Banana, Apple with Nutmeg and Cinnamon
Stored under Recipes on May 5, 2008
Ingredients:
2 cups soft bread crumbs
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 tsp ground cinnamon, divided
2 firm large bananas, sliced
2 tart green apples, peeled, cored, chunked
1/4 cup orange juice
1/8 tsp ground nutmeg
Vegetable cooking spray
3 tbsp margarine, cut in small pieces
Frozen non-dairy whipped topping, thawed optional
Instructions:
Stir together bread crumbs, sugars and 1/4 tsp cinnamon in medium bowl, set aside. Combine bananas, apples, orange juice, remaining 1/4 tsp cinnamon and nutmeg in medium bowl. Sprinkle 2 tbsp crumb mixture into bottom of 9-inch cake pan sprayed with vegetable cooking spray. Evenly spread fruit mixture over crumbs. Dot margarine over fruit. Sprinkle remaining crumb mixture evenly over fruit. Bake at 375 F, 30 to 35 minutes or until apples are tender. Cool slightly. Serve warm with topping, if desired.
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Banana Orange Frost
Stored under Recipes on April 21, 2008
Servings: 1
Ingredients:
1/2 cup Orange Juice
1/2 cup Milk
1/2 Banana sliced up
1 cup Orange Sherbert
Instructions:
Mix orange juice, milk, banana and orange sherbert in blender until smooth. Pour into a glass and enjoy.
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PB & J Banana Splits
Stored under Recipes on April 11, 2008
Servings: 1
Ingredients:
2 scoops fat-free frozen yogurt or ice cream, any flavor
1 banana, sliced
2 tablespoons Jif(R) Creamy Reduced Fat Peanut Spread
2 tablespoons Smucker's(R) Strawberry Low Sugar Preserves
Smucker's(R) Hot Fudge Sugar Free Ice Cream Topping, warmed according to package directions
Frozen sugar free whipped topping, thawed
Maraschino cherry (optional)
Instructions:
PLACE ice cream in a medium bowl. Top with banana slices.
PLACE peanut butter in a small resealable food storage bag. Microwave 20 seconds or until melted. Knead slightly. Cut a small corner from the bottom of the bag and squeeze to drizzle peanut butter over ice cream.
TOP with strawberry preserves, hot fudge, whipped topping and a maraschino cherry, if desired.
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peanut butter and banana on a toasted everything bagel
Stored under Recipes on April 2, 2008
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Banana Margarita
Stored under Recipes on March 31, 2008
Ingredients:
1 oz creme de bananes
1 oz gold tequila
1/2 oz triple sec
1/4 mashed banana
3/4 oz lemon juice
Instructions:
Apply lemon juice to the rim of a frosted double-cocktail glass, and dip into caster sugar. Fill the glass with crushed ice, add the ingredients and blend briefly. Serve with a lemon juice-dipped slice of banana.
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Banana nut cheesecake
Stored under Recipes on March 21, 2008
Ingredients:
1 cup chocolate wafer crumbs
1 tablespoon margarine
1/2 cup granulated sugar
1/2 cup mashed ripe bananas
1/3 cup milk chocolate chips
1/4 cup chopped walnuts
1/4 cup margarine, melted
16 ounces cream cheese, softened
2 large eggs
2 tablespoons water
Instructions:
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan.
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Vietnamese Banana Cake with Cashews
Stored under Recipes on March 17, 2008
Ingredients:
3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut
Instructions:
Preheat oven to 350 to 375 degrees F. Grease 2 (8-inch) pans and dust with flour, shaking out any excess.
Beat eggs and sugar together with an electric mixer until mixture is thick and pale. Use a fairly low speed. Pour cream into bowl and beat for a few seconds longer, just to mix. Sift flour, add to bowl, and stir with a wooden spoon. Peel bananas and smash with the flat side of a chopper, but do not mash. Add to batter with nuts and coconut. Stir only until all ingredients are combined. Divide batter between the two pans. Bake for 1 hour, or until top is golden brown.
Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.
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Baked Banana Crumble
Stored under Recipes on March 10, 2008
Servings: 4
Ingredients:
4 ripe, firm bananas, peeled
3/4 cup orange juice
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons cold butter, in pieces
Instructions:
Combine orange juice and vanilla; reserve. Slice bananas lengthwise and place cut side up in four buttered baking dishes.
Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas. Drizzle bananas with orange juice.
Spoon crumble mixture over fruit. Bake at 375 F for 15-20 minutes. Server warm with vanilla ice cream.
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Banana Breeze Pie
Stored under Recipes on March 7, 2008
Servings: 8
Crust
1/3 cup butter or margarine
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optional)
1 cup crushed corn flakes
Melt butter, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat. Add crushed corn flakes; mix well. Press mixture evenly into a 9-inch pie pan to form crust. Chill.
Filling
8 ounces cream cheese, softened
1 can sweetened condensed milk
1/2 cup bottled lemon juice
1 teaspoon vanilla extract
5 medium-size ripe bananas
2 tablespoons bottled lemon juice
Beat the cream cheese until light and fluffy. Add 1/3 cup of the lemon juice and vanilla extract and stir until thickened. Slice 3 of the bananas; line crust with slices. Turn filling into crust; refrigerate 2 to 3 hours or until firm. Do not freeze.
Slice the other 2 bananas and dip into remaining lemon juice. Garnish top of pie with banana slices.
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Banana Cream Salad For A Crowd
Stored under Recipes on March 3, 2008
Servings: 50
Ingredients:
9 1/2 pounds strawberries, hulled and halved
4 1/4 cups sugar
3 3/4 pounds navel oranges, peeled and sliced crosswise
1 1/2 pound nectarines, cut into 1 inch pieces
4 1/2 pounds seedless green grapes, halved
4 1/2 pounds seedless red grapes, halved
3 1/4 pounds bananas, peeled and cut into chunks
3/4 cup honey
3 quarts vanilla yogurt, chilled
Instructions:
Combine first 6 ingredients in a bowl and toss. Combine banana, honey and yogurt in a blender or food processor. Puree until very smooth. Pour banana cream over fruit salad and toss. Chill before serving.
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Havana Banana
Stored under Recipes on February 29, 2008
Ingredients:
1 Tbs. plus 2 tsp. chopped pecans
1/4 lb. frozen dessert topping
1/4 tsp. cinnamon
4 bananas, cut into 1/2 inch slices
Instructions:
Fold bananas and pecans into topping. Sprinkle with cinnamon and chill before serving.
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Cranbanana Cooler
Stored under Recipes on February 25, 2008
Servings: 5
Ingredients:
2 cups Cranberry juice cocktail, chilled
1 cup Milk
1 cup Vanilla ice cream
2 teaspoons Honey
2 Bananas, cut into pieces
Instructions:
In blender container, combine all ingredients. Cover; blend until smooth.
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Baked Bananas
Stored under Recipes on February 18, 2008
Servings: 4
Ingredients:
2 tablespoons butter or margarine
2 tablespoons lemon juice
4 ripe (but firm) bananas
2 tablespoons brown sugar
3/4 teaspoon cinnamon
coconut
lemon zest
Instructions:
Preheat oven to 350F.
Place butter and lemon juice in a baking dish. Place the baking dish in the oven just long enough for the butter to melt. While butter is melting, peel bananas and cut into 3 inch sections.
When the butter has melted, remove from the oven and stir until butter and lemon juice are well mixed. Place banana sections in the baking dish and roll in melted mixture until they are well coated.
In a small bowl ,combine brown sugar and cinnamon. Stir until well blended and then sprinkle over the bananas in the baking dish. Place in the oven and bake for 20 minutes.
Remove from the oven and place on small plates. Sprinkle with a small amount of coconut and lemon zest. Serve while warm.
