HOT BANANA WATER
This was my grandmother's recipe. She made us drink it. Many fond memories. Serve warm in mugs with whipped cream and marshmallows for an extra treat.
Provided by Gam Gam
Categories Drinks Recipes
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Cut off the ends of the banana peels. Bring water to a boil in a large pot. Add 1 banana peel to boiling water. Turn off heat, cover, and wait for 10 minutes. Add 1 more banana peel. Wait 10 more minutes. Stir to incorporate flavors. Strain into mugs and serve warm.
Nutrition Facts : Sodium 7.1 mg
HOT BANANAS IN COCONUT MILK
This is a Chinese dessert that I found to submit for the Zaar World Tour '05... Coconut milk lends a sweet flavor to bananas in this quick and easy recipe. It makes a light dessert for two, or can easily be doubled to serve four people.
Provided by Elmotoo
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel the bananas and cut into bite-sized pieces.
- In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
- Add the bananas.
- Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
- Serve hot, sprinkling extra cinnamon on top if desired.
Nutrition Facts : Calories 683, Fat 24.5, SaturatedFat 23, Sodium 54.6, Carbohydrate 118.6, Fiber 3.5, Sugar 103.2, Protein 3
HOT BANANAS WITH A COCONUT SAUCE
Make and share this Hot Bananas With a Coconut Sauce recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the bananas and remove the ends.
- Steam the bananas over boiled water (place it in a covered steamer) for 5 minutes Peel the bananas.
- (Please use tongs and a blunt knife to peel. THe outside will be black but the flesh will be golden yellow) Place the flour, sugar and cinnamon in a vessel and combine.
- Add the coconut milk and blend.
- Now cook over a medium low flame till the mix boils and then thickens.
- Simmer for 2 more minutes and serve over the hot bananas.
Nutrition Facts : Calories 301.7, Fat 16.5, SaturatedFat 14.4, Sodium 11.3, Carbohydrate 41.2, Fiber 3.8, Sugar 22.9, Protein 3.2
TEMPURA BANANAS WITH COCONUT-GREEN TEA SAUCE
Steps:
- Slice bananas diagonally, 1/4-inch thick; set aside.
- Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
- Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
- For the Coconut-Green Tea Sauce
- In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
- Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.
Provided by Yewande Komolafe
Categories snack, ice creams and sorbets, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
- Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
- Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
- Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.
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