Banana Crisp Food

BANANA CHIPS/ CRISPS RECIPE

Steps:

• Mix 2-3 tsp water, salt and turmeric in a bowl, and keep aside.
• Heat the oil in a pan
• Thinly slice the bananas, and dip the slices in the iced water for 7-10 minutes. Drain the water and spread the slices on kitchen towel, and lightly pat dry them.
• Now add the banana slices in hot oil, make sure not to overcrowd them, to avoid sticking.If you have a small pan, make the crisps in small batches.
• Once banana slices start getting crispy, add a tsp of the water, salt,turmeric mix in the oil.Mix well with a slotted spoon.
• Fry the slices for another 1-2 minutes.
• Continue to cook on medium heat, till the spluttering stops, and the chips are nice and golden yellow.
• Take the chips out on a kitchen towel, to drain excess oil.
• Once one batch is done , fry rest of the batches in the same manner.
• make sure not to add too much water salt turmeric mix, in order to avoid making the chips too salty. As after frying the first batch, the oil already has salt, the other batches will be too salty if you keep adding the mix too much.
• Once fried, let them cool. Enjoy these homemade healthy crisps, with a cup of hot tea of coffee!! Or even pack these healthy snacks in your kids lunch boxes.They will be delighted to have it .

BANANA CRISP

Steps:

• Slice the bananas diagonally into a buttered 8" dish and sprinkle with the brown sugar.
• Mix orange juice, rind, rum and vanilla. Sprinkle this over the bananas and gently blend.
• Combine topping ingredients & sprinkle evenly over the bananas. Make sure you cover the bananas completely so they don't change colour.
• Bake @ 350* for 25 minutes, or until golden.Serve warm.

BANANA CRISP

Steps:

• Preheat oven to 400 degrees.
• Butter 9 inch pie pan or shallow baking dish.
• Topping:.
• In small bowl mix together flour, oatmeal, sugar, coconut and butter.
• With fingertips, blend the ingredients until the mixture resembles coarse crumbs.
• In separate bowl combine orange liquor and lime juice.
• Peel bananas and slice them on the diagnal in 1/4 inch ovals.
• Arrange the slices in a single overlapping layer and sprinkle with lime juice mixture, nutmeg and brown sugar.
• Sprinkle topping evenly over the bananas.
• Bake until the juices are bubbly and the topping is crisp and brown, about 20 minutes.
• Serve warm with fresh cream, yogurt or ice cream.

BANANA CRUMBLE

Steps:

• Prepare the banana filling by heating butter in a nonstick saucepan over medium heat.
• Add brown sugar, cinnamon powder and mix until sugar dissolves completely.
• Add apple juice, vanilla extract and cook for 1-2 minutes or until mixture thickens a bit.
• Remove from heat and pour this sugar mixture in an oven-safe rectangle baking dish (Dimensions: 7x11 or 8x12).
• Add banana chunks and mix them gently so they are coated in the sugar mixture.
• Spread them out evenly in the dish. Keep aside.
• Prepare the topping by mixing together oats, flour, brown sugar, butter, cinnamon powder, vanilla extract in a large bowl. Use a pastry cutter or a large fork to cut the butter into the flour/oat mixture until you have a crumbly mixture. Do not add milk or water to thin it out.
• Stir in chopped pecans.
• Spread this mixture on top of the banana filling evenly.
• Bake at 350 degrees F for 20-25 minutes or until topping is golden brown.
• Remove from oven and let it cool for about 15 minutes.
• Then, serve with whipped cream.

BANANA CRUNCH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

BAKED BANANA CHIPS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice.
• Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
• Let bananas cool until crispy, at least 5 minutes.

TROPICAL CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, mix the first 5 topping ingredients; cut in butter until crumbly. Sprinkle over pineapple mixture., Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

CRISPY BANANA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
• Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
• Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
• Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

BANANAS FOSTER CRISP

Steps:

• Heat oven to 400°F. Spray 4 (8- to 10-oz) individual baking dishes (ramekins) or custard cups with cooking spray.
• In medium bowl, mix bananas, 1/3 cup brown sugar, the melted butter, cornstarch and rum. Divide mixture evenly among baking dishes. Place dishes on cookie sheet.
• In small bowl, mix flour, 1/2 cup brown sugar and the salt. Stir in softened butter, using fork or fingers, until mixture is crumbly. Stir in pecans. Sprinkle evenly over banana mixture.
• Bake 23 to 25 minutes or until filling is bubbly and topping is golden brown. Let stand 10 minutes. Serve warm with whipped cream. Garnish with mint.