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 Be inspired!
  Bananas are both a popular and indispensable food all over the world.
It is not surprising that they are used in many traditional dishes of some countries. There is a whole variety of different, delicious dishes can be created just by adding bananas. The banana plays the leading role in some and a creative ingredient in many others. We would like to give
you a selection of recipes here for snacks, starters, main courses, and desserts. If you need more ideas, we can recommend the book, Bananas by Lucas Rosenblatt, Judith Meyer, and Manfred Hailer published by Fona Verlag in 2005. It not only offers a sheer inexhaustible amount of fantastic recipes for banana dishes, it also gives an insight
into the history and cultivation of bananas as well as the development
of FairTrade with this fruit.

We would also like to give you the opportunity of sending in your own favourite banana recipes so that we can publish them on this site for all the other bananas lovers. We are interested in your ideas.

Please mail your creations to us here.
 
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Here you can get to know more about the origin of your fruit:
 
 

  Curry Bananas   Breast of Duck
curry bananas breast of duck
 
 
  Crêpe Rolls   Bananas Bread
crepé rolls bananas bread
 
  currybananen
  Curry Bananas with Parma Ham and Chillies Coating

Ingredients:
 
1 not too mature Golden Bio banana
 
½ tbsp. Thai curry paste
 
1 tbsp. sesame oil
 
three thin slices of Parma ham
 
red chillies
 
olive oil for frying
 
Coriander Raita:
 
1 cup of natural yogurt
 
1 bunch of chopped coriander
 
freshly ground coriander seed
  ½ tsp. sea salt


Preparation:
  1. Mix all the ingredients for the Raita together.
  1. Mix the curry paste with the sesame oil. Cut the Parma ham lengthways into about
    three strips. Cut open, stone the chillies, and cut into strips.
  1. Peel the Golden Bio bananas and cut into 2 cm thick slices, coat them with the curry paste and wrap them with the strips of Parma ham. Fry at medium heat in olive oil until crispy.
  1. Put the curry bananas onto toothpicks and serve with coriander Raita.

Raita: You can also serve this with hot curries. It helps to quench the spiciness.


 
    Breast of Duck on Orange Banana Ratatouille  
  entenbrust

Ingredients:
 
2 breasts of Canette duck, 200 g each
 
2 tbsp. of mashed coriander seed
 
1 tbsp. pink peppercorns
 
1 tbsp. chopped Rosemary
 
2 tbsp. olive oil
 
2 tbsp. acacia honey
 
1 tsp. English mustard
 
1 tsp. whiskey
 
a little olive oil for frying
 

Orange and banana ratatouille:
 
1 chilli or pepper
 
2 shallots, finely chopped
 
1 tsp. acacia honey
 
100 ml vegetable stock
 
4 Tarocco oranges
 
2 green Golden Bio bananas
 
2 tbsp. Tempura flour
 
2 tbsp. olive oil extra native
 
freshly ground black pepper


Preparation:

  1. Peel the oranges with a knife. Separate the fruit flesh carefully from the fruit tissue, drip off into a sieve, and catch the juice. Line a baking tray with baking paper and place the pieces of orange onto it. Leave them to dry in the oven at 80° C for 1 hour. Press out the remaining fruit and save the juice.
  1. Using a sharp knife, cut a rhombus shaped pattern into the skin or layer of fat on the breasts of duck. Mix the spices with the olive oil and rub the mixture onto all sides of the meat. Cover and leave for one hour at room temperature.  
  1. Halve the chillies, remove the stem and the pips, and finely chop both halves. Heat up the chilli, shallots, acacia honey, and vegetable stock in a saucepan and leave to simmer on a low heat for about 10 minutes. Blend thoroughly and pass through a fine sieve. Add the orange juice and heat in the open saucepan at medium heat. Boil until the sauce binds.

