Best Red Bananas Recipes

RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE

Steps:

• Position rack in center of oven and preheat oven to 350 degrees F.
• Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
• Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
• Mix well.
• Press mixture onto bottom of prepared pan.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Gradually beat in sugar.
• Beat in cornstarch.
• Add eggs, one at a time, beating until just blended after each addition.
• Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
• Beat just until combined.
• Transfer filling to crust-lined pan.
• Place pan in large roasting pan.
• Add enough hot water to roasting pan to come one inch up sides of springform pan.
• Bake until center of cake is just set, about 1 hour 15 minutes.
• Remove cake from oven.
• Maintain oven temperature.
• Meanwhile, prepare topping.
• Mix together sour cream, sugar and vanilla in small bowl until well blended.
• Spread topping over cheesecake.
• Bake until topping is set, about 10 minutes.
• Turn off oven.
• Let cake stand in oven until cooled to room temperature, about 2 hours.
• Refrigerate cake until well chilled.
• Cover and refrigerate overnight.
• Cutaround cake to loosen; remove pan sides.
• Transfer cake to platter.
• Warm caramel sauce in small saucepan over low heat, stirring often.
• Mix in rum.
• Drizzle some sauce decoratively over cake.
• Arrange bananas atop cake.
• Cut cake into wedges and serve with sauce.

RED BANANAS WITH CARDAMOM (ELAICHI KéLA)

Steps:

• Peel bananas and cut lengthwise in half; set aside.
• Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.
• Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.
• Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream.

RED BANANAS

Steps:

• In skillet over medium heat reduce preserves to liquid.
• Add brandy and honey, stirring to combine. Add oranges and strawberries, allowing to heat through. Add bananas, coating bananas and allowing to heat.
• Serve over vanilla ice.

SESAME BALLS WITH RED BEAN PASTE AND BANANAS

Steps:

• Dissolve the brown sugar in 1/3 cup boiling water. Once the sugar is dissolved, add in 1/3 cup cold water to bring down the temperature.
• In a large mixing bowl, add the rice flour and make a well in the center. Stir in the brown sugar water and stir to combine. Once combined, knead the dough in the bowl for 5 minutes and shape into a ball. Dough should be soft, pliable and smooth; add more flour or water if need be to adjust the consistency.
• Roll the dough into a log, and then divide the log into 12 even pieces. Dust your hands with a little rice flour and form each piece into a ball roughly the size of a large walnut.
• With the palm of your hands, flatten the dough balls into disks. Place 1/4 teaspoon red bean paste and a piece of banana in the center of each of the disks. Gather the sides toward the center and pinch close. Gently roll in the palms of your hands to reshape into a ball. Repeat with the remaining balls. Once all the balls are filled and formed, roll in the sesame seeds to coat thoroughly.
• Heat 3 inches of oil in a pot or wok to 350 degrees F, or until a piece of dough browns in 15 seconds.
• Deep-fry the sesame seed balls, a few at a time, until the sesame seeds are golden and the balls float to the surface, 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Best served warm.

SESAME BALLS WITH RED BEAN PASTE AND BANANAS

Steps:

• Dissolve the brown sugar in 1/3 cup boiling water. Once the sugar is dissolved, add in 1/3 cup cold water to bring down the temperature.
• In a large mixing bowl, add the rice flour and make a well in the center. Stir in the brown sugar water and stir to combine. Once combined, knead the dough in the bowl for 5 minutes and shape into a ball. Dough should be soft, pliable and smooth; add more flour or water if need be to adjust the consistency.
• Roll the dough into a log, and then divide the log into 12 even pieces. Dust your hands with a little rice flour and form each piece into a ball roughly the size of a large walnut.
• With the palm of your hands, flatten the dough balls into disks. Place 1/4 teaspoon red bean paste and a piece of banana in the center of each of the disks. Gather the sides toward the center and pinch close. Gently roll in the palms of your hands to reshape into a ball. Repeat with the remaining balls. Once all the balls are filled and formed, roll in the sesame seeds to coat thoroughly.
• Heat 3 inches of oil in a pot or wok to 350 degrees F, or until a piece of dough browns in 15 seconds.
• Deep-fry the sesame seed balls, a few at a time, until the sesame seeds are golden and the balls float to the surface, 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Best served warm.

RED BANANAS WITH CARDAMOM (ELAICHI KéLA)

Steps:

• Peel bananas and cut lengthwise in half; set aside.
• Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.
• Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.
• Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream.