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Just been to Asda and they had bananas reduced to 10p a kilo!!! So I've bought loads. Some I'll slice and dry, but I'd like to have a go at making some banana chutney or jam or some kind of preserve. Has anyone any recipes please?
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Banana Jam
To every 2lb of peeled bananas -
2 large lemons
3 tablespoons water
1 lb cooking apples, weighted after peeling and coring
3 lb sugar
Cut apples into half inch dice
Grate rind from lemons then halve and squeeze out the juice
Put apples, lemon rind and water into a preserving pan and simmer for 15 mins.
Mash the bananas, blend with the lemon juice and add to the pan, simmering for a few minutes.
Add sugar, stir over a low heat till dissolved, then boil rapidly till setting point.
Seal into hot jars.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - Spring -
Banana marmalade
1 lb lemons
2.25 pints water
6 medium bananas
3 lb sugar
1/4 pint dry sherry
Halve lemons, remove pips and tie these in muslin,
Squeeze juice and put to one side
Cut up lemon peel and pith and soak in the water with the bag of pips overnight
Simmer all this until peel is tender (Could be an hour or more)
Remove pips and add lemon juice
Peel bananas and cut into half inch slices then add to pan with sugar and dry sherry until sugar has dissolved.
Raise heat and boil to setting point.
Pot and seal as usual.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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The only banana chutney recipe I have is for a quick chutney - has to be used within a week. Even I don't use that much chutney!
I'd be tempted to make a few banana cakes too - mashed banana added to butter cake recipe - and freeze them.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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You can replace up to half the butter-and-sugar in a victoria sponge recipe with a similar or slightly greater weight of mashed banana (1oz each of butter and sugar, replaced by 2-3oz mashed banana) and once baked it will freeze. The other advantage of the recipe is that it is healthier than a 'normal' sponge cake, and stays moist for quite a long time. You can also add any dried fruit, nuts, etc that you like, cook it in a loaf tin, etc.Flowers come in too many colours to see the world in black-and-white.Comment
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I've had some utterly gorgeous Banana Curd from Lakeland, I wonder if I could find a recipe for that somewhere...?! I may be back
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Banana Curd
Ingredients
4 large bananas (ripe , but not spoiled)
125 g butter
1 1/2 cups caster sugar
1 lemon (using the juice and grated rind)
4 eggs
Directions
1 Mash the banana, using a wooden spoon oR fork. Melt the butter slowly in a heavy based pan, then add the sugar, bananas, lemon rind and juice. Cook for 10 minutes.
2 Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; perevents the eggs from curdling.).
3 Pour onto the remaining banana mixture, stirring constantly, until the mixture thickens and is thick enough to coat the back of a spoon; but do not boil.
4 Pour into hot sterilized jars and seal.
I am definitely going to have a go at this
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must go find cheap nanas now (well ok maybe tomorrow as it's 1 am) ....... i never ever thought of nana jam ...... will make a change from just nanas on toast
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Roll bananas in a mixture of sweetner and cinnamon and dry-fry for low-cal version. If not dieting roll in a mixture of sugar and cinnamon, delicious.
LizComment
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Have a look on the following link! Click on the flag for Jamaica (black and green background with yellow diaganal cross) or the name link so many banana recipies on there! Recipes at Food Down Under Recipe Database
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