At Miss Universe one of the questions for our online videos was, if you were a food what would it be? I answered that I would be a banana because it is versatile, in Jamaica we eat it green and we also eat it ripe; I believe, like the banana, I have something for everyone. People probably doubted my belief in the versatility of the banana. Now whilst I was impressed with my on the spot answer, I really love the flexibility of this fruit. In addition to it being long, firm, curved and full of energy – get your mind out of the gutter! Lol – you can do something with it in all its stages.
Bananas going from green to ripe
Although you can boil green banana to go with your main meals, use a ripe but firm banana in your smoothies or add them to your cereal, I am going to focus on the very ripe banana. I mean those bananas so ripe the skins are all black and they’re starting to feel mushy. I can never finish all my fruit so when I see these black-skinned bananas, I smile, add them to my zip lock bag and freeze them until I’m feeling for something sweet. The great thing about the three recipes – Deluxe Banana Pancakes, Banana Bread and Banana Fritters – is that they use practically the same ingredients just in different proportions. Try one, or all, and let me know. Enjoy!
Very ripe bananas (frozen)
Banana Pancakes
- 1.25 cups all-purpose flour, sifted
- 1 very ripe banana (the skin will be black)
- 3 teaspoons baking powder
- 1 cup of whole milk
- 1 whole egg
- ¼ teaspoon of salt
- ¼ teaspoon cinnamon
- ¼ cup of sugar
- 1 teaspoon of vanilla extract
- Dash of nutmeg (optional)
- 1 ripe banana (firm), sliced
- ¼ cup of sugar
- 2 tablespoons dark rum (optional)
- 3 tablespoons butter, melted
- Crush very ripe banana with a fork.
- Add all the ingredients for the pancakes and mix through thoroughly, whether with a fork or a whisk, until evenly mixed.
- Lightly grease a frying pan, with olive oil or spray, and add pancake mixture to the pan with a ladle, for each pan.
- Roll bananas in sugar
- In a separate pan add the butter and remaining sugar
- Stir until dissolved and then add the rum and bananas.
- Bring to boil and then simmer.
- Plate the pancakes and drizzle with caramelised bananas.
Banana Bread
- 4 very ripe bananas
- 1.5 cups of flour
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs, beaten
- ¾ cup sugar
- ½ cup butter, melted * ½ tsp salt * 1 tsp cinnamon * 1 tbsp milk * 1/8 cup almonds slivers, chopped (optional)
- Preheat oven at 350˚F
- Crush very ripe bananas with a fork.
- Combine with butter, eggs and vanilla and milk
- Then add sugar, baking soda, baking powder, salt, cinnamon and last add flour.
- Spray oil on loaf pan and add mixture.
- Bake for 50-55 minutes.
- Serve warm with vanilla ice cream and drizzled chocolate.
Banana Fritters
- 2 very ripe bananas
- ½ cup of flour, sifted
- ½ tablespoon vanilla essence
- ½ teaspoon baking powder
- 1 egg, beaten
- 1.5 tablespoons sugar
- 2 pinches of salt
- ½ tsp cinnamon * ¼ cup milk * Sprinkle of nutmeg (optional)
- Crush bananas and combine with all the ingredients except flour and baking powder.
- Sift flour and baking powder into the mixture and mix evenly.
- Spoon mixture into greased pan over medium heat and cook on each side for 2-3 minutes.
- Sprinkle with cinnamon sugar (1/2 tsp cinnamon and 1 tsp sugar)
- Serve at room temperature for a great snack.
April x
I like your answer and all the recipes look yummy. I never thought to freeze the ripe bananas to use another day. I usually eat bananas when they are slighty green and then make muffins or banana bread when they are ripe.
Thank you!
The banana flitters/fritters is my life staple so this recipe just sends my taste buds into a tailspin. great post 🙂
Thank you! I’m glad we can agree on this yummy factor 🙂
Reblogged this on THE ISLAND JOURNAL and commented:
How to make Banana Fritters like we do in Jamaica