not just for monkeys
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
- Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups.
- Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper.
- Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended.
- 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.
- Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.
- Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack
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.
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 
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
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
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.
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.
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.
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.
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
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.
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.
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…
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…
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)
-
In small pan, mix rum and banana liqueur and gently warm it. Melt butter and sugar in a medium non-stick frying pan.
-
(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.
-
Sprinkle with the cinnamon.
-
Pour the rum/liqueur mixture over the bananas and flame- Serve with the vanilla ice cream.
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.
BANANA PUDDING
CRUMBS
2 cups self-rising flour
2 cups coconut
1/2 cup sugar
2 sticks butter, melted and poured over dry ingredients
Bake this at 400 for about 40 minutes or until brown. Stir about every 10 minutes.
After baking, remove 1 1/2 cups of crumbs for the topping.
2 boxes French Vanilla INSTANT pudding
5 bananas
1 9 0z. Cool Whip
Make pudding according to pkg. Blend in Cool Whip.
Layer sliced bananas on top of crumbs in a long casserole dish. Pour pudding mixture over bananas and sprinkle with remaining 1 1/2 crumbs. Refrigerate.
Strawberry Banana Crepes
INGREDIENTS
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 1/2 cups milk
2 eggs
1 tablespoon butter
FILLING:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup confectioners’ sugar
TOPPING:
2 cups sliced fresh strawberries
2 firm bananas, sliced
1/4 cup sugar (optional)
DIRECTIONS
In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
In an 8-inch nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.
*I add a little bit of yellow food coloring to the batter to brighten it up
Hi! This is another favorite from the Philippines! This is called “TURON”. Bananas spring rolls that are deep fried.
Ingredients
* 8 lumpia skins (spring roll wrapper)
* 2 large bananas, ripe
* 1/2 cup brown sugar
* 1 egg, beaten (optional)
* jackfruit, slivered (optional)
Directions
1.Peel and cut bananas to fit the wrappers. I use rather large bananas so I cut them both lengthwise and crosswise to make 4 pieces. Adjust this so that your banana “fits” so you can roll it like and eggroll.
2.Spread a little brown sugar on the lumpia wrapper, add the banana. Alternatively, you can roll the banana in the sugar instead of sprinkling some on the wrapper. My kids find this easier. If you are using jackfruit add a little with the banana.
3. Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
4.Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.