14 years ago
Banana cake with rava (Eggless)
This recipe is from Deepa. Just 4 months back, I didn’t know about her. Since then, I interacted a few times and absolutely loved to get emails from her. When I came to know she is from my neighboring state Goa, I requested her to send some authentic Goan recipes. She sent two recipes, one was the prawn balchuan and the second was ‘banana cake’. She even mentioned that “It’s a different way of making a cake, with rava instead of flour”, but somehow, I just missed that line. But last week I was going through some of my old emails and I read more cautiously this time and was amazed to see a cake recipe without flour.
I have been going through different food blogs and saw dishes from different parts of India. But couldn’t find any Goan recipes. So this is my entry from beautiful Goa for the Independence day parade.
I baked this one today, just to be sent to the parade. I wanted to decorate it like Indian flag, but didn’t manage to get it right. When I bought different colored icings from Walmart, the lady on the counter asked me - “planning to decorate cake?”. I said “Yes, I am trying to learn”. She said “Don’t worry, however it looks, it will taste great”. That time I was 100% sure that I can decorate it well. Today I realized whatever she said was correct. I think I still have to try a lot before learning to decorate :(.
Before this, I tried two varieties of banana cakes, this and with Pushpa’s recipe. Both were amazing. What makes this cake different is the amazing aroma of cardamom and no egg in it.
Ripe bananas 3
Rava (wheat sooji) 1 cup
Sodium-bi-carb(baking soda) 1/2 tsp
Cardomom powder 1/2 tsp
Coconut milk 2 cups
Sugar 1/2 cup
Cashewnuts 1 tsp
I did not add salt and used 1 tea spn baking powder instead of baking soda.
Roast rava over low heat in a kadai until aroma wafts from pan. Soak the rava in coconut milk for 2 hours.
Mash the bananas and add to rava along with sugar. Add soda, salt and cardamom powder. Mix the cashews. Apply little ghee to cake mould (I used parchment paper in the baking tray), pour in the mixture.
Preheat the oven at 350F for 10mins. Bake for around 35mins at 350 F or until a knife put in center comes out clean.
Decorate in whatever way required (optional).
Makes 8 pieces
Preparation time : 10min (excluding the baking time).
Peanut Butter, Banana, and Honey Ice Cream
Because there are no egg yolks to thicken the custard, mashed bananas and peanut butter add body to this no-cook ice cream.
3/4 cup half-and-half
1/2 cup honey
1/2 cup sugar
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ripe bananas, mashed
2 1/2 cups 2% reduced-fat milk
Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Yield: 8 servings (serving size: about 2/3 cup)
Low GI Banana Smoothie
This great tasting banana smoothie is perfect for breakfast or for cooling down on a hot day. The smoothie is surprisingly sweet but has no added sugar and has a low glycemic index. It is a great way to use up left over bananas. Recommended
- Saturated: 0g
- Cholesterol: 3mg
- Sugars: 20g
(Per Person) 1 banana
1/4 pint or 125ml skimmed milk
This simple recipe is in my opinion best made with bananas that are starting to go over ripe but fresh bananas can also be used. Peel the banana and cut into slices then put in a freezable sealed container and freeze over night. You can freeze them for longer but I recommend using them within a month.
Remove the banana from the freezer and put in the blender. Add a shot of boiling water to the banana to speed up defrosting, it will have little affect on the taste. Use a pulse technique to blend until a smooth paste is formed. Each time the blender struggles add a shot of boiling water, don't push it too hard or you may break it.
Slowly add the milk whilst continuing to pulse the blender. Once well mixed in serve in a glass.
Peanut Butter and Banana Sandwich
1. Spread peanut butter on a slice of bread
2. Cut a banana in half lengthwise then crosswise to obtain four approximately equal sized slices of banana
3. Arrange the slices on the piece of bread, pushing them firmly down into the peanut butter
4. Sprinkle cinnamon sugar over the bananas and peanut butter
5. Place a second slice of bread on top
Banana Bread Oatmeal recipe
To toast pecans, spread evenly in shallow baking pan. Bake at 350F 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.
2 cups Quaker Oats (Old Fashioned) 3 tablespoons Brown sugar
3/4 teaspoon Cinnamon 1 cup Bananas mashed
1/4 teaspoon Nutmeg 3 tablespoon Pecans chopped
3 cups Milk
In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
Banana Split Dessert recipe
Decadent and yummy!
