Tag: bananas

and if we did it with bananas? that's how – Italian Cuisine


If you love the classic recipe with apples, you will go crazy for this! Only a few ingredients to prepare a mouth-watering dessert!

There tarte tatin it is a sweet born by chance, or rather by mistake by an error sisters Caroline and Stephanie Tatin, owners of a restaurant, who wanted to prepare a cake for their customers with a base of pastry and stuffed with apples, but they forgot the pastry and added it only later on the cooked apples.
Here came this kind of overturned pastry with caramelized apples.
A delight of timeless taste, perfect for all the times you want a dessert, but you have little time to prepare it.
Success is guaranteed!

Many variations of the tarte tatin

The tarte tatin can be done in many ways, not just with apples and not just sweet.
You can choose any type of seasonal fruit and then try it with prunes, peaches or apricots in summer, with pears and oranges in winter, with rhubarb and strawberries in spring and with grapes and figs in autumn.
They are delicious and perfect for an appetizer savory versions with cherry tomatoes and caramelized onions to be brought to the table always strictly warm.
Finally there are recipes similar to tarte tatin because cooking always involves a caramelized ingredient covered with a dough that is usually a pastry, but can also become a dough that rises like that of a donut.
The result will be different, but always extraordinary.

tarte-tatin-to-banana

Tarte tatin with bananas

This variant of tarte tatin is perfect all year round because bananas they are always found on fruit stands.
Preparala is really very simple.
First caramelize in a saucepan 100 g of sugar and then add 50 g of butter and some aniseed or spice milk to taste. Cinnamon is also very good.
Then peel the bananas and cut them into two parts lengthwise or in slices, depending on how you want the cake to appear.
Pour the still hot caramel mixture into one cake mold and place the bananas neatly on top covering the entire base.
Complete with a puff pastry roll which must be tucked inside the cake pan in order to create a sort of fruit shell.
Cook for about 25 minutes at 200 °.
Serve the warm cake with whipped cream.

Discover in the gallery many other tasty ideas to prepare a sweet or savory tarte tatin!

Roasted Banana Muffins

Roasted Banana Muffins

by Pam on March 3, 2013

I have been seeing a lot of roasted banana bread out in the blogosphere and the idea of roasting the bananas intrigued me. I happened to have three over ripe bananas in the freezer to use up so I decided to make the kids some muffins for an after school snack. I first thawed my frozen bananas out then roasted them for 20 minutes. The smell of them roasting is outstanding! Seriously, I was drooling over the smell. I used some whole wheat in the muffins instead of all white flour to make them a bit healthier. The muffins turned out to be flavorful, moist, and super delicious. My son and daughter both loved them and asked if they could have them for breakfast the following day and I loved that they made my house smell amazing while they baked.

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.

Place the thawed over ripe bananas on the baking sheet.

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined.  In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!



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Roasted Banana Muffins




Yield: 12

Cook Time: 23-25 min.



Ingredients:

1/2 cup of butter, softened
1/2 cup of brown sugar
1/4 cup of white sugar
2 eggs
3 overripe bananas (mine were frozen then thawed)
1 tsp vanilla
1 1/4 cups of white flour
3/4 cup of whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove

Directions:

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.

Place the thawed over ripe bananas on the baking sheet.

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Scone recipe with bananas and almonds – Italian Cuisine

Scone recipe with bananas and almonds


  • 400 g flour
  • 200 g banana pulp
  • 150 g fresh cream
  • 100 g butter
  • 60 g natural yogurt
  • 60 g sugar
  • 20 g baking powder for cakes
  • 2 pcs eggs
  • milk
  • salt
  • flaked almonds

For the scone recipe with bananas and almonds, mix the very cold butter with the flour, baking powder, sugar and a pinch of salt; stir in an egg, yogurt and cream, to obtain a crude mixture. Add the banana pulp, cut into small pieces. Flour the work surface and lay the mixture in a sheet of about 2 cm; fold it over itself and roll it out again at a height of 3 cm. Cut out the disks together, without working the dough too much, and cut other disks: you will get 18-20 scones. Mix 1 egg with a couple of tablespoons of milk and brush it on the scones, then sprinkle them with almond slices. Spread the scones on a baking sheet lined with baking paper and cook them at 180 ° C for 18-20 minutes.

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