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Banana Pudding
Yellow bananas that still slice neatly are right for a jar of pudding. Layer them with vanilla wafer cookies and pastry cream lightened with whipped cream. Chill the jars so the wafers soften, then save a few fresh slices and a spoonful of cream for the top.
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Bananas Foster
Choose bananas firm enough to stay in halves as they soften in the pan. Brennan’s version serves them hot over ice cream with a buttery brown sugar sauce flavored with rum and banana liqueur. The contrast is best before the ice cream has time to melt.
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Banana Bread
Save the very spotty bananas for a loaf. Mash them into the batter and stop mixing once the flour disappears. If the top gets dark before the middle has finished baking, cover the loaf loosely with foil for the rest of the bake.
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Banana Nice Cream
Peel and slice ripe bananas before freezing them. Blend the frozen pieces and scrape the sides down as needed until the mixture looks like soft serve. Eat it straight from the processor or freeze it again for firmer scoops.
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Banana Cream Pie
Lay banana slices in a fully baked pie crust and cover them with cooked vanilla pastry cream. Chill the pie until you can cut a slice that keeps its shape. Add whipped cream at serving if you want a lighter texture above the custard.
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Banoffee Pie
Press buttered cookie crumbs into a pan and chill the crust before spreading on dulce de leche. Set slices of ripe banana into the caramel and spoon whipped cream over the top. Pick this when you want a banana pie that sets in the refrigerator and tastes more of toffee than vanilla.
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Banana Split
Run a knife down the length of a firm yellow banana, then set the halves on either side of vanilla, chocolate, and strawberry ice cream. Add strawberry topping, hot fudge, and chopped walnuts. Get the dish and toppings out first so you can assemble it quickly.
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Chocolate and Banana Icebox Cake
Put thin lengthwise slices of ripe banana between layers of graham crackers and thick chocolate custard. Chill the loaf until the crackers soften and the layers hold together. Turn it out of the pan to cut slices that show the stripes.
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Banana Tarte Tatin
Use firm banana halves so there’s still a clear pattern when you turn this tart out. Nest them in caramel, tuck puff pastry over the top, and bake until golden. Let the pan settle briefly before flipping it onto a serving plate.
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Banana and Dulce de Leche Crumble
Cut ripe bananas into thick slices and mix them with dulce de leche in a baking dish. Scatter the crumble topping over the fruit and bake until the crumbs are golden. Spoon through the crust to get both textures in one serving.
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Chocolate Baked Bananas
Slit each banana through the peel along one side, tuck in chocolate buttons, and seal it in foil. As it bakes, the fruit softens around the melting chocolate. Open the parcel at the table and eat the warm banana from its skin with a spoon.
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Bananas in Coconut Milk
Simmer pieces of Thai banana in coconut milk scented with pandan. Stir in coconut sugar and a little salt once the fruit has softened. Serve it warm for a simple spoon dessert, or chill it for a firmer bite.
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Doce de Banana Caramelada
Add thick banana slices to amber caramel, then add water and let the hardened sugar dissolve as the fruit cooks. Season with cinnamon and cloves, cool in a serving bowl, and finish with a little cinnamon if you want.
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Banana Turon
Roll a lengthwise half of saba in sugar and slip it into a spring roll wrapper with strips of sweetened jackfruit. Seal the wrapper and fry until the outside is crisp and caramelized. A wire rack lets the rolls drain without sitting in oil.
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Banana Cue
Cook whole saba bananas in brown sugar until the fruit is sticky and a deep golden color. Drain them, then slide them onto skewers. This is the pick for a caramel coating right against the banana.
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Thai Fried Bananas
Slice firm namwa bananas lengthwise and coat them in a rice flour batter studded with coconut and toasted sesame. If the batter runs straight off a slice, add a little more rice flour before frying. Eat them warm while the thin coating still crackles.
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Chè Chuối
Choose ripe bananas that will soften without falling apart. Soak small tapioca pearls before simmering them with the fruit and coconut cream. Serve the pudding warm with ground peanuts and sesame for a little crunch.
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Maruya
Dip lengthwise slices of firm, ripe saba in the batter and fry until both sides color. Dust the fritters with sugar and serve them warm. The milk-and-egg batter gives these a different coating from a spring roll wrapper or rice flour batter.
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Pazham Pori
Slice ripe, firm nendran bananas into long pieces and dip them into a smooth batter with a pinch of turmeric. Fry until both sides are lightly golden. Choose this for a ripe cooking banana that can handle the heat and still have a soft middle.
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Banana Sticky Rice Parcels
Let cooked sticky rice absorb sweetened coconut milk, then wrap a piece of ripe baby banana inside the rice and fold a banana leaf around it. Steam the parcels and let them cool before opening. You get a soft center with sticky rice all around it.
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Banana and Chocolate Crêpes
Fold a thin crêpe around slices of fresh banana so the ends stay open, then drizzle it with a dark chocolate sauce. Choose this for a warm wrapper around fruit that keeps its fresh bite.
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