Today, we are offering kitchen tips and ideas on how to make a few quick and simple banana desserts. Bananas make for great, healthy desserts and there are quite a few easy variations to spice things up. Children love a “Banane au Sucre” (Sugar Banana) as an afternoon snack and for a delicious quick warm dessert, “Bananes au Four” (Baked Bananas) are always a big success. Check out our Art of the Home tips and quick recipes below.
Art of the Home Tips:
- How to chose a banana: if you want to eat the banana the same day, choose one with a few dark spots or lines. If the bananas have a pale yellow color with green extremities, you can wait a few days depending on how firm you prefer your bananas. If you need to speed up the ripening process, simply wrap the banana in some newspaper.
- How to preserve a banana: bananas need to be kept at room temperature. They should not be put in the fridge where they would blacken.
- When to prepare them: banana will brown very quickly because of air oxidation so always prepare your banana at the last minute.
Art of the Home Suggestions:
- Banane au Sucre (Sugar Banana): cut the banana into small rounds on a dessert plate. Sprinkle with 1 teaspoon of sugar. Serve with a dessert fork (and if they were good, you may want to add a sugar cookie too!)
- Sandwitch à la Banane (Banana Sandwitch): imagine a banana hot dog! Butter up 2 slices of baguette and put your banana inside. A favorite of students during exams!
- Bananes au Four (Baked Bananas): preheat oven to 350°F. Place the banana with the skin an oven-proof dish for about 15 min (until the banana skin is completely black). To serve, tear off a top strip of the banana skin by pulling the stem all the way to the bottom of the banana — leaving what amounts to a banana boat/canoe. It is delicious as is but you can also sprinkle sugar, cinnamon powder, or even chocolate fudge on top on it. Cut in slices or simply savor with a spoon.
- Banane Nature: and of course a simple banana. Great as a on-the-go snack or after a lighter lunch. Peel it…and voilà!