Banana Recipes

[swtness]

not just for monkeys

[swtness]

Banana Blueberry Muffins
Yield: 12 muffins

2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries

Topping:
1/4 c Granulated sugar
1 t Grated lemon rind

1. Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups.
2. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper.
3. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended.
4. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.
5. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.
6. Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack

[swtness]

Best Banana Bread Recipe
Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted walnuts or pecans, chopped
3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted then cooled
1 teaspoon vanilla extract

Preparation:

Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
Combine dry ingredients together in large bowl and set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
Cool in pan for 5 minutes, then transfer to wire rack.
Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.

[BetK]

BANANA PUNCH


4 Cups sugar
4 Cups water
Boil for 5 minutes. Cool completely.


5 Bananas (mashed)
1-6 oz. Can Lemonade (thawed)
1-12 oz. Can Orange Juice (thawed)
1-46 oz. Can Pineapple Juice
3 Cups cold water
3-2 liter bottles Ginger Ale

Place bananas in a blender with orange juice and blend well.

In a large pan mix lemonade and pineapple juice, and add banana mixture, cold water and cooled syrup. Mix thoroughly. Divide into 3 equal parts and freeze.

At least 30 minutes before serving, take mixture from freezer and add 1 bottle Ginger Ale to each frozen portion after slightly thawing.

Makes:
36 – 6 oz. servings
(or)
43 – 5 oz. servings

This is the total for all three potions.


** NOTE: For large gatherings, freeze in one container.


BetK

[BetK]

QUICK BANANA PUDDING

1 - 8 oz. cream cheese – softened
1 large tub cool whip
2 packages instant vanilla pudding
3 Cups cold milk

Mix together well, then layer with:
1 box vanilla wafers
6-8 sliced bananas

Cover and chill.

BetK

[BetK]

BANANA NUT BREAD


¾ cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
½ cup buttermilk
¾ cup nuts -- chopped

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1¼ hours.


BetK

[skyEyz_7]

Banana Pecan Pancakes

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cornmeal
1/4 cup oat bran
1 beaten egg
1 1/2 cup buttermilk
1/3 cup (one medium-sized) riped banana mashed
2 tablspoons melted butter or margarine
2 teaspoons honey
1/4 cup chopped toasted pecans


Mix all ingredients and then fry on medium with oil.

[skyEyz_7]

Angelic Bananas

6 bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 cup sour cream

Instructions:
Preheat oven to 375 degrees. Peel bananas and cut into 1/2" slices. Place the bananas in a shallow baking dish or a glass pie dish. Sprinkle brown sugar evenly over the top of the bananas. Pour the butter over the top. Bake for 20 to 30 minutes, gently stir with a wooden spoon after 10 minutes. Remove from the oven and spread sour cream on the top. Serve warm.

For a delicious variation, we often substitute 3 cups fresh or frozen blueberries in place of the bananas and top with yogurt instead of sour cream.

[skyEyz_7]

Banana Coconut Muffins

1 2/3 cups flour
1/4 cup granulated sugar
2 tsps baking powder
1/2 tsp salt
1 cup coconut
1/2 cup raisins
2 bananas, chopped
1 egg
1/2 cup milk
1/4 cup brown sugar
3 tbls margarine or butter, melted

Mix dry ingredients, including coconut and banana. Beat egg, add milk and margarine. Add to dry ingredients, mix until moistened. Spoon into muffin pans.

1/3 cup coconut
2 tsp brown sugar
2 tbls margarine
1/4 tsp cinnamon

Mix and sprinkle over unbaked muffins. Bake at 375 for 25 minutes. Makes 12 muffins.

[skyEyz_7]

Baked Bananas

3 Tablespoon butter
3 Tablespoon fresh lemon juice
5-6 firm, ripe bananas, peeled and cut into 2-3" chunks
3 Tablespoon brown sugar
1 teaspoon cinnamon
grated coconut
orange or lemon zest

Preheat oven to 375o. Place butter and lemon juice in shallow baking dish. Place in oven only until butter is melted. Stir butter and lemon juice together until mixed. Put banana chunks in baking dish and turn until bananas are well coated. In small bowl stir together brown sugar and cinnamon until blended. Sprinkle sugar mixture on top of bananas. Bake 18-20 minutes or until bananas are heated through and butter just begins to bubble. Do not overcook. Place bananas in small serving dishes. Sprinkle small amount of grated coconut and zest over each. Serve immediately. 4-6 servings.

