I have bananas!?

Question

I have about 7 bananas at home but they're all over ripe so i need to use them quickly before they go rotten. I'd like to cook with them but would like a recipe that is a bit different than the usual banana bread or banana muffins or banana cakes. has anyone got any recipes that are tasty that use bananas? (especially for 6-7 bananas but recipes with 1-2 would be fine) please reply with recipe thanks!!! :D

Answer 1

this is a delicious recipe: Banana Sundae Tarts

BANANA SUNDAE TARTS

1 (3 1/2 oz.) pkg. vanilla or French vanilla instant pudding mix
2 c. milk
2 ripe bananas, sliced
2 (6 each) pkg. graham crust tarts
1/2 c. semi-sweet chocolate chips
2 tbsp. half and half
Whipped cream for garnish
Chopped nuts for garnish
Maraschino cherries or fresh strawberries for garnish

In a medium bowl, mix together pudding mix and milk. Beat on low speed for 1-2 minutes until smooth. Fold in bananas. Pour mixture into tart crusts and refrigerate for 20 minutes or until set. Combine chocolate chips and half and half in small pan and heat on low stirring until smooth. Spoon mixture over prepared tarts. Before serving add whipped cream and other garnishes. Serves 12.

Even though this only has 2 bananas its the yummiest dessert ever!!! :D hope this helps!!!

Banana Passionfruit Crumble
6 bananas, chopped
Pulp 6 passionfruit
3 tablespoons maple syrup
Crumble Topping:
3/4 cup brown sugar
1 teaspoon baking powder
1 1/4 cups plain flour
3/4 cup rolled oats
20g butter, softened
1/2 cup orange juice
Combine bananas, passionfruit
and maple syrup in a bowl. Place into the base of
a heatproof dish or in ramekins. Combine sugar,
baking powder, flour, oats, butter and orange juice.
Place topping over fruit mixture and bake at 180°C
for 35 - 40 minutes or until topping is golden and
crisp. Serve with yoghurt. Serves 6.

Banana cake
125g butter, softened
1/2 cup caster sugar
2 eggs
2 large ripe bananas, mashed
1 1/2 cups self-raising flour
1 teaspoon bicarbonate of soda
1/4 cup milk
Icing: 1 1/2 cups icing sugar
30g butter
juice of 1 orange
orange rind to decorate
1. Cream butter and sugar until light and fluffy, beat in eggs
until combined. 2. Stir in banana. Stir in half the sifted dry
ingredients and combine. Add remaining flour and milk, stir
until smooth. 3. Pour mixture into greased 20c, round cake tin.
Bake at 180ºC (350ºF) for 30 minutes. 4. Stand for 5 minutes
before turning on to wire rack to cool. 5. To make icing beat
icing sugar with enough orange juice to make a firm mixture,
beat in butter. Spread over cake and decorate with orange

Answer 2

I don't have a recipe off hand but I thought I would mention that if you don't use up all your bananas at once you can just throw the rest in the freeze as is. When needed just take out and let thaw or put in the microwave. I find these mushy ones make the best banana bread cause you don't have to mash them just beat them in.

Answer 3

Thai Fried Bananas

INGREDIENTS
3/4 cup white rice flour
1/4 cup tapioca flour
2 tablespoons white sugar
1 teaspoon salt
1/2 cup shredded coconut
1 1/4 cups water
10 bananas
3 cups oil for frying

DIRECTIONS
In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.

Answer 4

Banana Crepes
12 dessert crepes, purchased or homemade
3/4 cup sour cream
1 package (8 ounces) cream cheese
3 tablespoons granulated sugar
1 tablespoon vanilla extract
1/4 cup chopped pecans
6 medium bananas
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons

Combine sour cream and cream cheese; mix until well blended and smooth. Add granulated sugar, vanilla and pecans; blend well. Spoon cream cheese mixture evenly on the crepes and roll up with the ends left open.
Place on a shallow serving tray. At this point, the prepared crepes may be refrigerated. Bring to room temperature before serving.
Peel and slice bananas crosswise into approximately 1/2-inch thick rounds; arrange in a casserole. Combine brown sugar and cinnamon; set aside. Melt butter and pour evenly over bananas in casserole. Sprinkle with the lemon juice and tope with the brown sugar-cinnamon mixture. Bake at 350° for 20 minutes. Remove from oven and spoon bananas with spiced syrup over the crepes. Serve immediately. Serves 6

Mousse a la Banana :
This creamy dessert is low in saturated fat, cholesterol, and sodium.
2 Tbsp low fat (1%) milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 C plain low fat yogurt
8 1/4-inch banana slices
Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth.
Pour mixture into a small bowl; fold in yogurt. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.


Banana fritters :
6 bananas
200g self-raising flour
30g sugar
1 egg
1 glass milk
1 glass dark rum
Cinnamon powder
Grated nutmeg
Oil for frying

Peel bananas and cut in half.
Place in a bowl, add rum and leave to marinate.
Meanwhile, make batter, using flour, sugar, egg and milk. Cover, then leave to rest for an hour.
Flavour with grated lemon zest and a pinch each of cinnamon and nutmeg.
Dip each piece of banana in batter, making sure they are well-covered, then fry in oil until golden.

Answer 5

Use Google and type in recipes for bananas.
I found a recipe for an apple sauce pie and a shoo-fly pie that way.

