Beyond banana bread and banana pancakes, there are a hoard of banana desserts that have been around for a while. Improvisation is your BFF truly when it comes to this fruit because, sometimes you notice the bananas on your shelf only when the fruit flies hover on them. So, if you have overripe bananas, instead of the same old banana bread, try something different. Of course, some of these recipe will need a perfectly ripe banana like the pudding, without which the smell of the smell of the overrripe banana will overwhelm the dessert. Some of these are banana recipe without egg, and you can substitute the egg to make it eggless.
(Serves 4)
Ingredients
Instructions
1. Combine the sugar, flour and salt in a thick bottom pan, add the beaten eggs and combine. Pour the milk, mix and stir on low heat.
2. The mixture will thicken, check by inserting a spoon. If the mixture coats the back of your spoon, the pudding is ready. Switch off the heat then add the vanilla and butter, until they are combined.
3. Picture a trifle, put the vanilla wafers at the bottom, followed by the sliced bananas then layer the flour-egg-butter mixture right on top.
4. Serve immediately. You could also layer the banana pudding desserts into single serve cups or glasses for ease of distribution.
(Serves 12)
Ingredients
Instructions
1. Line a silicon mould with parchment paper, lightly greasing the interior.
2. Combine the peanut butter the coconut oil in a microwave-safe bowl and heat until the coconut oil melts. Remove from heat and mix, adding the mashed bananas into the mix.
3. Add this mixture into the paper-lined silicone mold and refrigerate until they are firm but soft enough to be chewed on.
(serves 16)
Ingredients
Instructions
1. Preheat the oven to 180°C and line a 23cm x 33cm (9" x 13") baking dish with parchment paper and lightly grease the paper.
2. In a stand mixer, combine the melted butter and brown sugar until well mixed. Add the eggs and vanilla extract, continuing to mix until fully incorporated.
3. Stir in the salt, flour, and mashed banana until the batter is smooth and uniform. Spread the batter evenly into the prepared baking dish.
4. Bake for 25 to 30 minutes, or until the center is set. Remove from the oven and allow the blondies to cool completely before frosting.
5. (For the frosting) In a medium saucepan, melt the butter over medium-low heat. Continue cooking the butter, stirring frequently, until it begins to turn golden brown and becomes fragrant, about 5 minutes.
6. Add the brown sugar and milk to the browned butter. Stir until the mixture just comes to a boil. Remove from heat and let cool for 5 minutes.
7. Whisk in the powdered sugar until the frosting is smooth and well combined.
8. Spread the brown butter frosting evenly over the cooled blondies. Allow the frosting to set before cutting the blondies into squares and serving.
(Serves 6)
Ingredients
Instructions
1. Peel and slice the bananas, then add them to a blender jar along with the honey and 3-4 drops of lemon juice to prevent discoloration.
2. Blend the bananas into a smooth, chunk-free puree.
3. Incorporate the fresh cream into the banana puree by pulsing the blender 6-8 times.
4. Pour the mousse mixture into individual serving bowls or glasses, then cover and refrigerate for 3-4 hours or overnight to allow it to fully set.
5. Serve the chilled eggless banana mousse garnished with whipped cream, additional banana slices, or grated chocolate.