by Foodlets in Recipes, May 31st, 2016
by Sofia Lyons in Recipes, March 18th, 2016
Got a couple of aging bananas lounging on your kitchen counter, practically begging for a small army of fruit flies to move in? Don’t pitch them yet! Brown bananas mean extra flavor, and every one of these recipes will be more delicious for it.
Banana “Ice Cream” Fakeout
When bananas start to turn brown, it’s time to make your move. Slice them up and store them in a zip-top bag in your freezer. Now you have the makings for Rachael Ray’s banana “ice cream”: Just blend your frozen bananas in a food processor, adding a little milk if needed.
by Samantha Seneviratne in Recipes, September 29th, 2015
Got a few overripe bananas lying around? Don’t throw them out. Making banana bread is the perfect way to use them up and have breakfast (or dessert!) all week long. You can’t go wrong with a traditional banana bread recipe, but you might also like to try one of our favorite twists by adding nuts, chocolate chips or a tasty spread.
Momma Callie’s Banana Nut Bread with Honey Butter (pictured above)
The sour cream in this pecan-studded banana bread offers a slight tang and guaranteed moisture. Don’t forget to serve with homemade honey butter for a decadent finishing touch.
by Maria Russo in Community, April 3rd, 2015
You know what drives me nuts? Bananas. Have you noticed how a whole bunch of bananas will always become ready to eat on the same day? I fight a losing battle with my bananas every week. I want to eat one every day. But it never works out that way. Inevitably I end up having to down five ripe ones in one afternoon. I’ve tried to rip apart bunches of varying ripeness and assemble the perfect hybrid bunch at the store. But I don’t think supermarkets condone that kind of behavior. And I’m a timid rule breaker.
Thankfully, the overripe banana is the baker’s best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. They can hang out there for months, just waiting for their opportunity to shine.
by Sarah De Heer in News, January 24th, 2013
Just last month Food Network asked fans on Facebook to try their hands at one of FoodNetwork.com’s best-ever recipes, Ina Garten’s mustard-roasted chicken, and to show us your results with photos of the finished dish. This time, however, we asked you to ditch the stovetop in favor of the oven for a sweet treat: a top-rated banana bread that’s one of the most-popular recipes on the site. In true superfan spirit, many of you took to the kitchen to make this moist, cinnamon-scented loaf; check out some of FN Dish’s favorite fan photos of the finished banana bread, then get the recipe for this easy dessert.
From Laura Mapel: Pictured above
This past weekend in San Francisco, Winter Fancy Food Show attendees discovered more than 80,000 products — from cheeses to teas to olive oils and meats, there’s no shortage of food and beverages to captivate industry insiders, food-lovers, restaurateurs and the media.
The show also predicts upcoming trends for the industry. Last year we saw lots of pickling (which made its way into many restaurants), ancient grains (quinoa and chia), coconut in ice cream, pudding and jam, and gluten-free products that people can rely on.
This year’s top food trends have just been picked by a panel of trendspotters, and bananas will now have their time in the spotlight. Still staying in the sweets bucket, the trendspotters loved the banana within Vosges Haut-Chocolat’s Wild Ophelia Peanut Butter & Banana Milk Chocolate Bar, PB Crave’s CoCo Bananas Peanut Butter and GoodPop’s Banana Cinnamon Frozen Pop.
Bring this trend into your kitchen by trying these recipes