As summer turns into fall and into winter, people around the world are getting ready to throw away the boring, bland, and boring-at-best-costs-of-life food that’s been around for centuries.
And what’s that?
They’re the new thing.
The world is obsessed with them, and they’re becoming even more of an obsession than they already are.
They are one of those rarest foods that, despite being widely known as a delicious source of protein and vitamin C, it’s also the mainstay of summer.
This is not to say that you can’t enjoy them at any time, of course.
You can make them from scratch, or cook them in a skillet with coconut milk, butter, and lime juice.
They can even be cooked in a bowl of ice water, just like they are cooked in traditional dishes.
But in the spirit of fun and fun-ness, we decided to see how these old-school staples were being adapted for a new generation of cooking.
So, if you’re feeling a little hungry, we’ll show you how you can make the most of the hottest new food trend of the season: the banana entertainmen.
Prepare a banana.
If you’re going to be cooking with bananas, it might as well be the easiest of all the recipes.
The banana is one of the most popular fruits in the world.
So we thought it was worth it to make a simple, quick and easy recipe that’s both healthy and delicious.
This recipe calls for the same amount of fruit, but you can use more or less of the same.
You don’t need to make the bananas from scratch; just chop the bananas into large chunks and set aside.
Peel and cut up the banana.
It’s best to peel the bananas before you cut them, since they can become very hard and brittle.
Just cut off the seeds and cut off any other large pieces.
The pieces should be small enough to fit inside a banana peeler or a food processor.
Cut the bananas in half.
To make the pieces even smaller, we cut the bananas half into quarters and cut each quarter into strips.
For each strip, cut a little bit of the banana into quarters, then slice the strips into half.
(To make it easier, we also cut the strips in half and cut a couple of them in half.)
For each quarter, cut half the strips and half of the remaining banana in half, and then slice them in the same way.
Combine the strips of bananas with a little of the coconut milk.
The milk will thicken up the bananas, making them a little crunchier.
We used half the amount of coconut milk we normally use, but if you have a little extra, feel free to add a little more.
The bananas will still be crunchy and delicious, but they will be much easier to slice, as well.
Spread the mixture on the banana peelers.
Put about two tablespoons of the mixture in each of the six banana peelERs that we use.
Sprinkle each with a teaspoon of fresh lemon juice and a few drops of fresh coconut oil.
Spread out the mixture evenly, so that it covers the sides and bottom of the peeler.
The oil and the fruit will start to cook at this point, and the peelers will start working.
The fruit will begin to break down as they melt, making the banana cake harder to remove from the peelER.
You may need to use a toothpick to break the bananas off the peelERS, and it’s best not to try to pull them apart.
The peelERS will get a bit soggy as the bananas cool, so if you don’t want the banana to be hard and tacky, just spread it on to the other side of the skin of the other peelER, and allow it to sit until the banana cools.
Bake the banana with coconut cream and fresh lime juice in a 350-degree oven for about 45 minutes.
We added the coconut cream in between the 30-minute baking time.
If it takes too long to cook, add some more coconut milk and the lemon juice in between, but keep the cooking time the same as for the banana dessert.
Enjoy the new trend of summer with these fun, delicious, and easy banana entertainments!
Recipe Notes 1.
Bananas can be stored in the refrigerator for up to a week, or frozen for up on the counter for up or in the freezer for up-to-12 months.
The coconut milk is really the secret ingredient to making the cake hard and melt-resistant.
You want to keep the cream and the juice in the fridge for the next few months.
You’ll want to cook it in the oven at 350 degrees, or if you can, at 325 degrees.
You could use a combination of coconut oil and lemon juice.
We like the combination of butter and lime