TEMPURA BANANAS WITH COCONUT-GREEN TEA SAUCE
Steps:
- Slice bananas diagonally, 1/4-inch thick; set aside.
- Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
- Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
- For the Coconut-Green Tea Sauce
- In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
- Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.
Provided by Yewande Komolafe
Categories snack, ice creams and sorbets, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
- Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
- Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
- Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.
HOT BANANAS WITH A COCONUT SAUCE
Make and share this Hot Bananas With a Coconut Sauce recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the bananas and remove the ends.
- Steam the bananas over boiled water (place it in a covered steamer) for 5 minutes Peel the bananas.
- (Please use tongs and a blunt knife to peel. THe outside will be black but the flesh will be golden yellow) Place the flour, sugar and cinnamon in a vessel and combine.
- Add the coconut milk and blend.
- Now cook over a medium low flame till the mix boils and then thickens.
- Simmer for 2 more minutes and serve over the hot bananas.
Nutrition Facts : Calories 301.7, Fat 16.5, SaturatedFat 14.4, Sodium 11.3, Carbohydrate 41.2, Fiber 3.8, Sugar 22.9, Protein 3.2
HOT BANANA SALSA
This is a Jamaican-style banana salsa.
Provided by Michelle
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.
Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.6 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 1.6 g
HONEY COCONUT BANANAS
Sliced bananas are coated with honey and coconut, then baked until golden brown. A simple, yet elegant dessert or breakfast treat.
Provided by Marcia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
- Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
- Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 34.7 g, Cholesterol 4.6 mg, Fat 2.2 g, Fiber 3.2 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 13.8 mg, Sugar 21.6 g
GRILLED BANANAS WITH COCONUT STICKY RICE
Steps:
- Rinse the rice, drain in a sieve, and put into a small, heavy saucepan. Add the water, coconut milk, and salt and bring to a near boil over medium-high heat. Give the rice a stir to loosen the grains on the bottom, and then lower the heat to medium. Let cook, stirring occasionally, for 1 to 2 minutes, or until most of the liquid has been absorbed. Decrease the heat to low, cover, and cook for 10 minutes. Remove from the heat and let stand, covered, for 10 minutes to finish cooking.
- Uncover the rice, fluff it with chopsticks or a fork, and transfer it to a bowl. Add the grated coconut and sugar and mix well. Set aside until cool enough to handle.
- For each packet, put a banana leaf rectangle, with the smoother side up and a short side closest to you, on a work surface. Tear off a long, narrow strip, about 1/3 inch wide, and set aside to use later to secure the packet. Put 1/3 cup of the rice on the center of the leaf. Moisten your fingers with water to prevent the rice from sticking to them and then press the rice into a 5-inch circle. Vertically center a banana on top of the rice. Pull up the long sides of the leaf so that they meet in the middle, pressing gently on the rice so it covers the top of the banana. To encase the banana fully, use your fingers to push and pinch the rice at the ends. You may find it easier to do this if you hold the packet in one hand. Do your best to cover the banana in rice, although thinly covered spots are okay. Once you are satisfied the banana is covered as well as possible, roll up the banana in the leaf, cigar style, to create a 12-inch-long, open-ended tube. Fold the ends of the leaf under to close the packet(they will partially overlap), and then tie the ends down securely with the reserved leaf strip. Repeat to make 5 more packets.
- Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high. Grill the packets, fold side down, for 6 to 8 minutes, or until deeply charred on the underside. Flip each packet over and grill for about 4 minutes longer, or until the second side is lightly charred. Alternatively, position a rack in the upper third of the oven and preheat to 500°F. Arrange the packets on a baking sheet and roast, turning once, for 7 to 8 minutes on each side, or until the packets are gently hissing and the leaves are tinged brown and crispy. (The banana leaf packets may be grilled or roasted about 2 hours in advance and kept at room temperature. Reheat in a 350°F oven for about 10 minutes, or until warm, before serving.)
- Let the packets cool for 5 to 10 minutes before serving. If the packets are blackened and unsightly, open them and transfer the rice-coated bananas to dessert plates. Otherwise, enjoy the bananas directly from the packets. Drizzle about 3 tablespoons coconut sauce over each banana and eat with a fork or spoon.
HOT BANANAS IN COCONUT MILK
This is a Chinese dessert that I found to submit for the Zaar World Tour '05... Coconut milk lends a sweet flavor to bananas in this quick and easy recipe. It makes a light dessert for two, or can easily be doubled to serve four people.
Provided by Elmotoo
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel the bananas and cut into bite-sized pieces.
- In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
- Add the bananas.
- Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
- Serve hot, sprinkling extra cinnamon on top if desired.
Nutrition Facts : Calories 683, Fat 24.5, SaturatedFat 23, Sodium 54.6, Carbohydrate 118.6, Fiber 3.5, Sugar 103.2, Protein 3
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