Most of us have a bunch of bananas currently sat over-ripening in a fruit bowl. And yet there’s really no reason to be letting these delicious fruits rot away when they’re practically one of the most versatile foods on the planet. From curries to deserts, these wonderful fruits can find a place in many of our household meals. Many of us eat them raw – whether its straight out the skin or sliced up and put in a PBJ sandwich – but there are in fact multiple ways to prepare bananas. Here are a few ways that you can go bananas and embrace the adaptability of this amazing fruit.
Fried bananas are a commonly found dessert in Eastern Asia. Put some oil in a pan and either fry them whole or as slices. You can then add honey, sugar, rum and cinnamon to caramelise them. Fried bananas go great with ice cream, or alone by themselves. This site here offers some more intuitive methods of cooking them including fried bananas on sausage!
For a creamy caramelised dessert, bake bananas in an oven tray with some butter so that they don’t stick. You can take the banana out of the skin or leave it in sliced open like a hot dog. Baked bananas go especially well with honey and cinnamon and make for a surprisingly tasty but equally low-calorie alternative dessert. Those that aren’t worried about their waistline can spruce this up by drizzling with chocolate.
An easy way to use up that excess fruit is to blend it. Appliances such as the Ninja BL770 are affordably priced and efficient for the job. When combined with vanilla ice cream, you can turn the result into a tasty banana milkshake. Meanwhile, for those wanting a healthier alternative, smoothies are definitely the way to go. Banana goes well with pretty much every fruit. When combined with ginger, it creates a tasty drink that’s very healthy for your gut and great for easing the pain of celiac and lactose intolerance. When combined with strawberry and yoghurt, it can make for a tasty breakfast treat.
Bananas can be further mulched down into a thick juice that goes particularly well with carrot and apple (known as ABC juice). This is a particularly popular drink in many South Eastern nations such as Singapore. It’s a refreshing soft drink replacement for those hot days that’s ideal with ice. You can also make your own tropical juice by blending up some pineapple (and if you’re feeling daring add a splash of alcohol!).
Given the climate that bananas grow in, freezing them might seem like a bad idea. However, frozen bananas in fact take on the texture of ice cream, making them a great substitute for those night when you want to raid the freezer for ice cream. Cut the banana in half and impale the end with a fork or wooden stick. Then wrap up the banana with tinfoil or cling film so that it doesn’t stick to anything else. Place in the freezer for a couple hours, remove and you’ll have your own makeshift banana ice lolly. From here you can take things one step further, dipping in molten chocolate and coating with hundreds and thousands – the effect can be almost like a magnum ice cream.
If all that wasn’t unbelievable enough, you can also cook bananas on the barbie. This is a well-known and easy campfire trick and requires tinfoil, bananas and chocolate buttons or sprinkles. Whilst keeping the skin on the banana, make a slit and then embed the chocolate buttons into the banana. Next wrap the whole thing in tinfoil and seal it up. From here you can either place on the grill for 25 minutes or, if you’ve got a coal barbeque, put directly in the embers for 15 minutes. Once the skin turns black take out and unwrap and you have yourself a tasty, smoky dessert. You can top this all off by serving it up ice cream and creating your own exotic banana split.
For those that don’t have a barbeque or haven’t the patience to wait for the warm summer months, you can try out this method on your oven grill – minus the smoky flavouring you should get roughly the same effect.