B is for Banana
Bananas are a staple in many households with children. We get the seedless variety in the US. Common uses for bananas are eating raw, in cereal, pudding, pies, bread, and other desserts. There are uses for bananas in savory dishes, but typical everyday uses will lean towards the sweet side of the pallet.
More then likely, you are eating a Cavendish variety. These have been selectively bread (a form of genetic engineering) for their size and ability to withstand the rigors of travel. The majority of imported bananas are artificially ripened in an ethylene room. This 'doesn't' effect the flavor of the banana, and allows the banana to ripen faster. It is similar to the effect of placing peaches in a paper bag and crimping it closed. The fruit releases the gas that speeds the ripening of anything in the bag. Fruit will ripen naturally if left in the open air (and are more flavorful), but most people want the fruit to ripen early, thus having a longer life in the house, and a fresher appearance at the grosser store.
Many cultures use the banana leaf to wrap food for steaming, boiling, and grilling. The leaf itself in inedible, but it is a good conductor of heat, waterproof, inexpensive, and readily available in most cities (you may have to look for them in ethnic markets).
Banana Chips, I remember these from growing up, and I still find them in trail mix and at some supermarkets. Well -- I did some research on these.. wow.. the majority of chips are deep fried, then covered with honey, sugar, and preservatives. One ounce of banana chips has a staggering 147 calories and 8.2 grams of saturated fat (41% daily recommendation). To put that into perspective - a snickers bar is 2 ounces, and has fewer calories and fat then 2 oz of banana chips. I only bring this up because I had always considered them to be a healthy snack alternative. shrug..
Banana's Foster
Well -- almost Banana's Foster. This recipe traditionally uses spiced rum, but I prefer brandy. The brandy adds a sharpness that I find lacking from the dish. And I don't use vanilla ice cream either. This is a showy dish, turn out the light when you flambe the sauce. If you have a gas stove, you can probably light it from the burner, otherwise, you will need a long match or grill starter.
- 2 Tbsp butter
- 2 bananas
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- dash ground nutmeg
- 1/4 cup applejack brandy
- dulche de leche gelato
Chop the banana, and prep the other ingredients.
Melt the butter in a pan, add the brown sugar and cinnamon. When the brown sugar is dissolved, add the bananas, toss to coat, cook for 2 minutes, turning the banana slices halfway through, Remove the bananas to two serving bowls. While the pan is away from the heat, add the brandy to the pan, .
When the liquid mixture is simmering, light the pan with a long match. Shake the pan to keep the flame going. You may need to pull the pan away from the cooktop if the flames are going into your exhaust fan, When the alcohol has burnt off, and the sauce has reached its desired consistency, split the contents between the two bowls. Add two or three scoops of gelato over the bananas and eat.
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Not a recipe -- but some tips.
When making banana pancakes or banana bread -- mash the bananas with the sugar.
Bake with bananas that are overripe (brown spots on the peel). Do not bake with green bananas.
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