Banana muffins. Banana breads. Banana cakes. No doubt, they’re luscious. But bananas are such a versatile ingredient, it would be a culinary crime to think of them as only a mashed flavor enhancer for a few types of baked goods.
Bananas are delectable in savory as well as sweet dishes. Broiled, baked or blended. Grilled or sauteed. Hot or cold.
And lots of ingredients pair beautifully with bananas.
One chapter of Andrew Dorenburg and Karen Page’s book, “Culinary Artistry,” is devoted to lists of specific foods that complement one another. In the bananas column, more than 40 ingredients are listed as potential flavor partners. The list is compiled from interviews with more than 30 American chefs.
Chocolate, rum, coconut and cream are noted as classic combinations with bananas. And bananas with tropical fruits, brown sugar, nuts, caramel and yogurt come as no surprise.
But chicken, coriander, cinnamon and cardamom are also listed among the flavor partners. Bacon and maple syrup too. A splash of gin or Cognac. A drizzle of honey.
Think of the possibilities for new recipes. Chicken breasts stuffed with nuts, cracker crumbs and syrup, then baked until nicely browned in a puddle of tropical fruit sauce. Over the top, a garnish of warm, rum-scented bananas.
Maybe some colorful rice pilaf accented with small chunks of sauteed bananas and a light sprinkle of ground cinnamon or coriander. A little minced cilantro. Yum.
Here are several ways to use bananas in everyday dishes. Some may look familiar; others, we hope will be an adventure.
Go bananas.
– Banana blender breakfast: Banana-based shakes make a delicious breakfast in a glass. Combine 3/4 cup non-fat yogurt, half a banana (sliced), two ice cubes and two hulled strawberries in a blender (if you prefer a sweeter drink, add a little honey or artificial sweetener). Process on high speed until smooth. Drink it fast; fruit shakes separate if they sit around. If you want a thicker drink, use frozen banana slices and omit the ice cubes.
– West Indies banana pilaf: Rice flavored with bananas, carrots and cinnamon will make a great accompaniment to grilled fish or chicken. It is delicious with curries too. The pilaf can be made ahead of time and reheated in the microwave, but wait to add the sauteed bananas just before serving.
– Banana pancakes: When you flip these flapjacks, the sliced bananas will face up and be beautifully caramelized. Prepare your favorite buttermilk pancake batter. Slice bananas into 1/8-inch to 1/4-inch-thick slices, and toss with a little sugar (for 3 bananas, use 2 tablespoons sugar). Heat and generously grease a griddle or non-stick skillet. For each pancake, place 4 or 5 banana slices on the grill (place in a circle smaller than the pancake will be). Immediately pour about 1/4 cup batter over bananas to cover them. Turn only once, and continue cooking until the second side is done.
– Bananas Foster: Here’s a hurry-up, microwave version of the classic dessert from New Orleans. In a 4-cup microwave-proof glass bowl, place 1/2 cup (1 stick) butter or margarine and 1 cup packed brown sugar; cover with wax paper and microwave 2 minutes on high. Stir in 1/4 teaspoon ground cinnamon, 1 teaspoon vanilla, 1/4 cup dark rum and 4 large bananas (coarsely chopped). Cover and microwave 1 minute on high power. Ladle hot banana mixture over scoops of vanilla or banana ice cream. Makes 6 servings.
– Bananarama tropical fruit salad: Combine 2 bananas (peeled and sliced), 1 papaya (peeled, seeded, cubed), 1 mango (peeled, seeded, cubed), 1 pint strawberries (hulled, halved) and half a pineapple (peeled, cored, cubed) in a large bowl. Add 2 tablespoons lemon juice, 1 tablespoon lime juice and 2 tablespoons sugar. Gently toss and chill. Just before serving, toss in 1 tablespoon minced fresh mint.
– Indonesian chicken salad: Combine 2/3 cup mayonnaise and 1/2 teaspoon curry powder in a large bowl. Add 3 cups cubed cooked chicken breasts, 1 cup sliced celery, 1/2 cup golden raisins and 1/4 cup sliced green onions. Toss and chill. Place 4 cups fresh baby spinach leaves on platter. Add 2 sliced bananas to chicken mixture; gently toss. Place chicken mixture over spinach and serve. Garnish with diagonally sliced bananas and wedges of mango or papaya. Makes 4 servings.
– Frozen chocolate-dipped bananas: Peel bananas; leave whole or cut in half, crosswise. Insert a wooden skewer or ice cream stick. Melt “coating” chocolate (sold next to the fresh berries in the produce section), according to package directions; stir until smooth.
Pour chocolate into pie plate or shallow bowl; cool slightly, and stir again. Dip banana into the chocolate, rolling back and forth. If desired, roll the banana in chopped, toasted nuts. Place on wax paper-lined baking sheet and freeze overnight. Wrap each frozen banana in foil or enclose in plastic bags and return to freezer. Eat within a month for best flavor.
