Everyone will love this delicious banana dessert, which offers a creative take on traditional strudel.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Sweet Banana Casserole (from the Cocina Cubana Club)
- 6 bananas – sliced lengthwise
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1 tablespoon brandy
- Line bottom of heavily buttered 9×13-inch pan with half of the bananas. Sprinkle with brown sugar and dot with butter.
- Sprinkle with half of the raisins and pecans. Repeat layers until all ingredients are used. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes, sprinkle with brandy and serve.
- May be served with vanilla ice cream or yogurt.
Cuban Plantain Soup (from Steven Raichlen’s “Miami Spice”)
- 2 Tbsp extra-virgin olive oil
- 1 small onion finely chopped
- 1 carrot, finely chopped
- 2 stalks of celery, finely chopped
- 2 cloves garlic, minced
- 5 cups chicken stock
- 2 green plantains, peeled and diced
- 1 bay leaf
- 1 tsp ground cumin
- 1/2 cup finely chopped cilantro leaves (optional)
- Salt & freshly ground black pepper, to taste
- Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, but not brown, about 3 to 4 minutes.
- Add the stock and bring to a boil. Add the plantains, bay leaf, cumin, half the cilantro, salt and pepper. Return soup to a boil. Reduce heat and gently simmer, uncovered, until plantains are very tender, 40 to 50 minutes.
- Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is to thick, thin it with a little more stock. Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary. If you opted to use cilantro, garnish with the reserved portion.
- Serve this very hearty, thick and creamy soup with wedges of lemon or lime for squirting in the soup, and some toasted bread chunks and a salad.
Banana Flower Salad
- 1 banana flower or bell* (about 500g)
- 2 teaspoons oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon shredded ginger
- 500g lean rump steak, finely sliced
- 2 tablespoons lime juice
- 2 tablespoons good soy sauce
- 3 tablespoons mint leaves
- 3 tablespoons coriander leaves
- 1 – 2 red chilli, seeded and chopped
- Discard tough outer leaves from banana bell and then finely shred the rest. I keep the outer shells for serving . Heat oil in a wok or frypan over high heat. Add onion, chilli, garlic and ginger and cook for 3 minutes or until golden.
- Add shredded banana flower and cook for 8 – 10 minutes or until banana flower is tender. Add beef and cook for 5 minutes or until sealed.
- Add lime and soy and cook for 2 minutes. Toss through mint and coriander and serve. Instead of beef a lot of times I simmer a chicken breast in coconut milk and fine shred, or use prawns fish whatever your fancy even fried tofu.Note: when shredding the flower keep in lemon juice and water to stop it browning till you have finished shredding when ready dry on a paper towelHint: crushed roasted peanuts are wonderful sprinkled on top
*On commercial banana farms chemicals are routinely injected into the bell. You must only use flower/bells from a chemical-free source.
- 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.
- 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.
- 3 bananas, mashed
- 50g butter or margarine
- 1 lemon, juice and rind
- 3/4 cup sugar
- 2 beaten eggs
- Stir all together over low heat until thick. Do not boil.
- Store in fridge and use on toast, scones, icecream
- 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.
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.
Banana Butterscotch Pudding
- 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
- 140g soft brown sugar
- ¼ cup golden syrup
- 250ml boiling water
- 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.
- 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.
Green Banana Curry
- 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
- 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.
- 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)
- 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.
Banana Cream Pie
- 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
- 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.
Banana Ice Cream
- 150 ml milk
- ¼ cup sugar
- ½-1 tsp vanilla essence
- 150 ml double cream, half whipped
- 2 small bananas, mashed
- 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, stirring 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.
Banana Tarte Tatin with Nutmeg Ice-Cream
This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran
- 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
- 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.
- 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.