125ml pouring cream
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Method
First, make the nutmeg ice cream. Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to infuse for 30 minutes. Whisk the egg yolks and sugar in a bowl until thick and pale, and then stir into the milk. Cook this custard over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Strain the custard into a bowl sitting in a larger bowl full of ice, so that it cools rapidly. Stir in the cream, then churn in an ice-cream machine, according to the manufacturer’s instructions.
Preheat the oven to 180C. Make the caramel base for the tarts by combining the sugar and 50ml of water in a small heavy-based saucepan over high heat.
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Cook the syrup until it is golden, then remove the pan from the heat and whisk in the butter. Divide the caramel among 6 tarte tatin pans. Cut the bananas into 5mm slices and place them on top of the caramel, arranging the slices in a single, slightly overlapping layer. Cut out 6 puff pastry rounds to fit, and place one in each pan, tucking the edges in, then bake for 20 minutes or until golden. Gently turn out by tipping upside-down and tapping the bottom, it should slide out easily. Place a tart in the centre of each plate, top with a scoop of nutmeg ice-cream and serve immediately. |
If you have a favourite banana recipe, please email us. |
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