Tris di Banana




Ingredients:

  • 3 plaintain bananas or 6 saba or cardaba bananas (Plaintain bananas are usually bigger than saba bananas.  So I am gauging 1/2 plaintain per person per recipe or 1 saba per person per recipe)
  • 3/4 cup brown sugar + more for coating
  • zest of 1 lime
  • peanut oil or similar for frying
  • cinnamon powder
  • 2 knobs of butter
  • vanilla extract


Fried Caramelized Bananas with Cinnamon

  1. Peel 1 plaintain banana (or 2 saba bananas).  Cut away about 2 cm. of both ends and spots where there are discolorations.  
  2. Slice diagonal pieces.  
  3. Coat with brown sugar & cinnamon powder. 
  4. Deep fry in hot oil until golden brown.
  5. If you want the caramel to coat the bananas well, warm up some oil in a saucepan then add about 1/4 cup of brown sugar.  When the sugar melts and the oil is hot, roll the bananas on the caramel until they are all well coated.  Pierce them with wooden skewers or serve them on a plate. 


Sweetened Bananas in Syrup

  1. Peel 1 plaintain banana (or 2 saba bananas).  Cut away about 2 cm. of both ends and spots where there are discolorations.
  2. Make round slices.
  3. Boil in 1 cup water and 1/2 cup brown sugar.
  4. When it boils, add a few drops of vanilla essence and the bananas.
  5. Cook for about 10 minutes or until the bananas are tender.
  6. Serve in a bowl or glass filled with ice.

Boiled Bananas with Butter & Lime Zest

  1. Boil a pot of water that's wide or tall enough to accommodate the bananas.
  2. When the water is boiling, put the unpeeled banana in the water.   Cook for about 10 minutes.
  3. Take away from the water and peel.  Cut away about 2 cm. from both ends.   Make round slices.
  4. Peel lime.  Cut them to uniform sizes.  Wedge one rind in between banana slices.  
  5. Place a knob of butter on top of warm banana.  Serve.

http://www.apronandsneakers.com

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