Sauteed Banana Filling Recipes

BANANAS IN BROWN SUGAR AND RUM

Steps:

• Peel bananas, and carefully cut in half lengthwise.
• In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
• Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
• Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
• Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
• Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

SAUTEED BANANAS WITH TANGY SWEET CREAM

Steps:

• In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of Tangy-Sweet Cream.;
• In a medium bowl, mix all the ingredients until creamy and smooth.

THAI GRILLED SWEET STICKY RICE WITH BANANA FILLING

Steps:

• Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
• While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
• Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
• After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
• To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
• Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA FILLING

Steps:

• Melt butter in large saute pan. Add vanilla bean and stir until the vanilla bean seeds begin to appear in the butter.
• Add the bananas and stir about one minute. Add brown sugar and toss gently until bananas are evenly coated and sugar has melted, about 3 minutes. Remove vanilla bean and cool. This may be done early in the day. Do not refrigerate.
• An hour or so before serving, whip the cream with the granulated sugar until firm peaks form. Beat in the sour cream just enough to combine.

BANANA FILLING

Steps:

• Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
• Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
• Beat butter into the chilled mixture, a tablespoon at a time.
• Fold in sliced bananas and vanilla.

BANANA PUDDING I

Steps:

• In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

CINNAMON SAUTEED BANANAS

Steps:

• Cut bananas crosswise into 1/4" slices.
• Toss slices in a bowl with the sugar, cinnamon and lemon juice.
• Heat saute pan over medium-high heat, add butter.
• When butter is bubbly, add the bananas.
• Holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until tender.
• (The slices should hold their shape and be carmelized) Serve on a warm plate-- good with ice cream or angel food cake or by itself!