Banana bread has become a staple of self-isolation. Whether you were a baker before or not, chances are you’ll have baked a batch of banana bread.
So if you’re huge fan of bananas, need to use up your over-ripe fruit or just have the urge to whip up a banana-based dessert, Marina Social Dubai’s head chef Will Stanyer has just the recipe for you.
From banana sorbet to sticky pudding, check out these five banana recipes that aren’t banana bread. Meanwhile if you still want to make banana bread, click here. Enjoy.
For more recipes from top Dubai restaurants to cook at home, click here.
Banana sorbet with tropical fruit salad
Banana sorbet ingredients:
• 300g sugar
• 200g water
• 2 limes
• 500g banana flesh (preferably over ripe)
• Firstly boil the sugar and water together, then chill.
• Add the lime juice and bananas to the mix.
• Using a blender, blend the mix until smooth and pass it through a fine sieve.
• If you have an ice cream machine, churn the mix until it is frozen, then either serve immediately or store for later use.
• If you do not have an ice cream machine, place the mix into a freezer in a mixing bowl, then whisk every 30 minutes and re-freeze until you have a smooth, frozen sorbet.
Fruit salad ingredients:
• 3 mangos – ripe
• 4 passion fruit – fresh
• 6 lychees
• 1 Lime
• Icing sugar
• Peel and dice the mango and place in a mixing bowl.
• Peel the lychee and dice the flesh, adding it to the mixing bowl with the mango.
• Open the passion fruit and scoop out the juice and seeds, adding it to the mix.
• Add the zest and juice of the lime, then season well with the icing sugar, adjusting the sweetness to your own preference.
• To serve, place the fruit salad into a serving bowl and top off with a scoop of the banana sorbet. You can also add a few leaves of coriander cress to add another dimension of flavour, but this is optional.
Banana and walnut muffins
• 250g yoghurt
• 250g plain Flour
• 75g vegetable oil
• 1 medium egg
• 125g caster sugar
• 10g baking powder
• 75g banana flesh - chopped
• 75g walnuts
• Place all ingredients except the banana and walnuts and mix to a smooth paste using either a wooden spoon of a mixer.
• Mix through banana and walnuts.
• Spoon the mix into lined muffin tins and bake at 180˚C for 10 to 15 minutes for smaller muffins, or for around 20 minutes for large ones.
• Use a cake tester to ensure the muffins are cooked – it should go into the muffin and come out clean when it is cooked through.
• Allow to cool slightly before serving.
Banana sticky pudding with earl grey dates and toffee sauce
• 300g soft dark sugar
• 285g unsalted butter
• 3 medium eggs
• 300g plain white flour
• 20g baking powder
• 330g chopped banana
• Pinch of sea salt flakes
• Cream together the butter and sugar using a wooden spoon or a kitchen mixer with a paddle attachment.
• Add the eggs slowly, one by one, ensuring each one has been incorporated to the mix before adding the next.
• Now add the rest of the ingredients and mix to a smooth batter.
• Transfer to a none-stick, greased baking tray and bake for 20 to 25 minutes at 170˚C, using a cake tester or thin metal skewer to test that it is cooked.
• To serve, allow the pudding to cool until it is warm enough to handle.
• Cut it into rectangles using a serrated knife and serve with a generous amount of the toffee sauce.
• Drain the dates and serve these on the side, and add a scoop of your favourite ice cream.
Toffee sauce ingredients:
• 150g unsalted butter
• 150g dark soft sugar
• 150g double cream
• Melt the sugar and butter together in a pan.
• Add the double cream and bring to a boil.
• Whisk until smooth and serve hot.
Earl Grey dates:
• 125g dates
• 250ml water
• 50g wugar
• 1 Earl Grey tea bag
• Boil the water and sugar and infuse the Earl grey tea into this for five minutes.
• While still hot, pour over the dates to rehydrate them.
Pancakes with caramelised banana, pecans and maple syrup
• 1tbsp baking powder
• Pinch of salt
• 1tsp caster or granulated sugar
• 2 large eggs
• 30g melted butter
• 300ml milk
• 225g plain flour
• 100g pecan nuts
• Icing sugar
• Sea salt
• Coconut oil
• 1 Bunch of bananas
• Demerara or granulated sugar
• Maple syrup
• Blend all the ingredients together until completely smooth.
• Allow to rest for 30 minutes, them lightly oil, or butter a small frying pan and fry the pancakes for around one minute on each side, depending on how thick you prefer your pancakes.
• They should be golden on each side and cooked all the way through. Serve just after cooking.
• For the nuts, coat them lightly with coconut oil and season them with sea salt.
• Roast in the oven at 180˚C for four to five minutes or until golden brown.
• As soon as they come out the oven generously sprinkle with icing sugar and allow to cool.
• For the bananas, peel them and cut them into slices about 1.5cm thick, on an angle.
• Dip one side of the banana into the sugar and glaze with using a blow-torch until golden.
• To serve, stack up your pancakes, as many as you wish, then drizzle generously with the maple syrup.
• Place the caramelised banana pieces on and around, then sprinkle over the roasted pecans.
• Finish the dish with a dusting of icing sugar.
Banana panna cotta with almond and sesame crumble and strawberries
• 200ml milk
• 550ml double cream
• 250g banana flesh (preferably over-ripe)
• 200g caster sugar
• 10g gelatine (soaked in cold water)
• Bring the milk, cream and sugar to a boil and immediately remove from the heat.
• Squeeze out any excess water from the gelatine, then add to this mix.
• Add the banana flesh, then blend using a hand blender and pass through a sieve.
• Pour into glass serving bowls, and set in the fridge for around 8 hours, or until set – it should have a slight wobble.
• 100g ground almonds
• 100g plain flour
• 125g unsalted butter (cold and diced)
• 110g demerara sugar (caster or granulated will also be fine)
• 25g black sesame seeds
• 50g rolled oats
• Place all of the in ingredients into a mixing bowl, and using your fingers, gently work the mix together until it resembles the consistency of bread crumbs.
• Spread evenly onto a baking tray and bake at 180˚C for around six minutes, or until golden brown. Allow to cool to room temperature.
• To serve, spoon on a generous layer of the crumble mix on top of the panna cotta.
• Cut the strawberries into quarters and dust with icing sugar and add a squeeze of lime juice.
• Place these on top of the crumble, and finish with some small mint leaves for decoration.