Best 6 Stuffed Bananas Haiti Caribbean Recipes

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**Discover the Tantalizing Delights of Stuffed Bananas: A Culinary Journey Through Haiti and the Caribbean**

In the vibrant tapestry of Caribbean cuisine, stuffed bananas stand out as a delectable treat, embodying the region's rich flavors and culinary traditions. This delectable dish takes ripe, sweet bananas and transforms them into a savory or sweet sensation, depending on the chosen filling. From the tantalizing aromas of spiced ground beef to the tropical sweetness of coconut and pineapple, stuffed bananas offer a diverse range of taste experiences. Embark on a culinary adventure as we explore two enticing recipes that capture the essence of stuffed bananas, inviting you to savor the unique flavors of Haiti and the Caribbean.

Let's cook with our recipes!

HAITIAN BEIGNET



Haitian Beignet image

Haitian style Beignet Banane is an instant banana fritter recipe that is quick and easy. One of the most popular Haitian foods to celebrate Carnaval (Mardi Gras).

Provided by Chef Mireille

Categories     desserts

Number Of Ingredients 15

2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
2 mashed bananas
Zest of 1 lime
2 tablespoons rum
1 tablespoon vanilla extract
2 tablespoons melted butter
½ cup raw brown sugar (demarrara)
1/3 cup evaporated milk
1 egg
Oil for frying
Powdered sugar (garnish)

Steps:

  • Sift the flour into a large bowl.
  • Add the baking powder, salt, cinnamon and nutmeg. Stir to mix.
  • In a medium bowl, mash the bananas until well mashed.
  • Add lime zest, rum and vanilla and mix.
  • Add butter and sugar.
  • Warm the evaporated milk for 30 seconds in the microwave.
  • Add milk and mix well for 2 minutes.
  • Add beaten egg and mix well for 2-3 minutes.
  • Add the banana mixture to the flour and mix well until thoroughly combined.
  • In a deep pot, heat enough oil for deep frying.
  • Drop 1 tablespoon for each beignet into the hot oil and fry until golden brown.
  • Using a slotted spoon or spider, remove the donuts from the oil.
  • Drain on paper towels.
  • To serve, sprinkle with a little powdered sugar.

Nutrition Facts : Calories 113 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 87 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

STUFFED BANANAS (HAITI, CARIBBEAN)



Stuffed Bananas (Haiti, Caribbean) image

From *The Essential Caribbean Cookbook* edited by Heather Thomas, this dessert is untried but I found it esp appealing as it is an ingredient-friendly + make-ahead & no-cook quick-fix that takes only minutes to serve. I saw this as ideal for a light dessert finale to an otherwise heavy meal when served w/a scoop of frozen vanilla jogurt & made that a part of the recipe as a pers pref. (Time does not include chill time) *Enjoy* !

Provided by twissis

Categories     Dessert

Time 15m

Yield 6 Dessert Servings, 6 serving(s)

Number Of Ingredients 8

2 tablespoons raisins
4 tablespoons dark rum
3 bananas (large & semi-ripe)
4 tablespoons lime juice
1/2 cup butter (1 stick)
1/2 cup powdered sugar
3 tablespoons cashews (chopped, may sub another nut of choice)
1 1/2 cups vanilla frozen yogurt

Steps:

  • Put raisins in a sml bowl w/2 tbsp of the rum & set aside to plump.
  • Peel bananas. Cut ea banana in half lengthwise & then in half crosswise. Place banana sections in a bowl w/the lime juice to prevent discoloration & set aside.
  • Beat the butter & sugar together in a bowl till the mixture is smooth & creamy. Add the remaining rum & beat thoroughly. Fold the chopped cashews into the butter mixture.
  • Carefully scoop out a cavity down the center of ea banana section about 1/2-in deep & fill it w/the nut & butter mixture. Place filled banana sections in a dish lrg enough to hold them in a single layer. Sprinkle w/the raisins & drizzle any rum not absorbed over them.
  • Chill for at least 2-3 hrs b4 serving 2 banana sections to ea person along side a 1/4 cup scoop of vanilla yogurt.

