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 82-93°C 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 ¾ cup or 150g caster sugar 2 teaspoons vanilla essence 1 cup or 140g self rising flour, sifted ¼ cup or 50g butter, melted 2 large bananas, mashed ½ cup or 50g chopped glace fruits 1 tin 170g Nestle Cream ½ teaspoon banana essence

Preparation:

Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla essenceSift 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 175°C 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: DessertsRecipe Type: CakesServes: 6 personsPreparation Time: 15 minutesCooking 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 (1¾ 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 40°Brix sugar solution (approx. 1 part sugar:1¾ parts water) and boil. 5. Pour the boiling hot syrup to the packed bananas, filling the bottles to

approximately ¼-inch from the top. 6. Exhaust at 82°C 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 75°C - 80°C 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.