Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
bananas Recipes
(Chronologically Listed)
Stuffed Bananas
Leave the peel on the bananas and cut a slit deep down the side of each.
Stuff a teaspoon of chips into each banana and wrap in a double layer of aluminum foil.
Cover in coals and bake for 10 minutes.
Eat with a spoon.
Nuts and marshmallows make a great addition to the stuffing instead of or.
Spiced Bananas With Rum Sauce
Cut bananas in half crosswise, and cut halves lengthwise.
Melt margarine in a large nonstick skillet over medium-high heat.
Add brown sugar and next 4 ingredients; cook 30 seconds.
Add banana pieces, and cook 1 minute on each side.
Heat rum in a small saucepan.
Pour over banana mixture.
Ignite rum with a long match, if desired; let flames die down.
Stir gently.
Top each serving with frozen yogurt, and garnish, if desired.
Serve immediately.
Southern Fried Chicken With Saute Bananas
Put three tablespoons of the seasoned flour on a plate and reserve the rest.
Rub the chicken joints with the lemon juice and cinnamon and dip into the three tablespoons of flour so each piece is well coated.
Put just one-quarter inch of oil into a large frying pan with a lid and heat the oil until it is just on the point of smoking.
Put in the chicken pieces and brown on all sides, then turn the heat down.
Cover the pan and cook for 20 minutes, turning once.
When the chicken is thoroughly cooked, put it on to a serving dish and keep warm.
Slice the bananas, dust them lightly with a little of the remaining seasoned flour and saute quickly in the hot oil.
Put them on the dish with the chicken.
Make corn fritters separate recipe, make the gravy.
Pour away the oil in the frying pan and add the last tablespoon of seasoned flour to the pan.
Cook, stirring, until it is brown, then pour in the milk or cream and stir again to make a smooth gravy.
Sauteed Sole Tobago With Bananas
Preheat oil in heavy sauce pan over medium-high heat.
Dredge fish fillets lightly in flour.
Saute until golden brown, about 3 minutes each side.
Remove to warm platter.
Pour off excess oil and wipe down sauce pan.
Place pan back on stove over high heat; add butter.
When foamy and just starting to brown, add bananas and pecans.
Toss and cook for 1 minute.
Add lime juice and wine.
Cook for another 2 minutes.
Add fresh herbs.
Pour sauce and bananas over fish.
Garnish with additional banana slices and lime wedges.
Sauteed Bananas
Peel bananas.
Halve bananas crosswise, then halve lengthwise.
In large skillet, heat butter so it becomes hot, then reduce heat to low and cook bananas for 2 minutes or until tender, turning once.
Garnish with tomato wedges.
Roasted Quesadillas With Chiquita Bananas
A suprisingly tasty sweet and spicy combination.
The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and japaenos.
Cut the quesadillas into wedges and serve with hot sauce or tomato salsa.
Preheat oven to 350 degrees place 6 tortillas on a nonstick baking sheet.
Sprinkle with cheese, cilantro, chiles, sprouts and bananas.
Cover with the remaining tortillas and press down firmly.
Bake for 10 to 15 minutes, until cheese is soft and melted.
Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.
Serving size- 1 whole quesadilla or 6 triangles 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium.
This is from eat more, weigh less by drops Dean ornish.
Roasted Dessert Bananas
Cut bananas lengthwise and place on individual pieces of foil.
Divide remaining ingredients among each banana, beginning with brown sugar, then butter, chocolate chips and coconut.
Wrap tightly with foil.
Place on hot coals or barbecue and cook for 10 minutes.
Roasted Bananas With Passion Fruit And Mango Salad
Peel the bananas and slice each into five on the bias.
Heat a frying pan with the groundnut oil and add the bananas, fry them for 1 minute until golden.
Add the sugar and lower the heat, fry for a further 2 minutes until the bananas are well caramelised.
Transfer them vey gently from the pan onto a tray and set aside.
Mix the pulp of the passion fruit and sliced mango with the water and sugar.
Set aside.
Arrange the roasted bananas around the outside of four plates and spoon the mango and passion fruit into the centre.
Sprinkle with the mint and sauce.
Roasted Bananas With Brown Sugar-Walnut Glaze
Preheat oven to 450f.
Combine first 4 ingredients in bowl, and set aside.
Cut bananas in half lengthwise.
Place banana halves, cut sides up, on a jelly-roll pan coated with cooking spray.
Bake at 450f for 4 minutes.
Drizzle sugar mixture evenly over banana halves, and sprinkle with toasted walnuts.
Bake an additional 3 minutes.
Cut each banana piece into thirds crosswise.
Serve bananas with frozen yogurt; drizzle with any remaining sugar mixture.
Rice Pudding With Flaming Bananas
In a saucepan, over medium heat, combine the milk, rice, and salt.
Simmer for 30 minutes, or until the rice is tender.
In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg.
When the rice is done, stir the sugar and egg mixture into the rice pot.
Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens.
Remove from the heat and let cool.
Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
Using a hand-held mixer, beat until soft peaks form.
Fold in the cooled rice mixture.
Refrigerate for 1 hour.
Make tortilla baskets: heat a lightly buttered saute pan, add tortilla and sprinkle with cinnamon sugar.
When tortilla is hot flip over and sprinkle the other side with cinnamon sugar.
Have ready 2 cups or small bowls.
Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket.
Repeat method for the remaining tortillas.
Set aside until ready to assemble.
In a saute pan, melt the remaining butter.
Stir in the brown sugar, stirring until the sugar dissolves.
