Bananas Restaurant. True Blue. Grenada, West Indies.

**Bananas Tapas Restaurant, Sports Bar and Night Club
delivery available- Everyday 6pm-9:45pm; Delivery fee varies depending on size of order (If you have an order worth more than 50EC, they will charge 7EC.  If 100EC, they will charge you 10EC).

-Cuisine Type: Pizza, Burgers and Fries, Salads, Local, Mexican

-Location:  True Blue, St. George's.  From SGU, take the Grand Anse or Grand View Inn Bus. Bananas is right after the fork in the road. ~2mins away from campus.

-Hours:  Daily 6pm-10pm

-Phone:  (473)-444-4662

-Price Range: $-$$
-Happy Hour: 5pm-7pm 2EC off of all alcoholic beverages.
-Entertainment: Billiards (they have great tables) 10EC - 1/2 hr; 20EC - 1hr. Foosball 5EC - 1/2 hr. 10EC - 1hr 

-Reviews
-Menu

Banana's pizza resembles the American pizza a bit more in that it's sauce is more on the neutral tomato side  than say, Rick's pizza, which has a sweeter kind of sauce. I like their pizzas because they're yummy and fresh.  Their wings on the other hand, are a bit on the small side and are not nearly as tender as other wings I've found on the island.  I tried their soy sauce and honey garlic wings.  Sauce was great, but again, portion on the smaller side. I have higher standards for wings since there are so many great ones around the island (Dodgy Dock's dollar honey garlic wings are in the lead for #1 so far).  

Overall, Banana's food is good, atmosphere great, and I enjoyed playing both billiards and foosball.  

I have yet to try their burgers. I've herd great things about them, but I'll just have to wait and see.  Updates soon to come. 

***Updates
I love their Burgers... Next to Umbrella's burgers, they're great.  Most of all, I like how the bun is American style, soft/fluffy/topped with sesame seeds.  

For those that depend on delivery, they're fast on their feet, and only charge (7EC) compared to Umbrellas (varies depending on size of order, but on avg. 15EC). 

Hanging out with the boys.

Warning: This is not nearly enough for 5 people. Order double. hahahahaha.

Virgin Pina Colada. Not bad at all. 

Categorized Under "Restaurants. Menus. Reviews"

Orange and Chocolate Softened Spiced Pears on Top of French Toast

Remember those pears you ate in elementary school... the simple syrup drenched ones that came in little sealed plastic containers? I actually loved them to death as a kid.  Here's staying true to my childhood likes and growing up at the same time.   

How can I describe this dish... It tastes and smells like Thanksgiving? Hahahaha. Why yes, that's perfect. 

Note: If you would like the flavors to develop further, let the pears soak in the sauce over night before serving on top of your french toast.  I couldn't wait so I just went for it ;)

3-4 servings; 20-30min
Ingredients

French Toast
2 eggs
1/2 tsp vanilla extract
1 tbsp brown sugar
1/4 tsp cinnamon
couple of dashes of salt
2 tsp milk
1 tbsp melted butter
2 slices thick absorbent white bread (I used the white bread from deli counter IGA)

Sauce and pear
1 bosc pear (IGA) peeled, cored, and cut into slices
1/2 cup orange juice
1/2 cup water
3 tbsp white wine
1 star anise
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp honey
big pinch salt
1 tbsp brown sugar
1/2 tsp cold water
1/2 tsp corn starch

Topping
unsweetened cocoa powder
whipped cream or cream fraiche (optional)
vanilla ice cream (optional)

Directions
1. For pears and sauce:  heat a small pot with juice, water, wine, star anise, cinnamon, vanilla, honey, salt, and sugar. Mix well.  bring to a boil, add pears, then turn down heat to a simmer.  Simmer ~15min or until pears come out to desired consistency.  stir occasionally.
2.  Combine all ingredients for french toast.  Taste mixture to adjust for salt and sugar.  If your liquid is not salty/sweet enough to begin with, your french toast will come out flat and boring.  Both salt and sugar should be a bit over usual taste.  When cooked with bread, flavors will even out.  Soak bread thoroughly 
3. Scoop out pears and place to side.   Mix cold water and corn starch.  add to sauce. Cook for ~1 to 2 min more or until thickened. turn off heat. strain sauce into a bowl to remove star anise pieces.
4.  Heat non stick pan medium high heat.  When heated through, add a generous pat of butter.  Wait until butter is no longer opaque.  Quickly coat one slice again in left over mixture before placing in pan. place face down. repeat.  don't touch until one side has browned. swoosh pan back and forth with handle to loosen bread from pan. turn heat down to prevent burning.  flip over and brown other side of each slice.
5.  Plate:  Take one slice of french toast. top with pears, sauce, and dusted cocoa powder (you can use your mini strainer for dusting).

Categorized Under "Recipes with Pictures"

Thai Style Breaded Lime Coconut Snapper

Snapper are a prized food fish, caught commercially and commonly served throughout all America.

Snapper is one of those fishes that don't taste so "fishy" and that's why I love them.  Aside from not being too fishy, they have skin that tastes great crispy.

I decided to bread the snapper because 1.  Frozen snapper isn't as fresh tasting as fresh snapper and 2.  I just love when breaded snapper crispness sucks in whatever sauce that it's submersed in.

I hope you try this yummy, hassle free dish out. It's fast to make and hard to mess up.  Enjoy!

2 servings; ~25 min
Ingredients

2 red snapper fillets (IGA frozen section) cubed
salt, pepper
flour for dredging
1 beaten egg
oil for frying (~2 tbsp)

1tbsp oil
3 cloves garlic minced
1/2'' slice fresh ginger grated
1 14oz can coconut milk
2 tbsp lime juice from a very ripe lime
1 tsp rice vinegar (optional)
2 1/2 tsp fish sauce
1 1/2 tsp dried ground coriander
generous pinch red pepper flakes
1 tsp dried basil
1 tbsp sugar
salt and pepper to taste

1 crown broccoli (with stems sliced)
1 red bell pepper sliced

Topping (optional)
fresh cilantro and crushed salted peanuts

Directions

1.  cut fillets into 1 1/2'' cubes (scissors are the best to use).  lightly salt and pepper.  dredge each piece in flour. dip each piece into egg.  then dredge in flour again.  fry until golden brown on each side. medium high heat. move to the side (note: you can prepare your fish first before frying so that they all cook at the same time).
2. heat up a small pot on low.  add oil.  cook ginger and garlic stirring continuously  for ~1 1/2 min. Be careful not to burn as garlic and ginger will turn bitter.  your pot should not be smoking.
3.  add coconut milk, lime juice, vinegar, fish sauce, coriander, red pepper flakes, dried basil, sugar, salt and pepper.  Mix well and bring up to a boil.  Turn heat back to medium low, cover,  and simmer for ~5min. stir occasionally.  
4.  Add broccoli and bell pepper.  Cook for another 3 min on high heat with lid off.
5.  Add breaded snapper on top of a bowl of white rice.  Top with coconut milk and vegetables.

Categorized Under "Recipes with Pictures"