more veggies, please!

let’s face it. most bananas purchased in the U.S. are not that good in their pure form. here’s what you do with the left over bananas from the banana bread recipe. 1 hr – serves 4 1 cup long-grain basmati or jasmine rice 1/4 cup shelled pistachios 1 tablespoon unsalted butter 3 cardamom pods ½ teaspoon cinnamon ½ teaspoon freshly grated nutmeg 1/3 cup sugar ½ cup heavy cream 2 ½ cups unsweetened almond milk ¼ teaspoon salt 1 very ripe banana, cut into ¼ inch dice 1. In a bowl, cover rice with cold water and soak for 30 minutes. Rinse in cold water and drain. 2. In a small saucepan, blanch pistachios in boiling water for 3 minutes. Drain, rinse under cold water and pat dry. Rub off pistachio skins and chop pistachio coarse. 3. Melt butter in a medium saucepan over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, ½ cup cream and ½ cup almond milk and simmer gently, uncovered, stirring occasion...

1 hr 30 min– serves 12 2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan 1 cup walnuts, chopped coarse ¾ cup (5 ¼ oz) sugar ¾ teaspoon baking soda ½ teaspoon salt 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups) ¼ cup plain yogurt 2 large eggs, beaten lightly 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. 2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Set aside to cool. 3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside. 4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into dry ingredients with a rubbe...

20 minutes – makes about 18 pancakes, serves 6 1 ¼ cups whole wheat flour ¾ cup unbleached all purpose flour 3 tablespoons sugar 4 teaspoons baking powder ¾ teaspoon salt 2 cups milk 2 large eggs 1 teaspoon vanilla extract ¼ cup (1/2 stick) unsalted butter, melted, plus more for frying and serving 3 large bananas, peeled, cut into 1/4-inch-thick rounds 1 cup pecan halves Pure maple syrup 1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. 2. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients. 3. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop ¼ cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter. Note: I didn’t have bananas, peca...