Bananas, the ultimate naturally portable snack! Perfect for throwing into your purse or bag.
Besides being deliciously handy, bananas are a great source of potassium while being low in sodium. They are a good source of Vitamin B6 as well as Vitamin C and dietary fiber, and are naturally fat free!
If you’re thinking of a campfire-inspired treat, then consider this s’more alternative:
Take an unpeeled banana and make a split lengthwise – just not all the way through. Carve a trough from end to end, keeping the peel. Munch on the removed banana to tide you over, while filling the trough with bits of marshmallow and chocolate and sprinkle with crumbled graham crackers. Wrap the whole thing in tin foil and stick it in the embers like a potato, or over a hot grill. After a little while, take it out and carefully unwrap. Yum!
Fun Photo from Tablespoon.
And bananas are quite delicious with savory things as well. My recipe for Banana Pineapple Chutney is flavored up with warm spices such as ginger and allspice. It’s a fantastic way to zip up a grilled chicken breast, or even better with a pork chop.
Any way you slice them (or even if you don’t), bananas are d’lish! –Kathy
Banana Pineapple Chutney
Great served with basmati rice and vegetable curries as well as grilled scallops, chicken, pork chops or ham.
Makes 3 cups
1/3 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced red bell pepper
2 Tbsp. minced fresh ginger
1/3 cup packed light brown sugar
2 Tbsp. granulated sugar
1/8 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. salt
3/4 cup white wine vinegar
2 Tbsp. water
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2 Tbsp. currants
1 1/2 cups peeled and diced ripe fresh pineapple
2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise then in 1/2-inch chunks
In a heavy, wide, shallow, nonreactive pot, place all ingredients except the fruit. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.
Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly—you want to keep the fruit pieces’ integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.
Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving.
Recipe by © Kathy Casey Food Studios® – www.KathyCasey.com
