Oatmeal Fried Bananas

By marc Published: December 2, 2012

• Yield: 8 small bananas (4 Servings)
• Prep: 10 mins
• Cook: 5 mins
• Ready In: 15 mins

Bananas coated in rolled oats and fried until the outside is crispy and the inside smooth and creamy. Drizzled with a little honey it makes for a divine dessert.

Ingredients

• 1 bunch lady finger bananas peeled
• 1/4 cup flour
• 1/4 cup rolled oats
• 1 egg beaten
• 1 tablespoon honey
• vegetable oil for frying

Instructions

1. Add 1" of oil into a pot and heat over medium heat until it reaches 340 degrees F (170C). Prepare a paper towel lined wire rack.
2. Meanwhile prepare 3 bowls with the flour, egg, and oatmeal.
   
3. Dust the bananas in flour, them dip them in the egg to coat.
   
4. Roll the bananas in the oatmeal until they're well covered with oats.
   
5. When the oil reaches 340 degrees F, fry the bananas until the oats are golden brown, then transfer to the paper towel lined rack to drain.
   
6. Plate the bananas and drizzle with honey. Serve with a scoop of ice cream.

http://norecipes.com/blog/fried-bananas-recipe/

Banana Tarte Tatin (Jamie Oliver)

Recipe can be found in this video

What you need:
(below recipe has been adjusted for future use)

6 bananas (I used ripe pisang raja)
40g unsalted butter
100g caster sugar
1/2 tsp ground cinnamon
1 orange - take the zest
plain flour for dusting
1 pack of ready to use puff pastry (mine is 375g)

1. Preheat oven to 190degC
2. Place wide rectangle baking tray on medium heat, pour sugar, butter, cinnamon and orange zest -> in this order
3. Stir constantly til completely combined and turn fire to low
4. Cook for approx 5 minutes while stirring til sugar has all dissolved and the mixture is golden and caramelized. Turn fire off
5. Peel bananas, halved, lay carefully on top of the golden caramel
6. Remove from heat
7. Roll puff pastry til slightly bigger than the tray, lay on the caramel banana, tuck in the edges and bake for 30 minutes
8. Once out from oven, immediately overturn the pastry
9. Serve warm

http://iloveicookibake.blogspot.sg/2012/07/banana-tarte-tatin-jamie-oliver.html

Chocolate Banana Bread *

Recipe source : Joy of Baking

 

Ingredient

• 55gm toasted walnuts, coarsely chopped
• 230gm plain flour
• 30gm unsweetened cocoa powder
• 150gm sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 85 gm dark chocolate chips
• 2 large eggs, lightly beaten
• 115gm unsalted butter, melted and cooled
• 454gm ripe bananas, mashed well
• 1 tsp vanilla extract

Method

• Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a mixing bowl.

• In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.
• Spread batter into a lined 9" x 5" loaf pan and bake in preheated oven at 160 deg cel for 75mins or until bread has risen and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

 http://pengskitchen.blogspot.sg/2011/05/chocolate-banana-bread.html

Banana Fruit and Tea Loaf

Ingredients:

 

160g sultanas

125g raisins

125g cranberries

50g dried peaches, chopped

250ml cold black tea (I used Lipton tea)

2 tbs brandy (optional)

2 ripe bananas, mashed

220g brown sugar

100g chopped walnuts

1 egg, lightly beaten

2 tbs milk

2 tbs treacle (I used golden syrup)

400g self-raising flour

Butter, to serve

Method:

 

1.) Place the sultanas, raisins, cranberries and chopped peaches in a large bowl with cold tea and brandy. Cover and leave to soak overnight.

 

2.) Pre-heat oven to 180C. Grease 1 litre loaf pan and line the base and sides with baking paper.

 

3.) Add bananas, brown sugar, walnuts, egg, milk and glucose syrup to the fruit. Sift in the flour, then fold everything together and spread in the prepared pan.

 

4.) Bake for 1 hour 15 mins or until a skewer inserted in the centre comes out clean. (Cover with foil if browning too quickly).

 

5.) Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve with butter if desired.

Recipe adapted from : Delicious, More Please, ABC Book, pg.168

注：

吃不完的面包可以冷藏起来，要吃时微波炉“叮”热就可以了。

 

 

http://li-shuan.blogspot.sg/2012/03/banana-fruit-and-tea-loaf.html

 

 

 

Scotch Pancakes & Caramelised Bananas

Recipe
(originally from Gordon Ramsay, and seen at lifestylefood.com.au*)

* Note: The recipe has already been downsized, so the measurements are different from what is mentioned in the video.

