going bananas!!!

I bought way too many bananas at the market yesterday! So I know I will have to use them in several ways!

Banana Scones

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 cup chopped dates
1 tablespoon oil
1 cup mashed bananas
1 egg (beaten)

Mix together flour, salt, baking powder, nutmeg and dates. Mix together oil, banana and egg. Add banana mixture to flour mixture and mix until combined. Add a little milk if too dry. On floured surface, knead a few times. Pat to 3/4" thickness and cut into desired shapes. Bake at 400 degrees for 15-20 minutes or until lightly browned.

Banana Cream Cheese Pie

Pecan Pie Crust:

1/2 C. unsalted butter
1/4 C. brown sugar
1 C. all purpose flour
3/4 C. finely chopped pecans

Mix pie crust ingredients until soft dough forms. Press into 9-inch pie pan and bake at 350 degrees until golden brown, about 25 minutes. (The crust will still be soft to the touch but will harden as the crust cools.) Remove from oven and let cool.


1 pound cream cheese, softened
2 Cs powdered sugar
1 Tbsp. unflavored gelatin
1 C. heavy cream, whipped stiffly
2 large bananas, sliced
juice of ½ lemon


1 C. whipped cream, whipped
Sliced bananas

Beat together cream cheese, powered sugar and gelatin until stiff. Fold in stiffly whipped cream. Add sliced bananas, which have been tossed with lemon juice. Pour into pecan pie crust. Refrigerate for 1½ to 2 hours. Top with 1 cup whipped cream and garnish with additional sliced bananas brushed with lemon juice.

Banana Bread Pudding

2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 bananas, peeled, sliced in half
8 ripe strawberries
1 ounce heavy cream
1/4 cup quality dark rum
1/2 ounce banana liqueur

Bread Pudding
1 (1 pound) loaf French bread
1/2 cup chopped pecans
1/2 cup unsalted butter, melted
3 eggs
1 cup half-and-half
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup golden raisins

Melt butter. Add bananas. Sauté over medium heat 1 to 2 minutes. Add sugar and spices. Stir. Add whole strawberries. Sauté 1 more minute. Add banana liqueur and rum. Ignite. Reduce liquid for 45 seconds. Add cream. Reduce sauce by half. Serve with ice cream of your choice or serve with warm bread pudding.
Bread Pudding: Preheat oven to 325 degrees F. Cut bread into 1-inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7 x 11-inch casserole dish. Pour egg mixture over bread. Make sure bread slices are saturated with liquid.
Bake 60 minutes in preheated oven, until golden. Serve warm.
Servings: 4

Banana Cream Pie - a bit different!

4 cups milk
1 cup granulated sugar
1/2 cup (1 stick) butter
2 tablespoons cornstarch
4 eggs
4 egg yolks
1 tablespoon vanilla extract
4 bananas
8 Oreos
2 cups heavy cream
2 tablespoons granulated sugar
2 Oreo Pie Shells

Combine milk, 1/2 the sugar and butter and bring to a boil. Mix the eggs, yolks, remaining sugar, cornstarch and vanilla. Mix until smooth. Temper the egg mixture with the hot milk, slowly adding while whisking. Pour the tempered eggs slowly into the hot milk. Whisk vigorously. Turn the heat on high and continue to whisk until mixture thickens. Keep mixing the cream until it cools completely.
Whip the heavy cream to soft peaks and fold into the base mix. Fill the Oreo shells with the filling and refrigerate. Fold in chopped bananas and crumbled Oreos.


Preheat oven to 500* F.

In bowl, combine and mix well and set aside:
8 oz. Ibarra chocolate, chopped
8 oz. Swiss chocolate, chopped
8 ounces cashew nuts, toasted and chopped

10 bananas

Place on cutting board and slightly butter each sheet:
1 log phyllo dough, thawed - using:
3 oz. butter, melted
Cut dough into pieces large enough to wrap a banana in, then brush butter over top of dough pieces. Sprinkle chocolate mixture over dough. Roll each banana in a sheet of dough. Place bananas on baking sheet. Brush butter over top of dough.

