How to use up bananas

Posted on October 27, 2008 by Aun

For the past few weeks, S has been testing banana cake recipes for two reasons. The first was part of our quest, mentioned in my previous post, for the perfect house cake. The second was because she had been recently asked to contribute a recipe that reminded her of home to a new cookbook and she had chosen the banana cake. Now, while I love her banana cake, there are sometimes when too much of a good thing can make you go, well, a little bananas.

In order to have enough ripe fruit (key word here being ripe) for her cakes, S had been stockpiling bananas like a gorrila about to face a harsh winter. And after tasting the sixth or seventh version of her cake, and having determined that, yes, she had indeed improved upon the original recipe, I had to say something. Well, actually, it was more of a cross between a whimper and whine. I asked her, as gently as possible, since she had now perfected her cake recipe, if perhaps there was something else we could do to the bananas because I really couldn’t look at another banana cake, let alone have a slice for breakfast.

Trying to be as helpful as possible (while also trying to ignore her icy look), I quickly made several suggestions, chief among them the ideas of a banana tart tatin or a banana ice cream. Fortunately, S remembered that there was indeed a banana ice cream recipe in a book by one of her favourite dessert chefs, Emily Luchetti, and so, instead of bonking me on the head with a wooden spoon — which she seemed ready to do — she went off looking for her copy of A Passion for Ice Cream.

That same weekend, by chance, S had promised to show a friend how to make some super-delicious cookies. Said friend C wanted a recipe that was super-easy but whose results were super-impressive. S chose Claudia Fleming’s chocolate brownie cookies (I like to call them “crownies”). Not only are these melt-in-your-mouth cookies sinfully rich and yummy, they make the perfect sandwhich cookies for ice creams.

Suffice it to say that as soon as S and C were finished making their crownies, I was stealing them to assemble banana ice cream sandwiches.

Banana Ice Cream
from Emily Luchetti’s A Passion of Ice Cream

2 bananas (large size, or 4 small Asian ones)
3 large egg yolks
6 tablespoons sugar
1/8 teaspoon kosher salt
3/4 cup milk
1.25 cups heavy (whipping) cream

Preheat the oven to 350 degrees F. Put the unpeeled bananas on a baking sheet. Bake for 10-15 minutes, until soft and beginning to give off some liquid. Let cool. Remove the skins from the bananas and puree them in a food processor.

In a bowl, whisk together the egg yolks, 3 tablespoons of the sugar, and the salt. Combine the milk, cream and remaining 3 tablespoons sugar in a heavy saucepan. Cook over medium heat, stirring occasiionally, until almost simmering. Slowly pour the milk and cream into the eggs, whisking as you pour. Return the milk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175 degrees F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir the banana pureee into the custard and let rest in your fridge for at least 4 hours or up to overnight. Churn in an ice cream machine according to manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

Chocolate Brownie Cookies
Makes 5 dozen cookies, from Claudia Fleming’s The Last Course

35g all-purpose flour
¼ tsp baking powder
1/8 tsp salt
2 large eggs
135g sugar
½ tbsp brewed espresso
1 tsp vanilla extract
30g unsalted butter
140g extra-bittersweet chocolate, chopped
55g unsweetened chocolate, chopped
¾ cup mini chocolate chips

Preheat the oven to 375ºF/190ºC. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high for 15 minutes, until thick. While the eggs are whipping, place the butter in the top layer of a double boiler, or in a metal bowl suspended over a pot of simmering water, and scatter the chocolate on top. Heat until the butter and chocolate melt. Remove from over the water and stir the chocolate and butter until smooth. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the sheets.

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

What Others Are Saying

  1. Miss Tiffie October 27, 2008 at 9:35 pm

    Those look so dainty and delicious :D

  2. Ng Yi-Sheng October 28, 2008 at 3:10 am

    Hey! Blog about the Miele guide!!!! And about whether Asia’s restaurants are going to survive the economic crunch!!!

  3. gobsmackd October 29, 2008 at 2:35 am

    Any chance of the perfected banana cake recipe or do we have to wait till the book’s published? Thanks

  4. Chicken Fried Gourmet October 29, 2008 at 8:58 am

    Nice, I like the new header

  5. Eil October 29, 2008 at 3:24 pm

    did i read 35 gm of flour for the cookies correctly? 35 gms flour will yield 5 dozen cookies?

  6. Chubby Hubby October 29, 2008 at 3:54 pm

    Yes, just 35g flour.

  7. Adeline October 29, 2008 at 5:20 pm

    I love your Banana Cake recipe in your archives. A copy is stuck to my fridge for quick reference. Any chance to share the “improved” version? Pretty please… :)

  8. Y October 29, 2008 at 9:28 pm

    Those chocolate brownie cookies are one of my favourites. I’ve already made them several times, and utilised them in different ways. I LOVE that you’ve sandwiched them in banana ice cream.. taste sensation!

