Banana Gratins Food

BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in the top of a double boiler. Mix well. Sir in 1 egg, 3 yolks and milk. Mix well. Place over boiling water. Cook, stirring constantly, until smooth and thickened.
• Remove the mixture from the heat and stir in the vanilla. Spread 1/4 cup of the pudding in a 1 3/4 quart casserole. Arrange 12 wafers over the pudding. Top with 1/3 of the banana slices and 1/3 of the remaining pudding. Repeat the layers twice.
• Beat 3 egg whites (at room temperature), at the high speed of an electric mixer, for 1 minute. Gradually add 1/4 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form and the sugar dissolves (2-4 minutes). Spread the meringue over the pudding, sealing to the edge of the casserole.
• Bake at 350°F for 12-15 minutes or until golden brown.

BANANAS AU GRATIN

Steps:

• Combine the cottage cheese, sugar, vanilla, lemon rind and lemon juice in a food processor and blend until smooth.
• Spread the blended cheese mixture in a shallow 7-by-12-inch glass baking dish or put 1/4 cup of the mixture into each of 8 individual au gratin dishes.
• Thinly slice the bananas, and spread the slices evenly on top of the cheese mixture.
• If using individual dishes, put half a sliced banana on top of each serving.
• Sprinkle the top evenly with the graham-cracker crumbs and then sprinkle lightly with cinnamon.
• Place under the broiler until hot and lightly browned.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
• Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
• Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
• Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
• Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Store the cookies at room temperature in a tightly sealed container for up to 5 days.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
• Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
• Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
• Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
• For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
• Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

BANANA FRITTERS A LA JACQUES PEPIN

Steps:

• Place flour, egg, and about 1/2 the water in a bowl.
• Mix with whisk for a few seconds, until the mix is smooth, and then whisk in the remaining water.
• To cook the fritters, take a large nonstick skillet and heat 1/3 cup of the oil to 400F(200C).
• Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4" slices (let slices fall into batter).
• Make 3-4 fritters at a time - using about 1/3 cup batter for each pouring it into the hot oil.
• Spread mixture lightly as it hits the pan to create fritters about 3" in diameter.
• Cook for 3-4 minutes, turn, and cook for 3-4 minutes on other side, until lightly golden brown.
• Remove fritters with slotted spoon and place them on wire rack to drain.
• Continue to make fritters, adding oil as needed, until all batter has been used.
• Sprinkle the drained fritters generously with sugar and serve as soon as possible.

BANANA GRATINS

Steps:

• Preheat broiler. Divide bananas among gratin dishes. Stir together sour cream and vanilla in a bowl, then spoon over bananas, covering them and smoothing tops. Sprinkle each gratin with 1 tablespoon sugar and broil on a baking sheet 3 to 5 inches from heat until sugar is melted but not caramelized, about 3 minutes.