Sift over bananas:
4 oz. powdered sugar

Bake bananas in preheated oven until golden brown. Cut off the ends of the bananas before serving.
Makes 10 servings.

Banana Fritters

1 cup sifted all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
2 tablespoons vegetable oil
6 medium firm, ripe bananas
Oil, for frying
Confectioners’ sugar

Into a small bowl sift flour, sugar, baking powder and salt. In another small bowl, beat eggs, milk and oil together with a rotary beater or whisk. Combine liquid ingredients with dry ingredients; stir until all flour is moistened.

Slice bananas in half lengthwise; dip into batter using fingers. Drain any excess butter. Drop bananas into at least 2 inches hot oil (375º degrees F. on deep frying thermometer) in a deep skillet or deep-fat fryer. Fry a few at a time, turning once, 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately, sprinkled with confectioners’ sugar.

Yields - 6 to 8 servings.


¼ c. brown sugar
3 T. apple juice
3 T. butter, cut up
3 firm, ripe bananas, cut ½-inch thick
½ t. cinnamon
2 c. vanilla frozen yogurt or ice cream or pound cake
Whipped cream
Pecans or slivered almonds, toasted

Sprinkle bottom of 1-qt. casserole with brown sugar. Pour apple juice over. Top with butter. Add banana slices; sprinkle with cinnamon. Bake loosely covered 400* F. for 15 minutes or till juices around edges of casserole begin to bubble. Stir gently. Spoon over ice cream, yogurt or pound cake. Top with whipped cream and nuts.


1/4 c. Orange marmalade or apricot jam
1/4 c. orange juice
2 seedless oranges, peeled and cut into sections
2 plums, pitted and sliced
1/4 lb. seedless green grapes
1 ripe banana, peeled and sliced

Combine jam and orange juice. Stir well. Place oranges, plums, grapes and banana in mixing bowl. Toss with dressing. Serve immediately or chill.

Fruit Salad with Banana Dressing

8 cups cut-up fruit, such as papaya, banana, strawberries, star fruit, cantaloupe, honeydew, mango, kiwi fruit, and/or blueberries
1/4 cup toasted chopped walnuts
2 medium bananas, peeled and sliced
1 8-ounce carton lemon low-fat yogurt
2 tablespoon sugar
2 teaspoon lemon juice
8 lettuce leaves

For dressing, in a blender container combine sliced bananas, lemon yogurt, sugar, and lemon juice; cover and blend for 15 to 20 seconds or until smooth. Chill dressing, covered, for up to 2 hours. To serve, line salad plates with lettuce; arrange fruit on top. Top with dressing. Sprinkle with walnuts. Makes 8 side-dish servings.

Banana-Pecan Streusel Bread Pudding

1 12-ounce can (1-1/2 cups) evaporated milk
1-1/3 cups mashed ripe banana (4 medium)
3 beaten eggs
1/2 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon almond extract
2 large croissants, cut or torn into 1-inch pieces (5 ounces total)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon margarine or butter, melted
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Whipped cream or ice cream (optional)

Lightly grease a 2-quart rectangular baking dish; set aside. Stir together evaporated milk, banana, eggs, granulated sugar, vanilla, 1 teaspoon cinnamon, and the almond extract. Place croissant pieces in prepared baking dish. Pour egg mixture evenly over croissants, pressing pieces down to be sure they are all moistened.

In a small bowl combine brown sugar, flour, melted margarine or butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant mixture. Bake in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 30 minutes. Serve warm. If desired, top with whipped cream or ice cream. Makes 10 to 12 servings.

