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Photo by Paul Hayden
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Bananas Foster is delicious when served over vanilla ice cream.2 of 2
JuliKellner
Juli Kellner
by Juli Kellner
"Go bananas! Go … go … bananas!” Yes, that rousing cheer was one in the 1980s repertoire of the Cotton, Minnesota, Cardinals High School cheerleading squad of my youth. Short red-and-white skirts, lots of jumping and yelling … way embarrassing, enough said.
But perhaps we were on to something. Bananas are wonderfully nutritious, easy to use in recipes, come prepackaged in their own natural wrapper and are available almost everywhere all year long. A produce manager at a local grocery store said that mid-winter it is the most plentiful and least expensive fruit per pound.
Bananas are high in vitamins A, B6 and C as well as fiber and potassium, the latter making them a favorite of athletes who want to quickly replenish electrolytes (the goal of Gatorade, too) which aid heart, nerve and muscle functions. Eating bananas may help to reduce the risk of colorectal cancer and to enhance your mood.
Bananas are versatile. Elvis reportedly favored a butter-grilled peanut butter and banana sandwich. Up here we’re much more likely to make banana bread, but you can also make banana splits, banana pudding, banana cream pie, banana jam or get out your dehydrator and dry a few banana chips. You can fry it and deep-fry fritter it, though that probably negates most of the good benefits.
I thought I’d share some of my more adventurous banana favorites.
The first time I tasted Bananas Foster, I was in New Orleans. The waiter made it on a little cart right next to our table, and I was ever so impressed. This recipe is every bit as good (though it’s hard to beat the taste of something in the Big Easy). Serve Bananas Foster over cream cheese-stuffed French toast in the morning or over a good vanilla ice cream for dessert.
Banana pudding is an easy kid pleaser – big kids included – and this is a great but simple recipe.
For folks who love to bake, I am giving you a banana cake recipe that cuts a few corners with the help of a mix paired with a delicious banana cream cheese frosting. It’s reminiscent of the old “Banana Flips,” a sort of Twinkie featuring a banana-flavored cake wrapped around a creamy center and with a suspiciously long shelf life. My banana cake is way better, whether you are in New Orleans or not.
Juli Kellner is host of “WDSE Cooks” and director of programming and production at WDSE/WRPT TV in Duluth.
Bananas Foster
1/4 c. butter
2/3 c. dark brown sugar
4 Tbsp. rum (= 1/4 c.)
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
3 bananas, cut in half and then sliced lengthwise
1/4 c. coarsely chopped walnuts (optional; I prefer it without them)
In a big deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes.
Serve immediately. Ice cream optional and a very nice addition.
Easy Banana Pudding
1 (8 oz.) package cream cheese (room temperature)
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) package instant banana pudding mix
3 c. cold milk
2 tsp. vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
4 to 5 bananas, sliced
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Spread half of this pudding mixture evenly over the bottom of a 9-by-13-inch dish. Cover evenly with banana slices. Spread with remaining pudding mixture and top with remaining whipped topping. Chill until stable (a couple of hours) and serve.
Banana Cake with Banana Cream Cheese Frosting
1 (18 oz.) package yellow cake mix
1/2 c. packed light brown sugar
1 tsp. cinnamon
2 to 4 ripe bananas, mashed (about 1 c.)
1 c. water
1/2 c. vegetable oil
3 large eggs
2 tsp. crème de banana liqueur (optional, can replace with vanilla or banana flavoring)
Vegetable shortening and flour for the pan
Frosting
(I double this for a thick layer of frosting plus plenty for tasters in the kitchen)
4 oz. cream cheese, room temperature
4 Tbsp. butter, room temperature
1-1/2 c. powdered sugar
1/2 tsp. banana flavoring
Preheat oven to 350°F. Lightly grease and flour a 13-by-9-inch baking pan, shaking out excess flour. Combine cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, water, oil, eggs and optional liqueur or flavorings. Blend with electric mixer on low speed for about 1 minute. Then beat for 2 minutes at medium speed. Pour into prepared pan, place on center rack of oven. Bake until lightly browned (about 40 minutes) until toothpick inserted in center comes out clean. Remove from oven, cool.
For the frosting, place cream cheese and butter in large mixing bowl. Blend with mixer on low until combined. Add powdered sugar slowly, then add flavoring and mix until fluffy. Frost the cake when it is cool.
