I've been thinking about bananas and how versatile they are in recipes, so wanted to pass along these thoughts about choosing and using this great fruit. If you already know these things, be sure to share them with someone who doesn't.
Just about everyone loves bananas. Did you know a single banana is called a finger and a bunch of bananas is called a hand? We put them in cereal, breads, cakes, pies, cookies and oatmeal. Bananas have lots of potassium.
-To soften/ripen bananas for banana bread and muffins, pierce unpeeled bananas once or twice and microwave, uncovered, at 100 percent power for 1 minute, turning over at half time. Cool and peel.
-If you have over-ripe bananas, place them in the freezer. The skins will get dark but the bananas will be perfect to use. Just thaw before using; the fruit slips right out of the peel and adds moisture to your baked good.
-You can also peel and slice bananas, place pieces on a baking sheet until frozen and then place in freezer bags. This is good for smoothies as you can throw in however many you want.
-Bananas are good for heartburn and are soothing to the stomach.
-Take bananas apart when you get home from the store. If you leave them connected, they ripen faster. Interesting huh?
-To speed up ripening, put in a brown paper bag with an apple or tomato overnight.
-Cut up banana peels and bury one inch deep around flowers and plants to repel aphids and ants. Banana peels also add valuable nutrients to the soil. They are great for rose bushes.
I've been working on my third cookbook. I hope to have it in my hands this fall...and in yours!! This was one of the first recipes I added. Simple and simply delicious!
BEST BANANA CAKE
3 or 4 eggs*
(may use 2 egg whites for 1 of the eggs)
1 c. vanilla yogurt
(could use banana or pineapple)
1/4 c. water
1/3 c. oil (or applesauce)
5 - 6 very ripe bananas
1 (18 ozs.) yellow cake mix
1/2 c. chopped pecans (or more to taste)
*3 eggs make this cake fluffy; 4 eggs will make it denser (like egg bread).
Preheat oven to 350. Grease a 9" x 13" baking dish. In large bowl, combine eggs, yogurt, water, oil and bananas. Blend well then add cake mix and beat until almost smooth. Pour into prepared pan and bake about 38 - 40 minutes. Test with toothpick for doneness. May frost with cream cheese frosting or your favorite, and sprinkle with nuts.
I have made this 'fun' recipe since my kids were small. We spread peanut butter over the french toast and eat it with our fingers.
INVISIBLE BANANA FRENCH TOAST
2 eggs
1 banana, sliced
3 Tb. milk
1 tsp. ground cinnamon
6 - 7 slices bread
1 Tb. margarine or oil
(frying in coconut oil is great!)
Place eggs, banana slices, milk and cinnamon in blender. Whir until smooth; pour into bowl. Heat margarine; dip bread into batter and fry until brown. Serve with warm maple syrup or peanut butter.
Serves 2 - 3
This is a quick treat to satisfy your sweet tooth and keep you full a while. Nutella is a chocolate hazelnut spread, usually found in the aisle with peanut butter.
NUTELLA-(or PEANUT BUTTER)-BANANA-OATMEAL SMOOTHIE
1/4 cup oats
2 bananas, sliced and frozen
1/4 cup nutella (or peanut butter)
3/4 - 1 cup milk
Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. (Oatmeal will be ground and you won't know it's there). Garnish with fresh banana slices if desired. Yield: 2 servings
BANANA BREAD OATMEAL
1 c. oatmeal
2 c. milk
1 tsp. flax seed meal
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 tsp. brown sugar
A pinch of nutmeg
1 tbsp. honey
2 ripe bananas, mashed
Chopped pecans (optional)
In large microwavable bowl, combine oats and milk together. Cook on high power for 2 minutes. Add flax seed, vanilla, cinnamon, brown sugar, nutmeg and mashed bananas. Stir until combined. Cook another minute on high; stir; cook until desired thickness if needed. Serve warm; top with honey and toasted pecans. Yield: 2 - 3 servings
Thomas Carlyle has been quoted as saying "No pressure, no diamonds".
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