Brazilian Bananas Recipes

BRAZILIAN BANANAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
• Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
• Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.

BRAZILIAN BAKED BANANAS

Steps:

• In a shallow microwavable glass baking dish or pie plate, mix butter, brown sugar and lemon juice. Microwave, uncovered, on HIGH for 1 minute. Stir well.
• Peel bananas and cut them in half crosswise. Slice each lengthwise. Arrange 8 pieces in a single layer in the sugar mixture, turning them over once to coat. Put cinnamon sticks and lime peel around the banana pieces.'.
• Microwave on HIGH, uncovered for 2 minutes. Baste the bananas with the sauce. Microwave on HIGH for 1 or 2 more minutes, or until the bananas are soft.
• Let stand for 3 minutes.
• Garnish with coconut and serve warm with the sauce.

BRAZILIAN BANANAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
• Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
• Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.

BRAZILIAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
• In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
• For Ice Cream:
• Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
• Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
• For sauce:
• Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
• Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.