Best Banana Lime Marinade Recipes

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CARIBBEAN BANANA LIME BREAD



Caribbean Banana Lime Bread image

I have no idea where I got this recipe, but it has been in my files for awhile now and it looks YUMMY! I plan to try it soon.

Provided by dicentra

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 16

3/4 cup brown sugar
1/2 cup butter
2 eggs, lightly beaten
3 mashed bananas
3 tablespoons plain yogurt
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ginger
3/4 cup grated coconut, toasted
2 cups flour
1 teaspoon baking powder
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon rum
3 tablespoons fresh lime juice
1/4 cup grated coconut, toasted

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.

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)



Steaks in Garlic Lime Marinade (Palomilla) image

Adapted from Steve Raichlen's The Barbecue! Bible. This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal. Prep time includes 30 minutes of marinating in the fridge.

Provided by IngridH

Categories     Steak

Time 41m

Yield 4 serving(s)

Number Of Ingredients 7

4 garlic cloves, peeled
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 cup lime juice, fresh is best
2 tablespoons olive oil
1 lb steak, cut 1/2 inch thick

Steps:

  • Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
  • On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
  • Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
  • Remove to a serving dish, brush with any remaining marinade, and serve.

FILIPINO-STYLE BARBECUE CHICKEN



Filipino-Style Barbecue Chicken image

I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.

Provided by Chef John

Categories     BBQ & Grilled Chicken Skewers and Kabobs

Time 4h45m

Yield 6

Number Of Ingredients 26

1 medium very ripe banana, mashed
¼ cup tomato paste
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoons vegetable oil
2 teaspoons freshly grated ginger
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground allspice
⅛ teaspoon ground turmeric
¼ cup water
½ cup prepared banana ketchup
¾ cup lemon-lime soda (such as 7-Up®)
½ cup soy sauce
4 cloves crushed garlic
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 medium lemon, juiced
2 ½ pounds skinless, boneless chicken thighs, cut in half
3 tablespoons reserved banana ketchup
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 teaspoon fish sauce

Steps:

  • Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
  • Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
  • Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
  • When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
  • Preheat a charcoal grill until coals are very hot.
  • Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
  • Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg

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