Banana Lime Marinade Recipes

COCONUT-LIME BANANA PUDDING

Steps:

• Make the pudding: Place the lime zest in a small bowl; cover and refrigerate. Toss the banana slices with the lime juice in a medium bowl; set aside. Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl.
• Combine the milk, heavy cream, remaining 3/4 cup sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly whisk the milk mixture into the yolk mixture, then pour into the saucepan and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir in the butter and extracts. Let cool slightly, about 5 minutes.
• Spread a heaping cup of the pudding in a 2-quart baking dish; cover with one-third of the banana slices, then half of the vanilla wafers and another heaping cup of the pudding. Top with another one-third of the banana slices, then another heaping cup of the pudding. Top with the remaining bananas, then vanilla wafers, then pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
• Make the topping: Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and toast until golden, about 10 minutes. Scoop all of the solid coconut cream from the chilled can of coconut cream (do not scoop out any liquid). Beat the coconut cream, heavy cream and sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Spread the coconut whipped cream over the pudding and sprinkle with the toasted coconut and reserved lime zest. Refrigerate about 30 minutes before serving.

GRILLED PINEAPPLE AND BANANA SAUCE WITH HONEY AND LIME

Steps:

• Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using.
• Prepare barbecue (medium-high heat). Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

ALL PURPOSE LIME MARINADE

Steps:

• To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder.
• To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
• Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

KEY LIME-BANANA SMOOTHIE

Steps:

• Place all ingredients except frozen yogurt in blender. Cover; blend on high speed until smooth.
• Add frozen yogurt. Cover; blend until smooth.

BANANA LIME MARINADE

Steps:

• Make sure your bananas are ripe for this marinade.
• Green bananas won't work well at all.
• Peel bananas and put into the food processor, puree until smooth.
• Add the mayonnaise, yogurt, mustard, lime juice, tabasco, garlic, and green onion, and continue blending until thoroughly mixed.
• Transfer to a small bowl add honey, salt and pepper to taste and refrigerate until ready to use as marinade.
• You can make this up to eight hours in advance.
• Keep it tightly covered in the refrigerator.
• Good as a marinade for grilled shrimp, fish, and chicken!

CARIBBEAN BANANA LIME BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Cream together butter and sugar. Stir in eggs, banana, yogurt and lime juice. Add salt, ginger and coconut. Mix well.
• In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
• Bake 1 hour or until done. Cool for 10 minute.
• Meanwhile, make the glaze. Combine the brown sugar, butter, rum and lime juice in a small saucepan over low heat, stirring constantly for about 5 minutes or until it becomes a thin syrup.
• Pour over the cooled loaf and sprinkle with toasted coconut.

BANANAS IN LIME SYRUP

Steps:

• In a saucepan, combine the sugar and 2/3 cup water over medium-low heat. Stir occasionally, until the sugar dissolves. Pour into a bowl and cool.
• Finely grate the zest of the limes into the syrup. Squeeze in their juice and stir.
• Peel the bananas, thinly slice them and submerge in the syrup. Cover, and refrigerate for 1 to 6 hours.
• Serve with a few spoons of syrup or as a topping for ice cream.