Got the end of summer blues? Cheer yourself up with these amazing banana recipes! Bananas are super inexpensive and extra high in Potassium and Vitamin C. Also, they’re a guaranteed crowd pleaser for all of your back to school parties or last minute family vacations :)
4 bananas, unpeeled
Assorted favorite dessert toppings
- Place unpeeled bananas on grill over medium high heat.
- Grill 4 to 5 minutes on each side until bananas blacken and slightly soften.
- Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marshmallows, chocolate bits, caramel or frozen yogurt.
Teriyaki Pork Chops with Grilled Bananas
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1 pound boneless pork chops (3 to 4)
2 large firm bananas, peeled
1/2 teaspoon cornstarch
2 cups hot cooked rice
2 tablespoons sliced DOLE Green Onion
1 tablespoon toasted sesame seed
- Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas.
- Grill pork 8 to 10 minutes on each side until cooked through.
- Grill bananas 2 to 3 minutes on each side until heated through. Cut each into 1-inch pieces.
- Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened.
- Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.
Island Kabobs with Tropical Fruit Salsa
2 ripe, firm bananas, peeled, each cut into 6 pieces
1 ripe banana, peeled and diced
12 chunks of pineapple
16 extra large or jumbo shrimp, shelled and deveined
1 green or red bell pepper, cut into 8 pieces
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon ground allspice
1 mango, peeled and diced
1 tablespoon chopped mint
1 DOLE Green Onion, minced
2 to 3 teaspoons minced jalapeño pepper
- Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
- Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
- Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
- Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque.
- Arrange the kabobs on top of the salsa.
Grilled Bacon Maple Banana Bites
1/4 cup maple syrup
8 slices center-cut bacon
2 large bananas
1 teaspoon chili powder
- Preheat gas grill to medium heat. Spray grill grates with cooking spray or lightly oil.
- Pour maple syrup into shallow dish.
- Place bacon onto a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on HIGH for 1 minute or until bacon just barely begins to cook, but is still pliable and not crisp.
- Sprinkle peeled bananas with chili powder (can use more or less to taste). Cut each banana into four roughly equal pieces. Roll each piece in maple syrup and wrap in one slice of bacon. Secure with toothpick.
- Grill on medium heat for 5 to 8 minutes or until bacon is nicely browned and crisp, turning occasionally. Serve immediately.
Sticky Rice with Mangos and Bananas
1-1/2 cups short grain rice
2 medium, ripe bananas, divided
1 can (14 oz.) coconut milk
3/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 mango, cut into cubes
Fresh raspberries or strawberries (optional)
Toasted sesame seeds or chopped peanuts (optional)
- Place rice in medium bowl. Pour in enough cold water to cover 1-inch over rice. Cover and refrigerate several hours or overnight. Drain rice. Rinse and drain rice several times with water.
- Combine drained rice and 1-3/4 cups water in medium saucepan. Bring to boil; stir rice occasionally. Cover; reduce heat and cook 10 minutes more or until liquid is absorbed.
- Mash 1 banana in large bowl. Add coconut milk, sugar, nutmeg and salt, if desired; stir until sugar dissolves completely. Stir in warm rice; let stand 10 minutes.
- Spoon into serving bowls and serve warm or at room temperature. Slice remaining banana. Arrange banana, mango and raspberries, if desired, on top. Sprinkle with sesame seeds or peanuts, if desired.
Carribean Caesar Salad
1 pkg.(10 oz.) All Natural Caesar Salad Kit
2 cups fresh pineapple, cut into chunks or frozen pineapple chunks, partially thawed
1 cup fresh mango, peeled, sliced or frozen mango chunks, partially thawed
3 boneless, skinless, chicken breast halves
3 tablespoons lime juice
1 banana, sliced
- Toss lettuce mixture and croutons from salad bag with pineapple chunks and mango, in large bowl.
- Broil or grill chicken breast 15 to 20 minutes or until chicken is no longer pink in center. Slice chicken breast and place on salad with bananas.
- Stir lime juice and dressing from packet until blended, in small bowl. Drizzle over chicken and salad.
