Barely-a-Recipe: Spiced Bananas
2 May 2019 03:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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gluten_freeExtremely unglamorous but very very tasty. This is a good alternative to banana bread et cetera if you have some bananas that are a little past their prime, or about to be a little past their prime—it keeps for four or five days in the fridge. You can also actually use it to make a bunch of slightly underripe bananas perfectly edible, but I wouldn't try it on super green ones. It also is plenty sweet enough—to my taste at least—to double as a no-sugar-added dessert.
The (not-a-)Recipe:
Bananas (how many—how many've you got? they'll cook down quite a bit, so I usually allow 1.5-2 bananas per person)
Pumpkin pie spice (alternately: separate canisters of ground ginger, cinnamon, and cloves)
Lemon wedges (optional)
You can make this in either the microwave or the oven (at 350°F); I usually use the microwave for speed. Slice the bananas into discs and put in a large dish that can go in the cooking vehicle of your choice (I use a Pyrex mixing bowl). Sprinkle them generously with pumpkin pie spice (if you're using separate ginger, cinnamon, and cloves, use cinnamon the most heavily, and be very very cautious with the cloves—just a sprinkle will do). Note that it's fine to put the bananas in in multiple layers, but if you do, make sure you sprinkle each layer with the spices. Cook until bananas are soft—they will sort of self-mash—stirring occasionally. For 5-7 bananas in my microwave, this takes about 5 minutes total; it'll take more like 20-30 in the oven, depending on how deeply you layer them. Serve warm, optionally topped with a squeeze of lemon.
If you're serving this as a dessert, this is good with whipped cream or ice cream (or iced not-cream), which also lightly conceals how genuinely hideous it tends to be. I also put it on oatmeal a lot, since it's a way of getting around the general fragility of a banana, if you shop of a weekend and then plan on eating oatmeal for the whole week. I also like it (warm) with (cold) yogurt and granola.
The (not-a-)Recipe:
Bananas (how many—how many've you got? they'll cook down quite a bit, so I usually allow 1.5-2 bananas per person)
Pumpkin pie spice (alternately: separate canisters of ground ginger, cinnamon, and cloves)
Lemon wedges (optional)
You can make this in either the microwave or the oven (at 350°F); I usually use the microwave for speed. Slice the bananas into discs and put in a large dish that can go in the cooking vehicle of your choice (I use a Pyrex mixing bowl). Sprinkle them generously with pumpkin pie spice (if you're using separate ginger, cinnamon, and cloves, use cinnamon the most heavily, and be very very cautious with the cloves—just a sprinkle will do). Note that it's fine to put the bananas in in multiple layers, but if you do, make sure you sprinkle each layer with the spices. Cook until bananas are soft—they will sort of self-mash—stirring occasionally. For 5-7 bananas in my microwave, this takes about 5 minutes total; it'll take more like 20-30 in the oven, depending on how deeply you layer them. Serve warm, optionally topped with a squeeze of lemon.
If you're serving this as a dessert, this is good with whipped cream or ice cream (or iced not-cream), which also lightly conceals how genuinely hideous it tends to be. I also put it on oatmeal a lot, since it's a way of getting around the general fragility of a banana, if you shop of a weekend and then plan on eating oatmeal for the whole week. I also like it (warm) with (cold) yogurt and granola.