Cookedplantainbananas Recipes

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COOKED PLANTAIN BANANAS

Make and share this Cooked Plantain Bananas recipe from Food.com.

Provided by Joy1996

Categories     Venezuelan

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6



Cooked Plantain Bananas image

Steps:

  • Preheat oven to 350 degrees.
  • Make a cut lengthwise on the plantain peel; open it and cut the plantain into two halves, again lengthwise.
  • Grease a baking sheet or cover a sheet with foil; place the plantain over is peel on the tray.
  • Insert the cloves, distributing them evenly along the two halves.
  • Sprinkle some of the raw sugar and allspice over.
  • Put small amounts of butter or oil on the plantain halves and sprinkle the coconut or cheese over top.
  • Bake about 45 minutes or until the plantain become golden.
  • Remove from oven and discard cloves.

1 very ripe plantain (black skin)
1 teaspoon margarine or 1 teaspoon olive oil
1/8 teaspoon allspice
shredded coconut or cheese
3 -6 whole cloves
1 teaspoon raw sugar

BAKED PLANTAINS (COOKING BANANAS)

From the Caribbean...a deliciously sweet way to fix plaintains, also known as cooking bananas. Plaintains are sweet and soft when their skins are almost black! But in this recipe, with the sugary syrup, you can use fruit not quite at this point! YUM!

Provided by SilentCricket

Categories     Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6



Baked Plantains (cooking bananas) image

Steps:

  • Peel, slice and arrange plaintains in baking dish.
  • Combine all remaining ingredients in saucepan and slow boil until syrupy.
  • Pour sauce over plaintains.
  • Bake at 325 until tender, about 30 minutes or so.
  • Lower heat and keep warm until ready to serve.

Nutrition Facts : Calories 384, Fat 23.5, SaturatedFat 14.8, Cholesterol 61, Sodium 174.6, Carbohydrate 46.8, Fiber 2.3, Sugar 31.1, Protein 1.4

2 plantains
1/3 cup brown sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup water

DRESSED BANANAS

When I was a kid I never went to a card party or gathering of any kind without seeing dressed bananas on the table. My Dad alone would go through at least a banana and a half!! People would ask my mother to make these and bring them as a dish for potluck parties, so I was in charge of smearing on the mayo. They sound odd when you read the ingredients, but just give them a try. I loved them then, and I have to admit, I make them every now and again now! Of course now I choose a healthier mayo :)

Provided by CookingBlues

Categories     Tropical Fruits

Time 5m

Yield 3 dressed bananas, 1 serving(s)

Number Of Ingredients 3



Dressed Bananas image

Steps:

  • Chop the peanuts into small pieces. They should be like the chopped peanuts you sprinkle on a sundae.
  • Peel the banana, and cut into 3 pieces. Smaller bananas will make 2 sections.
  • Rub the outside of the banana with a thin coat of mayo. Just enough for the peanuts to stick. Too much will just make them a goopy mess. You can use a brush for this, but I always just used my nice clean hands. It's just enough to make the banana shiny with the mayo coating. You may not use the entire 1 Tbsp of mayo, so don't worry if you have some leftover.
  • Roll the banana in the chopped peanuts to completely cover. There should be an even coating of peanuts on the banana pieces, in a single layer.
  • Put them on the serving plate, and wrap the plate with plastic wrap. Put them in the fridge until ready to eat. These are best if eaten the same day so the nuts stay crunchy!

1 banana, per person
1 tablespoon mayonnaise, enough to coat the banana
1/4 cup dry roasted salted peanut, chopped

STUFFED BANANAS

Make and share this Stuffed Bananas recipe from Food.com.

Provided by That is Dr House to

Categories     Tropical Fruits

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10



Stuffed Bananas image

Steps:

  • In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
  • The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
  • When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
  • After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
  • Eat. Skins and all.

1 cup chickpea flour
2 teaspoons salt
2 teaspoons turmeric
3/4 teaspoon cayenne
1 tablespoon sugar
3 teaspoons peanut oil
4 firm bananas
4 tablespoons peanut oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds

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