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Baked Banana: Part 2

1/15/2014

2 Comments

 
Since I loved the way the previous bananas tasted, I made them again tonight. A wild success. 

Ingredients:
1 medium- large Banana
Flour or some kind of starch (we used rice flour)
1 tbsp Coconut Oil
2 tsp Honey
Cinnamon

Directions:
  • Cut bananas in half, lengthwise. 
If you hold the banana against the counter, the banana may crack and break. [VE]
Picture
If you hold the banana in the air, it is less likely to break or crack. 
Picture
  • Heat coconut oil in a pan at a medium heat (coconut oil is prone to smoking if it gets too hot)
  • Sprinkle flour on one side of the banana (or both if the fey mood takes you) 
This picture is meant as a warning to make sure you close your drawers before getting flour all over the place.
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I used a fork to spread out the flour. It wasn't as easy as I would have expected, but it wasn't terribly difficult either. 
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  • When the oil is hot, put the banana, floured side down, into the oil (don't drop it in because the oil will splash [VE]).
  • Drizzle honey over the bananas and then sprinkle with cinnamon. 
  • Bake for 10 minutes.
Picture
Picture
(it's important to note that I smelled them burning, but they weren't actually burnt. Just keep an eye on them)
  • They weren't done as well as I wanted them to be, so I flipped them over. This step is optional. 
  • Serve
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They looked so pretty in the pan, but they didn't plate very well. 
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Notes: 
We served it up with some failed coconut whipped cream. Usually, when I chill the coconut milk so that the liquid and the cream separate, the liquid and the cream actually separate. Not so this time. I don't know what happened. 
Then, when I went to filter the water out with chemistry paper which has worked so well in the past, it wouldn't filter. So, I just put the whole can in the mixer and let it whip. It won't hold a peak, but it tastes good. 

I think these would also be really good with a couple drops of lemon. 

Review:
Mess factor was the flour and the fact that I make messes all the time. It was minor this time, thank goodness. I gave TC a piece and he said, "I give it a 4. It would go well with vanilla ice cream". I told him I would make coconut whipped cream with vanilla. Once he had those two together, he gave it a 5. 

I give it a 5 without the whipped cream. The whipped cream is just a bonus for me. When we finished our bananas, we both seriously contemplated making more. Unfortunately it's 2300 and that's a little too late tonight to be baking bananas.

Total Score:
5


Update 01162014:
I decided to have TC try to make this recipe with a few differences. I had him cut the banana in the peel to see if that would be easier. 

It wasn't.

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Update 01202014:
I got to be a guest cook in someone else's kitchen, It was exciting. I didn't, however, have my cast iron with me. I tried to make these in a glass casserole. They did not crisp. I don't recommend that method. I ended up frying them up in a skillet, and they were delicious, but I liked them better in the cast iron. 

The bananas from the glass casserole are on the left, you can see that the rice flour is soggy and not crisp. I decided to experiment on them and served them with a few drops of lemon juice on top. Everyone said they liked, and would like it more if they were crispy. I agree. I think the lemon makes them a little bit better. 

The bananas on the right were fried in a skillet and not served with lemon. They were still delicious. 
Picture
2 Comments

Baked Banana

1/15/2014

0 Comments

 
This sounded most delicious to me, so I had to try it. If I ever want sweets (which isn't often) it always happens at night. Our bananas were overripe, so I figured that would be the perfect time to try them. 

Ingredients:
1 medium Banana 
2 tsp Honey
Cinnamon

Directions:
  • Cut bananas in half, lengthwise
  • Preheat oven to 400°F
  • Place the banana in an ovensafe dish 
  • Bake, covered for 10-15 minutes
Picture
Picture
Notes:
This recipe originally came from Skinny Taste
I generally am not concerned about how my plate looks as long as the food is tasty. The coconut whipped cream in the picture above is pretty ugly looking, but it tastes soooo good. 

I really wanted these to be crispy, and they were not. They were, however, quite delicious. Next time I will try something else to see if they crispify better. There will be a next time. Actually, I think tonight will be the "next time"!

I have a tendency to not measure things. I didn't measure the honey, and I think I ended up using too much. To cut back on the bite from the honey, I made a coconut whipped cream. 

Review:
This time around was a little too soft and a little too sweet (we're talking about baked bananas here, nothing else). I am looking forward to making this again, and the taste was awesome. I couldn't eat three whole bananas so I put some in the fridge for the next day. For some reason, I was surprised that they had turned brown, but that's what bananas do. They were still tasty. I will give them a 4 this time around. TC says, "Too sweet and kinda mushy" and he gives it a 3. 

Total Score:
3.5
0 Comments

    Author

    I like to cook, bake, and write. My creations are generally not pretty, and messes are a part of my life. Prepare yourself. 

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