9.9 Additional recipes

9.9.1 Churros de Plátano

  1. Heat about 1 inch of salad (or part salad and part olive) oil in a large frying pan.
  2. Peel and split 3 large, green-tipped bananas lengthwise. Then cut each piece in half and dip in lemon juice.
  3. Separate 4 eggs. Beat the egg yolks until thick and light. Then add 1/4 cup flour and 1/2 teaspoon salt.
  4. Beat the egg whites until stiff, but not dry, and fold into yolk mixture.
  5. Drop the drained banana pieces one at a time into the batter. Pick up with a spoon and slide into the hot oil.
  6. Cook over medium heat, turning almost at once, until brown on both sides. Drain on paper towels.

9.9.2 Cranberry banana bread

  1. In a large saucepan, bring 2 cups sugar and 1 cup water to a boil, stirring to dissolve the sugar. Add 4 cups fresh cranberries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
  2. Sift together 1 3/4 cup flour, 1/2 teaspoon salt, 2 teaspoon baking powder and 1/4 teaspoon baking soda.
  3. In a large bowl, combine 2/3 cup sugar, 1/3 cup melted butter, 2 beaten eggs, 1/2 cup chopped walnuts, 1 cup mashed banana, and 1 cup cooked berries.
  4. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, 350 F oven for 1 hour or until a toothpick inserted in the center comes out clean.
  5. For a topping (optional), combine 1/4 cup cranberry juice from cooked berries, 2 tablespoons sugar and 2 tablespoons Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping.
  6. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing.
  7. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

9.9.3 Banana relish

  1. Cut 12 bananas, 1 pound dates, and 2 pounds Bermuda onions into small pieces.
  2. Add 2/3 cup molasses, 1/2 teaspoon ground ginger, 1 teaspoon salt, 1 teaspoon allspice, 1 cup water, and 2 cups vinegar; mix well.
  3. Turn into a large stone jar or crock, bake in a slow oven till rich brown, seal in jars while hot.

9.9.4 Roasted turkey quesadillas with banana

  1. Place 6 corn or whole wheat flour tortillas flat.
  2. Sprinkle with 6 ounces grated low-fat Jack or cheddar cheese, 2 tablespoons chopped fresh cilantro or parsley, 1/2 pound shredded roasted turkey or chicken meat, 2 seeded and minced jalapeño peppers, 1 cup alfalfa sprouts, and 2 medium bananas, sliced into thin circles.
  3. Place 6 tortillas on top and press firmly.
  4. Place on a lightly oiled cookie sheet; cover with another cookie sheet of similar size. Bake in a pre-heated 350 F oven for 15 minutes until soft and melted. Cut into wedges and serve with hot sauce and salad.
  5. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.