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Banana Cream Pie with Pretzel Crust
Stored under Recipes on February 15, 2008
Servings: 10
Ingredients:
1 cup flour
3/4 cup finely crushed pretzels plus more for garnish
1/2 teaspoon salt
9 tablespoons butter at room temperature
3 tablespoons cold water
8 ounces cream cheese, softened
1 cup powdered sugar
4 cups non dairy whipped topping
4 large bananas, sliced
1 package (3 oz) vanilla instant pudding
1 1/4 cups milk
Instructions:
Preheat oven to 425F.
In a large mixing bowl combine flour, pretzels, salt and butter until texture is crumbly. (Mixing with a fork works best).
Add water, mix well.
Dust a flat working surface with flour.
Roll out crust on surface with a rolling pin until you have a nice, even crust (approximately 12 inch diameter)
Fold in half and gently place in the pie plate. (The crust is fragile but pinches together nicely if it falls apart).
Flute edges, poke the bottom with a fork and bake 10-12 minutes.
Cool completely.
In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1
cup non dairy whipped topping.
Spread cream cheese mixture on top of cooled pretzel crust.
Slice bananas on top of cheese mixture.
Mix pudding and milk until thickened.
Pour over bananas.
Layer with another sliced banana.
Top with 3 cups of non dairy whipped topping.
Refrigerate for 1 hour before serving.
May garnish with crushed pretzels or sliced bananas.
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One-bowl banana cake is ready in a flash
Stored under Recipes on February 11, 2008
Ingredients:
3 brown eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 cups canola oil
1 teaspoon lemon juice
3 cups all-purpose flour
2 medium-size bananas, mashed
3 cups sugar
1 teaspoon salt
1 small can crushed pineapple
Instructions:
Preheat oven to 350 degrees. Grease and flour bundt or tube pan. Combine all ingredients in a large mixing bowl and beat for 3-4 minutes. Pour mixture into pan and bake for 1 hour. Allow cake to cool completely and dust with confectioners' sugar if desired.
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Yogurt with Bananas (Kela Raita)
Stored under Recipes on February 4, 2008
Servings: 4 half pints
Ingredients:
4 large ripe bananas
lemon juice
1 teaspoon cumin seeds
1 cup yogurt
3 tablespoons freshly grated or desiccated coconut
1/2 teaspoon salt
2 teaspoons sugar
Instructions:
Slice the bananas and sprinkle with lemon juice.
Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
Combine the yogurt with all the ingredients except the banana. If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry. Fold banana into yogurt mixture. Chill and serve.
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Caramel Glazed Bananas with Pecans
Stored under Recipes on February 1, 2008
Servings: 1 Banana per Person
Ingredients:
1 tablespoon brown sugar
1 tablespoon butter
1 tablespoon pecans, whole or chopped
1 banana
Instructions:
Have brown sugar, pecans, and sliced bananas ready. Then, in a skillet or sauté pan, melt butter over low heat.
When the butter sizzles,add the brown sugar and stir to blend. Add the bananas and stir gently until the slices are coated with glaze. Finally, add the pecans, stir for 30 seconds, remove from heat and serve.
This works best with bananas that are ripe, but not soft.
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Blushing Bananas
Stored under Recipes on January 28, 2008
Servings: 2
Ingredients:
1 cup Cranberry drink
1 cup Orange juice
4 Ice cubes
Half of a Bananna in chunks
Instructions:
Blend juices.
Add Ice cubes and banana.
Blend again
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Vietnamese Fried Banana
Stored under Recipes on January 21, 2008
Servings: 6
Ingredients:
3 ripe bananas
5 tablespoons sifted all-purpose flour
3 tablespoons water
3 teaspoons sugar
3 tablespoons rum, warm
oil, sufficient for deep-frying
Instructions:
Cut three ripe bananas crosswise each into 3 pieces. Coat banana pieces with batter made from flour and water. Deep fry at 360F for 5 to 8 minutes.
