Healthy Banana Recipe: Banana Ice Cream

Banana Ice CreamIt only takes about ten minutes to make your own banana ice cream healthy recipes at home. With just a few simple ingredients that can be found in most pantries and kitchens, namely whipped cream, bananas, lemon juice, sugar, and salt, you can make a delicious homemade ice cream and treat yourself, family and guests to a unique and lovely dessert. This recipe does not require for you to use an ice cream maker. While it is not as smooth and fine as commercial varieties, it is still completely flavorful and luscious. Pass the ingredients through a fine sieve to make sure it freezes as smoothly as possible.

One trick to make the ice cream smoother and creamier easy desserts recipes is to stir the mixture after it has frozen for an hour and to do this a couple of times during the process of freezing. This will dissolve the sugar crystals that form, which can make the ice cream grainy. It is also important to whip the cream before adding it to the mixture when making ice cream. It should be as light and as fluffy as possible. Use a hand mixer or electric blender to whip the cream until it foams and becomes puffy. This will help create a light and creamy ice cream.

Ingredients: 1 cup fresh whipped cream, 4 peeled and mashed bananas, 1 1/3 tablespoons lemon juice, 1 cup white sugar, A few grains salt

Preparation Instructions: Banana Ice Cream2

In a large bowl, mix all the ingredients together. Pass the above mixture through a sieve and freeze it in a freezer-proof, covered container.

For best results, use freshly squeezed lemon juice. To get the most juice out of a lemon, it is best to use a citrus juicer. Electric juicers are also ideal and can extract the juice efficiently. Roll the lemon using your palm over the top of the counter a few times before squeezing to release its flavor and loosen the juices. It is best to juice the lemons while it is at room temperature rather than when it is chilled or just came out of the refrigerator. You can warm it up for 10 to 15 seconds in the microwave to increase its temperature and extract more juice from it.

Source: www.gourmandia.com 

Advertisements

Healthy Banana Recipe: Banana and Nut Salad

Banana and Nut SaladA lovely alternative to the usual salad greens, banana and nut salad make light and nutritious easy appetizers and requires only a few ingredients and is simple and quick to make. To make healthy recipes, all you need is bananas, chopped nuts, lettuce leaves, and unsweetened whipped cream. You simply assemble these ingredients together and you have an elegant appetizer in no time. For this recipe use bananas that have a sticky and moist flesh as opposed to varieties that are dry. Bananas should be fully ripe for the nuts to adhere to the flesh.

You can use your favorite nuts to make this recipe. Cashews, pecans, almonds, walnuts, and pistachios all taste wonderful with bananas. You can also use crushed peanuts to make this recipe, which is reminiscent of the classic combination of bananas and peanut butter. This salad appetizer has a nice and refreshing color that is pleasing to the eyes. Presentation is key to this recipe. Carefully arrange each plate so that the colors invite the eyes and make the dish all the more appetizing to eat and intriguing to experience.

Ingredients: 3 bananas, peeled and cut into halves, 4 oz. chopped nuts, 6 lettuce leaves, ½ cup unsweetened whipped cream

Preparation Instructions: Banana and Nut Salad2

Roll the bananas into the chopped nuts and place them in a tray. Place each banana on a lettuce leaf and pour some whipped cream on top. Carefully place on a serving tray. If you like, top with some more chopped nuts.

There are many kinds of banana varieties in the market and every variety differs in size, flavor and texture. Some are firmer than others and some are sweeter and stickier. Unripe bananas will have a green tinge, which can be allowed to ripen for a few days until it reaches a solid yellow color with a few brown specks. Fully ripened bananas are sweet and aromatic and are easier to coat with the chopped nuts. Chop the nuts as finely as possible so that they will more easily stick to the skin and surface of the sliced bananas. Work quickly yet gently to avoid the peeled bananas from turning into a brown color due to oxidation from exposure to air.

Source: www.gourmandia.com

Healthy Banana Recipe: Banana Rhubarb Muffins

Banana Rhubarb MuffinsAdd a rich color and exquisite taste to banana muffins easy healthy recipes by adding rhubarb, a vegetable that is most often used as a fruit and added to pies, cakes, and made into sauce, jams, jellies, and desserts. The delicate sweetness of bananas and the robust aggression of the rhubarb make a surprisingly delightful and quite a nutritious combination. Use sweet ripe bananas and look for rhubarb with crisp and firm stalks with a vivid red color. Avoid rhubarb with stems that are stringing or decaying at the ends. Stringy rhubarb are tough and don’t make ideal easy desserts ingredient.

While rhubarb is technically a vegetable, it is often prepared as a fruit and served the same way as a fruit especially in English cooking where it is popular. Also known as a “pie plant,” rhubarb is often used as a pie filling although it is not uncommon to use it as an ingredient for making luscious-tasting muffins. Rhubarb combines well with strawberries, cranberries, apples, and raspberries. It is also perfect mixed with bananas such as in this recipe. It can also be used in savory dishes and added to or served with meats and fish.

Ingredients: 2 egg whites, 2/3 cup skim milk, 1/4 cups vegetable oil, 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup granulated sugar, 1/2 cup mashed banana, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 2/3 cup chopped fresh or frozen and thawed rhubarb

Preparation Instructions: Banana Rhubarb Muffins2

Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick oil spray or line cupcake papers. In a mixing bowl, beat the egg whites until frothy. Add the milk and oil. Add the flours, sugar, banana, baking powder, salt, and nutmeg, stirring until just moist. The batter will be lumpy. Gently fold in the rhubarb. Pour the batter into the muffin tin, coming nearly to the top of each cup. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cook 5 minutes in the pan, then remove and cool completely on a wire rack.

