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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Thai banana salsa with king prawns
Stored under Recipes on October 15, 2007
Servings: 2
Ingredients:
8 large cooked prawns, peeled, de-veined, leaving tails intact
Lime wedges, to serve
Banana Salsa
2 bananas, peeled, thinly sliced on the diagonal
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh mint leaves, chopped
2 Lebanese cucumbers, halved lengthways, deseeded, sliced
1 fresh red birdseye chilli, deseeded, thinly sliced
Dressing:
2 limes, juiced
1 tbs fish sauce
1 tbs brown sugar
Instructions:
To make the banana salsa, mix all ingredients in a bowl.
To make the dressing, stir the dressing ingredients in a bowl until sugar dissolves.
Pour the dressing over the salsa and set aside for 30 minutes.
Place prawns on a banana leaf or plate and top with the salsa. Serve with lime wedges.
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Individual banana loaves
Stored under Recipes on October 12, 2007
Servings: 8
Ingredients:
Butter, to grease
1 1/4 cups (190g) self-raising flour
1/2 cup (115g) caster sugar
125g butter, melted, cooled
2 eggs
2 ripe bananas, mashed
1 cup (150g) pure icing sugar
Instructions:
Preheat oven to 180C. Grease 8 x 1/2 cup (125ml) mini loaf pans. Combine the flour and sugar in a large bowl.
Whisk the butter and eggs together. Add to the flour mixture with the banana and mix until well combined.
Spoon the cake batter evenly among the greased pans. Use the back of a spoon to smooth the surface. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely.
Once cooled completely, mix the icing sugar with enough water to make an icing thin enough to pour. Drizzle the icing over the cakes and set aside to set.
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Banana tart tatin
Stored under Recipes on October 8, 2007
Servings: 4
Ingredients:
30g butter, finely chopped
2 tbs brown sugar
Pinch of ground cinnamon
2 small bananas, peeled, cut into 1cm-thick slices
1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
Vanilla ice-cream, to serve
Instructions:
Preheat oven to 210°C. Divide the butter among four 250ml (1-cup) capacity ramekins. Sprinkle over the sugar and cinnamon. Arrange the banana, overlapping, over the sugar mixture.
Use a round 10cm-diameter pastry cutter to cut 4 discs from the pastry. Place the discs over the banana. Fold over edges to enclose filling. Bake for 20 minutes or until golden. Turn out onto serving plates. Serve with ice-cream.
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Banana Anti-Aging Face Mask
Stored under Recipes on October 5, 2007
Ingredients:
1/4 cup heavy whipping cream
1 med. banana - peeled
1 vitamin E capsule
Instructions:
Mash together cream and banana.
Stir in contents of capsule.
Smooth onto face and neck.
Leave on for 10-15 minutes.
Wipe off with damp cloth.
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Caramelized Banana
Stored under Recipes on October 1, 2007
Servings: 4
Ingredients:
1/2 a banana per person
2 tbsp amaretto
Cinnamon powder
Instructions:
Cut the banana lengthwise. Heat a frying pan and fry the banana on both sides for a few seconds. Remove from the heat and pour over the amaretto. Hold the pan over the heat until the amaretto catches flame. Arrange the banana on a plate and sprinkle with the cinnamon.
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Bananaberry Freeze (similar to Applebee's®)
Stored under Recipes on September 28, 2007
Servings: 2
Ingredients:
2 cups ice
1 ripe banana - peeled, reserve 2 thin slices for garnish
3/4 cup strawberry daiquiri mix
1/4 cup pina colada mix
whipped cream - for garnish
strawberry slices - for garnish
Instructions:
Puree ice, banana, daiquiri mix, and colada mix in blender on high speed for 10-15 seconds until smooth.
Pour into two wine glasses.
Garnish with whipped cream, strawberries, and bananas.
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Banana Split Dessert
Stored under Recipes on September 24, 2007
Servings: 12
Ingredients:
1 1/4 cups graham cracker crumbs
1 2/3 cups Sugar
1 can
1 container
1 jar
1/2 cup chopped pecans
1/3 cup Butter
1/3 cup chocolate flavored syrup
3 pkgs
3 ripe bananas
Instructions:
In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan. In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust. Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup. Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup. Refrigerate for 2 hours or overnight.
