Banana Custard

Simple dessert, takes hardly 10 minutes to make it and really no effort at all. All you gotta do is prepare the custard, put in the vanilla essence, banana slices and garnish with chopped nuts! How easier can it get. You could add more fruits of your choice, like apples, pears, grapes, oranges, peaches, even those canned pineapple slices will go well with it. I would have loved to use a canned fruit cocktail but did not find it at any of the local stores here, not even spar or thoms.

Excellent last minute dessert and a good way to use that ripening banana that you don't wanna eat or waste. :)

Ingredients:

• 2 Ripe Banana (or 1 as you wish)
• 15 gms Custard Powder
• 1/4 cup Sugar
• 150 ml Milk
• 1 tsp Almonds (chopped)
• 1 tsp Cashew Nuts (chopped)
• Few drops Vanilla Extract

Method:

Peel off bananas and cut into small cubes. 

Mix custard powder and sugar in little milk. 

Boil the remaining milk for 10 minutes. 

Pour the boiled milk into the above mixture. 

Bring the mixture to boil. 

Add banana cubes and vanilla extract. 

Garnish with chopped almonds and cashews. I also used pistachio flakes.

Banana Custard is ready to serve.

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BBC - Bailey's Banana Colada

This is a Pina Colada with a twist!

If you want to make a virgin one, just omit the alcoholic ingredients.

Ingredients:

Banana robusta - 1

Bailey's Irish Cream - 30 ml (I used the new hazelnut flavour, but you can also use the original version or the caramel one)

White Rum - 30 ml

Pineapple Juice - 60 ml

Coconut Cream/Milk - 60 ml

Amaretto - 10 ml (optional)

Crushed Ice

Method:

Blend all ingredients in a blender and serve!

Cheers!!

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Banana Pancakes

Another ripe banana used for breakfast today using this recipe. :)

Credit: http://www.easy-banana-recipes.com/caramel-banana-pancakes.html

Servings: 10-12 pieces (depending how big you make them)
Preparation time: 10 minutes
Cook time: 15 minutes
Comments:
Caramel sauce can be prepared days ahead, and kept in refrigerator. When needed, simply warm in pan or heat in microwave. To serve pancakes, place cooked pancakes onto a serving plate, topped with the sliced bananas and warm caramel sauce. Delicious!

Ingredients:

Ingredients for Pancakes:
2 ripe bananas, 1 diced/mashed (for batter) and 1 sliced (for serving)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 cups fresh milk
1 1/2 tablespoon castor sugar
2 tablespoons butter, melted
1 teaspoon vanilla essence
1/4 teaspoon salt
Ingredients for Caramel Sauce:
3/4 cup brown sugar
1/4 cup butter
3/4 cup whipping cream

Method:

1. Sift flour and baking powder in a large bowl. Stir in sugar and salt.
2. Whisk milk, butter and vanilla essence together until soft. Add to flour mixture and mix until combined, but still lightly lumpy.
3. Add bananas to the batter and mix.
4. Heat a non-stick frying pan over medium heat. Grease pan with a little extra butter. Working in batches, pour 1/4 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle. Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface. Turn the pancake over and cook for a further 2 minutes, or until cooked through.
5. Repeat with remaining batter, greasing pan in between pancakes.

Directions to Prepare Caramel Sauce:
1. Place all ingredients in pan and bring to the boil over moderate heat, stirring all the time until sugar dissolves.
2. Reduce heat and simmer for 5 minutes, stirring often until nice semi-thick consistency is reached.

My note: I did not prepare the caramel sauce, as I already had ready made pancake syrup (Goody Pancake Syrup) which worked well with these pancakes. Good part about this pancake recipe as eggs are not being used in it. So makes it more healthy. :)

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Banana Poori

This was today's breakfast.. or rather brunch.
As I said in my previous post, I had this ripe banana that I had to use before it rots and I would have no choice but to throw it away.
It just the regular chappathi dough to which you add mashed banana in the end. Since it would be too sticky, I kept adding more atta till I got the right consistency to roll it.

Credit: http://www.bellaonline.com/articles/art24948.asp

Pooris are a delicious deep-fried Indian bread and the addition of ripened bananas makes them even harder to resist. Pooris (or puris) are enjoyed throughout India and are eaten particularly on festive occasions and holidays. This particular recipe is a favorite among both kids and adults alike. This dish is a great way to use over ripe bananas, in fact, the more ripe the banana the better! These pooris can be eaten for breakfast or as a light snack or meal and are especially great for picnics since they travel well.


BANANA POORI

Ingredients:

2 cups whole wheat flour (atta)
a few tbsp of all-purpose flour, as needed
1 large very ripe banana
salt to taste
pinch of freshly ground nutmeg
oil for deep frying
water as needed

Method:

Peel and mash the banana, set aside until needed. A fork works really well for this task.

In a large mixing bowl, add the flour and the salt. Mix together and slowly add the water while kneading until a soft dough is formed. If the dough is sticky, add a little all-purpose flour. Add the mashed banana along with the freshly grated nutmeg and carefully mix them into the dough adding a little extra flour if needed.

Using a clean work surface sprinkled with some all-purpose flour, gently knead the dough and divide it equally into round balls (roughly ping pong ball size). At this point, you can use a poori machine (similar to a tortilla press) or a rolling pin to make the pooris. Roll them out evenly into round circles (4-5 inches in diameter). Heat a deep skillet with enough oil to deep fry. When hot, carefully add the pooris (2-3 at a time) and fry until golden brown. You may need to fry them in batches. Drain well and serve immediately with your favorite sweet chutney and yogurt.

Variations:

Instead of using freshly grated nutmeg, you could add a pinch of saffron or a pinch of freshly ground cardamom instead. You can even make banana pooris using chai masala (¼ tsp) and they will be a huge hit!

You can also caramelize the bananas in a skillet with a little butter. Peel and cut the banana into small pieces and brown in a skillet on medium high heat with a tbsp of butter. You can add a pinch of cinnamon or freshly grated nutmeg along with a tbsp or so of brown sugar. The bananas should break down and caramelize along with the sugar. Mash the mixture if needed. Let the mixture cool entirely before adding it to the dough.

Banana pooris can also be served along with shrikhand (sweetened yogurt).

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Banana recipes I found on the net and want to try sometime..

This is a list of banana recipes I found over a day of googling coz I had 3 bananas in the fridge and dont know what to do with it than just eat em as it is..

Banana Poori: http://www.bellaonline.com/articles/art24948.asp
Sweet Chutney: http://www.grouprecipes.com/11916/sweet-chutney.html

More banana recipes (when I want to get rid of the bananas in the house before they rot)
Glazed Bananas: http://www.easy-banana-recipes.com/glazed-bananas.html
Banana Fritters: http://www.easy-banana-recipes.com/banana-fritters-recipe.html (will go well with drizzled honey and vanilla ice-cream for dessert - our favorite dessert at our favorite chinese restaurant in Riyadh (GRCR))
Caramel Banana Pancakes: http://www.easy-banana-recipes.com/caramel-banana-pancakes.html
Banana Yoghurt Pie: http://www.indobase.com/recipes/details/banana-yogurt-pie.php
Banana Balls: http://www.indobase.com/recipes/details/banana-ball.php
Banana Custard: http://www.indobase.com/recipes/details/banana-custard.php
Banana French Toast: http://www.indobase.com/recipes/details/banana-french-toast.php
Banana Dosai: http://www.youtube.com/watch?v=b2byvj75hoU (I've already tried this one and its good!)

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