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CUISINE The banana is more than just another tropical fruit. Have a go at these recipes
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INSTANT ENERGY Caramel banana pudding
The banana is a nourishing fruit that grows in the tropics and is popular throughout the world. Botanically it is known as Musa paradisiaca which is derived from Greek words meaning ‘food of wise men’.
Healthy, filling and tasty, bananas are one of the nature’s ideal snacks.
The banana is a valued food item because of its energy content.
A medium-sized banana contains around 500mg of potassium, which plays a role in lowering blood pressure. Banana also contains the amino acid tryptophan, which stimulates the production of serotonin a neurotransmitter that has a calming effect on the body. They are fair source of vitamin B6 and calcium. It contains appreciable amounts of many trace minerals as well as fibre.
Both raw and ripe bananas can be used for making a variety of dishes. Mature raw bananas are made into curries, vegetable dishes, wafers and chips. Ripe or raw banana can be made into powder form which is very starchy. This is used in blends with other cereal powders for various preparations.
Ripe bananas are common ingredients in many salad dishes, ice, creams, milk shakes, confectioneries and even alcoholic beverages.
Banana bread loaf
Ingredients
Ripe bananas: 2
Bread: 1
Ghee: 1 tbsp
Sugar: 1 tbsp
Flax seeds: a few
Nuts and raisins, finely chopped: 25gm
Method
Steam cook bananas till they become soft. Peel and remove the inside fibre and seeds. Mash it into a smooth paste.
Add sugar and ghee. Finally add chopped nuts and raisins. Keep aside. Cut bread lengthwise, making sure to keep one end intact.
Scoop out from the middle of the loaf, leaving a one centimetre hollow shell.
Stuff the prepared banana filling into the hollow of the roll.
Press the roll ensuring the filling does not come out.
Brush a little ghee on top of the bread and sprinkle flax seed.
Place the roll in a baking dish.
Bake for 5-6 minutes in a pre-heated oven at 1800C. Cut into wedges and serve.
Caramel banana pudding
Ingredients
Banana ripe: 4
Sugar: 1 cup
Ghee: 2 tbsp
Water: 1 cup
Fresh cream and chopped cashews: for garnishing
Method
Heat 1 cup of sugar in a vessel until it caramelises (turns a golden brown colour).
Then add 1 cup water and keep it on low flame for another 3 minutes.
Remove from fire and keep aside. Slice each banana lengthwise into 4.
Take a non-stick pan; add 2 tbsp ghee and sauté banana slices till light brown.
Pour the caramelised sugar into it. Remove from fire, cool to room temperature.
Place in the fridge until it is cold.
Garnish with cream and chopped cashewnuts before serving.
LEENA LEON
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