Answer 6

Banoffi Custard - Just slice up bananas, then pour over some toffee sauce and custard - YUM

Answer 7

Make them into banana chips by deep frying or roast them in oven into chips

Answer 8

Try the following

Curried bananas wrapped in bacon
2 bananas, peeled and cut into 4 pieces
1 tsp mild curry powder
3 slices sweet cured bacon, stretched and cut into 2 pieces
olive oil, to drizzle

Method
1. Sprinkle the banana pieces with the curry powder.
2. Wrap each banana piece in a slice of bacon and secure with a cocktail stick.
3. Drizzle with oil and place in a frying pan over a high heat for 2-3 minutes, until the bacon is cooked and golden.
4. Transfer to a plate and serve immediately

Or Banana and Chocolate Chip Slice
2 large, very ripe bananas, peeled and roughly chopped into ½ inch (1 cm) pieces
3 oz (75 g) dark chocolate chips, or 3 oz (75 g) dark chocolate, chopped small
9 oz (250 g) self-raising flour
5 oz (150 g) cold butter, cut into small cubes
5 oz (150 g) golden caster sugar
cocoa powder for dusting, if you like
For the filling:
9 oz (250 g) cream cheese
¾ oz (20 g) golden caster sugar
2 teaspoons pure vanilla extract

Pre-heat the oven to gas mark 4, 350°F (180°C).
First of all, sift the flour into a large, roomy mixing bowl. Then add the butter and rub it into the flour until the mixture resembles breadcrumbs (you can do this stage in a food processor, if you like). Next, stir in the sugar, chopped bananas and the chocolate (don’t be alarmed, it will look like a crumble mix).
Now press the mixture evenly into the greased and lined tin and bake it on the middle shelf of the pre-heated oven for 35-40 minutes or until it is firm to touch in the centre and lightly golden.
Leave the slice in the tin until it is cold. While the slice is cooling, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill until needed.
To finish, remove the slice from the tin to a wire rack, spread the chilled topping over, dust lightly with cocoa powder, if you like, and cut it into 12 pieces. Store in the fridge if the slice is not all eaten in one go.

Or Frozen Chocolate Bananas
5 oz (150 g) luxury Belgian milk chocolate, broken into small pieces
2 medium bananas (total weight about 9 oz/250 g)

You will also need a baking tray lined with baking parchment, and 6 bamboo skewers.

First cut each bamboo skewer in half using scissors, and snip off the sharp point. Now peel the bananas, then, slicing sharply on the diagonal to produce long oval slices, cut each one into 6 (discarding the end bits or, more likely, eating them!). Each slice should be about 1/2 in (1 cm) wide. Next carefully insert one end of the bamboo skewer into each one, then place them on the parchment-lined tray and pop it in the freezer for 30 minutes.

While that's happening, melt the chocolate. Place in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Remove it from the heat and allow to cool. After 30 minutes, remove the banana slices from the freezer and, taking each one in turn, half-dip into the melted chocolate, leaving some banana uncovered at the base to give it a kind of two-tone effect. The chocolate will set almost instantly on the frozen banana, so place them all back on the tray and return them to the freezer until you are ready to eat – they can be served straight from the freezer. The wonderful thing here is that after they have refrozen, you can pack them in layers between sheets of parchment paper in polythene boxes, and keep them frozen so you have a little stock on tap for whenever you feel like a treat.

Note: If you like, after dipping the bananas in the chocolate, you could also dip them in chopped nuts – just a thought.

Or Baked banana with lime
1 banana, peeled and chopped
2 tbsp brown sugar
1 tbsp butter
½ lime, juice only
lime wedge, to serve

Method
1. Place the banana, butter and sugar in a saucepan over a medium heat and cook for 2-3 minutes, until the sugar and butter have caramelised.
2. Add the lime juice and remove from the heat.
3. To serve, pour the bananas into a dish and garnish with a lime wedge.

Or Banana beignets with caramel sesame sauce
vegetable oil, for deep frying
1 lime, juice only
2 tbsp caster sugar
2 bananas, chopped into three pieces
cornflour, for dusting
100g/3½oz self-raising flour
100g/3½oz cornflour
2 free-range egg yolks
100ml/3½fl oz sparkling water
For the sesame caramel sauce
200g/7oz caster sugar
25g/1oz butter
1 tbsp sesame seeds
To serve
scoop of vanilla ice cream
cocoa powder, to dust

Method
1. Heat a deep heavy-bottomed saucepan half-full of vegetable oil until a breadcrumb will sizzle and brown when dropped into it. (CAUTION: hot oil can be dangerous - do not leave unattended!)
2. Place the lime juice and caster sugar into a bowl and mix together well. Add the bananas, stir together well to coat and leave for five minutes.
3. Roll the bananas in cornflour until well coated and set aside.
4. Sieve 100g/3½oz cornflour and self-raising flour into a bowl.
5. Place the egg yolks and sparkling water into a clean bowl and whisk together well. Add the flour and cornflour mixture and whisk again, until the mixture forms a thick batter.
6. Dip the bananas into the batter and carefully place into the hot vegetable oil to deep-fry for 2-3 minutes, until golden brown. Carefully remove with a slotted spoon and drain onto kitchen towels.
7. To make the sesame caramel sauce, place the caster sugar into a small frying pan over a medium heat and cook until melted and golden brown.
8. Add the butter and stir vigorously to mix, then add the sesame seeds.
9. To serve, place the banana beignets into a large bowl and pour over the sesame caramel sauce. Dust with cocoa powder and serve with a spoonful of vanilla ice cream