RECIPES WITH BANANAS

 

                                   

 

                                                  SPICY BANANA BALLS

A delightful appetizer!

2 large bananas, peeled and mashed

1 cup of bread, soaked in water and squeezed dry

1 egg beaten

2 tsp turmeric

1tsp curry powder

2 tbsp honey

Salt to taste

 

½ cup plain flour

½ cup dried breadcrumbs

Mild tasting olive oil for frying

 

Mix the first 6 ingredients well together and shape small walnut-sized balls.  Dust them with flour and breadcrumbs and fry them all over in olive oil until brown and puffed.

 

 

                                   CHEESE HAM AND BANANA CASSEROLE

Do prepare this delicious main dish. 

Butter

12 slices of brown bread

8 slices of smoked ham

4 bananas, peeled and sliced

2 cups of grated kasseri or Cheddar

Freshly ground black pepper to taste

2 cups of crushed potato chips

6 rashers of smoked bacon, extra fat discarded and finely chopped

 

4 eggs whipped with

500 ml (2 cups) of thick cream

 

Spread 6 slices of bread with butter and place them into a buttered Pyrex dish.  Arrange the ham, the banana slices, the grated cheese, pepper, the potato chips, and the bacon evenly over.   Cover with the 6 remaining buttered slices of bread.

 

Whip the eggs with the cream and season with black pepper and a touch of salt and pour evenly over the bread and bake in an oven preheated to 180 C (450 F) for 30 minutes or more, until puffed and golden.

                                 

                                                    BANANA CURRY         

My favorite Indian dish.  

2 tbsp olive oil, divided

4 ripe bananas, peeled and sliced

1 medium-sized onion, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

500 ml (2 cups) of coconut milk

2 tsp hot curry powder or

2 tbsp mild curry powder

1 tsp salt

Chopped cilantro to serve

 

Heat a tablespoon of olive oil and sauté the bananas on both sides for 2-3 minutes until they are well browned.  Remove from the pan with a slotted spoon.

 

Add the remaining tablespoon of oil to the pan and cook the onion, garlic, and curry powder to the pan, stirring until the aroma fills the kitchen.  Transfer the onion mixture to a blender, add ½ cup of the cooked bananas, and pulse until completely smooth.

 

Pour the sauce into a large pot and bring the curry to a boil, reduce the heat and simmer very gently, uncovered, for15 minutes.  Stir in the remaining bananas and cook for 2 minutes more.  Serve over steamed rice sprinkled with chopped cilantro.