Avocado banana bread

For ➍

250 g flour 

100 g sugar 

1 ts baking powder 

1 ts baking soda/sodium bicarbonate

½ tsp salt 

3 small bananas, very ripe 

120 g low-fat Greek yogurt 

2 ts vanilla extract 

2 eggs 

1 avocado, peeled & pitted

Preheat the oven to 160°C. Line a cake tin (23 x 13 cm) with baking paper.

In a large bowl, mix the flour with the sugar, baking powder, baking soda/sodium bicarbonate and salt.

Mash the bananas with a fork in a medium bowl. Beat in the yogurt, vanilla extract and eggs. Mash the avocado until smooth and make sure there are no chunks left.

Beat the avocado into the banana mixture, add to the flour mixture and stir well to form a thick batter. Pour the batter into the cake tin. (Add sliced banana for decoration).

Bake in the oven for 65 m, until a skewer in the center comes out clean. Let cool on a rack.

When using not ripe enough bananas, bake them 20 m on a baking tray lined with baking paper in the oven at 150 ° C if you want them very ripe, or 30-40 m if they need to be overripe.

Almond & banana bread

For ➓ servings

1 tbs coconut oil

3 eggs

120 g almond flour

2 ripe bananas *

1 tbs baking powder

1 tbs cinnamon

1 pinch sea salt

50 g almonds, roughly chopped

3 tbs raisins (or dried cranberries, blueberries ...)

2 tbs almond flakes

Preheat the oven to 180 ° C.

Mix the eggs with the almond flour, bananas, baking powder, cinnamon, a pinch of salt and melted coconut oil in a blender or food processor.

Drain the batter from the blender / food processor, add the nuts and raisins (or dried cranberries) and mix well with a spoon.

Grease the cake tin (or use a silicone baking tin). Put everything in the cake tin, sprinkle the almonds on top and bake about 40 m in the preheated oven. Prick the bun with a wedge to see if it is cooked. The wedge must be dry. If the bun becomes too dark, cover it with baking paper.

* Replace if necessary. 1 banana by 3 tbs apple sauce

Pancakes with oatmeal, bananas, coconut & cottage cheese

For ➋

50 g finely grated coconut

50 g oatmeal

2 bananas

200 g cottage cheese

4 eggs

1 pinch of salt

coconut oil or butter

coconut flakes

maple syrup

Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.

Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *

The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.

Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.

* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.

Easier recipe with 100 g of oatmeal, without banana and grated coconut.

Thai bananas in coconut milk

For ➋
3 bananas
20 cl coconut milk
1 tbs granulated sugar
a pinch of salt

Peel the bananas and chop into 5 cm segments.
Heat the coconut milk with the sugar and salt until the sugar dissolves.
Add the banana pieces and cook gently for 5 m.
Divide the mixture into small bowls.

Polynesian shrimps curry with bananas

For ➍
1 tbs oil
20 thick, unpeeled shrimps*
20 cl cream
1 tbs mild curry powder
3 tbs ground coconut
crushed parsley
2 bananas
1 tbs binder for white sauce**
salt

Mix cream and 2 bananas.

Cook the shrimp in a pan with oil or butter until they are lightly grilled. Add a little salt and 1 ts coconut, sweet curry and parsley. (Save the rest for the preparation of the sauce) to it.

Heat the banana cream in a saucepan and add the remainder of the coconut, sweet curry and parsley. Add sauce binder.* Then add the stock from the shrimp and mix.

Serve with rice.

*Double for main course.
**Replace with panko or breadcrumbs.

Banana frozen yogurt

For -/+ ➊ l
3 large mashed ripe bananas
2 ts lemon juice
50 cl vanilla yogurt or strained (Greek) yogurt
1-2 tbs honey or to taste

In a large bowl, combine bananas, lemon juice, yogurt and honey.

Chill at least 4 h.

Pour into ice cream maker and follow directions for freezing.

Serve with preferred fruit. Or with caramelized pineapple.

*Alternatively, mix 700 g Greek yogurt, 2 tbs sugar, 1 ts vanilla extract in a shallow bowl or plastic box, fit for the freezer. Put in the freezer. Every 45 m, spoon through the mixture. It would be ready to eat after 2.5-3 h. Scoop the frozen yogurt in serving bowls. Serve with pieces of mango, strawberry, berries, chocolate, etc.

Tatin à la banane (Martinique reversed banana tart)

For ➑
1 sheet frozen puff pastry
2 tbs butter
10 cl rum sauce or caramel sauce*, spiced with cinnamon
3 bananas, cut crosswise into 1 cm slices

Preheat the oven to 220°C.
Working on a clean surface, roll the pastry dough into an 28 cm circle and chill.
Melt the butter in a 25 cm ovenproof skillet. Add the rum sauce and bring to a simmer. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet. Bake in the preheated oven for 22-25 m, until the pastry turns golden brown.
Cool the tarte tatin in the skillet for 30 m before inverting it onto a serving platter.**
Serve with dots of fresh (double) cream.

*Make a quick caramel sauce by mixing 150 g of sugar with 5 cl of water. Bring to the boil. Add the juice of 1 lemon. Cook until golden brown.
**When serving warm, wait 3 m.

Banana cheesecake

For ➑
4 bananas
750 g ricotta cheese
125 g caster sugar
2 tbs cornflour
3 large eggs
2 pieces stem ginger in syrup, drained & finely chopped
75 g sultanas

Preheat the oven to 200°C. Place the (unpeeled) bananas on a baking sheet and roast for 15 m or until the skins blacken and the bananas feel soft.

Peel the bananas, mash with a fork and leave to cool.

Reduce the oven temperature to 180°C.

In a large bowl, combine the ricotta, sugar, cornflour and eggs and beat with an electric whisk until smooth.  Stir in the mashed banana, ginger and sultanas.

Pour the mixture into a 23 cm non-stick springform cake tin, place on a baking sheet and bake for 40-45 m.

Turn off the oven, open the door and leave the cheesecake in the oven until completely cool.

Once cool, chill for at least 2 h in the tin.

Banana salad

For ➋
2 bananas, ripe and firm
150 g seedless grapes, halved
35 cl whipping cream
½ ts cardamom powder
100 g halved roasted peanuts
¼ tbs lemon juice

Chill bananas 1 h before chopping.
Chop bananas. Sprinkle lemon juice over bananas and toss to coat evenly.
Beat cream till stiff peaks form. Gently toss in bananas and other ingredients.
Serve chilled.