1 1/4 cups graham cracker crumbs 1/3 cup chocolate flavored syrup
1 2/3 cups Sugar 1 can (20 ounces) crushed pineapple in juice; drained
1/3 cup Butter melted 1 container (16 oz) Cool Whip; thawed
3 pkgs (8 ounces each) cream cheese; softened 1/2 cup chopped pecans
3 ripe bananas 1 jar (6 oz) maraschino cherries, drained; and halved
In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3
tablespoons of the sugar and butter. Press firmly into bottom of pan.
In large mixing bowl beat cream cheese and remaining sugar with an electric
mixer on medium speed until smooth. Spread evenly over crumb crust.
Slice bananas and place on top of cheese mixture. Drizzle with 2
tablespoons chocolate syrup.
Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle
with pecans and cherries. Drizzle with remaining chocolate syrup.
Refrigerate for 2 hours or overnight.
Sweet Coconut Tapioca Soup with Bananas (Che Chuoi) recipe
This dessert soup can be eaten hot, room temperature or chilled. The cooler the soup gets, the thicker it becomes.
2 cups Water 1/2 teaspoon Salt
14 ounces Coconut milk, light 2 large Ripe bananas quartered lengthwise and cut into 1/2 inch pieces(about 1 1/2 c
1/2 cup Sugar 1 teaspoons Sesame seeds toasted (optional)
1/4 cup Uncooked granulated tapioca
1. Bring water and coconut milk to a boil in a medium saucepan. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently. Stir in bananas. Remove from heat; cover, and let stand 15 minutes. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired.
Brennans Bananas Foster recipe
4 tb Butter 4 Bananas; cut in half
1 c Brown sugar 1/4 c Rum; about
1/2 ts Cinnamon 4 Scoops vanilla ice cream
4 tb Banana liqueur
Melt the butter over an alcohol burner in a flambe pan or attractive skillet. Add the sugar, cinnamon and the banana liqueur and stir to mix. Heat for a few minutes and place the halved bananas in the sauce and saute until soft and slightly browned. Add the rum and allow it to heat well; then tip the pan so that the flame from the burner causes the sauce to light. First lift the bananas carefully out of the pan and place four pieces over each portion of ice cream and spoon the hot sauce from the pan over the top. Serves four. Note: This can also be prepared over a stove burner and then brought to the dinner table and flamed. In case youre interested: This flamed dessert was invented at Brennans in the 1950s when the restaurants founder, Owen E. Brennan Sr., wanted to find a new way to use bananas. New Orleans was the major port of entry for bananas shipped from Central America and South America and Brennan wanted to promote the plentiful fruit. He challenged his chef, Paul Blange, to create an interesting dish. The dish, made of bananas and rum and served over vanilla ice cream, was named for Brennans friend, Richard Foster, who owned the Foster Awning Company and served as vice chairman of the citys Vice Committee in charge of cleaning up the French Quarter. Foster was a frequent diner at Brennans and the owner thought it fitting to name the new dish in his honor. Today the dessert is the most requested item on the menu of the famous French Quarter restaurant, which serves 35,000 pounds of bananas each year. Now, this local discovery is found on menus throughout the world.
14 years ago
These are banana cookies. Along with being very healthy, they are so delicious and don't call for eggs! Enjoy!!
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped (Raisins work just as well)
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
14 years ago
I make banana fritters. Or banana pancakes
* 5/8 cup all-purpose flour
* 1 pinch salt
* 1 teaspoon baking powder
* 6 ripe bananas
* 3 tablespoons white sugar
* oil for frying
1. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
2. Sift the flour, salt, and baking powder into a medium bowl.
3. In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.
* 1 cup all-purpose flour
* 1 tablespoon white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg, beaten
* 1 cup milk
* 2 tablespoons vegetable oil
* 2 ripe bananas, mashed
1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
You could add more bananas if you'd like. I guess it's all a matter of taste.
14 years ago
Banana Spring Rolls
"Bananas rolled in spring roll pastry and deep fried. Very easy to make, and delicious with ice cream. Doesn't get simpler!!"
2 large bananas
8 (7 inch square) spring roll wrappers
1 cup brown sugar, or to taste
1 quart oil for deep frying
Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.