In a saucepan, place pieces of fried banana, pour sugar and warmed rum over them. Ignite.
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Banana & date ice-cream cake
Stored under Recipes on January 18, 2008
Servings: 8
Ingredients:
4 large ripe bananas, peeled, cut crossways into eight slices
200g (1 layer) 16cm-square bought unfilled sponge cake
170g (about 8) fresh dates, pitted, coarsely chopped
2 tbs marsala
1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
3 tsp cocoa powder
Extra cocoa powder, to dust
Instructions:
Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.
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Bananastrawberry Frappe
Stored under Recipes on January 14, 2008
Servings: 2
Ingredients:
1cup Cold milk
8oz Strawberry yogurt
2 Bananas
1tb Lemon juice
Instructions:
Use a blender or food processor for this recipe. Put all ingredients in blender and turn to puree mode until of desired consistency. (Make only about 2 servings at one time so the blender will not be overfilled.)
If using a food processor, use the steel knife to process; 8-10 seconds will be sufficient.
Serve in a tall glass.
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Chocolate banana coconut bread
Stored under Recipes on January 11, 2008
Servings: 1 loaf
Ingredients:
1 large ripe banana, peeled and mashed
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 cup milk
1 cup caster sugar
2 1/2 cups plain flour
2 teaspoons baking powder
1 cup dessicated coconut
250g milk chocolate, broken into pieces
100g spreadable cream cheese, to serve
Instructions:
Preheat oven to 200°C. Grease and flour a 19cm x 9cm x 6cm loaf pan. Mix together the mashed banana, vanilla, eggs and milk. Stir in the sugar. Sift the flour and baking powder over the wet ingredients. Add the coconut and gently fold through the mixture, using a large metal spoon.
Fold in the chocolate, being careful not to over-mix. Spoon into the prepared loaf pan and bake for 1 hour and 15 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the pan for 10 minutes, then turn onto a wire rack to cool. Serve sliced with cream cheese.
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Banana Pancake Snowmen
Stored under Recipes on January 7, 2008
Servings: 8
Ingredients:
1 cup Hungry Jack(R) Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
3/4 cup water
1/3 cup mashed banana (1 small)
Crisco(R) Original No-Stick Cooking Spray
1/4 cup chocolate chips
1 small banana, peeled, halved crosswise and sliced (to make mouth shape)
1 - 2 teaspoons powdered sugar
Instructions:
Combine pancake mix, water and banana. Mix just until large lumps disappear.
Heat skillet over medium-high heat or griddle to 375º F. Spray with no-stick spray. Using about ¼ cup of batter for each snowman, pour 2 pancakes, one slightly smaller than the other, onto the hot pan or griddle with sides touching to resemble a snowman. Cook 1 to 1 ½ minutes on each side or until golden brown. While cooking second side, place chocolate chips on surface to resemble eyes, nose, and buttons and a slice of banana for the mouth. Remove from griddle. Sprinkle lightly with powdered sugar.
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Banana Colada
Stored under Recipes on January 4, 2008
Servings: 6
Ingredients:
3 medium Bananas, chunked
1 cup Milk, skim
8 ounces Crushed pineapple in juice
6 tablespoons Cream of coconut
2 tablespoons Sugar
Rum extract, to taste
1 1/2 tablespoons Ground allspice
2 cups Ice cubes, crushed
Instructions:
In a blender, combine the bananas, skim milk, pineapple and its juice, cream of coconut, sugar, rum extract and allspice. Blend mixture into a puree. Add the ice and blend again until smooth.
