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Cooking & Baking
In reply to the discussion: Bananas: What to do with 100 pounds? [View all]guardian
(2,282 posts)52. Banana Liqueur
http://drinks.seriouseats.com/2012/08/diy-vs-buy-banana-liqueur.html
Why DIY?
Real bananas taste sweet and bright, while artificial banana flavoring can be cloying and taste like paint. Banana extract and artificial banana just aren't the same as fresh bananas, which in addition to being delicious happen to also be cheap and readily available. Add a couple of bananas to a little rum and sugar, and you have a tasty tropical liqueur for just a few bucks, and it kicks the butt of every banana liqueur I've been able to get my hands on.
As I planned my banana liqueur recipe, there was no doubt that the base should be rum and the sugar should be raw since both would add depth to the liqueur. I used a rum distilled from molasses and turbinado sugar which retained a little molasses flavor. With all that richness, I didn't think vanilla was necessary. However, if you use white sugar or vodka, you may want the added oomph of a vanilla bean. You could even reduce the sugar for a more subtle liqueur or leave the sugar out altogether for a tasty, unusual banana-infused rum.
Why DIY?
Real bananas taste sweet and bright, while artificial banana flavoring can be cloying and taste like paint. Banana extract and artificial banana just aren't the same as fresh bananas, which in addition to being delicious happen to also be cheap and readily available. Add a couple of bananas to a little rum and sugar, and you have a tasty tropical liqueur for just a few bucks, and it kicks the butt of every banana liqueur I've been able to get my hands on.
As I planned my banana liqueur recipe, there was no doubt that the base should be rum and the sugar should be raw since both would add depth to the liqueur. I used a rum distilled from molasses and turbinado sugar which retained a little molasses flavor. With all that richness, I didn't think vanilla was necessary. However, if you use white sugar or vodka, you may want the added oomph of a vanilla bean. You could even reduce the sugar for a more subtle liqueur or leave the sugar out altogether for a tasty, unusual banana-infused rum.
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I freeze mine - peel and all. When I defrost them,.they are soggy - just right to make banana bread
patricia92243
Jan 2013
#5
Good idea - I'll do that in the future - just hadn't given it any thought. Thanks!! :)
patricia92243
Jan 2013
#55
Not much at all. But then I had to cut them down to the ground every winter, though.
freshwest
Jan 2013
#27
Had to deal with scorpions, too. They suck. Rather, they sting. You know what I mean.
freshwest
Jan 2013
#32
You can make an "ice cream" with frozen bananas, you can use the frozen bananas as a base
mother earth
Jan 2013
#47