The banana has been known in Europe since the XIX century and despite such a short history, it has gained ground on European tables through its excellent taste and rich nutritional value. It contains magnesium and potassium, which have a positive impact on our heart, and substances which reduce cholesterol.
When you have low spirits – get a banana. These fruits contain tryptophan – an amino acid which our body converts into serotonin – a happiness hormone.
People grow only 20 from almost 800 known species of banana, each of which differs in size, shape, colour and pulp and starch content. There are bananas which taste like apple, red bananas and inedible bananas which are used for the production of paper and rope.
In the kitchen bananas have universal application. In our latitude we use them mainly for desserts. We add them to salads, fruit cocktails and cakes. Until recently I didn't like hot bananas. Recently I have prepared grilled bananas with brown sugar and ice cream. This quick and simple dessert was very tasty. I decided to explore this further and prepared bananas in French pastry. Again I was not disappointed. I found an inspiring recipe on the blog arabeskawaniliowa.
1 pack of chilled French pastry
1 egg yolk
3 tablespoons of lemon juice
Heat the oven up to 200C. Cover a baking sheet with some baking paper.
Peel the bananas and cut them into three pieces. Sprinkle with lemon juice.
Cut the French pastry into squares of 8 by 8 cm. Put the squares onto the baking sheet, keeping them separate. Put the banana pieces on each of them. Wrap the two opposing diagonal corners of each pastry square around the bananas and delicately stick them together. Smooth the top of the pastry with the egg yolk. Bake for 15-17 minutes. When the bananas have cooled down, decorate them with glazed chocolate.
Enjoy your meal!