For the Scotch pancakes
- 100g plain flour
- 1 tsp baking powder
- Pinch of salt
- 80ml buttermilk (pour 80ml of whole milk and add 2 tsp fresh lemon juice)
- 50ml cold water
- 2 large eggs, beaten
- Sunflower oil (or any neutral flavoured oil), for frying



1. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
* I did everything in my measuring cup, as you can see in the photo.
2. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

3. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds to 1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

For the bananas
- 4 large, just ripe bananas, sliced lengthways
- 50g caster sugar
- 50g unsalted butter
- Good splash of rum
- Vanilla ice cream to serve (optional)
- 2 teaspoons water



1. For the bananas, sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

2. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
* I skipped the flambé part because I didn't want to risk burning my house down (where am I going to live?!). I removed the pan from the fire, added the rum, and then cooked till the alcohol evaporated, then added the water.
3. Serve pancakes with the bananas and vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.


http://www.thelittleteochew.com/2012/07/scotch-pancakes-caramelised-bananas.html

Banana Prawn Roll

Recipe
- 300g prawns, shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they will harden into lumps when cooked. I find that smashing with a cleaver prevents this from happening.
- Half a chicken stock cube (bouillon), crumbled
- Pinch of salt
- Pinch of sugar
- 1/2 tsp tapioca flour or corn flour
- 1 tsp sesame oil
- 1/2 tsp Huatiao wine (optional if you don't have it, but for me, it's a must)

- 2 or 3 very ripe bananas, peeled and cut into small chunks
- Vietnamese rice paper (round ones sold in a pack), softened in lukewarm water one at a time, after every roll. Do NOT pre-soften all at one go.


1. Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.

2. Gently mix in banana chunks.

3. Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.

3. Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.

4. In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!

Serve hot off the pan.


http://www.thelittleteochew.com/2009/10/banana-prawn-rolls.html

Chocolate Chip Pancakes

Ingredients:
220 gram flour
1 tbsp baking powder
1 tsp sugar
¼ tsp salt
2 eggs
300ml milk
1 tbsp melted butter

Topping:
Some chocolate chips or chopped chocolate
Bananas – sliced


Method:
1. Mix all the pancakes ingredients together and set it aside to rest for 20 minutes.

2. Set a non-stick pan over medium heat. Brush a bit of butter over the pan. Pour about ¼ cup of batter into the pan. Sprinkle some chocolate chips or chopped chocolate to the top.

3. When bubbles appear on top of the batter, flip the pancake over to the other side. Cook until lightly brown.

4. Serve pancake warm with butter, sliced bananas and some maple syrup.


http://www.mykitchensnippets.com/2012/12/chocolate-chip-pancakes.html

Fried Bananas

Ingredients
65g .................................. All purpose flour
1tbsp ............................... Granulated sugar
1/4tsp ............................. Salt
1/4tsp ............................. Baking powder
100g ................................ Milk, cold
2 ....................................... Bananas
.......................................... Oil for frying
.......................................... Maple syrup
.......................................... Icing sugar

Put the flour, sugar, salt and baking powder together in a bowl, whisk to combine.
Pour the milk into the bowl, whisk until smooth.
Cover with plastic warp and refrigerate for 2 hours.

Take the bowl out of the refrigerator, if the batter too thick add 1-2 tsp milk.
Cut the banana into small pieces, put in the batter bowl.
Pour the oil in the pan, fry the banana in medium hot oil.
Serve hot with maple syrup and icing sugar.


http://dailydelicious.blogspot.sg/2012/12/fried-bananas-simply-delicious-sweet.html

Banana Shrimp Cake

 

The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients:

2 bananas

150g shrimp meat

2 tablespoons lemon juice

2 tablespoons corn starch

2 tablespoons egg white

¼ cup bread crumbs

Seasonings:

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons cornstarch

Method:

Chop the shrimp meat into a paste. Add in the seasonings and blend well. Set aside and chill in the refrigerator.

Remove the skins from the bananas and cut into slices at an angle. Coat the bananas with lemon juice (to prevent browning) and cornstarch.

Spread a teaspoon or more of the shrimp paste in between two slices of bananas.

Coat the banana sandwich with egg white and then bread crumbs.

Deep fry the banana in medium heat until golden brown.



Instructions

Chopped the shrimp meat into a paste. Add in the seasonings and blend well. Set aside and chill in the refrigerator.

Remove the skins from the bananas and cut into slices at an angle.Coat the bananas with lemon juice (to prevent browning) and cornstarch.

Spread a teaspoon or more of the shrimp paste in between two slices of bananas.

Coat the banana sandwich with egg white and then bread crumbs.Deep fry the banana in medium heat until golden brown.

