Second time around for an old 60’s favorite.
Ya know, I see recipes popping up on Pioneer Woman and use to on Paula Deen’s show that my mother was making back in the 50’s and 60’s. And, on Pinterest I’m always seeing “new” recipes that I remember my mother making. I guess the younger viewers are seeing/testing/tasting these recipes but some of us who have been around a few decades longer have been enjoying these old family favorites for quite a while.
Take this Banana Split Dessert; use to be one of my mother’s dessert recipes she enjoyed making for family and friends. When it comes to banana splits all I remember about that ice cream favorite was that when my sister and I would go to a Dairy Queen or ice cream shop we would ask for a banana split but we only wanted the banana, only vanilla ice cream and no pineapple or strawberry toppings. For us it was chocolate all the way; I guess that really wasn’t a banana split.
Sherry Sherry bo berry
Banana fana fo ferry
Fe fi mo merry
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.
You can buy your creme fraiche but you will pay $4-$5 for it verses the cost of whipping cream and one tablespoon of buttermilk and it is better homemade.
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
I've made these for "decades" now and still live the tartness of the creme fraiche and the bananas and coconut. Such a light little dessert.
- 1- 8 oz. carton whipping cream
- 1 Tbsp. buttermilk
- 3-4 bananas, cut in 3/4-1″ pieces
- Sweetened coconut
- 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.
Rosemary and the Goat https://rosemaryandthegoat.com/