Fermented Banana Chocolate Pudding
Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It’s easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through. Get the recipe for Fermented Banana Chocolate Pudding »
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.
Bananas and grapes are sweetened with jaggery—lump cane sugar—and seasoned with black pepper and sulphurous volcanic black salt in this spiced fruit chutney from the north of India. The Gupta family, Marwari Hindus from Mathura who are strict vegetarians, like to make it to go alongside dal, semolina breads, and vegetable masalas. See the recipe for Sonth (Marwari Masala-Spiced Fruit Chutney) »
This sophisticated cocktail is made with Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, it combines two types of rum and a homemade banana syrup to make a deeply flavored drink that’s not too sweet. Get the recipe for No Bananas Today
An irresistible British dessert, banoffee pie has its share of fanatics on this side of the pond, too. Banana slices, sticky toffee, and whipped cream are arranged in layers over a cookie-like crust, resulting in a dense, cool treat. Get the recipe for Banoffee Pie »