Fresh Fruit Tacos
3 tablespoons sugar
1 teaspoon ground cinnamon
4 (6-inch) flour tortillas
2 tablespoons water
1 pkg. (4-serving size) instant sugar free vanilla or chocolate pudding mix
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 banana, peeled, sliced
1 mango, peeled, sliced
1 kiwi fruit, peeled, sliced
1/2 cup raspberries
- Combine sugar and cinnamon. Brush tortillas lightly with water. Sprinkle sugar mixture over both sides of tortillas.
- Spray large custard cups with nonstick cooking spray. Gently press tortillas into cups. Bake at 400F., 10 minutes or until lightly browned. Cool.
- Prepare pudding according to package directions. Stir lemon peel and vanilla into pudding.
- Combine banana, mango, kiwi and raspberries, in small bowl.
- Arrange tortilla shells on dessert plates. Spoon about 1/2 cup pudding into each shell. Spoon fruit over pudding in shells.
Banana Rum Brownies
1 box (about 1 lb. 5 oz.) brownie mix
1/4 cup chocolate or regular milk
1 tablespoon rum or vanilla extract
3 bananas, cubed
1/2 cup toasted chopped pecans
- Prepare brownie mix as directed on package in large bowl; set aside.
- Heat milk and extract in medium saucepan, until hot. Add bananas and stir for 1 minute to heat through.
- Pour banana mixture and nuts into brownie mix and stir. Pour into lightly greased 9-inch square pan.
- Bake at 350 F., 35 to 40 minutes or until wooden pick inserted in center comes out clean. Sprinkle with powdered sugar, if desired. Cut into bars.
2 bananas, peeled
4 frozen whole wheat waffles
1/4 cup low fat whipped cream cheese
1 can (11 oz.) mandarin oranges, drained
2 teaspoons honey
Dash ground cinnamon
Fresh raspberries or blueberries (optional)
- Thinly slice bananas on diagonal.
- Prepare waffles according to package directions.
- Spread waffles with cream cheese. Arrange banana slices on top, overlapping. Arrange mandarin oranges in center of each pizza. Drizzle with honey. Sprinkle with cinnamon. Garnish with raspberries, if desired.
Banana & Spinach Salad
1 cup pecan halves
2 tablespoons coffee or almond flavored liqueur
2 teaspoons seasoned salt
1/2 cup dried cranberries
2 tablespoons cranberry juice cocktail
2/3 cup low fat raspberry vinaigrette
3 bananas, cut into slices
1 cup orange sections
2 pkg. (6 oz. each) baby spinach salad
1/2 red onion, thinly sliced
- Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt. Bake at 300°F, 12 to 15 minutes stirring twice, until toasted. Set aside. If made ahead, store in sealed container.
- Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes. Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette.
- Toss together cranberry vinaigrette, banana slices and orange sections. Line 4 plates with spinach and onion; top with banana orange mixture. Sprinkle toasted pecans over salad.
Grilled Banana S’mores
- Place bananas with peel on the grill for 5 minutes on each side or until peel gets dark.
- Peel banana and scoop the fruit out in a bowl. Fruit should be custard-like.
- Place the graham crackers on a single layer on a tray, along with desired amount of chocolate and scoop the custard-like grilled bananas onto the crackers.
- Cover with another cracker to make a sandwich.
Chicken Coconut Columbo
1 pound boneless, skinless chicken thighs, cut into strips
1/2 cup chopped onion
2 tablespoons vegetable oil
1 can (14 oz.) lite coconut milk
1 pound butternut or acorn squash, peeled and cut into 1-inch cubes (2-1/2 cups)
1 tablespoon curry powder
1/8 teaspoon ground cloves
1 small green or red bell pepper, cut into short strips
2 medium, firm bananas, sliced
2 tablespoons lime juice
Hot cooked rice
- Cook and stir chicken and onion in hot oil in large skillet over medium-high heat until chicken is browned. Stir in coconut milk, squash, curry and cloves. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until squash is tender.
- Stir in bell pepper; cook 2 minutes or until pepper is tender-crisp. Stir in bananas and lime juice. Serve over rice.
Well, what are you waiting for? Get in the kitchen and whip something up!
Until next time!