SPICY BANANA SOUP
Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.
Provided by Marlitt
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice onion.
- Clean and dice the chili pepper.
- Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
- Add orange juice, zest, and 2 cups vegetable broth.
- Stir in the ketchup.
- Cover pot bring to boil, low heat to medium and cook for 5 minutes.
- Add two of the bananas to the soup and puree.
- In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
- Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
- In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
- To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
- Enjoy.
Nutrition Facts : Calories 308.2, Fat 15, SaturatedFat 7.2, Cholesterol 1.2, Sodium 746, Carbohydrate 43.9, Fiber 5, Sugar 24.4, Protein 4.4
CREAM OF BANANA SOUP
This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.
Provided by Johnney
Categories Tropical Fruits
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the bananas and cut them into pieces.
- Put the bananas and the chile through a food mill until pureed.
- Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
- Add the heavy cream, bring to a boil, and remove from the heat.
- Serve hot with the curlicues of red and yellow bell pepper for garnish.
Nutrition Facts : Calories 332.2, Fat 23.1, SaturatedFat 14, Cholesterol 83.3, Sodium 112, Carbohydrate 30.8, Fiber 3.1, Sugar 15.5, Protein 4
BANANA CURRY SOUP
Make and share this Banana Curry Soup recipe from Food.com.
Provided by Steve P.
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop the bananas.
- Melt the butter in a pan and sweat the onion for 5 minutes.
- stir in the curry powder and cook for about 30 seconds.
- Add the stock, bananas, lemon juice and salt to taste.
- Bring to the boil.
- Cover and simmer gently for 15 minutes.
- Process the soup in a blender and stir in the cream.
- Check seasonings and return to the pan.
- Reheat to serve.
BANANA SOUP!
A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI
Steps:
- Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
- Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.
BUTTERNUT CHICKEN AND BANANA SOUP
I know . . . bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!
Provided by Shannon AndBarrett Satterlee
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
- Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
- Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 14.5 g, Cholesterol 30.9 mg, Fat 8.4 g, Fiber 2.7 g, Protein 13 g, SaturatedFat 5.6 g, Sodium 567.4 mg, Sugar 5.6 g
BANANA FLOWER SOUP
Have you seen those large, purple flowers hanging from the banana stalk? Do you know they taste as interesting and as good as they look? Try this dish from Sri Lanka. Banana flowers have long been used in Indian and Thai cooking. Each flower is large enough to be a meal in itself with a subtle flavor which holds stronger flavors in balance Banana flowers grow at the end of the single flower stalk produced by each banana stem. They are pollinated by bees, wasps and flying insects. The flower is a deep maroon of tightly wrapped thick sepals hiding smaller yellow or white flowers. It is these smaller white or yellow flowers which develop into bananas. For this recipe the whole flower is used.
Provided by Ambervim
Categories < 60 Mins
Time 50m
Yield 1 Batch
Number Of Ingredients 12
Steps:
- Raw banana flowers are bitter and have to be prepared in advance. First remove the outer two or three layers of sepals, keep the small flowers. Holding the flower by the tip cut off and discard the 'root': remove the first inch and a half. Now thinly slice the flower through, chopping it as you might a cabbage. The juice will stain surfaces dark brown so either rub surfaces with oil before or cut on top of newspaper. Chop the small flowers you saved earlier into similar sized pieces. Place in bowl and cover with salted water into which a lime or lemon has been squeezed. Soak for at least an hour and discard the water. Rinse thoroughly and allow to drip dry.
- Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
- In a heavy pan slowly heat the oil. Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil. Cook stirring until the aroma becomes intoxicating and the oils separate in the pan. Add the shrimp and stir fry until cooked all the way through. Add this to the coconut / banana flower mix. Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
- This soup can be prepared a day in advance and heated before serving. Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.
Nutrition Facts : Calories 49.5, Fat 0.5, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 11.4, Fiber 4.2, Sugar 5.7, Protein 2.1
SINFUL BANANA PUDDING
No cook amaretto banana pudding
Provided by LINDA PAGE
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
- In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 72.4 g, Cholesterol 15.2 mg, Fat 14.3 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 345.5 mg, Sugar 46.2 g
CHILLED BANANA AND COCONUT SOUP
A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
Provided by GOODHOOD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
- Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g
BANANA PUDDING
I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA SQUASH SOUP
Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do.
Provided by Jazmina
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
- In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
- Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
- Enjoy!
REFRESHING BANANA DRINK
This is delicious on a hot day. Also, it satisfies the thirst for a milkshake with ice cream! Using almond milk, combined with the cinnamon and banana, creates a very flavorful, sweet treat using natural flavoring.
Provided by DinaLaChef
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Blend banana, almond milk, ice cubes, cinnamon, and vanilla extract together in a blender on medium speed until frothy and smooth, about 1 minute.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 34.3 g, Fat 2.4 g, Fiber 4.4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 123.8 mg, Sugar 20.2 g
THE BEST BANANA PUDDING
The best no bake banana pudding you will ever find (or so I've been told by many).
Provided by Kenneth Strother
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g
BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE
Super healthy delicious soup for the winter. You can add coconut milk for more richness.
Provided by vanzweb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
- Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
- Puree soup in the pot with a hand blender until smooth.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 27.5 g, Cholesterol 5.1 mg, Fat 4.5 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 57.1 mg, Sugar 9 g
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