12.7 Additional recipes

12.7.1 Going bananas with bananas

  1. Garnish a baked ham or ham steak with bananas.
  2. Make a quick, rich desert with bananas and cream.
  3. Bananas are perfect for lunch boxes. They come in their own wrapper, are easy to eat and mess-less.
  4. Slice a banana in half lengthwise, brush with melted butter and bake it until tender; serve it as a “vegetable” with roasted meats or fish. Very Caribbean.
  5. Don’t forget old favorites like bananas sliced over cereal, diced in pancake batter, or buried midst the ice cream in a banana split.
  6. Slice and stir-fry bananas with carrots, tomatoes and ground beef for a super-quick main dish.

12.7.2 Banana-chocolate tea bread

  1. Cream 1/2 cup softened butter, gradually add 1 cup sugar, beating until light and fluffy. Add 2 eggs, one at a time, beating well after each addition.
  2. Combine 1 1/2 cups all-purpose flour, 2 tablespoons cocoa, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon cinnamon; sift together.
  3. Stir flour mixture into egg mixture, blending well.
  4. Add 1 teaspoon vanilla extract; stir in 1 cup mashed banana, 1/2 cup sour cream, 1/2 cup chopped walnuts, and 1/3 cup miniature semi-sweet chocolate chips.
  5. Spoon batter into two greased and floured 7-1/2 x 3 x 2-inch loaf pans. Bake at 350 F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on a wire rack.
  6. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

12.7.3 Banana caramel pie

  1. Mix 1 cup dark brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt in a saucepan. Stir in 1/4 cup cold water and 2 egg yolks. Beat until smooth.
  2. Gradually stir in 1 cup boiling water. Then cook, stirring constantly, about 3 minutes until smoothly thickened.
  3. Stir in 1 tablespoon butter, 1/2 teaspoon vanilla, and 1/4 cup evaporated milk. Cool slightly.
  4. Pour into pre-baked, cooled 8 or 9 inch pastry pie shell.
  5. Slightly before serving, slice 4 ripe bananas and arrange over filling. Top with whipped cream or with a meringue made out of the 2 left-over egg whites.

12.7.4 Curried shrimp

  1. Cook 2 1/2 pounds shrimp for 3 minutes. Peel and devein.
  2. Heat 1/3 pound butter or margarine in large saucepan. Saute 4 chopped scallions and 2 cups chopped, peeled apples until tender. Stir in 2 tablespoons curry poweder, 1 tablespoon ground ginger, and 1/3 cup flour. Stir for 2 minutes. Remove from heat and blend in 3 cups chicken broth. Return to heat, cook stirring until mixture boils and thickens.
  3. Add 1 pound roasted cashews, 1 pound Turkish apricots, and, if desired, 2 ounces diced crystalized ginger and raisins. Cook over low heat for 15 minutes.
  4. Add shrimp and mix in.
  5. Cut 3 bananas into thick slices and add to mixture. Serve over cooked white or curried rice.
  6. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.