Baked Bananas

6 ripe firm bananas, peeled
1 1/2 cups orange juice
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup quick cooking oats
3/4 cup brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons cold butter

Preheat the oven to 375º. Slice bananas and place in 6 greased, 1 cup ramekins or custard cups.
In a measuring cup, combine orange juice and vanilla; pour over bananas.
In large bowl, combine flour, oats, brown sugar, nutmeg and salt.
Cut in butter until mixture resembles small peas. Spoon crumble mixture evenly over fruit.
Bake 15 to 20 minutes. Serve warm with vanilla ice cream or whipping cream if desired. Serves six.

[skyEyz_7]

Baked Banana Crumble

3 Bananas, sliced ** You can also mix in some berries
1 cup oatmeal
1 cup flour
1 cup brown sugar
1 cup butter or margarine, melted
1/2 cup nuts (optional)
1/2 cup coconut (optional)
2 Tbsps lemon juice
1/2 cup white sugar
Grated nutmeg for topping


Spray 12 individual ramekins with Pam or a 9" round pan.

Heat oven to 350 degrees.

Mix lemon juice and white sugar, add sliced bananas and toss. Place sliced bananas in greased pan (add a few berries, if you wish).

Mix remaining ingredients (except for nutmeg) and spread over fruit.

Grate a little nutmeg on top and bake at 350° for about 20 minutes or until bubbly.

Serve topped with sweetened sour cream, ice cream or whipped cream

[skyEyz_7]

Banana Cake Bread

2 cups flour (sifted)
2 whole eggs
1/2 cup sugar
1/2 cup chopped pecans (optional)
1 teaspoon vanilla
1 teaspoon orange juice
1/2 cup butter
1 teaspoon soda
3-4 mashed ripe banana
Pinch of salt

Mash bananas: add sugar and butter which has been creamed. Mix in other intredients. Place in cold oven and set heat at 250 degrees ferenheit. Bake about 1 1/2 hours in greased loaf pan - turn off oven and leave cake/bread in until oven cools. Great for timed cooking as you don't remove, just let the oven turn off automatically and remove later.

[skyEyz_7]

Cinnamon-Grilled Bananas with Mexican Chocolate

4 firm, but ripe, bananas, unpeeled

1 Tablespoon. sugar

1/2 teaspoon. ground cinnamon, preferably Mexican cinnamon (canela)

8 small scoops premium quality ice cream, preferably dulce de leche flavor

1/2 Cup. coarsely chopped Mexican chocolate

Note: If Mexican chocolate is not available, use a semi-sweet dark chocolate.

Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside. Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes. Place bananas cut-side down on a clean cooking grate. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs or spatula, turn over and let cook 5 more minutes, or until the skin pulls away from the banana. Arrange two banana halves without skins on each serving plate. Top each serving with two scoops of dulce de leche ice cream. Sprinkle each with 1 tablespoon crumbled chocolate. Serve immediately. Makes 4 servings.

[LONDONROSE]

2 boxes vanilla pudding instant
3 cups milk (I like to use equal parts milk/cream)
vanilla wafers or you can use graham crackers
bananas

mix pudding with milk and place in fridge

in a bowl or glass dish layer a layer of wafers
spoon over wafers a layer of pudding
place sliced banana over pudding

repeat until all pudding is added usually 2 layers
you can top with wafers or cool whip or real whip cream

Let sit in fridge for a few hours the longer the better so the flavers blend

To make it less fat or sugar you can use low fat no sugar pudding and low fat milk or sugar free pudding works also you can even use banana pudding too

enjoy.........

[Cowgirl]

Banana Salad

Salad
1 crisp head of lettuce, broken into small chuncks
2 or 3 bananas sliced
1/4 cup sweet onions chopped fine

Dressing
1 cup of Mayo like Salad dressing
1 Tbs sugar, or to suit personal taste
1 or 2 Tbs half 'n half or milk

Combine the dressing and toss with the salad and serve..........

[Kitchen Witch]

Banana Ginger Bread


1T. grated fresh ginger
1/2 cup buttermilk
1 cup mashed ripe bananas
3/4 tsp baking soda
2 eggs
1 Cup Granulated Sugar
1 tsp baking powder
2 1/2 cups all purpose flour
1/2 tsp cinnamon
1/3 cup margarine
1 t grated lemon peel

Stir flour, baking powder, soda & cinnamon together. In an another bowl beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in bananas, ginger & lemon peel. Stir in flour mixture. Spray loaf pan with cooking spray and pour in mixture.

