banana

Ice Cream Sandwich with Caramelized Banana and Walnuts

Serves: 1 | Preparation Time: 10 min

Ingredients

  • chocolate bread make your own or use a brioche 
  • vanilla bean ice cream 
  • caramelised bananas
  • freshly toasted walnuts

Instructions 

Grill a nice piece of the chocolate bread or brioche.  

Then mound a generous scoop of the vanilla bean ice cream right in the middle.  

Caramelised bananas: Brush the banana in melted butter and fry with a tablespoon of brown sugar and butter.  

After that ladle on the caramelised bananas and an extra ladle of that yummy caramel from the pan.   

Finish it off with some freshly toasted walnuts.  

 

Hot Caramel & Rum Flambé Bananas

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 3 medium bananas
  • 75g caster sugar
  • 15g unsalted butter
  • ½ red chilli, deseeded, finely sliced
  • 50ml dark rum
  • 60ml coconut milk
  • Vanilla ice cream, to serve
     

Instructions

Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan.

Chop the chilli and add to the sugar.

Peel and roughly slice the bananas on the diagonal.

Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing.

Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.

Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.

 

Banana Roti Pisang

Serves: 6-8 | Preparation Time: 120 min

Ingredients 

  • 455g unbleached white flour (3 1/4 cups)
  • 1 tsp sea salt
  • 1 tbs sugar
  • 1 egg beaten
  • 1 tbs whole milk
  • 3/4 - 1 cup water
  • About 1/2 cup peanut or other vegetable oil or ghee
  • 1/4 cup butter

Instructions 

Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes; longer is better.

On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes or longer.

Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round.

Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin.

After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth.

Put the roti on the hot pan and place the banana on one half of the roti. When the underside is cooked fold over the half enclosing the bananas. Press down to seal in the bananas, sprinkle with a little cater sugar and allow to caramalise onto the roti base.

Serve with vanilla ice-cream

Banana Bread

Serves: 8 | Preparation Time: 30 min

Ingredients 

  • 2 Cup plain flour
  • 1.5 Teaspoon (Metric) baking powder
  • 0.5 Teaspoon (Metric) baking soda
  • 0.25 Teaspoon (Metric) salt
  • 0.25 Teaspoon (Metric) ground cinnamon
  • 0.125 Teaspoon (Metric) ground nutmeg
  • 2 Unit free range eggs, beaten
  • 1.5 Cup mashed banana (5 medium)
  • 1 Cup sugar
  • 0.5 Cup cooking oil or melted butter or margarine

Instructions 

Preheat oven to 180 degrees. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in centre of flour mixture; set aside. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan(s).Bake for 45 to 55 minutes for 9x5x3-inch pan or 30 to 35 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near centre comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.Makes 1 loaf (16 slices).

Apricot, Banana & Apple Crumble

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 4 apples, peeled and cored and diced
  • 3 small bananas, thickly sliced
  • 150g dried apricots, halved (or 2-3 fresh)
  • 200ml orange juice or apple juice
  • 1 tsp ground cinnamon
  • 1 inch piece of ginger, peeled and finely chopped
  • 2 tbsp runny honey
  • 1/3 lemon, juice only
  • Boiling water
  • For the crumble:
  • 1.5 cups of oats
  • 1 cup flour
  • 1 cup ground almonds
  • 1 cup unsweetened dessicated coconut
  • ¾ cups butter, softened
  • ½ cups demerara sugar

Instructions 

Place the all the filling ingredients into a large pan on a medium-high heat and stew for 30 mins, stirring and adding water as required

Spread over an ovenproof dish about 3 inches thick. over in clingfilm and refrigerate for at least 2 hours

For the cumble, mix together all of the ingredients except the sugar with your fingertips, rubbing it all together until it forms a crumb consistency. It takes about 5 mins to achieve this

When ready, pre-heat oven to 180°C and scatter the crumble mix over the fruit. (You will not need it all, so place it in the freezer for another time of mix with honey and toast tom make really tasty grenola!)

Place in oven and cook for about 20-30 mins until crunchy and golden on top. Serve with plenty of hot custard! (creme anglais for the French!)