Love is all about going nuts over bananas
What’s a day of love without some sweet nothings here and some sweet somethings there? Strawberries dipped in chocolate may be staple Valentine’s Day fare, but the common yet always dependable banana, wrapped in the right recipe, can be just as romantic! Here are some fresh ways to express that special emotion and make dessert memories for a lifetime.
Caramel & Pecan Nut Banana Cake
Courtesy Ramachandra Ganeshan, Executive Sous Chef, ITC Maurya, New Delhi
“Banana and Pecan Nut Cake is truly a nutritious option for your loved one. Having the most essential nutrients of bananas and antioxidants of pecan nuts, this healthy variant has a burst of flavors and aids in digestion. For years, there’s been a trend to celebrate Valentine’s Day with strawberries and chocolate. Instead, why can’t we create a unique cake recipe which has rich and healthy ingredients and is uniquely delightful for Valentine’s Day celebration?” – Ramachandra Ganeshan
Ingredients
- Flour 250 grams
- Sugar 200 grams
- Egg 5 nos
- Butter 225 grams
- Chopped ripped Banana 75 grams
- Baking powder 5 grams
- Vanilla bean 1 nos.
- Caramel sauce 50 ml
- Chopped Pecan nut 30 grams
Method
- In cream butter and sugar, add egg gradually. Combine flour and baking powder together and mix to the above mixture.
- Add caramel sauce, chopped banana and vanilla bean at last and fold in it.
- Pour in baking mold and bake at 175 C for 30 minutes.
Banoffee Sphere
Courtesy Rajkamal Singh Rawat, Master Chef Pastry, ITC Windsor, Bengaluru
“If low-key celebrations are something you are after this Valentine’s Day, then this Banoffee Pie recipe is the perfect end to sweeten your valentine’s night. Layers of bananas and toffee, topped with whipped cream in a crust, is a treat that has a melange fruity and caramel flavors, making it the lover’s pie.” – Rajkamal Singh Rawat
Ingredients
For the Cremeux
- Double Heavy Cream 400 ml
- Agar Agar gel 10 grams
- Castor Sugar 150 grams
- Banana Puree 100 grams
For the Banana Bread
- Sugar 200 grams
- Ripe Banana 200 grams
- Eggs 02 No.
- Curd 200 grams
- Flour 200 grams
- Baking Soda 9 grams
- Oil 100 ml
- Vanilla Essence 1 ml
- Caramel 200 grams
- Cinnamon powder 5.5 grams
- Walnut 55 grams
For the Toffee Glaze
- Water 200 ml
- Condensed Sweetened Milk 120 ml
- Sugar 20 grams
- Milk Chocolate 100 grams
- Agar Agar 30 grams
Method
- For the Cremeux, caramelize sugar and combine double heavy cream along with agar-agar and mix well. Pour the above mixture in a sphere mold lined with the banana bread.
- To make the banana bread, take a ripe banana and puree it until smooth. Crack open the eggs and combine with sugar to form a rich fluffy mixture, Mix the banana puree in this mixture. Add oil, curd and all the dry ingredients to form into a smooth batter. Pour the above mixture on a silicon mat and bake in a preheated oven 180 degrees centigrade for 15 minutes or till done. Remove the baked mixture and cool down.
- Cut the baked banana bread in a round shape and layer in the sphere mold and pour the cremeux mixture. Keep the filled sphere mold in a deep freezer for 2 hours.
- Demould the sphere and pour the toffee glaze on top of the sphere mold garnished with nuts.
Salted Caramel Banana Pudding
Courtesy Amanna Raju, Executive Chef, Novotel Hyderabad Airport
“Picture this: ripe bananas kissed by caramelized sugar, layered with delicate vanilla custard, and a sprinkle of sea salt to elevate the flavors. Each spoonful is a journey through sweetness and a hint of savory, mirroring the complexities of love. In my culinary journey, I’ve found that food is more than just sustenance; it’s an expression of emotion. This dessert, with its rich textures and playful contrasts, embodies the essence of a loving relationship—sweet moments adorned with a touch of unpredictability. As you savor this creation with your special someone, let the interplay of flavors mirror the diverse experiences that make your bond unique.” –Amanna Raju
Ingredients
For the Caramel Sauce
- Sugar 1 cup
- Salted butter 50 grams
- Heavy cream 25 ml
For the Pudding
- Salted cookies 50 grams
- Lemon juice 5 ml
- Kosher salt 2 grams
- Bread crumbs 100 grams
- Eggs 5 no’s
- Sugar 100 grams
- Milk 250ml
- Cream 100ml
- Vanilla extract 5 ml
- Whole bananas (ripe) 2 nos
Method
- Combine sugar and water over medium heat, stirring just until the sugar dissolves to make the caramel. Cook gently, swirling the pan but not stirring, until it turns amber in about 10 minutes. If there are sugar crystals on the side of the pan, brush off with a wet pastry brush. Remove from heat and carefully whisk in the butter, heavy cream, salted cookies, lemon juice and kosher salt. Pour into a bowl and set aside.
- To make the bread pudding, preheat the oven to 350 degrees F and butter a 12-inch baking tray. Spread the bread crumbs on a rimmed baking sheet and bake until dry and golden, for about 10 mins. Let it cool completely.
- Whisk the eggs, sugar, and kosher salt in a large bowl, then whisk in the milk, heavy cream, vanilla extract until smooth. Fold in the toasted bread crumb and the banana slices. Transfer half of the mixture to be prepared in a baking dish and spread evenly. Drizzle with half cup of caramel, then top with the remaining bread mixture.
- Preheat the oven to 350 degrees f. sprinkle the bread pudding with Kosher salt and bake until golden brown and set for about 40 minutes. Warm the remaining caramel and drizzle on top.
- Let the pudding rest for 10 minutes before scooping or slicing. Garnish with fresh cream and caramelized banana chips. Alternatively, it can be sprinkled with Choco chips for a chocolatey banana flavor.