This is another solution to that eternal problem of over-ripe bananas. When I buy few bananas, they get consumed in no time and I'm asked why there are no bananas around. I buy more and no one eats them. So what do you do? I can freeze them but that means my freezer would be full of over-ripe bananas because like many of you, I also tend to forget what I put into that black hole of ice. And you can only make that many banana breads before you get tired of them and though smoothies are brilliant solutions to the problem, there are times when they don't top the list of what I want to eat/drink. But I suddenly remembered that I have seen banana tartlettes somewhere, I think they were made with rhum and cinnamon which is a great idea but I love banana and ginger and lemon too so that was my choice.
Now over-ripe bananas are quite sweet and when you cook them, they get even sweeter so I chose to use a shortcrust pastry dough without sugar in it. Yes I cheated and used bought shortcrust pastry dough, but to tell you the truth, sometimes I get so incredibly fed up with always doing everything from scratch that I use puff pastry and shortcrust pastry dough that I have bought in a shop. I feel ashamed but I am really working on that because why feel guilty about stupid things like that? One could ask Why feel guilty at all? but somehow I have a feeling that feeling guilt now and then helps you to understand what you have done wrong and helps you to become a better person. BUT we need to learn what is unnecessary guilt and uproot it. I have a tendency to put on the guilt quilt far too often than I should though growing older definitly has helped me to throw it off more often.
BANANA AND GINGER TARTELETTES
10 small tartelettes
shortcrust pastry dough, ready made or your favourite homemade
3 over-ripe bananas
1-2 tbsp freshly grated ginger
juice of 1 lemon
2 tbsp honey
butter
sugar to sprinkle
Peel and slice the bananas, put slices in a small bowl with lemon juice and grated ginger and let them marinate for 10-20 minutes.
Line the forms for the tartelettes with thinly rolled shortcrust pastry dough and fill each form with banana slices. Spoon in a little of the lemon-ginger juice, top with a little knob of butter and sprinkle sugar over.
Bake in a pre-heated oven (200°C/390°F) for 10-12 minutes or until golden. Leav them to cool down before serving.
Purchased shortbread crust and puff pastry should never make anyone feel guilty (but that's coming from a non-baker).
ReplyDeleteWe seem to have the very same banana issue at our house, I buy a few they're gone in a snap, I buy a large bunch and they sit around...I think there is some psychology to that.
Thanks for sharing a new way (beside bread and muffins) to use up ripe bananas.
Quilt ... it's over rated and over used ;-) I try not to ride that train.
ReplyDeleteNow, Ilva, I say this very carefully, that last photo ... it is sooooo EVIL ... I can't get it in my mouth!
Love the tartelettes!
Yum!! Love desserts with bananas! I want to try this! (fantastic photos too!)
ReplyDeleteGreat combination of flavors Ilva! Tom is allergic to bananas so I'm the only one eating the yellow beauties..:) love the ginger in these tartlettes and I use store bought pastry all the time..;)
ReplyDeleteYour photos are wonderful
ReplyDeleteYour words are wonderful
Your recipe sound wonderful.
Your blog is a piece of art!
Ilva, loved your tartlets...
ReplyDeleteNow, let me share my own dirty secrets: I use store bought chicken stock, I use store bought beef broth, tomato sauce (not too often because most brands are too acidic and I end up paying a price), and I do use phyllo and puff pastry.... and lots of other "convenience" things
I can make most of these things from scratch (except phyllo), and when I do, it feels special and wonderful. But if I were to do it all the time, instead of something special, it would be an ordeal. Why torture myself? ;-)
Haha, I actually buy more bananas than I know I need just so I can have some turn a bit black and use them in baking! These little tarts look absolutely gorgeou - the combination of banana and ginger is a real winner.
ReplyDeleteUgh Ilva... are you sure we're not sharing the same family (and that they switch out between the two of us in some kind of time lapse so we don't notice?)
ReplyDeleteSame here, they will eat bananas -or anything for that matter- like crazy and then I'll buy more and it's left untouched. (Plus they hate banana bread. Buggers!)
I bet they will love these beauties
Love the timing of this post Ilva. I just threw a 'rotter' into the freezer last night, and this morning there was a little puddle of syrup on the shelf beneath it! Ugh!
ReplyDeleteI actually dislike bananas greatly, and would only eat ones with green tops and tails as a child, but ... my sports-training daughter eats them with peanut butter every morning, so I still have the familiar 'too ripe' problem occasionally. I've been on a Caribbean kick recently, and I see these tarts with a little toasted coconut on top in my near future .... I'm even going to buy the pre-made tart shells in the little aluminum cups!
A beautiful touch of whimsy in your photos today, reflective of your mood these days, I'm sure. The last photo of the tartelette on a silver spoon is one of your 10 best in my opinion. We can taste it with our eyes. Thank you.
I love how elegant and simple these are, Ilva and anything with ginger is good in my opinion! I almost never have leftover bananas (yes, I freeze them), but this recipe is somethings worth saving them for!
ReplyDeleteWhile making homemade pastry is commendable, who has the time to make it from scratch every single time? I love how you've combined ginger with bananas, so perfectly golden on that silver spoon.
ReplyDeleteOverripe bananas are so good with baked treats...I love this new combination. A must try!
ReplyDeleteThe photo with the two bananas (the second one) is fabulous! Have a nice day!
ReplyDeleteReally lovely photography. Inspiring!
ReplyDelete