Bananas are pretty great, this homepage is going to be a filled with fun recipes that you can try out for yourself!
Let's begin, see below for recipes!!
| INGREDIENTS |
|---|
| 1 1/4 cups all-purpose flour |
| 3/4 cup sugar |
| 1/2 cup chopped walnuts |
| 1 tsp baking powder |
| 1/2 tsp baking soda |
| 1/2 tsp ground cinnamon |
| 1/4 tsp fine salt |
| 1 cup smashed banana (2 to 3 small bananas) |
| 1/2 cup vegetable oil, plus more for brushing waffle iron |
| 1/2 cup sour cream |
| 1 tsp pure vanilla extract |
| 2 large eggs |
| Soft unsalted butter and confectioners' sugar, for dusting (optional) |
Special equipment: Waffle iron (preferably Belgian style).
Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm).
Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's ok if there are lumps).
Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.
Spread with butter and dust with confectioners' sugar if you'd like.
| INGREDIENTS |
|---|
| PART 1: THE CHOCOLATE SAUCE |
| 2 cups (500 mL) whipping cream |
| 1/4 cup (60 mL) cocoa powder |
| 1/4cup (60 mL) brown sugar |
| 1 Tbsp (15 mL) pure vanilla extract |
| 4 oz (115 g) bittersweet dark chocolate, chopped |
| 2 Tbsp (30 mL) rum |
| PART 2: THE STRAWBERRY SAUCE |
| 2 cups (500 mL) frozen strawberries |
| 1 cup (250 mL) strawberry jam |
| 1 cup (250 mL) orange juice |
| PART 3: CHOCOLATE WHIPPED CREAM |
| 1 cup (250 mL) whipping cream |
| 2 Tbsp (30 mL) cocoa powder |
| 1 Tbsp (15 mL) white sugar |
| 1 tsp (5 mL) pure vanilla extract |
| PART 4: FLAMING BANANAS |
| 1/4 cup (60 mL) butter |
| 1/2 cup (125 mL) brown sugar |
| 4 ripe bananas, halved lengthwise |
| 1/4 cup (60 mL) dark spiced rum |
| PART 5: FINISH AND FLOURISH |
| Your favourite vanilla ice cream |
| Crunchy chocolate sprinkles |
| Crumbled vanilla wafers or the like |
| A few maraschino cherries |
PART 1: CHOCOLATE SAUCE
If you have not flambéed before, practice beforehand, with a small amount of rum in your pan, without the sugar and bananas, so you will know what to expect.
Make and chill the sauces first, even days in advance. First, the chocolate sauce. In a small saucepan, measure the cream, cocoa powder, sugar and vanilla. Whisking constantly over medium heat, bring to a slow, steady simmer. Remove from the heat, add the chocolate and stir until melted and smooth. Stir in the rum, then pour into a jar and chill.
PART 2: STRAWBERRY SAUCE
Next, the strawberry sauce. Toss the strawberries, jam and juice into a small saucepan. Stirring steadily over medium heat, bring to a slow, steady simmer. Remove from the heat and carefully purée the works as smooth as silk with a hand blender. Pour into a jar and chill.
PART 3: CHOCOLATE WHIPPED CREAM
When you are ready for the show, ready the cream. Vigorously whisk the cream, cocoa powder, sugar and vanilla until firm, creamy peaks form, 3 to 5 minutes by hand, less with a mixer. Chill.
PART 4: FLAMING BANANAS
Now, here is how to safely flambé a pan of bananas and light a party on fire without an insurance claim. Roll up your sleeves and tie your hair back if it is long. Turn off your exhaust fan. Have the pans lid nearby just in case things get out of hand. Preheat your largest, heaviest skillet or sauté pan over medium-high heat. Toss in the butter. As soon as it begins to melt and sizzle, follow with the brown sugar. Swirl the pan gently as the sugar melts into the butter and begins bubbling here and there. Continue swirling the works for a moment or two, then lay in the bananas, swirling and tossing them in the pan to absorb the flavours. Rum up!
Note: If you are using a gas stove, extend your arm, swing the sizzling pan away from the flame and tilt the far edge of the pan down and away from you. Pour the rum into the bottom corner with the bananas. Keeping your arm extended, tilt the edge of the pan toward the flame until the alcohol ignites.
Note: If you are using an electric stove, pour the rum over the bananas, shaking the pan to spread the alcohol around, and ignite by holding the edge of the pan near a lit candle.
Hold steadily as flame and applause erupt. Sauté as the flames die down, a minute or so longer, shaking and shivering (the pan, not you!).
PART 5: FINISH AND FLOURISH
Assemble the banana splits any way you care to, because at this point you are the undisputed kitchen boss! Serve and share!