  2. Turn the oven temperature down to 65°C and heat up a gratin baking form. Heat up olive oil in a frying pan and fry the breast of duck with the fat/skin side down at medium heat for about 3 minutes, turn over and fry for a further 2 minutes. Place in the gratin form and leave in the oven at 65° C for about 30 minutes. Take the gratin form out of the oven and turn the heat up to 220° C. Mix the acacia honey, mustard and whiskey and spread onto the breast of duck on the fat/skin side. Glaze under the grill.
  1. Peel the green Golden Bio bananas, cut into 5 mm cubes and dust with Tempura flour. Heat the olive oil in a frying pan and fry the cubes briefly at medium heat. Season with pepper.
  1. Heat up the chilli sauce, adding the fried Golden Bio bananas, orange filets, and cubes. Cut the breast of duck into slices and arrange it with the ratatouille on preheated plates



    Crêpe Rolls with Mascarpone Filling  
  crepesröllchen

Ingredients:

crêpe mixture:
 
1 free range egg
 
a pinch of sea salt
 
1 tsp. sugar
 
a pinch of nutmeg
 
grated rind ½ lemon (untreated)
 
40 g white flour (type 550)
 
80ml milk
 
1tbsp.of melted butter
 
Filling
 
2 egg yolks (free range eggs)
 
50 g sugar
 
½ tsp. vanilla sugar
 
grated rind of ½ orange (untreated)
 
250 g mascarpone
 
4 dried apricots, finely chopped
 
4 tbsp. hazelnut brittle
 
2 tbsp. finely grated biscuits or crumbed dry sponge
 
1 fully ripe Golden Bio banana
 
Hazelnut Brittle:
 
100 g hazelnuts
 
100 g sugar
 
oil for the baking tray
 
50 ml whipped cream
 
4 tbsp. chopped pistachios


Preparation:

  1. To make the hazelnuts brittle, heat the sugar until it melts. Add the hazelnuts and stir for 2 minutes beside the hob. Spread out onto a greased baking tray and leave to cool. Chop finely when hard.
  1. To make the crêpes, mix the egg, salt, sugar, and nutmeg and then stir in the lemon peel. Sieve the flour, and continue to stir while adding the flour slowly, mix until the batter is creamy. Add the milk. Then cover the batter, and let it rest for 20 minutes. Then stir in the melted butter. Heat a little butter in a non-stick frying pan and fry 8 to 10 crêpes at medium heat.
  1. To make the filling, mix the egg yolks, sugar, vanilla sugar, and orange peel until it is light and airy. Stir in the mascarpone by degrees. Mix in the dried apricots, hazelnut brittle, grated biscuits or crumbled sponge as well as the peeled and mashed Golden Bio bananas.
  1. Spread the mascarpone filling evenly onto the cooled crêpes and roll up loosely. Cool for one hour. Brush the crêpe rolls with whipped cream. Put the chopped pistachios onto a plate. Roll the crêpe rolls in the pistachios to coat.

Hint: Serve with custar



    Caribbean Banana Bread  
  bananenbrot

- for a 22 cm baking tin -

Ingredients:
 
140 g soft butter
 
125 g cane sugar
 
marrow of three vanilla pods
 
1 free-range egg
 
500 g mature Golden Bio bananas, preferably with the skins a little brown
 
300 g spelt or white flour (type 550 or 630)
 
½ tbsp. phosphate-free baking powder
 
½ tsp. grated nutmeg
 
1 tsp. vanilla sugar
 
1 pinch of sea salt
 
100 g pecan or cashew nuts
 
40 g raisins
 
butter for the baking tin


Preparation:

  1. Grease the baking tin with butter. Preheat the oven to 180° C
  1. Chop the nuts coarsely and mix with the raisins and a tablespoon of flour. Mix the flour, baking powder, nutmeg, vanilla sugar and salt. Peel the Golden Bio bananas and mash well with a fork.
  1. Mix the butter, sugar, and vanilla marrow together. Stir in the egg. Add the Golden Bio mashed bananas and the flour - a spoonful at a time. Then fold in the raisin-nut mixture. Fill into the baking tin.
  1. Place the baking tin in the middle the oven bake the
    bananas bread at 180° C for about 50 minutes.
The pecan nut is also known as the hickory nut is mildly aromatic, sweetish and somewhat similar to our walnuts.