Now this is a first.
I put out a call on FB for banana recipes in order to clean out my fruit bowl which was stacked to the brim with overripe bananas. The quantity and quality of responses was astounding.
a vegan banana and PB froyo, which looked incredible
A Bananas Foster recipe from Brennans Restaurant in New Orleans; I popped into the Liquor store in search of banana liqueur, but had no joy there. So will be saving this one for another time.
Another suggestion was for a Banana Tarte Tartine. Only problem is that the recipe was in French, Fluent? No problems then, here it is….Tartine a la Banane. Scroll down right to the end for recipes or “recettes”, as they say in Paris.
A number of FB friends suggested freezing the bananas and chopping them up for pancakes at a later date or throwing them still frozen in the blender and mixing with yoghurt for smoothies.
All great ideas.
My favorites however is this recipe for curried bananas. Apparently this is a traditional Gujarati recipe and is often eaten in the morning for breakfast. I will be serving this up as a side to accompany a very spicy chicken red curry.
This one is from our ever creative Indian neighbor Farah.
- 2x ripe bananas chopped into pieces
- Ghee – 3 tbs
- Fenugreek seeds (Methi dana) – 1/2 tbs
- Turmeric powder – 1 pinch
- Red chilli powder – 1/2 tbs
- Coriander powder – 1/2 tbs
- Mustard seeds – 1/2 tbs
- Curry leaves – 1 whole strand
How to prepare Kela nu shak:
- Take a pan and add 3 tbs ghee
- Add mustard seeds and allow them to splutter.
- Now add fenugreek seeds (methi ) and curry leaves in the pan.
- Add red chilli powder, coriander and turmeric powder and then immediately add the chopped bananas.
- Stir all the contents well on low flame for around 3 minutes.