Add the remaining cinnamon and bananas.
Saute for 1 minute.
Remove the pan from the heat and add the liqueur.
Place the pan back over the heat and flame the liqueur.
Shaking the pan constantly, cook for 30 seconds.
Stir in the remaining 1/2 cup of cream and remove from the heat.
Spoon the banana sauce in the center of each plate.
Place the tortilla cup in the center of the sauce.
Spoon the pudding in the center of the cups and top with a little more banana sauce.
Garnish with powdered sugar and cinnamon sticks, if desired.
Pisang Goreng - Sauteed Bananas
Peel bananas and slice lengthwise and then in half crosswise.
Heat butter in a skillet large enough to hold the bananas in a single layer.
Place bananas in the skillet cut side down when the margarine is bubbling but not brown.
Saute until golden, turning once; about two minutes per side.
Drain on paper towels.
Serve immediately.
Pisang Goreng (Sauteed Bananas)
Calories per serving: 143 fat grams per serving: 11 approx.
Cook time: 0:05 peel bananas and slice lengthwise and then in half crosswise.
Heat butter in a skillet large enough to hold the bananas in a single layer.
Place bananas in the skillet cut side down when the margarine is bubbling but not brown.
Saute until golden, turning once; about two minutes per side.
Drain on paper towels.
Serve immediately.
Pineapple And Bananas With Coconut Syrup
In a medium sized pot, combine syrup & water.
Bring to a boil, reduce heat & simmer until the mixture thickens slightly, about 15 minutes.
Remove from heat.
Stir in coconut milk & rosewater & chill for 1 to 2 hours.
Arrange fruit in a large serving bowl.
Pour syrup over the top & serve slightly chilled or at room temperature.
Peanut-Crusted Fish Fillets With Fried Bananas
Peel the bananas and cut them lengthwise into 1/4-inch-thick slices.
In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat saute the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate.
Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste.
Have ready in separate shallow dishes the egg beaten with the salt and the peanuts.
Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts.
To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it saute the fillets for 3 minutes.
Turn the fillets, top them with the banana slices, and saute them for 2 minutes more.
Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450f.
Oven, and bake the fish for 5 minutes.
Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.
Pain Perdu (French Toast) With Bananas Foster
In a mixing bowl, whisk the eggs, milk, orange zest, orange juice, sugar, cinnamon, and vanilla, to dissolve the sugar.
In a nonstick saute pan, heat 2 tablespoons of butter.
Dip 2 slices of the bread into the egg-milk mixture, coating evenly.
Fry in the butter until golden brown, 2-3 minutes on each side.
Repeat until all the butter and bread is used.
Lay the pain perdu on a platter.
Add the bananas to the pecan mixture and warm slightly.
Spoon the warm sauce over the pain perdu.
Dust the entire plate with powdered sugar.
Bananas Foster:
In a saute pan, melt 2 tablespoons of the butter.
Add the pecans and saute for 4-5 minutes, stirring constantly.
Stir in the maple syrup and bring the liquid up to a simmer.
Remove the pan from the stove and add the rum.
Carefully place the pan back on the stove and flame the sauce.
Remove the sauce from the heat and set aside.
Notes: from emeril lagasse.
Oven-Fried Bananas
Choose yellow firm-ripe bananas.
Cut them in half crosswise.
Spray a small square nonstick cake pan with cooking spray.
Preheat oven to 450 degrees.
Put the butter in the pan; place in the hot oven just long enough for butter to melt.
Place the bananas in the pan and tilt the pan so the bananas roll and become lightly coated with butter.
Place the pan on the bottom oven shelf and bake only 5 minutes, turning the bananas once, until just browned.
Serve with salt and pepper as a starchy side dish, or sprinkled with cinnamon and sugar substitute as a dessert.
Nutty Spiced Bananas
Preheat the oven to 375 degrees.
Slice the bananas and place them in a greased, ovenproof, 9 x 9inch dish.
In a small bowl, mix the cashew nuts, peanuts, coconut, sugar, cinnamon, and nutmeg.
Pour the orange juice and rum over the bananas, then sprinkle them with the nut and sugar mixture.
Dot the top with butter.
Bake in the oven for 20 to 25 minutes, until the bananas are golden and the sauce is bubbling.
Serve warm with vanilla ice cream.
New England Style Bananas Foster
Combine syrup and rum in a large nonstick skillet; bring to a simmer over medium-low heat.
Add banana; cook 3 minutes, stirring occasionally.
Add walnuts; cook 1 minute.
Serve immediately over frozen yogurt.
Mexican Chicken Vegetable Soup With Bananas
In large, covered kettle, over medium-low heat, simmer chicken, onions, salt and 4 cups of hot water for 2 hours or until chicken is tender.
Remove chicken to cutting board; cut meat from bones into chunks; discard bones.
Skim any fat from surface of broth.
Add chicken, celery, corn and tomatoes to soup.
Continue simmering, covered for 10 minutes.
Season to taste.
Five minutes before serving, peel bananas, slice diagonally into 1-inch slices.
Add sliced bananas to soup, continue cooking just until bananas are tender.
Serve immediately.
Mexican Bananas With Rum
In a medium pan, over low heat, melt the butter and then stir in the brown and white sugars.
Continue to stir until the sugars have dissolved.
Then add the bananas and pineapple chunks and carefully turn them until they are well coated with the sugar/butter mixture.
Then, turn up the heat to high and leave until bubbling.
Pour in the rum and quickly set fire to the mixture.
Serve this dessert over vanilla ice cream, while still flaming!!!