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Peanut Butter, Banana, Chocolate Chip Bread
Stored under Recipes on December 31, 2007
Servings: 12-15
Ingredients:
2 ripe mashed bananas
2 1/2 cups flour
1/2 cup white vegan sugar
1/2 cup brown vegan sugar
1 cup vegan soymilk
1/3 cup applesauce
1 tablespoon baking powder
3/4 cup peanut butter
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
3 tablespoon cooking oil
1 cup chocolate chips
Instructions:
Preheat oven to 350 Fahrenheit. Stir together flour, sugars, baking powder and cinnamon. In another bowl combine bananas, soy milk, peanut butter, oil, vanilla, and applesauce. Add to flour, stir until combined. Stir in chocolate chips.Pour into two greased 8x4x2 loaf pans. Bake 50 to 55 minutes or until toothpick comes out clean.
Frost with Peanut Butter Frosting:
Melt 3 tbs peanut butter with 2 tbs margarine in a saucepan.
stir in one cup powdered sugar and 1 tsp vanilla.
add 1 tbs soy milk or more until it is of spreading consistency
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Jamaican Banana Bread
Stored under Recipes on December 28, 2007
Servings: 3
Ingredients:
8 ripe bananas
2 cups brown sugar
6 cups flour
1 1/4 cup butter
13 eggs
1/2 cup sour cream
grated orange rind
1 tsp vanilla flavoring
1/2 tbsp cinnamon powder
1/2 tbsp ginger powder
1/2 tbsp baking soda
1/4 cup crushed nuts
3/4 cup milk
Instructions:
Mix banana and sugar with paddle in mixer until banana turns puree. Add eggs, sour cream, butter, vanilla and rind mix thoroughly. Sift flour and mix with spices, raising agents and nuts. Add to mixture and mix for 5 minutes. Pour mixture into lined bread pan and bake.
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Banana Cream Salad For A Crowd
Stored under Recipes on December 21, 2007
Servings: 50
Ingredients:
9 1/2 pounds strawberries, hulled and halved
4 1/4 cups sugar
3 3/4 pounds navel oranges, peeled and sliced crosswise
1 1/2 pound nectarines, cut into 1 inch pieces
4 1/2 pounds seedless green grapes, halved
4 1/2 pounds seedless red grapes, halved
3 1/4 pounds bananas, peeled and cut into chunks
3/4 cup honey
3 quarts vanilla yogurt, chilled
Instructions:
Combine first 6 ingredients in a bowl and toss. Combine banana, honey and yogurt in a blender or food processor. Puree until very smooth. Pour banana cream over fruit salad and toss. Chill before serving.
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Banana Caramel Fluff
Stored under Recipes on December 17, 2007
Servings: 4
Ingredients:
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 can (8 ounce size) refrigerated crescent rolls
1 cup caramel topping
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place banana mixture in the center of each pair of rolls.
Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
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Banana Eggnog
Stored under Recipes on December 14, 2007
Servings: 6
Ingredients:
1 Ripe banana, sliced thin
1 Egg
1 tbps sugar
1 cup cold milk
2 tbsp maple syrup
Instructions:
Beat together banana, egg and sugar until well blended and smooth. Add milk and maple syrup and beat until combined. Pour into chilled glasses. This has a very delicate banana flavor.
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Cinnamon-Banana Bread
Stored under Recipes on December 10, 2007
Servings: 8
Ingredients:
1 cup Bob's Red Mill gluten-free, all-purpose baking flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3 overripe bananas, mashed
1/4 cup canola oil
1/3 cup agave nectar
1/3 cup unsweetened soy milk
2 teaspoons pure vanilla extract
Instructions:
Preheat the oven to 350°. Lightly oil an 81/2-by-41/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
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Roasted Banana Ice Cream with Warm Peanut Butter Sauce
Stored under Recipes on December 7, 2007
Servings: 4 to 6
Ingredients:
3 medium-size ripe bananas, cut into 1/2-inch slices
1/3 cup firmly packed Domino Light Brown sugar
1 tablespoon butter, cut into pieces
1 cup milk
1/2 cup heavy cream
2 tablespoons Domino Granulated Sugar
1 McCormick Gourmet Collection Madagascar Vanilla Bean, cut into 2-inch pieces
1/4 teaspoon salt
1/8 teaspoon McCormick Gourmet Collection Ground Nutmeg
1/2 cup salted USA-Grown Peanuts, coarsely chopped
Warm Peanut Butter Sauce
Garnish: chopped Salted USA-Grown Peanuts
Instructions:
Preheat oven to 400 degrees.
