Caramelized Banana Tart

IMG_5393

Caramelized Banana Tart
 
Caramelized Banana Tart When I bought too many bananas for my husband and I to eat, I searched for new ideas (other than the common banana bread) to make with them. Found this recipe and it was a perfect choice. Very easy recipe to make and I suggest using bananas that have just ripened.
Author:
Recipe type: Dessert
Ingredients
  • 14 oz all butter puff pastry sheets, thawed in the refrigerator
  • 1 large egg yolk mixed with 1 ½ tablespoon water
  • 5 small just ripe bananas, halved lengthwise
  • 1 ½ tablespoon fresh lemon juice
  • ½ cup sugar
  • 6 tablespoons unsalted butter
  • ½ vanilla bean, split, seeds scraped
  • 2 tablespoons water
  • Whipped cream or vanilla ice cream for serving
Instructions
  1. Directions:
  2. Preheat oven to 375. Line a baking sheet with parchment. On a lightly floured surface, roll out the pastry to a rough 15x10 inch rectangle. Using a ruler, cut a ¾ inch wide strip of dough from each side to make 2 long and 2 short strips. Transfer the dough to the baking sheet, brush with the egg wash. Set the strips on each side to form a border, pressing firmly to help the dough adhere. Brush the strips with the egg wash. Freeze the tart shell until chilled, about 10 minutes.
  3. Prick the bottom of the tart shell all over with a fork. Bake the shell in the lower third of the oven for 40 minutes or until puffed and golden. Press down on the center of the shell lightly. Increase the oven temperature to 425.
  4. Rub the bananas all over with the lemon juice. In a skillet, cook the sugar over moderate heat, stirring until melted. Cook the syrup without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat; whisk in the butter, vanilla seeds and water. Add the bananas and gently turn to coat with caramel. Arrange the bananas in the tart shell, cut side up, leaving most of the caramel in the skillet. Drizzle ¼ cup of the caramel over the bananas. Bake the tart for about 20 minutes, until the bananas are slightly tender. Cool slightly. Serve with whipped cream or ice cream passing the remaining caramel.

 

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

 

Banana Chocolate Chip Cookies
 
Make great use of those over ripened bananas and make this tasty moist cookie. When I first came across Kelsey Nixon recipe, I knew it was going to great, and it is!
Author:
Recipe type: Dessert
Ingredients
  • • 1 cup granulated sugar
  • • ¾ cup shortening
  • • 2 overripe bananas, mashed
  • • 1 large egg
  • • 1 teaspoon pure vanilla extract
  • • 1¾ cups rolled oats
  • • 1½ cups all-purpose flour
  • • ½ teaspoon baking soda
  • • ½ teaspoon ground cinnamon
  • • ½ teaspoon salt
  • • ¼ teaspoon ground nutmeg
  • • 1 cup milk chocolate chips (about half a 12-ounce bag)
Instructions
  1. DIRECTIONS
  2. Preheat the oven to 350 degrees F.
  3. In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.
  4. In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.
  5. Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.
  6. Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.