Archive for Banana

Broiler Week: Close-Up Heat for a Mango-Banana Treat

The broiler has always confounded me. I didn’t really get why it was any different from just flipping on the oven. But I’ve since learned that “upside-down grilling” is a smart way to get flavorful food fast, from seafood to veggies to… a cold dessert?

Ok, so I’m taking some dramatic license here, because my broiled mango, banana and lime dessert doesn’t entirely come from under here:

The banana is frozen and turned into “soft serve” with a quick whirl in the food processor, but the broiler works some high-heat magic on mango slices, browning them and giving them a hint of the flavor of well-cooked marshmallows over a camp fire.

Sprinkle the whole affair with some lime juice, and you’ve got one seriously tasty reason to finally solve the mystery that is the broiler.

And if you’ll need a few more reasons, I’ve rounded up a week’s worth of ways to get up close and flavorful with the broiler:

  • Broiled mango, banana and lime dessert (recipe follows below)
  • Crispy topped brussel sprouts cauliflower gratin from Cooking Light (here)
  • Broiled scallops with sweet lime sauce from Mayo Clinic (here)
  • Balsamic broiled asparagus from Taste of Home (here)
  • Broiled blueberry dessert from Dine & Dish (here)
  • Garlic lemon broiled mushrooms from (here)
  • Broiled curried salmon from Cooking Light (here)

Broiled mango, banana and lime dessert

(4 servings, approx. 150 calories each)

3 bananas, sliced and frozen
1 mango, peeled and sliced into spears
1 lime, quartered
Cooking spray

Line a baking sheet with foil, and spray it lightly with cooking spray. Arrange the cooking spears on the sheet, and put them under the broiler for 4-5 minutes. Flip the mango then broil for another 4-5 minutes. Remove and let the mango cool for a few minutes.

Add the frozen banana slices to a food processor and process until smooth, like soft-serve ice cream. (This may take a little while, as the frozen banana tends to clump up and bang around in a big lump before it finally smoothes out)

Divide the banana among four bowls, and stick 4-6 mango spears in each. Squeeze the juice from a lime quarter over each dessert, and serve.

A Week Past Its Prime: Recipes for Overripe Bananas

It’s time to turn that brown banana frown upside down, my friends.

Earlier this week, I saw that Huffpost Taste was featuring a set of recipes that use overripe bananas (and when I briefly suspected they had broken into my kitchen).

etw overripe twitter

I did, in fact, have a way-past-spotty banana languishing in the fruit bowl, but didn’t have any brilliant ideas for using it. Thankfully, Huffpost came to the rescue and I found in their collection a link to these great “breakfast cookies.” Extra-ripe bananas are especially sweet, strongly flavored, and easy to mash – all of which lent to their use in these hearty peanut butter, oatmeal and raisin morning treats.

But what if you’ve got a whole troop of aging tropical beauties on your counter? There are only so many breakfast cookies we can eat, so I dug up several more ways to use them.

Like everyone else under the sun who has ever written about using overripe bananas, I focused on Things That Are Not Banana Bread. Don’t get me wrong, I’ve got nothing against those nutty sweet loaves; but Teh Internets abound with so many creative ways to put brown bananas to work, that I’d be remiss if I didn’t list some of them:

  • Oatmeal breakfast cookies from Dine and Dish (here)The ones I made today were actually from this similar recipe.
  • Banana black bean empanadas from Epicurious (here)
  • Banana oatmeal bread from Cooking Light (here)
  • Banana scrambled eggs from            (here)This never would have occurred to me, but sounds like a great idea
  • Secret banana smoothie from Real Mom Kitchen (here)
  • Avocado banana pudding from Vibrant Vegan (here)I’m telling you, vegans know their way around some of the tastiest, simplest puddings I’ve found.
  • Breakfast mango guacamole from Green Lemonade (here)Her original recipe doesn’t call for them, but in a later post she said ½-1 overripe banana tossed in adds a nice flavor.

Let me know with a comment if you give any of these recipes a go – unlike some other sites, I’m not going to creep into your kitchen to check up.