Tropical Banana Compote Recipes
BANANA COMPOTE
Steps:
- In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.*
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix**.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
TROPICAL BANANA COMPOTE
Don't limit your use of bananas to the cereal bowl. Instead, send your taste buds on a "trip" to the tropics with this special speedy dessert. Bananas are available in every season...so this is bound to become a favorite all year-round.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut bananas in half lengthwise, then cut widthwise into quarters. Arrange in a greased 11x7-in. baking dish. , In a saucepan, combine orange juice, butter and brown sugar; cook and stir until sugar is dissolved and butter is melted. Pour over the bananas. , Bake, uncovered, at 350° for 10-12 minutes. Spoon into individual serving dishes; sprinkle with coconut. Garnish with cherries or strawberries if desired.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
TROPICAL FRUIT COMPOTE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream." I haven't tried this yet.
Provided by mersaydees
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
- Strain and cool, then stir in the rum.
- Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
- Chill until ready to serve.
- Garnish with dried coconut.
Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1
TROPICAL COMPOTE DESSERT
To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drain tropical fruit, reserving 1/4 cup liquid. Combine tropical fruit and jalapeno in a 1-1/2-qt. slow cooker. Combine the sugar, ginger, cinnamon and reserved juice; pour over fruit. Cover and cook on low for 2 hours. Stir in the mandarin oranges, cherries and banana; cook 15 minutes longer., Place sponge cakes on dessert plates; top with compote. Sprinkle with coconut.
Nutrition Facts : Calories 257 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 3g fiber), Protein 1g protein.
STRAWBERRY-BANANA COMPOTE
Fruit and butter with a little bit of brown sugar. Heat until it smells magical. That's it. You can add bourbon as well, for a hit of smokiness (the alcohol will cook off) that pairs well with French-toast brunches. Or let the mixture cool, then store in the refrigerator, and combine it later with thick Greek yogurt. One note: If you don't like the color of the compote, for the heating will pull some from the fruit, add a spoonful of strawberry preserves as a kind of blusher.
Provided by Sam Sifton
Time 20m
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.
- Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes. Serve over French toast or pancakes, or cool it and serve in yogurt.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 3 milligrams, Sugar 13 grams, TransFat 0 grams
TROPICAL BAKED BANANAS
This recipe is great if you have a thing for bananas! The bananas emit a great smell when baking. Try them on top of vanilla ice cream! Try pineapple juice in place of the orange juice.
Provided by RYAN PUGH
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
- In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
- Bake in preheated oven until bubbly and heated through, 10 minutes.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 40.2 g, Cholesterol 20.3 mg, Fat 11.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 7.9 g, Sodium 61.2 mg, Sugar 26.7 g
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