These Desserts Use Bananas As Their Star ingredient And Are Easy And Delicious To Make

Bananas are nutritious and delicious fruits that make great additions to desserts. Try these recipes yourself and see the results.

Bananas are soft, gooey and delicious fruits that, when added to desserts, make them creamy and indulgent. Bananas’ unique flavor and taste makes them a brilliant addition to any dish, since they bring their unique taste and texture to the dessert. There are plenty of banana desserts out there but here’s a roundup of our favorite banana dessert recipes.

Pisang goreng wijen

Similar to banana pakodas, these are Indonesian origin banana fritters, crispy and gooey with every bite.

Ingredients:

• A neutral oil, for deep-frying
• 10 ripe apple, peeled and halved

For the batter:

• 100 gm plain flour
• 50 gm rice flour
• ¼ tsp baking powder
• 2 tbsp white sesame seeds 

Directions:

• Pour the oil into a saucepan and heat.
• Meanwhile, mix the batter ingredients with 200ml ice-cold water and ¼ tsp salt in a large bowl until fully combined.
• Check the oil is ready. If you don’t have a temperature probe, drop in a little batter – it should sizzle immediately.
• Dip a piece of banana into the batter.
• Gently lower into the oil and fry until crisp and golden brown, about 3 mins. Repeat with all the banana pieces and batter, regulating the oil temperature so that it doesn’t get too hot.
• Put the cooked fritters on a baking tray in a low oven to keep warm, then drain on a cooling rack over a baking tray lined with kitchen paper. 

Banana pudding

Ingredients:

• 100 gm butter, softened
• 2 ripe bananas
• 100 gm sugar
• 100 gm self-raising flour
• 2 tsp ground cinnamon
• 2 eggs
• 2 tbsp milk
• icing sugar, toffee sauce and ice cream, to serve

Directions:

• Put the butter in a 1-liter baking dish and microwave on High for 30 secs-1 min until melted.
• Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.
• Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen.
• Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.

Banoffee pie

Ingredients:

• Four bananas, sliced
• 394 gm caramel or dulce de leche
• 300 ml double cream
• dark chocolate, optional

For the pastry:

• 100 gm butter, chilled
• 200 gm plain flour
• 1 medium egg, separated
• 1 tbsp golden caster sugar

Directions:

• Start by making the pastry case. Put the butter and flour in a food processor and pulse until it resembles fresh breadcrumbs.
• Add the yolk of the egg and the sugar and pulse again until mixed through then, add a tbsp at a time of very cold water pulsing the processor after each addition. Stop adding water as soon as the dough starts to come together as one piece.
• Remove the dough from the processor and continue to bring it together by kneading gently with your hands. Once you have a smooth ball of dough, wrap it tightly in cling film and chill in the fridge for 30 mins.
• Heat oven and grease a tart tin. Roll out the chilled pastry on a lightly floured surface and use it to line the tin. Leave about half a cm of pastry proud of the edge of the tin - snipping it to length with kitchen scissors.
• Line the base with a piece of baking parchment and weigh it down with baking beans or uncooked rice. Bake for 15 mins then remove the paper and beans and brush the pastry surface with beaten egg white. Return to the oven for a further 15-20 mins or until crisp, golden and cooked through. Leave to cool completely (can be done a day ahead).
• Spread half of the caramel on the pastry case and layer the sliced bananas on top. Cover with the rest of the caramel and place in the fridge.
• Whip the cream until billowy thick and spoon it over the top of the tart. To serve, finely grate over 1-2 pieces of dark chocolate to garnish.

Banoffee mess

Ingredients:

• 284 ml carton double cream
• 6 meringue nests
• 5-6 sliced bananas
• 5 tbsp toffee sauce
• a handful of roughly broken pecan nuts
• drizzle with toffee sauce, to serve

Directions:

• Lightly whip the double cream in a large bowl, then crumble in the meringue nests.
• Carefully fold in the sliced bananas, (use 5 or 6 depending on size), and swirl in the toffee sauce.
• Spoon into the 6 dishes, then scatter over a handful of the pecan nuts and drizzle with a little more toffee sauce.