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BANANA FLOUR

Materials needed:
green bananas, saba or cardaba
salt
Utensils needed:
solar dryer
chopping board
measuring cups/spoon
basin
knife
grinder
sifter
Packaging materials:
plastic bag
Procedure:
1. Prepare brine solution; 1 tbsp. salt to 5 cups water.
2. Wash bananas and peel. Soak immediately in brine solution.
3. Wash again to remove latex.
4. Cut into halves and remove seeds.
5. Slice longitudinally at 1/3 cm. thick.
6. Dry in solar dryer for 8-10 hours.
7. Grind 2-3 times or until very fine.
8. Pass through a fine sieve and pack in plastic bags.
BANANA PASTILYAS
Materials needed:
1 kilo (5 cups) mashed ripe bananas (saba or cavendish)
300 gm. (2 1/4 cups) sugar
butter or margarine
Utensils needed:
Rolling pin
frying pan
chopping or kneading board
spatula
kitchen knife
wax paper
Procedure:
1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or
Cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow
fire. Stirring should be done constantly until a clear mixture is obtained with
the desired consistency. The mixture should not stick to the sides of the
frying pan.
3. Transfer the mixture over a kneading board covered with wax paper. Sprinkle
small amounts of sugar over the wax paper. Spread the mashed mixture
using a rolling pin until it is 1 inch thick.
4. Spread butter and small amounts of sugar over the mixture.
5. Make slices of about 4 x 1 cm. Cool and wrap individually.
BANANA PUREE
Procedure:
1. Peel the ripe fruit.
2. Mash or grind with an equal amount of water. Add preservatives (ascorbic,
0.1% and/or citric acid, 0.2%) until it is in uniform consistency.
3. Heat the puree to 82-93C for 10 minutes.
4. Place in sterilized containers and seal immediately.
DRIED BANANA BLOSSOMS
Raw Materials:
1 tbsp sodium metabisulfite
4 c water
sugar, vinegar, soy sauce (to taste)
Utensils:
cheesecloth
colander
Procedure:
1. Dissolve 1 tablespoon sodium metabisulfite in four cups water and boil the
solution.
2. Strip apart banana blossoms, wrap in cheesecloth, and blanch in the boiling
solution for 5 minutes. Drain using colander.
3. Mix equal quantities of sugar, vinegar and soy sauce and soak the blanched
blossoms overnight in this mixture.
4. Drain, dry under the heat of the sun and pack in plastic bags.
BANANA CAKE
Ingredients:
4 eggs
cup or 150g caster sugar
2 teaspoons vanilla essence
1 cup or 140g self rising flour, sifted
cup or 50g butter, melted
2 large bananas, mashed
cup or 50g chopped glace fruits
1 tin 170g Nestle Cream
teaspoon banana essence
Preparation:
Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla
essence
Sift the flour over the egg mixture in three batches using a metal spoon to fold
together. Combine melted butter, mashed banana, Nestle Cream, glace fruits and
banana essence. Fold in to the egg and flour mixture.
Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a
175C preheated oven for 30-40 minutes or until a skewer inserted in the center
comes out cleans.
Remove from the oven and set aside to cool.
Course Type: Desserts
Recipe Type: Cakes
Serves: 6 persons
Preparation Time: 15 minutes
Cooking Time: 45 minutes
BANANA IN SYRUP
Ingredients:
1 kg banana [saba variety, matured - 80% yellow & 20% green]
240 g sugar (1 c)
420 mL water (1 c)
Utensils/Supplies:
colander casserole
basin/mixing bowl stove
chopping board ladle
knife (stainless) weighing scale
spoon thermometer
Packaging materials: Sterilized preserving bottles
Procedure:
1. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
2. Blanch bananas in boiling water for about 10 minutes.
3. Peel and detach strings adhering to the pulp. Cut them crosswise or
diagonally at about 1-1.5 cm thick. Arrange in preserving bottles. If desired,
whole bananas maybe used.
4. Prepare 40Brix sugar solution (approx. 1 part sugar:1 parts water) and
boil.
5. Pour the boiling hot syrup to the packed bananas, filling the bottles to
approximately -inch from the top.
6. Exhaust at 82C and cap seal.
7. Process bottled product upright in a vessel of boiling water for 30 minutes.
Time of boiling depends on the size of bottle.