Bake at 350 for 45 minutes.

[Kitchen Witch]

BANANA SPLIT BREAD


1/2 C. butter, softened
1 C. granulated sugar
1 large egg
1 C. (about 2 large) ripe bananas, mashed
3 T. milk
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 C. semisweet chocolate chips
1/2 C. chopped pecans

Preheat oven to 350ºF. Grease and one 9 x 5-inch or two 7 1/2 x
3 1/2-inch loaf pans.

In large mixing bowl, cream butter, sugar and egg with an electric
mixer. Beat until fluffy, about 3 minutes. Set aside.

In small bowl, mix bananas and milk. Set aside. Sift together
flour, baking powder, baking soda and salt.

Alternately add dry ingredients and banana mixture to creamed
butter mixture, stirring after each addition with rubber spatula until
dry ingredients are blended. Stir in chocolate chips and pecans.

Spoon into prepared pan(s) that has been greased and floured.
Bake 50 to 60 minutes.

Cool in pan or wire rack 10 minutes before removing. Finish cooling
on wire rack.

[Kitchen Witch]

Apple Banana Bread


1/2 c Butter, softened
1/2 c Brown Sugar
1/2 c Granulated Sugar
2 x Eggs
3 T Sour Cream
1 x Banana, mashed
1 t Vanilla
2 c Flour
1 t Baking Powder
1 t Baking Soda
1/2 t Cinnamon
2 x Apples, cored and chopped
1/2 c Chopped Walnuts

Preheat oven to 350 deg F.

Cream butter and sugars, and beat in eggs. Stir in sour cream,
banana and vanilla.

In separate bowl, combine flour, baking powder, soda and cinnamon.
Gradually add to butter mixture. Gently stir in apples and nuts.
Spoon into greased bread pan and bake 1 hour.

[Kitchen Witch]

BANANA BOATS

1 cup pancake mix
1 tablespoon sugar
1 egg
2/3 cup milk
6 bananas -- medium-size, firm
Vegetable oil
Powdered sugar

Combine first 4 ingredients; stir until mixture is blended and set aside. Peel bananas and cut into 1-1/2-inch pieces; dip into batter. Drop coated pieces into hot oil (375 degrees F.). Fry until golden, turning once. Drain on paper towels; sprinkle with powdered sugar. Serve hot. Yield: 10 to 12 servings.

[kellyann]

Triple Layer Banana Cream Pie Bars

Prep Time:
15 min
Total Time:
3 hr 25 min

Makes:
16 servings, one piece each

1-1/2 cups crushed NILLA Wafers (about 60 wafers)
1/2 cup PLANTERS Chopped Pecans
1/3 cup butter or margarine, melted
3 bananas, sliced
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

PREHEAT oven to 325ºF. Mix wafer crumbs, pecans and butter in 13x9-inch baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.
TOP crust with banana slices. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 2 cups of the pudding over banana layer.

GENTLY stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1-1/2 cups whipped topping. Refrigerate 3 hours. Store any leftovers in refrigerator.

[karenlyn]

Mmmm... the baked banana recipes sound wonderful. I love warm bananas in a stick sauce with ice cream melting over the top. Divine. I didn't see a recipe for Bananas Foster here, so of course I have to add one. I love this stuff.

I've omitted the banana liqueur and reduced the butter with good results.

Bananas Foster

SERVES 4

1/2 cup brown sugar
1/4 cup unsalted butter
3-4 bananas, peeled and sliced length-wise
1 teaspoon cinnamon
1/3 cup dark rum
2 tablespoons banana liqueur
1/2 gallon French vanilla ice cream (good quality)

1. In small pan, mix rum and banana liqueur and gently warm it. Melt butter and sugar in a medium non-stick frying pan.

2. (This can also be done in a chafing dish for table side preparation) add bananas and saute until tender (DO NOT OVERCOOK) about 2-3 minutes.

3. Sprinkle with the cinnamon.

4. Pour the rum/liqueur mixture over the bananas and flame- Serve with the vanilla ice cream.

[Memphis Foodie]

BANANA ICE CREAM

2-1/4 Bananas, ripe
1 T. Lemon juice, fresh squeezed
¾ c. Light corn syrup
½ t. Vanilla
1-1/2 c. Heavy Cream

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour.

Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Yield: 1-1/2 qt. approx. Easy.