Banana

Banana

By
From
Encyclopedia of Food and Cookery

Buy bananas with smooth, unblemished skins and, if possible, in a bunch rather than separately as they keep better. Slightly green bananas may be used for cooking; for eating, allow to ripen at room temperature. Never store in the refrigerator. If slicing or chopping bananas, toss with a little lemon or other citrus fruit juice to prevent their turning brown.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Baked bananas: To cook green bananas as a vegetable, place unpeeled bananas in a baking dish and cook in a preheated moderate oven for about 20 minutes until soft when tested with a fork. Peel when cool enough to handle, and season with salt and pepper. Ripe bananas may be cooked in the same way, although cooking time will be less. Serve as a vegetable, or sprinkle with a little brown sugar and lemon juice or rum and serve with ice cream as a dessert.
  2. Banana custard: Slice 1 ripe banana for each person into a heatproof serving bowl, and sprinkle with lemon juice and a little sugar. Make stirred custard using 500 ml milk for 4 bananas. Pour hot custard over the sliced bananas. Sprinkle with nutmeg and serve warm or chilled. For a quick dessert, bought dairy custard may be used instead of home-made custard.
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