Pureed banana is a classic do-it-yourself baby food, packed with vitamin C, potassium, fiber and other nutrients. But it's not just for little ones. You can use it as a substitute for egg as a binder in baked goods if you or your family or friends are allergic to eggs, sticking to a vegan diet, trying to cut fat and cholesterol or simply looking for depth of flavor. Add pureed banana to pancake batter or use it to convert French toast and other foods to a bananas foster preparation. Or, mix it with milk, frozen drinks, oatmeal, ice cream, pudding, creme brulee and other foods. Bananas are relatively cheap, so you can experiment with different preparations.
Peel the bananas in a downward motion, starting from the stem end of the fruit. Alternatively, peel your banana like a monkey: Simply pinch the bottom end of the banana, and the peel comes off easily. Remove the peel in four or five segments and discard it. Pull any stringy pieces off the flesh.
Cut off both tips of the banana with a knife, as well as any browned or discolored spots. Lay the banana on a cutting board and slice it perpendicularly into approximately 1/2-inch thick medallions. Cut each circular piece into quarters.
Put the banana pieces into your food processor and blend on the "puree" setting until the banana is smooth. If you don't have a food processor, use a blender. Or, simply mash the soft fruit in a bowl with a potato masher, cooking spoon, fork or other suitable kitchen implement.
Add a few drops of water, milk, soy milk, orange juice, pineapple juice or other juice or liquid to the food processor, blender or bowl per every one banana if you want your puree to have a thinner consistency. Puree, blend or mash a little more. Continue to add liquid in small amounts as needed to achieve the desired consistency.
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- Choose bananas with a mostly yellow peel with slight bits of pale green at the tips; these are ready to eat, but will also hold up for up to 2 weeks. Bananas with a mostly or entirely green peel aren't yet ripe; those with mostly browned peels are overripe.
- Select bananas free of dark brown spots or bruises. They should feel fairly firm, not mushy.
- Bananas are nutritious and naturally free of saturated fat, cholesterol and sodium.
Eric Mohrman is a food and drink, travel, and lifestyle writer living in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. He has written print and web pieces on food and drink topics for Visit Florida, Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications.
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