SPICY VINEGAR OF HAITI - PICKLESE (PIKLIZ)



Spicy Vinegar of Haiti - Picklese (Pikliz) image

Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "A Taste of Haiti" by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct "cooking" times. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment.UPDATE: 08/11/2010 I just posted a (recipe #) in which the Haitians use his seasoning quite a bit.:)

Provided by Manami

Categories     Sauces

Time 20m

Yield 1 quart, 50 serving(s)

Number Of Ingredients 8

6 scotch bonnet peppers
2 cups thinly sliced cabbage or 2 cups shredded cabbage
1/2 cup thinly sliced carrots or 1/2 cup shredded carrot
1/4 cup thinly sliced onions or 1/4 cup shredded onion
4 whole cloves
1 teaspoon salt (optional)
8 -10 peppercorns (optional)
3 cups vinegar

Steps:

  • Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
  • Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
  • Close jar tightly and let it sit at least 24-48 hours before serving.
  • Once you commence using it, store in the refrigerator.
  • In Haitian homes, it is used at the table with all meals.
  • It lasts for months.

Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 2.6, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 0.2

BARBECUED CHOCOLATE-STUFFED BANANAS



Barbecued Chocolate-Stuffed Bananas image

Make and share this Barbecued Chocolate-Stuffed Bananas recipe from Food.com.

Provided by Millereg

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

4 medium bananas, unpeeled
24 ounces milk chocolate
whipped cream, to serve

Steps:

  • Cut each banana lengthways, through the skin, making sure you don't cut all the way through the bottom layer of skin.
  • Place about 6 squares of chocolate in the cuts of each banana.
  • Wrap in foil and cook over medium hot coals for 10 minutes, turning once.
  • To serve- remove the foil and place the bananas on serving plates (skin and all).
  • Pile on the whipped cream!

Nutrition Facts : Calories 1015.1, Fat 50.8, SaturatedFat 24.3, Cholesterol 39.1, Sodium 135.6, Carbohydrate 128, Fiber 8.8, Sugar 102, Protein 14.3

STUFFED BANANAS



Stuffed Bananas image

Make and share this Stuffed Bananas recipe from Food.com.

Provided by That is Dr House to

Categories     Tropical Fruits

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chickpea flour
2 teaspoons salt
2 teaspoons turmeric
3/4 teaspoon cayenne
1 tablespoon sugar
3 teaspoons peanut oil
4 firm bananas
4 tablespoons peanut oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds

Steps:

  • In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
  • The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
  • When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
  • After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
  • Eat. Skins and all.

BANANAS CARIBBEAN



Bananas Caribbean image

Make and share this Bananas Caribbean recipe from Food.com.

Provided by Muffin Goddess

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

4 medium bananas
1/4 cup packed brown sugar
1/2 cup fresh-squeezed orange juice
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon cinnamon
1/2 cup sherry wine
1 tablespoon butter
2 tablespoons light rum (coconut rum would probably be good here, too)

Steps:

  • Preheat oven to 450 degrees F.
  • Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
  • Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
  • Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
  • Remove from oven. Sprinkle with the rum before serving.
  • Serve as-is, or with a scoop of vanilla or coconut ice cream.

Nutrition Facts : Calories 119.4, Fat 1.7, SaturatedFat 1, Cholesterol 3.8, Sodium 16.1, Carbohydrate 22.4, Fiber 1.7, Sugar 15.3, Protein 0.8

Tips:

  • Choose ripe, firm bananas. Overripe bananas will be too mushy and difficult to work with.
  • Make a deep slit in the banana. This will help the filling to stay inside the banana while it is cooking.
  • Be careful not to overfill the bananas. Otherwise, the filling will spill out while the bananas are cooking.
  • Bake the bananas at a moderate temperature. This will help to prevent the bananas from becoming too dry.
  • Serve the bananas warm or at room temperature. They can also be stored in the refrigerator for up to 3 days.

Conclusion:

Stuffed bananas are a delicious and easy-to-make Haitian and Caribbean dessert. They are perfect for a special occasion or a simple weeknight treat. With a variety of fillings to choose from, there is sure to be a stuffed banana recipe that everyone will enjoy. So next time you are looking for a unique and flavorful dessert, give stuffed bananas a try!

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