8. Air cool. Quick cooling helps prevent over cooking of the product.
9. Dry and store.
BANANA SAUCE
Ingredients: [Basis: 5000 grams]
750 g banana (saba variety, matured, yellow)
700 g sugar
50 g modified starch
35 g carboxyl methyl cellulose
517 mL vinegar
65 g salt
15 g labuyo
15 g bell pepper
75 g garlic
25 g onion
1.5 g white pepper
1.5 g all-spice
2,750 mL water
Utensils/Supplies:
colander
basin
chopping board
knife (stainless)
ladle
casserole
stove
food processor/blender
weighing scale
Packaging materials: Sterilized preserving bottles
Procedure:
1. Wash bananas and soak in chlorinated water (100 ppm) for 10 minutes.
2. Blanch in boiling water for 10 minutes.
3. Peel and detach strings adhering to the pulp.
4. Grind banana. Add water to banana. Blend the mixture.
5. Mix sugar, starch, CMC, salt, spices and vinegar. Heat and allow to simmer
for about ten (10) minutes. Strain.
6. Add spiced vinegar to banana puree. Blend and heat in a double boiler with
constant stirring at 75C - 80C for 10 minutes or until thick in consistency.
7. Immediately hot fill cooked sauce in clean sterilized bottles. Seal tightly.
BANANA CHIPS
Sweetened or salted banana chips are prepared from hard, green Saba or Cavendish.
1. Prepare brix or arnibal for sweetened chips by mixing three parts of sugar for
every one part of water.
2. Clean, peel, and slice the bananas to about .05 to 1.0 mm thick. Soak in
cooking oil, turning frequently to prevent sticking.
3. Place the banana chips in a strainer, allowing the oil to drip while heating
cooking oil in a pan. Dip and fry the chips in the cooking pan without
removing them from the strainer.
4. Turn until yellowish brown, then lift the strainer and allow the oil to drip.
5. Soak the fried chips in arnibal for two to three minutes. Let the syrup drip,
the fry again until the chips become shiny.
6. Let cool before packing or placing in bottles, cans, or plastic bags
7. For salted banana chips, use salt instead of refined sugar and soak in salt
solution instead of arnibal.
PASTILLAS DE SAGING
Materials:
1 kilo (5 cups) mashed ripe bananas (saba or cavendish)
300 gm. (2 1/4 cups) sugar
Butter or margarine
Utensils needed:
Rolling pin
Spatula
Frying pan
Kitchen knife
Chopping or kneading board
Wax paper
Procedure:
1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or
cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow
fire. Stirring should be done constantly until a clear mixture is obtained with
the desired consistency. The mixture should not stick to the sides of the
frying pan.
3. Transfer the mixture over a kneading board covered with wax paper. Sprinkle
small amounts of sugar over the wax paper. Spread the mashed mixture
using a rolling pin until it is 1 inch thick.
4. Spread butter and small amounts of sugar over the mixture.
5. Make slices of about 4 x 1 cm. Cool and wrap individually.
BANANA WINE
1. Peel ripe bananas and slice thinly
2. Measure. To every one part sliced bananas, add one-and-one-a-half parts
water.
3. Boil for 30 minutes or longer depending upon the quantity of the pulp. Strain
4. Add sugar to the extract (one part sugar to every three parts extract).
5. Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees.
Brix.
6. Allow to cool.
7. Place in clean glass container or demi-johns.
8. Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of
boiled sweetened juice).
9. Plug mouth of demi-john with a clean piece of paper to protect from dust.
10. Ferment for a mouth.
11. Siphon out the clear fermented liquid.
12. Filter and transfer to a sterilized oak barrel for aging
13. Cover hole with a wooden plug and seal with melted paraffin
14. Age for two years or longer.
15. Clarify the wine with egg whites (eight egg whites for every 30 liters of wine)
by heating the aged wine in stream bath or heating the age wine in steam
bath or a double boiler to a temperature of 55-60 degrees Celsius while
adding the well-beaten eggwhites.
16. Stir to maintain the temperature to 15-20 minutes. Cool.
17. Filter the wine and bottle by siphoning into clear and sterilized bottles.
BANANA VINEGAR
Materials:
One part peeled ripe bananas (25 pieces,medium-sized)
Two parts water
1/4 part sugar
Procedures:
1. Wash ripe bananas.
2. Peel and cut into pieces.
3. Add water and boil for five minutes. Cool then strain
4. Add sugar and heat again. Cool again.
5. Pour into suitable containers.
6. Add one-teaspoon yeast for every kilo of fruit used.
7. Plug mouthy of container with a piece of paper to protect it from dust
8. Ferment to two to three weeks
9. Siphon out clear, fermented liquid into a sterilized container.
10. Add 100 cc of mother liquor to every kilo of fruit used.
11. Plug mouth of container with cotton and cover it with clean paper.
12. Ferment for one to two months.
13. Pasteurize at 70 degrees Celcius for 20 minutes.