  9. Susie October 29, 2008 at 11:14 pm

    The choc cookies look lovely! Will you share the banana cake recipe?

  10. StaceySnacks October 30, 2008 at 7:36 am

    Nice French manicure!
    It just reminds me how badly I need one!
    Too much cooking and washing dishes lately!
    Stacey Snacks

  11. maxigumee October 30, 2008 at 9:51 pm

    Oh my God. That looks amazing. I love anything with bananas.

  12. Elaine October 31, 2008 at 10:20 am

    I have two very ripe bananas on my kitchen counter; I think i might give this banana ice cream a whirl. Thanks for sharing :)

  13. V November 1, 2008 at 2:14 am

    Hi S and CH, I see that you didn’t put the dough in the fridge (which seems to be the rage now). Is it because your crownies are a different kind of cookies (not the chewy-inside, crispy-outside kind)? Thanks!

  14. S November 2, 2008 at 3:53 pm

    Dear V, the recipe appears at written by Claudia Fleming. It is crisp on the outside and chewy on the inside if it is taken out of the oven at the right moment and allowed to cool before it is eaten. She doesn’t call for any refrigeration. On a hot day, I sometimes refrigerate the cookie batter for 5 to 10 minutes, but that’s because we live in the tropics. The batter otherwise does not require extensive refrigeration.

  15. joanna November 3, 2008 at 5:32 am

    that could not be a more perfect combo of flavors. i want one of those cookie sandwiches right now.

  16. Christy November 3, 2008 at 5:17 pm

    Oh…I am sooo craving one of those right now!! I swear, if I only have enough Callebaut left in the pantry I’ll make them right away! And pair them with the peanut butter choc-chip ice cream I made yesterday!

    And S, I know how you felt when CH said you gave him an icy look and was about ready to hit him with a wooden spoon, because I often feel the same way with the man in my life. And if he were to have a blog, that’s exactly how he’d describe it too!!

  17. tawidtayo November 4, 2008 at 7:05 pm

    woow..love your pics men, im starting a local base blog here in my country.. and i will also feature the best food of every town i visit..your blog is indeed an inspiring one..=)

  18. muge November 4, 2008 at 7:36 pm

    Nice, thanks.

  19. suzie November 4, 2008 at 8:20 pm

    nice idea!!! can use the brown cookie as xmas gifts ^^

  20. Fans November 4, 2008 at 10:46 pm

    “Stir the banana pureee into the custard for at least 4 hours or up to overnight.”

    some text missing here?

  21. Chubby Hubby November 5, 2008 at 10:36 am

    Fans: Oops. Store the custard in the fridge between 4 hours and 24 hours.

  22. Ash November 6, 2008 at 8:06 am

    Hi, I tried out the cookie recipe pretty much exactly,
    and while they puffed up and looked amazing in the oven, the minute i took them out they all collapsed into thin disks, still tasted very good though. Any idea why?
    Thanks !

  23. S November 6, 2008 at 5:50 pm

    Dear Ash, I suggest that you bake them for a little longer. They need to not only puff but crack. The important thing would be to look for the cracks before you pull them out.

  24. watson November 9, 2008 at 8:44 am

    I get my banana dietary requirement from breads, and this is one nice recipe. I wish my wife and I learn how to bake soon, though.

  25. Kay November 10, 2008 at 2:14 am

    I tried the cookie recipe and it’s amazing!

  26. gladys November 29, 2008 at 2:59 pm

    hello. i tried baking the cookies but they just can’t seem to puff up. they melted and spread out into think discs :( any idea what went wrong?

  27. S December 1, 2008 at 1:32 pm

    Dear Gladys :( I’m really sorry to hear that the recipe didn’t work for you. I only have two suggestions: make sure you really beat the egg mixture for 15 minutes and try chilling the cookie batter/dough for 10-15 minutes before you dollop them onto your baking tray.

  28. sumos January 17, 2009 at 11:35 pm

    hello there!
    i was just wondering what brand of ice-cream machine you used to make these?
    Thank you!

  29. S January 19, 2009 at 8:18 pm

    Hi Sumos, I used a Musso. It has been serving me well for almost a decade now.

  30. Olga October 5, 2011 at 9:07 am

    I loved the first recipe, too bad I don’t have an ice cream machine. It looks so unpractical to have one in my tiny kitchen. What it does anyway? Cools and beats simultaneously?

  31. Pingback: Iron Chef Your Leftovers And Stop Throwing Away Perfectly Good Food | Lifehacker Australia

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