Toss together first 3 ingredients in a 2-qt. baking dish, and bake at 400 degrees for 40 minutes or until bananas are browned and softened, stirring once after 20 minutes.
Spoon bananas and all of syrup in baking dish in a blender or food processor; add milk and next 5 ingredients to blender, and process 1 minute or until smooth. Pour mixture into an airtight container, and chill at least 4 hours or up to 24 hours.
Pour mixture into freezer container of a 1/2-gallon electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Stir in chopped peanuts during last 1 minute of freezing, or add according to manufacturer's instructions.
Divide ice cream between 4 chilled sundae bowls, and top with desired amount of Warm Peanut Butter Sauce. Garnish, if desired.
Note: If ice cream is too thin and runny after freezing, transfer mixture to an airtight container, and freeze 1 to 2 hours or to desired consistency.
Warm Peanut Butter Sauce
Ingredients:
1 cup Domino Granulated Sugar
3/4 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
6 tablespoons Creamy USA-Grown Peanut Butter
1/2 teaspoon vanilla extract
Instructions:
1. Stir together first 4 ingredients in a small saucepan. Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved. Stir in peanut but-ter until smooth. Remove from heat, andstir in vanilla. Whisk before serving.
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Soy rice pudding with banana & kiwifruit
Stored under Recipes on December 3, 2007
Servings: 4
Ingredients:
4 1 litre Vitasoy Vanilla Delite
1 cup (220g) arborio rice
1 cinnamon stick
1 banana, peeled, sliced
Brown sugar, to sprinkle
2 kiwi fruit, skin removed, sliced
Instructions:
Place the Vitasoy, rice and cinnamon stick in a saucepan. Bring just to the boil then reduce the heat to low and cook gently for 25 minutes, stirring often, or until tender and creamy.
Divide between serving dishes. Top with the banana and sprinkle with brown sugar. Top with the kiwi fruit.
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Baked Bananas With Yummy Sauce
Stored under Recipes on November 30, 2007
Servings: 2
Ingredients:
2 bananas
1/2 cup pineapple juice
1 tablespoon brown sugar
1/2 tablespoon cornstarch
1 tablespoon coconut shreds
Instructions:
In a saucepan, combine the pineapple juice and brown sugar, and heat to simmering. On the side, mix the corn starch with a small amount of cold water, then add it to the simmering juice mixture. Stir continuously until the sauce thickens (about 2 minutes).
When the sauce is ready, place peeled bananas in the bottom of a greased loaf pan. Pour the sauce over the bananas, then sprinkle the shredded coconut over top. Bake at 350F for 30 minutes.
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Baked Bananas In Orange Sauce
Stored under Recipes on November 26, 2007
Servings: 2
Ingredients:
2 medium firm bananas
2 tablespoons butter melted
1/4 cup orange juice
2 tablespoons brown sugar
2 teaspoons grated orange peel
Vanilla ice-cream
Instructions:
Cut each banana in half lengthwise and place cut side down in a greased 8 inch square baking dish. Brush with butter and bake uncovered at 350 degrees F for 10 minutes.
Combine the orange juice, brown sugar, and orange peel and pour over bananas. Bake 10 minutes longer and serve with ice-cream.
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Roast Turkey Quesadillas with Banana
Stored under Recipes on November 21, 2007
Happy Thanksgiving.
Servings: 12
Ingredients:
12 whole wheat flour tortillas
1 1/2 cups (6 ounces) shredded Jack or cheddar cheese
2 tablespoons chopped fresh cilantro or parsley
1/2 pound shredded roasted turkey or chicken meat
2 medium bananas, sliced into thin circles
2 jalapeño peppers, seeded and minced
1 cup alfalfa sprouts
12 cups mixed lettuces, for salad
Instructions:
Place 6 tortillas flat. Sprinkle with cheese, cilantro, turkey, jalapeño, sprouts, and banana. Place the remaining tortillas on top; press firmly.
