Best Stuffed Bananas Haiti Caribbean Recipes

30 EASY WAYS TO MAKE CARIBBEAN FOOD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Caribbean dish in 30 minutes or less!

STUFFED BANANAS (HAITI, CARIBBEAN)

Steps:

• Put raisins in a sml bowl w/2 tbsp of the rum & set aside to plump.
• Peel bananas. Cut ea banana in half lengthwise & then in half crosswise. Place banana sections in a bowl w/the lime juice to prevent discoloration & set aside.
• Beat the butter & sugar together in a bowl till the mixture is smooth & creamy. Add the remaining rum & beat thoroughly. Fold the chopped cashews into the butter mixture.
• Carefully scoop out a cavity down the center of ea banana section about 1/2-in deep & fill it w/the nut & butter mixture. Place filled banana sections in a dish lrg enough to hold them in a single layer. Sprinkle w/the raisins & drizzle any rum not absorbed over them.
• Chill for at least 2-3 hrs b4 serving 2 banana sections to ea person along side a 1/4 cup scoop of vanilla yogurt.

HAITIAN BEIGNET

Steps:

• Sift the flour into a large bowl.
• Add the baking powder, salt, cinnamon and nutmeg. Stir to mix.
• In a medium bowl, mash the bananas until well mashed.
• Add lime zest, rum and vanilla and mix.
• Add butter and sugar.
• Warm the evaporated milk for 30 seconds in the microwave.
• Add milk and mix well for 2 minutes.
• Add beaten egg and mix well for 2-3 minutes.
• Add the banana mixture to the flour and mix well until thoroughly combined.
• In a deep pot, heat enough oil for deep frying.
• Drop 1 tablespoon for each beignet into the hot oil and fry until golden brown.
• Using a slotted spoon or spider, remove the donuts from the oil.
• Drain on paper towels.
• To serve, sprinkle with a little powdered sugar.

BANANA-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350° F.
• Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
• In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
• Dust French toast with confectioners' sugar and serve with syrup.

BANANA STUFFED FRENCH TOAST

Steps:

• Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
• In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
• Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

STUFFED BANANAS

Steps:

• In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
• The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
• When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
• After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
• Eat. Skins and all.