Banana Tattoo - Banana Create Art 2013

Banana art become very popular int he last week thanks to those carvings right up there, but apparently people have been making artsy bananas for like…3 years. Who knew? Special thanks to Artbananas, Riss and this crazy foreign site that I can’t read. You guys are the cat’s pajamas.

Banana sculptures became an sensation after some great artists posted their creations online. Japanese artist Keisuke Yamada has earned a cult following after publish his creations in public.  Jun Gil Park is an Australian artist that started to turn regular bananas into a great art by drawing and carving them. We found a lot of great banana carvings and drawing and pick the best.

Source: http://www.gloriousmind.com/banana-art/
            http://vk.com/thebananatattoo

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[Banana Recipes] Campfire Banana Boats-Grab a spoon, and enjoy your treat!

This is another childhood treat that will bring back memories. These delicious Banana Boats are like a S'mores, but made with bananas.

Ingredients:
1 banana per serving
Hershey's plain milk chocolate bars, broken into pieces or semi-sweet chocolate chips
Large marshmallows or mini marshmallows

Optional Ingredients:
Nuts of your choice
M&N's
Coconut
Chocolate saucer
Caramel Sauce
Preparation:

For each serving:
Cut a slit in your banana peel and banana, the long way (lengthwise), keeping the peel attached on the other end. Do not take the banana skin off.
Fill the banana with marshmallows and chocolate pieces. Add any Optional Ingredients that you may choose.
Replace the peel back around the banana. Tightly wrap the entire banana in aluminum foil.
Either place the foil-wrapped bananas on hot coals or on the grill of your campfire or barbecue for approximately 8 to 10 minutes or until the chocolate and marshmallows are melted.
Once cooked, remove from fire coals or grill (be careful as they will be hot - wear oven mitts), grab a spoon, and enjoy your treat!

 Source:http://whatscookingamerica.net/

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[Banana Recipe] Baked Bananas With Brown Sugar

Bananas are baked with butter and brown sugar, and easy dessert for banana lovers.

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Ingredients:

4 firm bananas

1 tablespoon plus 2 teaspoons melted butter

salt

2 to 3 tablespoons firmly packed brown sugar

Preparation:

Preheat oven to 375°.

Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle brown sugar evenly over bananas. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired.

Serves 2 to 4.

Source: http://southernfood.about.com/

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[Banana Recipe] Baked Bananas With Coconut

Easy baked bananas with lemon juice, sugar, and a little coconut. Scroll down to see more baked bananas and banana desserts.

Cook Time: 18 minutes

Total Time: 18 minutes

Ingredients:

4 firm bananas

1 to 2 tablespoons melted butter

pinch salt

1 tablespoon lemon juice

2 teaspoons granulated sugar

1/2 cup flaked coconut

Preparation:

Preheat oven to 375°.

Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle granulated sugar evenly over bananas, then drizzle with lemon juice and sprinkle with coconut. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired.

Source: http://southernfood.about.com/

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[Banana Recipe] Banana Crepes With Brown Sugar Rum Sauce

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar.
Ingredients:

Crepes:
2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
.
Sauce:
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
.
4 to 5 bananas
cinnamon sugar
berries, pecans, or more banana slices for garnish
Preparation:

In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Make the sauce: In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over. Set aside and let cool to room temperature.

Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate. If desired, sprinkle with a few berries, extra slices of banana, or pecans. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas. Makes about 8 crepes, depending on size.

Source: http://southernfood.about.com/

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