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Apparently this is what bananas do in the microwave...
Stored under Recipes on September 18, 2007
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Banana Spring Rolls
Stored under Recipes on September 17, 2007
Servings: 8
Ingredients:
2 large bananas
8 (7 inch square) spring roll wrappers
1 cup brown sugar, or to taste
1 quart oil for deep frying
Instructions:
Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.
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Banana Nut Biscotti
Stored under Recipes on September 14, 2007
Servings: 24 pieces
Ingredients:
1 3/4 cup all-purpose flour
1/2 granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed bananas (about 1 banana)
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup toasted pecans or walnuts
Instructions:
Preheat oven to 350 degrees F.
Coat cookie sheet with cooking spray; set aside.
In large bowl, whisk together flour, baking powder, sugar, and salt.
In medium bowl, combine mashed banana, oil, egg, and vanilla extract.
Pour banana mixture into dry mixture along with nuts, stir together.
Flour a working area, and turn dough out onto it.
Form two 7-inch logs about 2 inches in diameter.
Put logs onto prepared cookie sheet.
Bake for 25 minutes. Remove from oven and turn temperature down to 250 degrees F (121 degrees C).
Remove logs from cookie sheet and let cool 10 minutes.
Cut logs into 1/2-inch slices along the bias (at an angle), return slices to cookie sheet.
Bake biscotti for an additional 18-20 minutes.
Note: toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.
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Low fat, healthy banana bread
Stored under Recipes on September 7, 2007
Ingredients:
2 mashed bannannas
3 egg whites
1/2 cup Splenda brown sugar
1/2 c. unsweetened applesauce
2 cups oat flour
1tbsp cinammon
sprinkle of salt
1tsp baking soda
1/2 tsp baking powder
crushed walnuts (optional)
Instructions:
First mix wet ingredients together in blender.
Mix in the fry ingredients into the mix with a whisk.
Coat a loaf pan with non-stick spray.
Cook in oven at 350F for 40-50 minutes or until middle comes out clean.
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Banana Chocolate Chip Cookie
Stored under Recipes on August 31, 2007
Servings: 44 Cookies
Ingredients:
2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) light brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
1 large egg
1 teaspoon banana extract
3/4 cup mashed ripe banana
12 ounces semi-sweet chocolate chips (about 2 cups)
(Optional) 4 ounces chopped walnuts (about 1 cup)
Instructions:
Preheat oven to 300 degrees F.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, blend sugars together.
Add butter to sugars and with an electric mixer, combine to form a grainy paste.
Add egg, banana extract, and mashed banana, beta at medium speed until smooth.
Add flour mixture, chocolate chips, and walnuts (optional)gradually, blend until just combined.
Drop by rounded tablespoons onto ungreased cookie sheet, 2 inches apart.
Bake 20-24 minutes or until cookie edges begin to brown lightly. Transfer immediately to cooling surface.
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Hearty Banana Oat Flapjacks
Stored under Recipes on August 27, 2007
Servings: 12 (4-inch pancakes)
Ingredients:
2 large ripe bananas, peeled and sliced
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
Aunt Jemima syrup, warmed
Banana slices (optional garnish)
Coarsely chopped walnuts or pecans (optional garnish)
Instructions:
In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.
In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.
In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)
Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375F). Lightly grease griddle.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked.
Serve with warm syrup and, if desired, additional banana slices and nuts.
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Banana, Raisin-Cinnamon Muffins
Stored under Recipes on August 24, 2007
Ingredients:
2 cup oatmeal flour
2 tbsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/3 cup sugar
1/3 cup unsweetened applesauce
2 egg whites
1 tsp vanilla extract
1 cup mashed bananas
1/3 cup branflakes
1/3 cup raisins
Instructions:
Sift together the dry ingredients; set aside. Beat together well the sugar, applesauce, egg whites, and extracts.
