Going bananas in the kitchen - recipes

Published Apr 23, 2016

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THAI BANANA SALAD

Serves 4

1 packet of mixed baby salad leaves

3 bananas, peeled and sliced

1-2 carrots, peeled and cut into thin ribbons with a potato peeler

1 small cucumber, seeded and sliced

125ml roasted cashew nuts

45ml chopped coriander

45ml chopped mint

DRESSING

1 red chilli, seeded and chopped

5ml chopped ginger

30ml fish sauce

15ml lime juice

50-60ml brown sugar

125ml coconut milk

Line a serving plate with lettuce leaves.

Add the remaining ingredients.

Drizzle the dressing over the salad ingredients and serve.

DRESSING: Combine all the ingredients and mix well.

 

BANANA BUTTERSCOTCH PUDDING

Makes 6

2 ripe bananas

180ml boiling water

2ml bicarbonate of soda

250ml flour

5ml baking powder

125ml castor sugar

125ml ground almonds

60g butter, melted

2 eggs

BUTTERSCOTCH SAUCE

80g butter

125ml brown sugar

60ml golden syrup

250ml cream

Grease 6 extra-large muffin cups well with non-stick cooking spray.

Put the bananas in a bowl and add the water and bicarbonate of soda and mix well.

Set aside. Combine the flour, baking powder, castor sugar, and almonds in a bowl. Add the butter, eggs and banana mixture and stir to combine. Spoon the mixture into the muffin cups and bake at 180°C for 30 minutes or until a skewer inserted into the muffin comes out clean.

Remove and cool in the tin for 5 minutes before removing.

Serve warm drenched with butterscotch sauce.

SAUCE: Combine all the ingredients in a small pot and heat gently until the butter has melted. Bring to the boil and simmer until the mixture thickens and turns a golden caramel colour.

 

BANOFFEE MERINGUE PIES

Makes 6-8

300g shortcrust pastry

385g can Caramel Treat

15ml lemon juice

2-3 bananas

3 egg whites

180ml castor sugar

Roll out the shortcrust pastry on a floured surface. Line 8 small or one 20cm loose-bottom quiche pans with the pastry. Cover the pastry with non-stick baking paper, weigh it down with dried beans and bake blind at 180ºC for 10 minutes or until the pastry is a pale-golden colour.

Remove the paper and beans and return the pastry to the oven for another 5-10 minutes to dry out the base.

Remove and allow to cool completely. Spread a thick layer of caramel over the base of the pastry.

Sprinkle lemon juice over the sliced bananas and arrange a layer over the caramel.

Beat the egg whites until stiff, then gradually beat in the castor sugar. Beat until thick and glossy.

Pipe or spoon the meringue on top of the bananas.

Bake at 160degC for 15-20 minutes until meringue is lightly golden. Remove from the oven and cool before serving.

 

BANANA CRUMPETS

Makes 12-14

500ml self-raising flour

60ml castor sugar

5ml ground cinnamon

2 ripe bananas, mashed

2 eggs, beaten

250ml buttermilk

250g streaky bacon, cooked

2-3 bananas, sliced

maple-flavoured syrup to serve

Combine the flour, sugar and cinnamon in a bowl. Mix in the mashed bananas.

Combine the eggs and buttermilk and add to the bowl.

Mix to form a thick batter. Drop spoonfuls of mixture into a frying pan that has been greased with oil.

Cook until bubbles appear, then flip over and cook on the other side.

Serve warm, stacked with bacon, sliced bananas and drizzled with syrup.

 

ANGELA DAY

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].

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