Try These Yummy Recipes With Leftover Bananas

Banana is one fruit which is available the entire year, irrespective of the season. Offering bananas to the God is considered as auspicious, which is the reason bananas are must for all the festivals and functions. But, what to do with the leftover bananas after the festival? Here are some easy and yummy recipes using leftover bananas with very less ingredients.
(For all the recipes here, I am referring to Elaichi Banana. If you are using any other variety, increase/decrease the number of bananas according to their size)

• Spicy Banana

Ingredients:

• 1 cup grated coconut
• 5-6 green chilies
• 1 tsp sesame seeds
• 8-10 bananas
• Salt to taste
• Water

Method:

• Add the coconut, green chilies and sesame seeds to the mixer grinder, add salt and a little water and prepare a mixture with the consistency of chutney.
• Transfer this mixture to a bowl, add chopped bananas to it and mix well.

It can be consumed as it is or serve it with hot chapati, poori or dosa.

• Sweet Banana (Rasaayana)

Ingredients:

• 1 cup grated coconut
• 1/2 cup grated jaggery
• 8-10 bananas
• 1/4 tsp cardamom powder

Method 1:

• Take a mixing bowl, add chopped bananas, coconut, jaggery and cardamom powder. Mix well.

(Or)

Method 2:

• Grind the coconut adding half cup of water.
• Using a strainer, squeeze it to obtain coconut milk.
• Add jaggery and mix well till it dissolves in the coconut milk.
• Now add chopped bananas and cardamom powder to it and mix well.

It can be consumed as it is or serve it with hot chapati, dosa or poori.

• Banana Buns

Ingredients:

• 5-6 overripe bananas
• 2 cups maida
• 1/4 tsp baking soda
• 1/2 tsp cumin seeds
• 3-4 tsp sour curd
• 4-5 tsp sugar
• Salt to taste
• Refined oil for deep frying

Method:

• In a bowl, mash the bananas thoroughly.
• Now add curd, sugar, baking soda, salt and cumin seeds. Mix well.
• Add maida flour to the above mixture to prepare a dough whose consistency is similar to the chapati dough.
• Cover the lid and allow the dough to ferment overnight (7-8 hours).
• Once the dough is fermented, form lemon sized balls, roll it to the size of a poori, which is little thick.
• Heat the oil in a frying pan and deep fry the buns till you get a nice golden brown colour.

Serve the hot banana buns with or without coconut chutney. You can prepare it for breakfast or as an evening snack.