Stir in bananas, branflakes, and raisins. Add the flour mixture and stir just until moistened.
Spoon into 12 muffin cups coated with cooking spray.
Bake at 400F, for 20 minutes or until done.
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Mom's Banana Pudding
Stored under Recipes on August 20, 2007
Ingredients:
3/4 cup sugar
2 T flour
2 cups milk
3 egg yolks
3 egg whites
1 tsp. vanilla
1 banana
nilla wafers
Instructions:
Mix sugar, flour and milk in double boiler.
Beat egg yolks with fork and spoon some milk into the mixture then add to the boiler.
Cook until thickened then add vanilla.
Layer bananas, nilla wafers and pudding in a 13x9 bakeware.
beat 3 egg whites with a dash of salt 1/4 cup sugar till stiff. spread on top of pudding.
Bake at 350 till browned lightly.
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Mom's Banana Pudding
Stored under Recipes on August 20, 2007
Ingredients:
3/4 cup sugar
2 T flour
2 cups milk
3 egg yolks
3 egg whites
1 tsp. vanilla
1 banana
nilla wafers
Instructions:
Mix sugar, flour and milk in double boiler.
Beat egg yolks with fork and spoon some milk into the mixture then add to the boiler.
Cook until thickened then add vanilla.
Layer bananas, nilla wafers and pudding in a 13x9 bakeware.
beat 3 egg whites with a dash of salt 1/4 cup sugar till stiff. spread on top of pudding.
Bake at 350 till browned lightly.
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Banana Bread Oatmeal
Stored under Recipes on August 17, 2007
Servings: 6
Ingredients:
2 cups Quaker Oats (Old Fashioned)
3 tablespoons Brown sugar
3/4 teaspoon Cinnamon
1 cup Bananas mashed
1/4 teaspoon Nutmeg
3 tablespoon Pecans chopped
3 cups Milk
Instructions:
In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
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Chocolate Banana Cream Pie
Stored under Recipes on August 13, 2007
Servings: 8
Ingredients:
1 (18-ounce) package NESTLE TOLL HOUSE Chocolate Chip & White Fudge Cookie Dough, softened
1 3/4 cups milk
1 (4-ounce) package banana cream or vanilla instant pudding and pie filling mix
2 medium bananas, peeled and sliced
1 cup frozen nondairy whipped topping, thawed
3 tablespoons Chocolate Flavor NESTLE NESQUIK Syrup
3 tablespoons NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Instructions:
Preheat oven to 350F. Grease a 9-inch pie plate.
Press 3/4 package cookie dough* onto bottom and up side of pie plate.
Bake for 18 to 24 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour, or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.
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Peanut Butter, Banana, Chocolate Chip Bread
Stored under Recipes on August 10, 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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Banana and Nut Cookies
Stored under Recipes on August 6, 2007
Servings: 12 cookies
Ingredients:
4 ripe bananas
2 cups/170g soy/soya flour
½ cups/60g wholemeal flour
2 eggs
3 tablespoons olive oil
½ teaspoon baking powder
¼ cup/25g cashew nuts
¼ cup/30g raisins
Instructions:
Mash all 4 bananas in a small bowl using a fork, then transfer to a larger cooking bowl. If you want to have less washing up you can mash the bananas in the large bowl but you will find it a lot harder work.
Slowly mix the soy and wholemeal flour into the bananas causing the mixture to thicken.
Mix in the eggs and olive oil to form form a smooth paste.
Add the cashew nuts and raisins and gently mix them in.
Line two baking trays with baking parchment and lightly grease the surface with a little butter. Using two spoons transfer six large scoops of the mixture onto each baking tray. Cook for 15 minutes in an oven preheated to 190°C/380°F/Gas Mark 5.
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Low GI Banana Smoothie
Stored under Recipes on August 3, 2007
Servings: 1
Ingredients:
1 banana
1/4 pint or 125ml skimmed milk
Instructions:
This simple recipe is in my opinion best made with bananas that are starting to go over ripe but fresh bananas can also be used. Peel the banana and cut into slices then put in a freezable sealed container and freeze over night. You can freeze them for longer but I recommend using them within a month.
