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by on July 16th, 2009

Coconut Banana Puffs

Sherry Sherry bo berry

Banana fana fo ferry

Fe fi mo merry

Sherry…..

The Name Game……………..  Boy do I ever keep dating myself. This song was really popular when I was a teenager. When I first thought of making these little banana puffs I thought of this song. Don’t know why this keeps happening, but I will go to make something for the blog and something pops in my head that reminds me of what I am about to make.

I think I am having Thurberish moments. James Thurber once said on writing, “I don’t believe the writer should know too much where he’s going. If he does, he runs into old man blueprint”. Hey, maybe that’s me trying to not get old. My mind wanders all over the place sometimes. Today, it’s wandering in the direction of making these Coconut Banana Puffs.

These delicious little puffs of coconut are just waiting to be gobbled up. I have made these for many showers and parties that I have catered over the years.

Mise en place and ready to go. (Everything in place). Bananas ready to take their dive into the creme fraiche and then a roll in the coconut. I’m not sure if it is the acidity of the cream but these will stay fresh and not turn dark for several days.

Look at that creme fraiche. It is so easy to make, why buy it? If you have never made creme fraiche, it may take 24 hours, but it is really easy. You mix the whipping cream and buttermilk, cover, let set 24 hours and when you come back to it you have this wonderful cream that you can use on top of soups, entrees, desserts or dip your bananas in it like I am doing here.

And ready for a dive into the coconut.

Now, ready to be eaten.

Coconut Banana Puffs

Creme Fraiche Ingredients:
1- 8 oz. carton whipping cream
1 Tbsp. buttermilk
Remaining ingredients:
3-4 bananas, cut in 3/4-1″ pieces
Sweetened coconut

Directions:

Put the whipping cream and the buttermilk in a bowl, stir and cover loosely with either cheesecloth, napking or paper towel. Set this on the counter for 24 hours. When you come back to this, it will be nice and thick. Put in the refrigerador and chill, it can be stored for up to 2 weeks. After it has become nice and cold, you are ready to make the banana puffs.

Have everthing in place — a bowl of coconut*, bowl of creme fraiche, and banana pieces. Take one banana at a time, dunk it in the creme fraiche and using a knife take off any extra that may drip off. Now pop this in the bowl of coconut and roll to cover and set in container to be refrigerated when you are finished.  That’s it!  Enjoy.

*Tip — I put just a little coconut at a time in a bowl instead of the whole bag. If you do it this way, you won’t end up having big chumps of coconut that have gotten mushy from tossing the bananas.

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