Bananas fritters

Ingredients

For 8 people:

  • 4 bananas (preferably yellow bananas)
  • 150 gr of sugar
  • 200 gr of flour
  • 2 eggs
  • 30 cl of milk
  • 2 tablespoons of rum
  • Dried vanilla
  • Grated cinnamon
  • Caster sugar
  • Oil
Preparation
  1. Peel the bananas and mash them on a plate with a fork.
  2. In a container put the milk, the flour, the eggs and mix them. Add the sugar and continue to stir.
  3. Add the mashed banana with the paste to the container.
  4. Grate the vanilla and add it to the mixture with the rum and cinnamon.
  5. Stir until the mixture is evenly distributed.
  6. In a frying pan, heat the oil until it boils, then add spoonfuls of donut batter.
  7. Once browned, remove the donuts and put them on absorbent paper.
  8. Spread the caster sugar on the donuts without overdoing it.
  9. Once cooled, enjoy!

Riviere-Pilote bananas

Ingredients

For 6 servings:

  • 1½ noix de coco
  • 6 bananes fermes mais bien mûres
  • 40 cl de jus d'oranges
  • 200 gr de sucre semoule
  • 100 gr de beurre
  • 1½ citron vert
Preparation
  1. Peel your bananas and brown them in a pan with butter.
  2. Once the butter starts to simmer, sprinkle your bananas with the sugar.
  3. Let your bananas come back on each side for 5 minutes.
  4. When the sugar caramelizes, pour in the orange juice and cook for a while
  5. Break and clean the coconut then grate the white flesh.
  6. Strongly squeeze the coconut flesh to extract as much milk as possible.
  7. Put the coconut milk obtained in a dish.
  8. As soon as your bananas are cooked and golden brown, place them delicately in your dish containing the coconut milk.
  9. You can taste, it's ready!

Pineapple fritters

Ingredients

For 10 servings:

  • One fresh pineapple or 2 boxes of 10 pineapple slices
  • 150 gr of flour
  • 40 cl of water
  • 1 lime
  • 2 tablespoons of cane sugar
  • ½ glass of old rum liqueur
  • ½ sachet of baker's yeast
  • 1 pinch of grated nutmeg
  • 1 pinch of grated cinnamon
  • 1 pinch of salt
  • Caster sugar
Preparation
  1. Mix the sifted flour with salt, sugar and 20 cl of water until you obtain a compact dough
  2. Mix the yeast in 20 cl of lukewarm water and incorporate everything into the dough
  3. Add the eggs, a pinch of cinnamon and a pinch of nutmeg. Mix everything and let stand for 3 hours at room temperature.
  4. If you have chosen the normal pineapple, peel it and remove the core (bitter central part) and cut at least 8 slices of the same size. Sprinkle it all with the old rum.
  5. Dip the pineapple slices in the donut batter.
  6. In a frying pan, heat some oil and once it is hot put the pineapple slices soaked in the dough.
  7. Once browned, place the donuts on absorbent paper.
  8. Put caster sugar on the donuts.
  9. Once cooled enjoy!

Martinican pineapple cake

Ingredients

For 8 servings:

  • 250 gr of butter
  • 250 gr + 1 large spoon of sugar
  • 300 gr of all-purpose flour
  • 3 eggs
  • Liquid vanilla flavor
  • 1 cap of rum
  • ½ lemon (just for its zest)
  • Grated or powdered cinnamon
  • 1 sachet of baking powder
  • 1 tin of sliced pineapple or a pineapple with the central part removed
Preparation
  1. In a saucepan, heat the butter until it becomes liquid.
  2. In a bowl add the flour, sugar and baking powder and stir.
  3. In another bowl, whip the egg whites until stiff and add the yolks to the mixture of flour, sugar and yeast.
  4. Pour the butter into the flour mixture and stir with a mixer for several minutes until the mixture is smooth.
  5. Pour the egg whites and stir.
  6. Add the vanilla flavor, rum and grated lemon zest and always stir with the mixer.
  7. Take the dish provided to place the cake dough and put it to heat on a fire.
  8. Add the sugar to make caramel. Once the sugar has melted into a caramel, remove the pan from the heat and spread the caramel all over the pan.
  9. Place the pineapple slices all over so that they fill the dish.
  10. Spread the cake batter all over evenly.
  11. Preheat the oven to thermostat 200.
  12. Place the cake in the oven until golden brown.
  13. Once out of the oven, unmold the cake and invert it on its side where the pineapple is.
  14. Once cooled, enjoy!