 

http://chowtimes.com/2006/10/29/banana-shrimp-cake/#more-797

Banana Crumb Muffin

\

Banana Crumb Muffin

Ingredients: (yield 12 standard size muffins)
(A)
190g plain flour
1 tsp baking soda
1 tso baking powder
½ tsp salt
(B)
3 bananas, mashed (I used 5 medium size bananas)
150g white sugar (I used 100g)
1 egg, lightly beaten
75g butter, melted

Crumb Topping
75g brown sugar (I used 50g)
15g plain flour
1/8 tsp ground cinnamon (I think can use more)
15g butter

Method:
1) Preheat oven to 190C. Line 12-hole muffin tray with paper liners.
2) In a large bowl, mix (A) together. In another bowl, combine (B) and mix well.
3) Stir (B) into (A) just until moistened. Spoon batter into prepared muffin cups.
4) For the crumb topping, mix sugar, flour and ground cinnamon in a small bowl, Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
5) Bake in preheated oven for about 18-20 mins until a toothpick inserted into center and comes out clean.

Note:
1) Suggest preparing the topping first and keep refrigerated before using.
2) You can use other crumb-topping recipe such this one, which I prefer.

 
Crumbles
20g cold butter (cut into small cubes)
60g brown sugar
60g plain flour
½ tsp cinnamon powder
1 tbsp water

For the crumbles - mix sugar, flour, cinnamon powder in a mixing bowl. With fingertips, rub in cold butter and slowly add in water until the mixture becomes crumbly. Set aside (keep in fridge if prepare in advance).

http://angelcookbakelove.blogspot.sg/2012/05/5-star-banana-crumb-muffin.html

Malaysian Banana Pancakes with Lemon Coconut Curd

Malaysian Banana Pancakes with Lemon Coconut Curd
Makes approximately 7 pancakes
Ingredients:
For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:
1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve

Method:
1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.

2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.

3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.



http://rasamalaysia.com/malaysian-banana-pancake-with-lemon-coconut-curd/2/

 

Banana Cake

Ingredients

• 180gm butter
• 150gm sugar
• 2 large eggs - beaten lightly
• 250gm top flour/cake flour
• 1 tsp baking powder
• 1/2 tsp Bicarbonate of Soda
• 220gm bananas - mashed
• 50gm milk
• 1 tsp vanilla essence
• optional: 1 banana* (slice & soak in lemon juice to prevent browning)

Method

1. Sift flour, baking powder & baking soda. Set aside.
2. Cream butter and sugar till light and creamy.
3. Pour in eggs gradually and beat till creamy.
4. Add in milk, mashed bananas and vanilla essence and mix well.
5. Add in flour, baking powder and bicarbonate of soda and give a quick whisk. Do not overbeat.
6. Pour batter into a greased 9"x5" non-stick loaf pan and arrange sliced banana* on top.
   
7. Bake at 180 deg cel for about 50 to 60 mins. or until cooked. *Cover surface with foil at the last 15mins when the cake starting to brown too fast.

http://pengskitchen.blogspot.sg/2010/03/banana-cake.html



Deep-fried Banana with Popiah Skin

 

DEEP-FRIED BANANA AND NUTELLA
WITH POPIAH SKIN

For my version instead of using Japanese Mayonnaise from mum's description, I have tested it with other fillings such as Nutella and Peanut Butter. Personally I find those with Nutella fillings are just simply awesome which you won't want to stop with just 1 roll. I also have a similar recipe using "slice bread" instead of popiah wrapper which you might want to read up more HERE.

(Make: 4 rolls | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
4 Sheets Fresh Popiah Wrapper
2 Ripe Banana, half
Some Nutella, Peanut Butter or Japanese Mayonnaise

Method:-

1. Place the popiah wrapper on a clean plate and position half of the banana on the lower 1/4 of the wrapper.

2. Spread some Nutella, Peanut Butter or Japanese Mayonnaise sauce on the banana (refer to the photo above).

3. Fold left and right corners of wrapper over filling, overlapping slightly (wrapper will resemble an open envelope).

4. Next dab top corner with some flour solution (1 tablespoon water + 1 teaspoon flour) then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside.

5. Repeat the steps with the remaining ingredients and deep-fry in hot oil until golden brown.

6. Remove, drain well and serve hot.

Lastly, if you are prefer something more "dim sum" alike, perhaps you can tried using red bean paste with banana, wrapped it and deep-fried. I am sure it taste as good as those with Nutella too!

http://ellenaguan.blogspot.sg/2012/08/deep-fried-banana-with-popiah-skin.html