The brilliant banana

1. Peel the bananas and cut them in half through the middle. Then cut into sticks 1-2 cm thick.​
2. Heat up the oil to 180°C (355°F) and deep fry the bananas until golden and crispy.​
3. Once fried, remove from the oil and season with salt (as you would do with french fries).​
4. Serve with assorted dips! 

Green bananas have little banana flavor and are perfect for this recipe. You can add any other seasonings to the fired bananas if you wish.

Created by Daniel Schneider, Electrolux Professional.

1. Using a stockpot, add the water and bring to the boil. Once the water is boiling, add the bananas and boil for 25 minutes (until the skin opens up).​
2. Set the bananas aside to cool.​
3. In a new pot, add 180g of coconut milk and reduce by 50% until thick, whisk in the green curry paste. Mix continuously for 2-3 minutes.​
4. Add all the remaining ingredients and lower the heat to medium.​
5. Peel the banana and cut it into bite-size pieces and add to the curry.​
6. Let the curry simmer gently for 15-20 minutes in order for the banana to absorb all the great flavor.​
7. Adjust the seasoning if needed, add more salt or sugar to taste.​
8. Serve with steamed rice.

You can substitute the green curry paste with yellow or red curry paste if needed.​

Created by Daniel Schneider, Electrolux Professional.

1. Peel the bananas and boil them in salted water until fork tender (about 15-20 minutes).​
2. Remove the bananas from the boiling water and set them aside to cool down.​
3. Peel the onion, half it and slice into fine stripes and set aside.​
4. Chop the garlic and set aside as well.​
5. Heat up the olive oil in a pan on a medium-high heat, add the onions and garlic and sauté until fragrant.​
6. Add the bay leaf and lemon juice to it and simmer for 1 minute. Then switch off the heat.​
7. Cut the banana in small pieces and mix with the onion-garlic-lemon mixture, sugar and pepper. Mix well.​
8. Add salt to taste.​
9. Refrigerate overnight and serve the next day.

You can add other vegetables to it to make this salad more colorful and vibrant.​

Created by Daniel Schneider, Electrolux Professional.

1. Using a kitchen knife, coarsely chop the almonds, the raisins, and the dates.​
2. If you choose to work with the whole banana, cut it into thin slices, then blend with a food processor or a stick blender. Otherwise, save the peel (and use it for a different recipe) and mash it with a fork.​
3. In a bowl mix the almonds, raisins, and dates with the banana pulp. Then add 40g of brans and 10g of coconut flakes. Season with a pinch of cinnamon. Mix well and let stand for a few minutes.​
4. For the crumbing, mix the brans and coconut flakes.​
5. With an ice-cream scooper or with a spoon, portion the dough into walnut-size balls and roll into the crumbling.​
6. Flatten with a spatula or by hand to 4-5mm thickness.​
7. Place on cooking tray with parchment and cook at 160°C (320°F) for 8-10 minutes.​
8. Let cool down and… Enjoy!

Created by Maximilian Zedelmeier, Electrolux Professional.

1. ​Using a spoon, scrape off all remaining pieces of banana from the inside of the skin.​
2. Cut the banana peel into stripes.​
3. Mix the banana peel with olive oil, smoked paprika, chili, garlic, onion and cumin powder and mix well.​
4. Heat up a non-stick pan to medium-high and add the banana peel to it, sauté until fragrant.​
5. Add the BBQ sauce, salt, pepper and water to it and mix well. Reduce the heat to low and let the banana peels cook until most of the liquid has evaporated.​
6. Cut the burger bun in half and place into your toaster or toast them in a second pan until golden brown on both sides.​
7. Cut the iceberg lettuce, tomato and pickles and set aside.​
8. Once the pulled banana peels are ready, assemble the burger.​
9. Burger Bun Bottom – (Vegan) Mayonnaise – Iceberg Salad – BBQ Banana Skin – Tomato – Pickles – (Extra BBQ Sauce, if needed) – Burger Bun Top.​
10. Enjoy!​

Created by Daniel Schneider, Electrolux Professional.

1. Mix the vegan milk and the vinegar and set aside.​
2. Combine the flour, cocoa powder, baking soda, baking powder and salt then shake through a sieve into a big bowl.​
3. Add oil, hot water (with coffee powder) and vegan milk into the powder mix and whisk until well combined.​
4. Cut both bananas into 1cm thick slices and mix carefully into the dough.​
5. Oil a 24cm spring form and coat the inside with semolina flour, be sure every spot is covered with semolina.​
6. Pour the cake mixture into the cake form and slightly shake it to evenly distribute.​
7. Bake in the middle of a pre-heated oven at 175°C (345°F) for 35 minutes.​
8. When ready, remove the cake from the oven and allow it to cool completely before cutting.

You can substitute different fruits for the banana such as apple, pear and cherry.​

Created by Daniel Schneider, Electrolux Professional.

1. Mash the banana and fold in the remaining ingredients. 
2. Place the mixture into 10 paper muffin cases and place into a muffin tray.  
3. Bake at 180°C (355°F) for 25-30 mins. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. To make the pastry, place the butter and flour in a food processor and blitz until a sandy texture forms.  
2. Blend in the sugar and then add 1 of the egg yolks.  
3. Mix until a dough forms, then shape into a disc, wrap in cling film and chill in the fridge for at least half an hour.  
4. Meanwhile, preheat an oven to 170°C (340°F). 
5. Roll out the pastry on a work surface dusted with flour and use it to line a tart tin. 
6. Line the pastry with a sheet of foil, fill the foil with baking beans or dry rice, then blind bake the case for 12 minutes. After this time, remove the beans and foil, brush the pastry with around half of the remaining egg yolk, then return to the oven for 3 minutes.  
7. Remove once again, brush with the other half of the egg yolk, then cook for a final 3 minutes.  
8. Set aside to cool while you make the filling. 
9. Pour a third of the caster sugar into a saucepan and place over medium-high heat until it melts and starts to turn golden.  
10. Add the diced banana and cook, stirring occasionally, until the fruit is caramelized. Meanwhile, mix the remaining sugar with the egg yolks and turn the oven down to 120°C (250°F). 
11. Pour the cream into the pan with the bananas and whisk until the caramel dissolves into the cream.  
12. Gradually pour the hot cream over the sugar and yolk mixture, whisking thoroughly as you do so, then pour everything into the cooked tart base until filled to the top. 
13. Cook in the oven for 18 minutes, until just set, then leave to cool before serving. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Using a spoon, scrape off all the remaining banana from the inside of the skin.​
2. Cut the banana peel into strips.​
3. Mix the banana peel with olive oil, smoked paprika, chili, garlic, onion, and cumin powder and mix well.​
4. Heat up a non-stick pan to medium-high and add the banana peel to it, sauté until fragrant.​
5. Add the BBQ sauce, salt, pepper, and water to it and mix well. Lower the heat to low and let the banana peels cook until most liquid is evaporated.​
6. Cut tomato, cucumber, and red onion in fine cubes and mix with the vegan mayonnaise, set aside.​
7. Separate the lettuce and keep them whole, wash and gently dry them, set aside.​
8. Once the pulled banana peels are done, assemble the taco.​
9. Lettuce Bottom – BBQ Banana Skin – Vegetable Salad – Fold – Eat.​
10. Enjoy!

Created by Daniel Schneider, Electrolux Professional.
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