Bananas present an interesting problem to those in the UK who try to eat both seasonally and locally. Unless you have a super heated and large greenhouse it is highly improbable that you will be able to grow your own bananas, even if you do manage it they are unlikely to fruit. Furthermore, as far as I can establish there appears to be no one trying to do so in this country on a commercial basis.
As for seasonal, well once you’ve accepted the fact that bananas have to be imported then they are pretty much available all the year round… So what are you to do ? Well you either ban the carbon traitor from your diet or you accept that fact that you are unlikely ever to achieve carbon neutral nirvana and salve your conscience a bit by buying fair trade. The other thing you can do, having accepted that you’d rather not live without bananas in your life (which my friend Wingnut is more than happy to do, considering them as “the evil yellow devil herb”) is to make sure that you don’t compound the carbon sin by letting them go to waste.
If I haven’t got the time to incorporate banana into muffins, cake or breakfast pancakes prior to freezing then I have been happily skinning them, quartering them and sticking in a plastic bag for several years now. What I had not tried until recently was to follow the Economy Gastronomy trick of freezing them whole, skin and all. For those that try it please note, if you are in a hurry the skin is difficult to get off, and if you leave them to defrost you end up with a nasty black slime all over your work surface….they also take up more room then their quartered brothers.
We are ODing on bananas at the moment as in addition to buying a large bag of bananas at the weekend I decided to start clearing out the freezer prior to Christmas and the first thing I was confronted with was a number of EG style frozen bananas. So I have been working my way through recipe books. I didn’t try on this occasion, but I have in the past tried Nigella’s healthy banana muffins. (the original recipe doesn’t have the chocolate) My recommendation is “don’t”; they sacrifice taste in the pursuit of healthiness, would rather eat less and enjoy some flavour (interestingly her Banana and Butterscotch muffins are nice).
Alternatively a healthy muffin that is surprisingly nice are the Banana Bran Muffins from “Economy Gastronomy” – yes there is a reasonable amount of sugar in them, but they do make over 24 reasonably sized muffins and the mixture keeps in the fridge so you can make them in advance and cook them when ready and freeze your leftovers. Disadvantages are they are more complicated than usual muffins and take longer to cook. Recommendation from Spider is that they are nicer warm.
Nigella’s Banana Bread is nice, thought Tessa Kiros’ banana bread from “Apples for Jam” would be nicer due to use of brown sugar but there was no marginal difference. Susan Austin’s Banana Pancakes are what breakfasts were invented for, and they freeze. I’ve also tried the Banana and Oats Smoothie from Leon:Allegra Mcevedy which…I am hoping to tempt Spider with at the weekend.
Finally this is more a serving suggestion than an actual recipe and has been known in my family for at least 35 years as “Banana’s Valentine”. Take a skinned banana. Sprinkle with dark brown sugar. Pour over a reasonable amount of evaporated milk, leave to stand for a few minutes. Eat with enthusiasm.