Banana recipes 2!
1 cup plain flour
1 tsp baking Powder
2, beaten eggs
1/2 cup milk
6, large and ripe bananas
1 1/2 tbsp castor sugar
A pinch of salt
1 tbsp cooking oil
2 tbsp icing sugar
Sieve plain flour and baking powder into a bowl. Make a well in the centre, add the eggs and half of the milk, mix well, and beat batter for 10 minutes until it is smooth and light. Add the remaining milk.
Peel and mash bananas together with castor sugar and salt. Mix mashed bananas with the batter.
Grease a frying pan, heat it and fry pancakes until they are brown on both sides. Grease the pan before frying another pancake.
Sprinkle a little icing sugar onto greaseproof paper and turn pancakes out onto it. Sprinkle each pancake with a little icing sugar and a squeeze of lemon juice. Feld into quarters and serve hot.
300 g bananas
1 1/2 tbsp sugar
3 heaped tbsp, sifted plain flour
Cooking oil for deep-frying
Peel and mash bananas and mix thoroughly with sugar and plain flour. The dough should have a dropping consistency.
Heat cooking oil for deep-frying. When the oil is smoking hot, drop a tablespoonful of the mixture in one at a time and fry over medium heat until the banana fritters float and are a dark-brown colour. Try two or three first. If they are too soft for your taste, add a little more plain flour into the dough.
Drawn well before serving.
Note : For best results, use really ripe bananas. If bananas are very sweet, ues less sugar.
This is cooked using the microwave oven. Try it!
1 cup castor sugar
1-2 very ripe bananas
1/2 tsp baking powder
150g self-raising flour
1 tsp vanila essence
Beat the eggs, sugar and butter until creamy. Add the bananas, baking powder, flour and vanila essence, and beat thoroughly. If using a hand beater, allow the mixture to stand for 10 minutes prior to cooking. Put paper towel in the bottom of the cake ring dish and and spread the mixture evenly around the ring. Cover andplace on the roasting rack, off-centre on the turn-table. Microwave on High (90-100%) for 41/2 minutes, uncover, move the dish from once side of the turntable to the other, and microwave on Medium-High (70-80%) for a further 4 minutes.
For a quick and easy icing, use sour cream and icing sugar or, if you prefer, ground cinnamon and vanila sugar.
Banana Grape Flan Recipe
1 Basic Sponge Flan Case
25 g/1/4 cup plain (all-purpose) flour
30 ml/2 tbsp caster (superfine) sugar
1 egg, beaten
170 g/6 oz/1 small can of evaporated milk
2.5 ml/1/2 tsp vanilla essence (extract)
2 small bananas, sliced
15 ml/1 tbsp lemon juice
100 g/4 oz black grapes, halved and seeded
60 ml/4 tbsp apricot jam (conserve), sieved (strained)
Put the baked flan case (pie shell) on a serving plate. Put the flour and sugar in a saucepan. Blend in the egg until smooth.
Make the evaporated milk up to 300 ml/1 1/4 cups with cold water. Gradually blend into the flour mixture.
Bring to the boil and cook for 2 minutes, stirring all the time, until thickened and smooth. Stir in the vanilla essence. Pour into the flan case and smooth the surface. Leave until cold.
Toss the banana slices in the lemon juice to prevent browning. Arrange the banana slices and the grapes attractively on top of the custard.
Warm the jam, then brush all over the surface of the flan to glaze. Chill until ready to serve.
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