Frozen Chocolate Bananas

4 ounces bitter or semisweet chocolate, chopped and melted*
2 teaspoons vegetable oil
8 bananas, peeled
8 wooden frozen pop sticks

Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
Melt chocolate - either in microwave or use a double-boiler.
Stir in the oil and cool slightly.
Skewer the bananas with a frozen pop stick. Dip bananas into chocolate mixture, freeze until chocolate sets slightly, about 2 minutes and freeze until firm, about 4 hours. Serve frozen.
You can also roll the chocolate coated bananas in other toppings, like toasted coconut or sprinkles or nuts?.

Banana Pudding

1/2 cup milk, plus 2 cups
1/3 cup sugar plus 3 tablespoons
2 large eggs
1 large egg yolk
1/4 cup cornstarch
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
4 firm, ripe bananas

In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.

Banana Bread with Pecans

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

Creamy Banana Tiramisu

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.
With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.
To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.

Banana Cake - old recipe - submitted as written

2 Eggs
1 cup Sugar
3/4 cup Melted lard
3 Bananas, mashed
1/4 cup Sour milk ; cup
1 teaspoon Baking powder
1 teaspoon Baking soda
2 1/2 cups Flour
1 teaspoon Vanilla

Bake 350* F. 30 minutes.

Banana-Fudge Ripple Cake

3/4 c Firmly packed brown sugar
0.5 c Sugar
0.25 c Vegetable oil
1 c Mashed ripe banana
2 Eggs
3 c All-purpose flour
1.5 ts Baking soda
0.5 c Skim milk
1 tb Skim milk
2 ts Vanilla extract
1/3 c Chocolate-flavored syrup
2 tb Unsweetened cocoa Vegetable cooking spray
0.5 c Sifted powdered sugar
1 tb Skim milk
1 tb Unsweetened cocoa

Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
Add banana; beat well.
Add eggs, 1 at a time, beating after each addition.
Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Reserve 1-1/2 cups batter, and set aside.
Combine 1 cup batter, syrup and cocoa; stir well.
Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
Spoon chocolate batter over batter in pan.
Pour reserved light-colored batter over chocolate batter.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan.
Cool on a wire rack.
Combine powdered sugar and next 2 ingredients; stir well.
Drizzle over cake.

Banana Caramel Icebox Cake

9 graham cracker squares
1 pkg (4-serving size) vanilla instant pudding mix
2 cups milk
2 med. bananas, peeled and sliced into 18 rounds
2 tbsp caramel ice cream topping
fine crumbs from additional cracker squares, crushed.

Cover bottom of an 8-1/2 x 4-1/2 x 2-1/2-in loaf pan with half the cracker squares.

Beat pudding mix and milk according to package directions. Immediately pour half into pan, top with banana slices.

Drizzle with the caramel sauce, layer remaining crackers, pudding and bananas. Sprinkle crumbs over top.

Cover and refrigerate at least 8 hours.

Banana Fudge Cookies

1 (18 1/2 ounce) box chocolate cake mix
1/3 cup mashed bananas, ripe
1 egg
2 tablespoons water
6 ounces semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric
mixer at medium speed until smooth. Stir in chocolate pieces. Drop by
rounded teaspoonfuls, about 2 inches apart, on greased baking sheets.
Bake in a 350 degree F oven for 8 minutes or until done. Remove from
baking sheets; cool on racks.

Makes 3 1/2 dozen.

Banana Nutella Chimichanga

1 banana
1 flour tortilla
Cinnamon-sugar mixture

Spread Nutella to within 2 inches of the edge of the tortilla. Place banana in tortilla. Roll up the tortilla. Seal edges with water. Deep fry until tortilla is crispy and blistered. Drain; then roll in cinnamon-sugar.

Serve with ice cream.

Bananas Foster Chimichangas

1/4 cup butter
3 firm bananas, sliced
1/2 cup brown sugar
2 tablespoons spiced rum
2 (10-inch) flour tortillas
1 cup vegetable oil for frying

In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.
Serves 4.