Bananas In Lime Syrup Recipes
BANANAS IN LIME SYRUP
Provided by Julia Moskin
Categories easy, quick, sauces and gravies, dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- In a saucepan, combine the sugar and 2/3 cup water over medium-low heat. Stir occasionally, until the sugar dissolves. Pour into a bowl and cool.
- Finely grate the zest of the limes into the syrup. Squeeze in their juice and stir.
- Peel the bananas, thinly slice them and submerge in the syrup. Cover, and refrigerate for 1 to 6 hours.
- Serve with a few spoons of syrup or as a topping for ice cream.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 16 grams
CARIBBEAN BANANA LIME BREAD
I have no idea where I got this recipe, but it has been in my files for awhile now and it looks YUMMY! I plan to try it soon.
Provided by dicentra
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Grease a loaf pan.
- Cream together butter and sugar. Stir in eggs, banana, yogurt and lime juice. Add salt, ginger and coconut. Mix well.
- In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
- Bake 1 hour or until done. Cool for 10 minute.
- Meanwhile, make the glaze. Combine the brown sugar, butter, rum and lime juice in a small saucepan over low heat, stirring constantly for about 5 minutes or until it becomes a thin syrup.
- Pour over the cooled loaf and sprinkle with toasted coconut.
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- Combine the rice flour, 75 g (2¾ oz/½ cup) of the self-raising flour and the baking powder in a medium bowl and make a well in the centre. Add 500 ml (17 fl oz/2 cups) iced water and use a balloon whisk to stir, gradually incorporating the flour mixture until a smooth batter forms. Set aside for 10 minutes.
- Meanwhile, to make the lime syrup, combine the sugar, lime juice, lime leaves and 80 ml (2½ fl oz/⅓ cup) water in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and cook for 3–5 minutes or until thickened slightly. Remove from the heat and set aside to cool slightly.
- Half-fill a medium saucepan with oil and heat over medium–high heat until the oil reaches 170°C (325°F) on a sugar thermometer, or until a cube of bread dropped into the oil turns golden brown in 20 seconds.
- Meanwhile, place a wire rack on a baking tray. Cut the bananas into thirds. Place the remaining self-raising flour in a separate bowl. Toss the bananas, one piece at a time, in the flour to coat lightly and then dip in the batter, allowing any excess to drain off. Add to the hot oil, 4 pieces at a time so you don't overcrowd the pan, and cook for 3–4 minutes, turning often, or until golden brown and crisp. Use a slotted spoon to remove the banana pieces from the hot oil, gently tapping the spoon on the edge of the pan to remove excess oil, and then transfer to the wire rack. Repeat with the remaining banana pieces, flour and batter.
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