Bananablossomguinatan Recipes

BANANA FLOWER RECIPES | BANANA BLOSSOM RECIPES | HOW TO CLEAN BANANA FLOWER

Steps:

• firstly, peel the petals and collect the florets.
• now clean the florets and set aside florets, petals(chop) and heart(chop).

BANANA BEIGNET BITES

Steps:

• In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first 5 beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened., In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture.

EATING SUBURBIA'S 5 MINUTES 3 BANANAS BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5" loaf pan.
• In large bowl, mix first 5 ingredients, then cut in the margerine or butter with a pastry blender until mixture resembles course crumbs (a potato masher works well for this, too)/ With fork stir in mashed bananas and beaten eggs, just until blended. Spread batter into a pan.
• Bake 55 minutes to 1 hour until toothpick comes out clea. Cool for 10 minutes on a rack, then remove from pan.

BANANA BLOSSOM GUINATAN

Steps:

• Discard tough outer layers and slice the blossom thinly, first cutting it in two lengthways if it is large.
• Put the slices in a bowl, sprinkle with a tablespoon of salt, rubbing it well inches Leave for 10-15 minutes, squeeze out juices, rinse under cold water and squeeze dry.
• Heat oil in a wok or frying pan and saute onion and garlic until golden brown.
• Add tomato, stir for 3 minutes.
• Add banana blossom and vinegar and bring to the boil.
• Simmer for 5 minutes.
• Taste and add salt and pepper as required.
• Cook until blossom is tender, then stir in coconut milk and remove from heat.
• Serve with rice.

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

Steps:

• Heat the oven to 325 degrees and line a sheet pan with parchment paper.
• Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
• Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
• Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
• Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
• Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
• Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).