Remove the banana from the freezer and put in the blender. Add a shot of boiling water to the banana to speed up defrosting, it will have little affect on the taste. Use a pulse technique to blend until a smooth paste is formed. Each time the blender struggles add a shot of boiling water, don't push it too hard or you may break it.
Slowly add the milk whilst continuing to pulse the blender. Once well mixed in serve in a glass.
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Spicy Banana Nut Bread
Stored under Recipes on July 30, 2007
Ingredients:
1/3 cup shortening
2/3 cup sugar
2 eggs
1 tsp. vanilla extract
1 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp Cinnamon
1/8 tsp Cardamom
1/8 tsp Mace
1 cup mashed bananas
1/2 cup chopped nuts
Instructions:
Cream shortening and sugar
Add eggs and vanilla and beat well
Sift flour, measure and sift again with baking powder, salt, cinnamon, cardamom, and mace
Add with bananas to creamed mixture
Stir in nuts
Grease bottom of 9 1/4 x 5 1/4 x ?
Pour batter into pan. Bake in 350F (gas mark 4) oven 1 hour or 1 hour and 10 minutes.
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Banana-Nut Pancakes
Stored under Recipes on July 27, 2007
Servings: 12-14 pancakes
Ingredients:
Canola oil, for griddle
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoonfine sea salt
1 1/4 cups plus
2 tablespoons soy milk
3/4 cup mashed bananas (about 2 large very ripe bananas)
2 large eggs
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans
Instructions:
Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350°F. Using a folded paper towel, lightly brush the griddle with oil. Preheat the oven to 200°F.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center.
In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.
Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the underside. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional soy milk. Serve warm.
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Indonesian Traditional Banana Cake
Stored under Recipes on July 23, 2007
Ingredients:
1 tsp vanilla sugar
1 can of coconut milk (400 ml)
1/4 cup tapioca flour
tooth pick
2 cups rice flour
a little drop of Pandan paste, I used Koepoe-Koepoe (can be found in Asian store)
2 bananas, not too ripe , sliced
a dash of salt
Splenda sweetener, as needed
Banana leaves (can be found in Asian store)
Instructions:
In a bowl, pour the coconut milk, then add about 400 ml water plus 100-200 ml more water, stir well.
In a separate bowl, mix rice flour with tapioca flour, then pour about half of the coconut milk mixture in, stir well.
Bring to a boil the other half of coconut milk mixture by adding a dash of salt, vanilla sugar, Splenda sweetener, and a drop of Pandan paste.
Lower the heat and add in the mixture of the flours, stir all the time do not let the mixture burnt on the very bottom, until mixture thicken thoroughly.
Turn off the stove, add in slices of bananas and mix well
On a clean banana leaves, pour about 1-2 spatula spoon and wrap the mixture. Repeat this step until all mixture gone.
Steam the wrapped mixture for about 20-25 minutes long (or more if needed). Turn off the sote, take out the steamed banana cake and place them inside the fridge for 10-15 minutes until the cake is cooled down.
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Banana, Raisin-Cinnamon Muffins
Stored under Recipes on July 20, 2007
Ingredients:
2 cup oatmeal flour
2 tbsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/3 cup sugar
1/3 cup unsweetened applesauce
2 egg whites
1 tsp vanilla extract
1 cup mashed bananas
1/3 cup branflakes
1/3 cup raisins
Instructions:
Sift together the dry ingredients; set aside. Beat together well the sugar, applesauce, egg whites, and extracts. Stir in bananas, branflakes, and raisins. Add the flour mixture and stir just until moistened. Spoon into 12 muffin cups coated with cooking spray. Bake at 400F, for 20 minutes or until done.
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Baked Banana Bliss
Stored under Recipes on July 13, 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 375F oven for 20 minutes. Serve cool garnished with whipped cream or warm over vanilla ice cream.