Place on a lightly oiled cookie sheet; cover with another cookie sheet of similar size. Bake in a pre-heated 350°F oven for 15 minutes until soft and melted.
Cut into wedges and serve with hot sauce and salad.
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Baked Bananas Calypso
Stored under Recipes on November 19, 2007
Servings: 6
Ingredients:
1/3 cup granulated sugar
1/3 cup light-brown sugar, firmly packed
3 medium-ripe bananas
2 cinnamon sticks (3-inch size), broken into small pieces
1/4 cup dry red or white wine
1/3 teaspoon ground cinnamon
2 tablespoons butter or margarine
Light cream or ice cream
Instructions:
Preheat oven to 375F. Lightly grease an 8-by-8-by-2-inch baking dish.
Combine granulated and brown sugars on sheet of waxed paper, mixing well. Peel bananas; roll in half of sugar mixture, coating well. Place in prepared baking dish; pierce bananas all over with cinnamon stick pieces; sprinkle with wine, then with rest of sugar mixture and the ground cinnamon. Dot with butter.
Bake, uncovered and basting occasionally, 30 to 35 minutes, or until tender.
To serve: Remove cinnamon pieces; cut each banana in half diagonally. Serve slightly warm, with cream.
[Recipe SourcePreheat oven to 375F. Lightly grease an 8-by-8-by-2-inch baking dish.
Combine granulated and brown sugars on sheet of waxed paper, mixing well. Peel bananas; roll in half of sugar mixture, coating well. Place in prepared baking dish; pierce bananas all over with cinnamon stick pieces; sprinkle with wine, then with rest of sugar mixture and the ground cinnamon. Dot with butter.
Bake, uncovered and basting occasionally, 30 to 35 minutes, or until tender.
To serve: Remove cinnamon pieces; cut each banana in half diagonally. Serve slightly warm, with cream.
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Banana Peanut Butter Loaf
Stored under Recipes on November 16, 2007
Ingredients:
6 tablespoons (3/4 stick) butter
1/3 cup crunchy peanut butter
1 cup granulated sugar
2 eggs
3 bananas, sliced (about 2 cups)
1 teaspoon baking soda
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped salted peanuts
Instructions:
Grease a 9-inch by 5-inch loaf pan and set aside.
Cream the butter and peanut butter together with the sugar. Mix in eggs, bananas, soda, flour, salt and nuts; pour into greased pan.
Place in a cold oven. Set oven to 300 degrees and cook for about 1 1/2 hours, or until loaf tests done.
Cool for 5 minutes in pan on a rack, then unmold and let cool completely, right side up.
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Baked Banana Bliss
Stored under Recipes on November 12, 2007
Servings: 9
Ingredients:
4 tablespoons butter
6 firm bananas
4 ounces cream cheese, softened
4 tablespoons sugar
1 teaspoon cinnamon
1 cup heavy cream
whipped cream for garnish (optional)
Instructions:
Melt butter. Slice bananas lengthwise. Saute quickly over high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish.
Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with remaining bananas and spread with remaining cheese mix.
Pour cream over top; bake in 375 degrees oven for 20 minutes. Serve cool garnished with whipped cream or warm over vanilla ice cream.
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99 Bananas Bar Recipes
Stored under Recipes on November 9, 2007
Banana Passion
1 oz. 99 Bananas
4 oz. Passion Fruit Juice
Fill with ice
Orange Banana
1-1/2 oz. 99 Bananas
4 oz. Orange juice
Fill with ice
Green Banana
1 oz. 99 Bananas
1 oz. Mr. Boston Melon Liqueur
4 oz. Pineapple juice
Fill with ice
99 Bananas Strawberry Daiquiri
4 to 5 oz. 99 Bananas
6 oz. Strawberry Daiquiri Mix
3 oz. Pineapple Juice
Fill with ice and blend
A Monkey's Uncle
For an individual drink:
Pour 1 oz. 99 Bananas and 3 oz.
