Banana Caramel Recipe
Yield: 8 Servings
1 pt milk,2 cups
5 eggs
10 oz sugar
2 t vanilla
1 c banana,Mashed
Combine all ingredients. Pour into individual moulds which have
been coated with sugar caramel. Bake in the oven at 350 degrees F for
40 minutes. Cool. Unmould. Put to chill. Serve with whipped cream.
To caramelize sugar: melt slowly over low heat until sugar becomes
brown in colour.
Banana Recipes From Jamaica 1965
Banana Cassata Ice Cream
Yield: 12 Servings
4 ripe bananas,sliced
2 pt vanilla ice cream
1 pt chocolate ice cream
2 plain cake,(pound cake or
angel food cake)
12 sm cherries
1/4 c rum
whipped cream,garnish
Place a layer of vanilla ice cream in the bottom of a fairly large
pudding basin or an oblong baking pan, then a layer of cake. Pour the
rum over the cake, then place another layer of vanilla ice cream on top.
Arrange cherries & banana slices then top with a layer of chocolate
ice cream. Freeze and turn out with chocolate layer to bottom. Slice
as you would cake and serve with whipped cream.
1965 Jamaica Festival of Culinary Arts Competition
Banana Charlotte
Yield: 8 Servings
1 pk lemon flavored gelatin
20 sponge cake,or sponge finger
cookies
7 ripe bananas
1/4 c sugar
1 T chocolate,finely grated
1 T nuts,finely chopped
1/2 pt whipped cream,1 cup
1 T unflavored gelatine,soften
-in a little
cold water,then
dissolve in 3 TBSP hot water
1 T lime juice
banana balls,garnish -
-optional
pawpaw,garnish -optional
roughly chopped gelatin
-garnish - optional
Dissolve lemon-flavored gelatine in 1/2 pint hot water. Add 1/2
pint cold water/. Put a thin layer in bottom of mold to set. When set,
cut several slices of banana and cover gelatine in mold. Pour over
more gelatin, enough to cover bananas, and allow to set. Line sides of
mold with sponge fingers close together. Puree remaining bananas. Add
lime juice, sugar, chocolate & nuts. Add whipped cream and unflavored
gelatine. Mix thoroughly. Pour carefully into mold and chill for at
least 3 hours. When ready to serve, unmold, decorate with whipped
cream. Garnish with pawpaw and banana balls or roughtly chopped
gelatine
1965 Jamaica Festival of Culinary Arts Competition
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