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Twice Baked Banana Peppers
Stored under Recipes on July 6, 2007
Servings: 6
Ingredients:
6 whole Banana Wax Pepper
Desired amount of Peanut Oil
1 package of Baby Dutch Yellow Potatoes
2 tablespoons Unsalted Butter Divided use
1/4 cup Heavy Cream Scalded
Desired amount of Coarse Sea Salt and Rainbow Pepper
1/8 cup Parmesan Cheese Grated
2 ears Corn Kernals removed
1/2 cup Mozzarella Cheese or Monterey Jack, shredded
Instructions:
Rub Peppers with peanut oil and place under broiler until skin begins to blacken slightly. Rotate to cook evenly on all sides. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 15 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes.
Boil potatoes in salted water. Cook on simmer until tender. Remove and hand mash with 1 1/2 tablespoons butter, cream, salt and pepper and grated Parmesan cheese.
In a saute pan, add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture.
Begin to fill peppers with potato and corn mixture, being careful not to break the flesh of the chile. Place on a sheet tray, top with shredded cheese and melt under broiler.
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Banana Pineapple Milk Shake
Stored under Recipes on July 2, 2007
Servings: 1
Ingredients:
2 ripe bananas, cut into chunks
2 cups milk
1/3 cup crushed pineapple, drained
1/4 cup instant nonfat dry milk powder
1/2 teaspoon vanilla
1 dash of ground nutmeg
4 ice cubes
Instructions:
Combine all ingredients in container of electric blender; process until frothy. Serve shake immediately.
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Banana Pineapple Milk Shake
Stored under Recipes on July 2, 2007
Servings: 1
Ingredients:
2 ripe bananas, cut into chunks
2 cups milk
1/3 cup crushed pineapple, drained
1/4 cup instant nonfat dry milk powder
1/2 teaspoon vanilla
1 dash of ground nutmeg
4 ice cubes
Instructions:
Combine all ingredients in container of electric blender; process until frothy. Serve shake immediately.
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Bailey's Banana Colada
Stored under Recipes on June 29, 2007
Servings: 1
Ingredients:
1 banana
banana liqueur
Bailey's® Irish cream
pina colada mix
dark rum
Instructions:
Put the banana and banana liqueur into a blender until it becomes a thick paste. Add bailey's to taste; pina colada mix and rum to taste as well. Blend well, add ice, and blend again until smooth. Serve in a pina-colada glass.
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Chocolate-Banana Tarts
Stored under Recipes on June 25, 2007
Servings: 4
Ingredients:
Crust:
4 tablespoons butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
3/4 cup all-purpose flour, plus extra for rolling crust
4 fluted 3-inch tart pans
4 tablespoons uncooked rice or dried beans
Filling:
3 tablespoon heavy cream
1 teaspoon vanilla extract
1/2 teaspoon granulated sugar
1 medium banana, halved crosswise
3 tablespoon chocolate chips, melted
2 teaspoon packed brown sugar
Instructions:
Crust:
Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Divide dough in half; reserve half for Raspberry Marzipan Tarts or freeze, well-wrapped, for another use. Heat oven to 350°F. Divide remaining dough into 4 pieces and, with lightly floured fingertips, press 1 piece into each of 4 fluted 3-inch tart pans, working dough up the sides evenly. (If dough tears on the bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard) and top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet; bake 10 minutes. Remove foil and rice from pastry shells; discard. Return crust to oven. Cook until golden, about 9 minutes more. Cool completely.
Filling:
Beat cream with vanilla and granulated sugar until stiff. Beat in half of banana, mashed well, then fold in chocolate. Divide filling among crusts; refrigerate 1 hour. Scatter brown sugar evenly on the bottom of a small nonstick pan, then slice remaining banana half into pan. Heat on low. When banana slices start to sizzle, stir to coat with sugar. When banana slices become translucent around edges, flip them over. Cook until slices are browned and caramelized on both sides. Top each tart with 3 banana slices and serve.