Chi-Chi's Mexican Mudslide into a
blender. Add 1 c. of ice.
Blend for 45-60 seconds.
For a pitcher:
Pour 2 1/2 oz. 99 Bananas
and 1 1/2 c. Chi-Chi's Mexican
Mudslide into a blender. Fill blender
with ice. Blend for 45-60 seconds.
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Roasted Banana Ice Cream with Warm Peanut Butter Sauce
Stored under Recipes on November 5, 2007
Servings: 4 to 6
Ingredients:
3 medium-size ripe bananas, cut into 1/2-inch slices
1/3 cup firmly packed Domino Light Brown sugar
1 tablespoon butter, cut into pieces
1 cup milk
1/2 cup heavy cream
2 tablespoons Domino Granulated Sugar
1 McCormick Gourmet Collection Madagascar Vanilla Bean, cut into 2-inch pieces
1/4 teaspoon salt
1/8 teaspoon McCormick Gourmet Collection Ground Nutmeg
1/2 cup salted USA-Grown Peanuts, coarsely chopped
Warm Peanut Butter Sauce (see recipe below)
Garnish: chopped Salted USA-Grown Peanuts
Instructions:
Preheat oven to 400 degrees.
Toss together first 3 ingredients in a 2-qt. baking dish, and bake at 400 degrees for 40 minutes or until bananas are browned and softened, stirring once after 20 minutes.
Spoon bananas and all of syrup in baking dish in a blender or food processor; add milk and next 5 ingredients to blender, and process 1 minute or until smooth. Pour mixture into an airtight container, and chill at least 4 hours or up to 24 hours.
Pour mixture into freezer container of a 1/2-gallon electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Stir in chopped peanuts during last 1 minute of freezing, or add according to manufacturer's instructions.
Divide ice cream between 4 chilled sundae bowls, and top with desired amount of Warm Peanut Butter Sauce. Garnish, if desired.
Note: If ice cream is too thin and runny after freezing, transfer mixture to an airtight container, and freeze 1 to 2 hours or to desired consistency.
Warm Peanut Butter Sauce:
Servings: 1 1/2 cups
Ingredients:
1 cup Domino Granulated Sugar
3/4 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
6 tablespoons Creamy USA-Grown Peanut Butter
1/2 teaspoon vanilla extract
Instructions:
Stir together first 4 ingredients in a small saucepan. Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved. Stir in peanut but-ter until smooth. Remove from heat, andstir in vanilla. Whisk before serving.
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Low Sodium Pickled Banana Peppers
Stored under Recipes on November 2, 2007
Servings: 16
Ingredients:
2 c Banana Peppers,Sliced In Thin Rings
3/4 c White Vinegar
1/2 c Water
2 T Sugar
1 T Mixed Pickling Spice
Instructions:
Tie spices in cheesecloth. Place ingredients in a small sauce pan, bring to a boil, reduce heat and simmer until peppers begin to soften. Cool, seal in a glass jar, and store in the refrigerator.
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Three Cheese Stuffed Banana Peppers
Stored under Recipes on October 29, 2007
Servings: 4
Ingredients:
1 cup shredded mozzarella cheese
1 cup crumbled feta cheese
1/2-3/4 cup shredded parmesan cheese
10-12 banana peppers (mild may be substituted)
1 (26 ounce) jar spaghetti sauce
Instructions:
Preheat oven to 375 degrees.
Mix the three cheeses in a medium-sized bowl.
Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
Serve with spaghetti or other pasta.
NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.
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Banana Pumpkin Bread
Stored under Recipes on October 19, 2007
Servings: 12
Ingredients:
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
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