Brazilian Fried Bananas

Here is a simple and easy fruit based dessert from Brazil. Bananas are toasted in butter until golden brown and flavored with cinnamon sugar and all it takes is less than 10 minutes. I usually associate apple in this kind of dessert but definitely not bananas. And I was not expecting it to taste so good that I ended up making two batches of fried bananas on the same day. My daughter, whom I was not even counting to do the taste testing decided to try it as soon as she entered home and smelled something cinnamon. The girl who acts like she is food-phobic decided that she was going to have them again at dinner. They were that good. 

This is a recipe one can try when they have bananas in surplus. However bananas that are going to be used should be ripe yet firm, not the overly ripe and mushy kind. I think these fried bananas would taste extra good if prepared with sweeter variety bananas. The regular bananas would have a tinge of tanginess after the roasting. They can be served as it is warm or with ice cream if preferred. 

Ingredients:
1 tbsp. unsalted butter
2 big sized bananas or 4 - 5 small bananas
2 to 3 tsp. sugar
1/2 tsp. ground cinnamon

Directions:
* Heat a griddle pan and melt butter over it. 
* Peel the two bananas and cut each banana lengthwise. Now again cut each banana piece into two. (There are totally 8 banana pieces now.)
* Place the banana slices over the griddle, cut sides down. Fit as many banana slices as the griddle can fit without overlapping.
* Meanwhile, mix cinnamon and sugar in a small bowl and keep aside.
* Toast the bananas until the bottom side turns golden brown, about 3 minutes or so. Tilt the pan once or twice if you notice the butter moving towards the edges so that bananas are browned nice and even. Sprinkle cinnamon sugar generously over the banana slices and flip them with a spatula, taking care not to break them. (Actually I noticed that using two plastic knives was more convenient to flip the bananas.)
* Toast the bananas for another 2 - 3 minutes, until the flip side turns golden brown as well. Sprinkle the bananas with cinnamon sugar again.
* Serve the fried bananas warm as it is or with ice cream.

This goes to Blogging Marathon under 'Recipes from Southern Hemisphere' Theme.



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Vegan Banana Rabanada / Brazilian French Toast

Rabanada is a Brazilian version of French toast and is served as part of Christmas breakfast there. The bread slices are dunked in egg and milk mixture, soaked, fried and served with a generous sprinkling of cinnamon-cocoa mixture. This vegan version is made with bananas, milk and cornstarch and of course uses no eggs. I went by Pavani's idea to serve it with maple syrup as my daughter too preferred it that way though originally, maple syrup is not associated with rabanada. This rabanada had become her recent favorite and thanks Pavani, for the recipe. And there may be extra banana mixture leftovers if serving only 2 or 3 as it happened to me and I used it to make pancakes later.


Ingredients:
1 baguette
2 very ripe bananas
1&1/2 cups almond milk or any other non-dairy milk
2 tbsp. cornstarch
1 tsp. vanilla extract
Vegan butter / Cooking spray
1 tsp. ground cinnamon
1 tbsp. unsweetened cocoa powder

 Method:
* Sliced baguette diagonally into 1" pieces.
* Blend bananas, milk, cornstarch and vanilla until smooth.
* Arrange the baguette slices in a single layer on a baking sheet. Pour the banana mixture over the bread and flip the slices to coat all over evenly. Let them sit for 10 minutes. Then flip them over and soak again for 10 more minutes.
* Preheat a non-stick skillet, over medium heat. Melt butter over the pan or spray with cooking spray. Place as many bread slices as the pan can hold. Cook for 5 -7 minutes or until it is toasted golden brown. Flip to the other side and cook until it turns golden brown as well.
* Keep them covered with foil to keep them warm while cooking other batches or serve them immediately.
* Mix together cinnamon and cocoa powder together in a small bowl. 
* When ready to serve, arrange the french toast on the serving palte and generously sprinkle the cinnamon-cocoa mixture. 
* Serve with maple syrup / fruit if desired.

This goes to Blogging marathon #60 under the theme 'Bookmarked Recipes'. Check the link to see what other marathoners are cooking.



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