Topic: Snacks
This is just another version of the Maguindanaon's native delicacy called Dinangay, which was made of mashed very ripe bananas mixed with flour and sugar, spread thinly over banana leaf, then covered with another leaf on top and grilled over low-medium heat. It was very yummy, I miss it already. I saw very ripe banana in our kitchen the other day and I remembred Dinangay, however my sense of cooking adventure invaded my original plan from making Dinangay to what I called Banana Frittata or whatever it is. The difference was I sliced the bananas instead of mashing it and I also added banana flavored milk and eggyolks.
Ingredients:
2 large very ripe bananas, sliced very thinly
1/2 cup all-purpose flour
2 tbsp. sugar
1/4 cup banana flavored milk
2 eggyolks, beaten
1 pinch salt
Butter cooking spray
Directions:
1. Combine flour, salt and sugar. Pour in the milk gradually over the mixture, stir constantly until a smooth batter is formed.
2. Add beaten eggyolks. Stir in sliced bananas.
3. Grease the non-stick pan with the butter spray and set the heat over low-medium. Pour half of the mixture and spread evenly over the pan. Cook until the buttom turned golden brown.
4. Turn over the fritata to brown the othe side.
5. Repeat the procedure for the remaining half of the mixture. Serve hot.