How many times have you had excess, overripe or just unused bananas in your kitchen? Come on, fess up! Unfortunately for most of us it is all too often and it is really sad to see those delicious fruits go to waste.
Since school is in full swing and most of you likely have a fruit bowl full of bananas just waiting for the lunchbox (or not), we decided to feature this popular fruit this week. We have some great prices on all types of bananas – organic, baby and even plantains.
We are also going bananas in the Taste Kitchen this weekend starting at 2 p.m. on both Saturday and Sunday. We’ll be demonstrating several of the following recipes and you can pick up your copies of all the recipes and the ingredients here at FRESH.
- Banana Panini
- Dessert Banana Quesadilla
- Banana Curry Chicken Soup
- Sweet Plantain Tart
- Banana Cookies
- Bananas Foster
- Banana Blondies
- Chicken and Banana Fried Rice
- Banana Bake with Ham and Gruyere
- Fried Plantains
As a bonus, our Kid’s Korner on Tuesday, September 4th will feature a recipe for a Banana Berry Tart. Bring your kids and join us!
Banana Berry Tart
4 oz cream cheese, softened
2 Tbs honey
1 (10 oz) pkg frozen sweetened raspberries, thawed and undrained
1 cup miniature marshmallows
1 medium firm banana, chopped
1 cup whipped topping
1 (6 Ct) pkg individual graham cracker tart shells
In a small bowl, beat cream cheese and honey until smooth; beat in raspberries until blended. Stir in marshmallows and banana. Fold in whipped topping. Spoon into tart shells. Chill until serving.
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