Bananas With Sugar And Creme Fraiche Recipes
GRILLED BANANAS WITH MAPLE CREME FRAICHE
Steps:
- Preheat grill.
- Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
- Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 1 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 13 grams
BANANA BREAD
Categories Bread Fruit Breakfast Brunch Dessert Bake Quick & Easy Banana Walnut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
- Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
- Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
- Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
BANANAS WITH SUGAR AND CREME FRAICHE
Steps:
- Peel and cut bananas into 1/4-inch slices on the bias. Place into a bowl. Spoon creme fraiche over the bananas and sprinkle with sugar.
BANANA BREAD
Steps:
- Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess. Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
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- In a large bowl, using a kitchen mixer (either hand-held or stand), beat (on medium-high setting) the butter and sugar together for about 2 minutes, until light and fluffy.
- Add the vanilla and the eggs, one at a time, and beat again for about 1 minute, scraping the sides of the bowl with a rubber spatula. Add the bananas and beat again until fully incorporated.
- In a small saucepan or in the microwave, heat the milk until it just boils. Add the baking soda to the milk: caution, it will foam so make sure your cup or pan can accommodate it! Add this to the batter along with the baking powder, salt and flour, and beat for another 1 minute until evenly mixed, scraping the sides of the bowl again with a rubber spatula.
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