Posts Tagged Banana

Chocolate Hazelnut – Banana Crepes

Here’s What You Need: 

Crepe Batter: 

1 cup all-purpose flour
1/4 teaspoon salt
1 egg
1 egg yolk
2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Fillings: 

1 jar chocolate hazelnut spread
bananas, sliced
whipped cream
maraschino cherries for garnishing

Here’s How: 

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.

Heat a well greased skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Top with whipped cream and maraschino cherries.

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Banana Crumble

Here’s What You Need: 

8 pieces ripe plantain (Saba)
1 cup light brown sugar
1 cup water
1/2 teaspoon cinnamon
1/2 cup butter, very cold
1/2 cup all-purpose flour
1/2 cup sugar
Banana slices  for garnishing
Vanilla ice cream to serve

Here’s How: 

Cook the bananas in simple syrup: In a large pot, combine bananas, sugar, and water. Bring to a boil then lower heat to simmer. Let simmer until liquid is thick and syrupy and bananas are tender, about 20 to 25 minutes. Set aside.

In a bowl, combine cinnamon, sugar, and flour. Cut in the butter and mix with your hands or by using 2 knives scissors-style until mixture is mealy. The consistency should be like wet sand; if it’s too wet, add flour a tablespoon at a time.

Divide the cooked bananas and the syrup into 6 small ramekins. Top each ramekin with the prepared crumbs. Bake in preheated oven for about 20 minutes or until tops are golden brown. If desired, set aside a few banana pieces for garnish. Lay banana slices on top and brulée. Serve with vanilla ice cream, if desired.

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Banana with Coconut Milk (Kluay Buat Chee)

Here’s What You Need: 

1 1/2 cups water

1 can coconut milk

2/3 cup sugar

pinch of salt

3 tbsps. glutenous rice flour dissolved in 1/2 cup water

1 package golden saba OR 5 pcs ripe plantain

2/3 cup cooked small tapioca (sago)

Here’s How: 

In a large pot combine water, coconut milk, sugar, salt and glutenous rice flour mixture and cook over medium heat until it boils while stirring continuously.

Add the bananas and cook for about 5-10 minutes or until it becomes soft but not mushy. Remove from the heat.

Serve warm and top with cooked tapioca on top.

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