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Banana's Foster Upside Down Cake
Stored under Recipes on June 22, 2007
Ingredients:
Topping -
1/3rd cup melted butter
1 cup packed brown sugar
2 tsp cinnamon
2 tsp rum extract
1 tsp vanilla extract
3 bananas sliced
Cake -
1 yellow cake mix
2 eggs
1 cup skim milk, or 1 1/2 cup whole milk
8 tbs (1 stick) melted unsalted butter
Instructions:
Melt 1/3rd butter for topping and pour in the bottom of a square pan. Add the brown sugar, vanilla, rum, and cinnamon and stir with a fork. Add sliced bananas.
In a large bowl mix the cake mix, eggs, melted stick of butter and milk with an electric mixer, about 3 minutes. Batter should be smooth. Pour over banana topping mixture and bake at 350 deg for 40-45 min.
Run a knife along the edges and invert onto serving plate. Cake should release, if not let it rest until it does.
You can also make this in a round 10 inch cast iron pan. I had some extra batter left over that did not fit in the cake pan.
Serve warm with ice cream or whipped cream.
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Banana and pecan pancakes
Stored under Recipes on June 18, 2007
Servings: 10
Ingredients:
2 cups plain flour
3 teaspoons baking powder
2 tablespoons caster sugar
1 1/2 cups milk
2 eggs
60g butter, melted, cooled
3/4 cup (100g) pecan nuts, roughly chopped
extra melted butter, for cooking
100g butter, melted
2 large bananas, cut diagonally into thick slices
1 cup brown sugar
1/2 cup cream
Instructions:
Sift flour and baking powder into a large bowl. Stir in sugar.
Whisk milk, eggs and butter together. Add to flour mixture. Use a wooden spoon to mix until well combined. Cover and stand batter for 15 minutes. Stir in pecan nuts.
Heat a non-stick frying pan over medium heat. Brush pan with a little extra butter. Pour 1/3 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle. Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface. Turn and cook for a further 2 minutes, or until cooked through. Wrap pancake in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan in between pancakes.
Melt 1 1/2 tablespoons of butter in a non-stick frying pan over medium-high heat. Add banana slices. Cook for 2 minutes, or until golden. Remove from frying pan and set aside. Add sugar, cream and remaining 70g butter to frying pan. Stir over low heat until sugar dissolves and sauce is combined. Boil for 2 minutes, or until sauce thickens slightly. Return bananas to frying pan, turning to coat in caramel sauce.
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Nectarine, banana & muscatel raisin tarts
Stored under Recipes on June 15, 2007
Servings: 4
Ingredients:
2 bananas
2 ripe nectarines, washed
1 lime, juiced
40g (1/4 cup) muscatel raisins
1 tbs maple syrup
80mls (1/3 cup) shiraz grape juice (Freedom Foods brand)
6 sheets filo pastry (Antoniou brand)
1 tbs almond or hazelnut meal Extra light olive oil spray
200g Jalna Swiss Creamy Custard Yoghourt (optional), to serve
Instructions:
Preheat oven to 180C. Line a baking tray with non-stick baking paper.
Peel the bananas and diagonally cut each into 4 pieces. Cut the nectarines in half, remove the stones and then cut each half into 3 wedges. Place bananas and nectarines into a bowl. Drizzle with the lime juice (this adds flavour and prevents browning).
Combine raisins, maple syrup and grape juice in a small saucepan. Simmer, uncovered over medium-low heat for 5 minutes or until juice is reduced to a syrupy consistency.
Lay the filo sheets out flat on a work bench and, working quickly so the pastry doesn't dry out, cut two 12cm circles through all the layers, using a side plate as a guide. Place 4 separate filo circles on the lined baking tray and sprinkle each with 1 tsp of the almond or hazelnut meal. Cover each with 2 more circles of filo and spray the edge of each lightly with the olive oil spray. Roll the edge of each filo circle towards the centre three times with damp fingertips, pressing firmly, to create a border.
Arrange two banana pieces and 3 wedges of nectarine on each filo circle. Divide the raisins among the tarts and then spoon 1 tbs of raisin syrup over each.
Bake in preheated oven for 15-20 minutes or until the pastry is golden. Serve warm or at room temperature with the yoghurt, if using.