The leaves of the rhubarb plant are poisonous. So it is crucial to remove the leaves from the stalk and discard them. When storing rhubarb in the refrigerator, however, leave the leaves on the rhubarb as they help keep the stem fresh. Rhubarb does not store well, however, and can be kept only a few days in the refrigerator before they start wilting. There are two types of rhubarb: hothouse rhubarb, which has pink to light colored stalks and yellow leaves with a milder taste and less stringy; the other one is field-grown rhubarb, which has green leaves, deep red stalks, and a more intense flavor.

Source: www.gourmandia.com

Healthy Banana Recipe: Banana Pudding

Banana PuddingOne of the old fashioned dessert healthy recipes that is quick and simple to make, banana pudding is a luscious Southern treat consisting of layers of custard, wafer cookies, and banana slices topped with whipping cream. Easy desserts recipe, adapted from The Blue Willow Inn Cookbook by Jane & Michael Stern, is so easy to make that the whole thing can be done in ten minutes, although you need to chill the dessert in the refrigerator after assembling it. You can use vanilla wafer cookies, as suggested in this recipe or you can also use ladyfingers. Instead of whipped cream, you can also top the banana pudding with meringue.

While banana pudding is typically associated with Southern cuisine in the U.S. it is also quite popular in many parts of the country and enjoyed throughout the rest of the world wherever bananas can be found. A National Banana Pudding Festival is held at the Hickman County and Fairgrounds just outside Centerville, Tennessee. In England, banana pudding closely resembles the English Trifle, which consists of layers of custard, sponge cake, fruits, and whipped cream.

In other variations of banana pudding, the whole is baked and served warm. The refrigerated method, which this recipe employs, is the more popular and the more convenient, ideal for those with busy lifestyles. In other recipes, readymade vanilla pudding is used instead of custard, which thus requires no cooking at all and the cook simply has to assemble the ingredients together and chill it in the fridge. In yet other versions, wafer cookies are not included.

Ingredients: 6 tablespoons all-purpose flour, 8 tablespoons granulated sugar, Salt, 2 eggs (beaten), 4 cups milk, Vanilla wafer cookies, 5 bananas (peeled and sliced), 9 oz. refrigerated whipped topping

Preparation Instructions: Banana Pudding2

Pour the flour, sugar, a dash of salt, and the eggs in a saucepan over medium heat. A small amount at a time, add the milk, stirring and cooking constantly until thickened. Cool completely. Line a casserole dish with the wafer cookies. Layer the banana slices over the cookies. Layer the flour mixture over the bananas. Repeat until all the ingredients are used up, ending with the flour mixture. Spoon the whipped topping over the whole and refrigerate until chilled thoroughly.

After layering the custard, wafers, bananas, and whipped cream in a dish and chilling it in the fridge, the wafers absorb the custard overtime pressing the ingredients together and allowing the flavors to meld and mingle creating a lusciously harmonious dish. You can either slice the bananas into rounds or long thin strips.

Source: www.gourmandia.com

Healthy Banana Recipe: Banana Pancakes

Banana PancakesNutritious and delicious breakfast healthy recipes, this recipe for banana pancakes includes wheat germ, which is a concentrated source of essential nutrients like folic acid, thiamin, phosphorus, magnesium, and zinc, as well as essential fatty acids, and a good source of fiber. It also gives the banana pancakes a nice texture and a beautiful color. You can eat a big stack of these and make breakfast as heavenly as dessert, with little guilt. Top with honey for a healthy way to start the day, or some whipped cream for something more indulgent.

Use ripe bananas that are sweet and easy healthy recipes to mash when making banana pancakes. You can use a non-stick griddle to cook pancakes and omit the oil for a healthier version. Regardless, you can use olive oil, which is a healthy kind of oil that contains important nutrients. It is important to mix the dry ingredients and the wet ingredients separately at first and then gradually incorporate them together Break up the lumps by sifting the flour and other dry ingredients and then use whisk to mix together the eggs and the other wet ingredients.

Ingredients: 1 cup all-purpose flour, ½ cup wheat germ, 1 teaspoon baking powder, ½ teaspoon salt, 2 eggs (well beaten), 1 ½ cups milk, ½ cup mashed bananas (about 1 large banana)

Preparation Instructions: Banana Pancakes 2

In a mixing bowl, blend the flour, wheat germ, baking powder, and salt. In a separate bowl, combine the eggs, milk, and bananas. Add the flour mixture, a little at a time, to the egg mixture, until just blended. Heat a skillet or griddle and spray with olive oil. Pour 1/3 cup of the batter into the prepared skillet and cook until the edges are golden and the top is bubbly. Turn with a spatula and cook the opposite side until golden.

When combining the dry and the wet ingredients, stir them gently together just enough to moisten the dry ingredients. Do not over-mix the batter or it will result in tough pancakes. The more you mix, the tougher the gluten becomes so a few lumps in the batter are okay and even desirable. When cooked, it will produce airy pockets that make the pancakes nice and fluffy. You can mix the better and let it rest in the refrigerator overnight so that you can instantly whip it up come breakfast time. This also allows the gluten to relax and let the baking powder form bubbles in the butter, which will result in tender, light and airy pancakes.

Source: www.gourmandia.com