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Recipies
In our recognition of bananas, we'll include some recipies for excellent ways to prepare bananas. To send in a recipie,
send it to Kim at her email provided on the contact page.
Strawberry-Banana Smoothies
What you need:
Two bananas
A handful to two handfuls of strawberries
A cup of ice
One and a half cups of milk (preferrably skim or 1%)
A knife and cutting board
A blender ( that works!)
Glasses or cups to put your finished product in!
What to do:
1. Take the bananas and strawberries onto a cutting board, and chop them up to a small size. They
don't need to be tiny, but they must be small enough to fit them all in the blender without trouble. Don't add the
fruit to the blender yet!
2. Put the ice into the blender and chop until they're fairly small. By that, we mean, tiny chunks,
if not finely ground.
3. NOW add the fruit and the milk. Blend until creamy.
4. When blended to your liking, pour the smoothie into cups.
5. Drink. (lol)
Contributed by The Georgie Banana Pimper (Helen)
1 cup of orange juice
1 large banana
1 (peeled and cored) apple
2 tblsp of Milk Powder.
Chuck
it all in a blender and whizz it! It's really filling, and it wakes
you up in a morning. Mainly because of the
noise of the blender, but still, lol.
Banana Chocolate Chip Cake
Yield: 8 servings
2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup
canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1
tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)
Preheat oven to 350 F (180 C)
Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased
In a bowl, combine flour, baking soda, and salt.
In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after
each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips
and walnuts, if using.
Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted
into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely
on racks.
Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.
Source: 125 best Chocolate Chip Recipes by Julie Hasson
Chocolate Banana Cake
Recipe By: Canadian Living
Yield: 14
4 bananas -- sliced
1 ounce chocolate -- melted
Cake:
3/4 cup butter -- softened
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
3 cups cake flour -- sifted
1 1/2 teaspoons baking soda
4 ounces semisweet chocolate -- chopped
1 1/2 cups mashed bananas
White Chocolate Icing;
3 cups whipping cream
10 ounces
white chocolate -- chopped
1 teaspoon vanilla
Dark Chocolate Ganache:
1/2 cup whipping cream
4 ounces
semisweet chocolate -- chopped
CAKE:
In bowl, cream butter with sugar until fluffy. Beat in
eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed
mixture alternately with 2 additions of mashed bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2
inch springform pans, smoothing tops.
Bake in 350¡ F oven for 35 to 40 minutes or until tops spring back when touched.
Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
WHITE CHOCOLATE ICING:
In saucepan, bring half of the cream
to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, 1 hour, whisking often.
On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently
fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate.
Spread top with 3/4 cup icing; cover with single layer of bananas, leaving 1/2 inch border. Cover with 1 bottom cake layer,
cut side down; repeat with icing and bananas. Repeat with remaining top layer, cut side up, and some of the icing and bananas.
Top with remaining cake layer, cut side down. Using palette knife, cover cake smoothly with remaining icing. To ensure a smooth
finish to the icing, wipe the knife often with a damp cloth. Refrigerate until firm, about 1 1/2 hours.
DARK CHOCOLATE GANACHE:
Meanwhile, bring cream to boil;
pour over chocolate in small bowl, whisking until melted. let cool for 20 minutes or until room temperature and still pourable.
If ganache becomes too firm, gently rewarm over hot, not boiling, water until pourable. Pour over center of cake, spreading
to edge with clean palette knife, if necessary, and letting some flow down sides. Refrigerate until firm, about 40 minutes,
or up to one day.
To serve, drizzle melted chocolate with fork over remaining bananas;
let set. Arrange on cake. Slice with serrated knife.
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