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Bananas Foster
Stored under Recipes on June 11, 2007
Servings: 1
Ingredients:
1 small banana (about 6 inches long)
1/2 teaspoon packed brown sugar
1/2 teaspoon unsalted butter, melted
Instructions:
Slice banana into 1-inch pieces and place in a microwaveproof bowl.
Sprinkle with brown sugar and drizzle with butter.
Cover and microwave on High until bubbly, about 1 minute.
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Cranberry Banana Quinoa Bread
Stored under Recipes on June 8, 2007
Servings: 9
Ingredients:
3/4 cup quinoa flakes
1/2 cup garbanzo bean flour
1/3 cup potato starch
1/3 cup tapioca flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
11/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled
1/2 cup granulated sugar
1/2 cup dried cranberries
1/4 tsp freshly squeezed lemon juice
Instructions:
Ingredient Option: substitute canola oil for the margarine.
Preheat the oven to 350F. Lightly grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with a small amount of margarine.
Combine the quinoa flakes, bean flour, potato starch, tapioca flour, baking powder, salt and xanthan gum in a large bowl. Mix together with a whisk and set aside. Whisk the mashed bananas, eggs and margarine together in a bowl. Add the sugar, cranberries and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and bake until lightly browned, about 40 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.
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Banana Pineapple Yogurt Shake
Stored under Recipes on June 4, 2007
Servings: 4
Ingredients:
1 md Banana [peeled, sliced & frozen in a baggie
1 8oz carton yogurt [plain Non-fat]
1cn 8oz pineapple [crushed-undrained (juice pack)]
2 Packets of EQUAL *or* 0.75 ts EQUAL MEASURE (tm)
1cup Ice chips
Instructions:
In a blender combine all of the ingredients except the ice chips, and blend until smooth.
With the blender still running, slowly add the ice until slushy.
Pour into serving glasses and garnish as desired.
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Frozen banana whip
Stored under Recipes on June 1, 2007
Servings: 8
Ingredients:
8 ripe bananas
Instructions:
Peel bananas and place on a tray lined with plastic wrap. Place in your freezer overnight or until well frozen.
Break the frozen bananas into chunks and place in the bowl of a food processor. Process for at least 3-5 minutes or until thick and creamy. Serve whip in ice-cream cones or plastic or paper cups.
Notes and Tips:
Bananas contain natural gums which help to whip thern into this light and fluffy frozen dessert. If the whip turns out a little soft, you can spoon it into a plastic container, cover and freeze until firm. Alternatively, make it ahead and freeze it for several hours.
Variation: Stir in 50g (1/3 cup) very finely chopped toasted nuts of your choice before serving or refreezing.
Variation: Stir in 25g (1/3 cup) toasted shredded coconut before serving or refreezing. a Stir in a 200g carton of fruit-flavoured yoghurt, spoon into a plastic container and freeze for 2 hours or until firm.
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Microwave banana & walnut cake
Stored under Recipes on May 25, 2007
Servings: 8
Ingredients:
Melted butter, to grease
125g butter, chopped, softened
155g (3/4 cup, firmly packed) brown sugar
2 eggs, at room temperature
3 large overripe bananas, mashed
200g (11/2 cups) self-raising flour, sifted
160ml (2/3 cup) milk
70g (2/3 cup) walnut halves, coarsely chopped
Icing
195g (11/4 cups) pure icing sugar, sifted
2-3 tbs fresh lemon juice
70g (1/4 cup) finely chopped walnut halves
Instructions:
Brush a 1.75L (7-cup) capacity microwave-safe plastic ring cake pan with melted butter to grease. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the banana.
Stir in half the flour and milk until just combined. Repeat with remaining flour and milk. Add the walnuts and stir until combined. Spoon into prepared pan and smooth the surface.
Place on a microwave-safe rack or upturned plate and cook, uncovered, on Medium/500watts/50% for 14 minutes or until a skewer inserted into centre of cake comes out clean (it will be a little sticky on top). Set aside in the pan for 3 minutes. Turn onto a plate and set aside for 30 minutes to cool.
