News
Column: Alicia's Activity Angle
Alicia Wicklund
05/01/2012
Some day’s people may feel like they could just “go bananas” while managing a busy lifestyle. Some people may work two jobs, others have families with kids and yet others are active volunteers of the community – or maybe a combination of all three or something the like.
Yet, there is one time where this is ok – when you “go bananas” for bananas.
In the April 10, issue of the Bottineau Courant, editor Scott Wagar wrote an article about how Dakota College at Bottineau was harvesting bananas. I would say that is quite something to have an approximate 60 to 70 year old banana tree growing in the new greenhouse on the west side of campus – yet alone in North Dakota.
One would think a banana tree would only grow in the tropics. Taking a tour through one of DCB’s greenhouses might be like a mini-tropical vacation or even a tropical treat.
I hope you enjoy the following recipes that each have one key ingredient – bananas.
Banana Punch
6 medium ripe bananas
1 can frozen orange juice (12 oz.)
1 can frozen lemonade (6 oz.)
3 c. warm water, divided
2 c. sugar, divided
1 can (46 oz.) pineapple juice
3 bottles (2 Liters each) lemon-lime soda
In a blender, blend bananas, orange juice and lemonade until smooth. Remove half of mix and set aside. Add 1 ½ cup warm water and 1 cup sugar to mixture in blender. Blend until smooth.
Repeat with remaining mixture. Cover and freeze until solid. One hour before serving, take punch out. Add pineapple juice and soda. Stir until blended.
The following two recipes are staples I make if I ever have a few ripe bananas on-hand. They are easy to stir up and store great in the freezer.
Banana Bread
½ cup butter, melted
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup sour cream
½ cup chopped walnuts
2 medium bananas, sliced
Preheat oven to 350°F. Grease a 9x5-inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Fold in sour cream, walnuts and bananas. Spread evenly into the pan.
Bake at 350°F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe from Concordia Lutheran Church cookbook.
Banana Bars
½ cup butter, softened
1 ½ cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
2 medium ripe bananas
Frosting:
1 package (8 oz.) cream cheese, softened
½ cup butter, softened
2 tsp. vanilla extract
3 ¾ to 4 cups confectioner’s sugar
½ to 1 cup nuts (Pecans or walnuts), optional
Mash two ripe bananas (it should be about 1 cup) and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and beat again. Stir in sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased jelly roll pan. Bake at 350°F for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool.
For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners’ sugar to achieve desired consistency. Frost bars. Sometimes I will sprinkle pecans or walnuts on top of the frosting. Store in the refrigerator or in the freezer.
Recipe from Taste of Home.