To make icing, place icing sugar in a microwave-safe bowl. Gradually add lemon juice, stirring until a firm paste forms. Heat, uncovered, on High/800watts/100% for 30-45 seconds or until runny. Pour icing over cake and sprinkle with walnuts. Set aside for 10 minutes to set. Cut into slices to serve.
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Fermented Banana Bread
Stored under Recipes on May 21, 2007
Start 4-5 days ahead of time and let 3 bananas ripen to the point that the outer skins are completely black and the bananas are squishy. This is just before the point that they start to get moldy. If white mold appears on the skins, it's probably too late to use them, although
I've seen my sister-in-law use them when there was just a tiny bit of mold, and the bread turned out fine.
Ingredients:
1 3/4 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fermented bananas (3 bananas)
1/3 cup either shortening or butter or margarine
2 Tbsp. milk
2 eggs
1/4 cup chopped nuts (optional)
Instructions:
Preheat oven to 350 degrees. Mix together 1 cup flour, sugar, powder, soda and salt. Add bananas, margarine and milk. Beat with electric mixer on low till blended, then on high for 2 minutes.
Add eggs and remaining flour and beat till blended. Pour into greased 8x4x2 loaf pan.
Bake 55-60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan, then remove from pan and cool thoroughly.
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Mexican Fried Bananas
Stored under Recipes on May 18, 2007
Ingredients:
4 bananas, not too ripe
4 tbsp. butter
1 c. brown sugar
Juice of 2 oranges
1 tbsp. grated orange rind
1/2 c. sour cream
1/2 c. powdered sugar
Instructions:
Peel and cut bananas lengthwise once, then half once. In fry pan heat butter and carefully fry bananas until golden. Mix together orange juice, rind and brown sugar.
Pour over bananas and simmer for 10 minutes over medium heat. Transfer to serving bowls. Mix sour cream and powdered sugar. Pour over banana mix and serve immediately.
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Chocolate & banana brownies
Stored under Recipes on May 14, 2007
Servings: 15
Ingredients:
5 tbs cocoa powder
1 tbs caster sugar
1/2 cup (125ml) milk
6 bananas, mashed thoroughly
1 cup (220g) brown sugar
1 tsp Queens vanilla essence
5 egg whites
3/4 cup (115g) self-raising flour
60g oat bran
1/2 cup (95g) Nestle chocolate bits
1 tbs icing sugar, to dust
Instructions:
Preheat oven to 180C. Line a 23cm square cake pan with non-stick baking paper. Combine the cocoa, caster sugar and milk. Stir in the banana, brown sugar and vanilla essence until they are well combined.
In a separate bowl, use an electric beater to beat the egg whites until soft peaks form.
Add the banana mixture to the egg whites and mix well. Sift the flour into the mixture. Fold in the oat bran and the chocolate bits. Pour into pan and bake for 40 minutes or until firm. Set aside to cool in the pan for 10 minutes before transferring to a wire rack to cool. Cut into pieces and dust with icing sugar to serve.
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Banana Tea Blend
Stored under Recipes on May 11, 2007
Servings: 1
Ingredients:
1/2 cup Black tea
1/2 cup Milk
1/2 Banana; peeled and sliced
Whipped cream (opt)
Instructions:
Mix all the ingredient except the whipped cream in a blender for 15-20 seconds, or until smooth. Top with whipped cream, if desired. Variation: for a Banana-Chocolate Tea Blend, add 1 tbs chocolate syrup to the recipe. Proceed as above.
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Banana pancake stacks with lime butter syrup
Stored under Recipes on May 7, 2007
Servings: 8
Ingredients:
1 1/4 cups (160g) plain flour
2 tsp baking powder
2 tsp caster sugar
375ml can of light and creamy evaporated milk
1 egg
20g unsalted butter, melted
3 small ripe bananas, roughly chopped
Lime butter syrup
150g palm sugar, finely grated
60g butter
2 limes, juiced, zest cut into thin strips
Instructions:
Sift flour and baking powder into a medium bowl. Stir in sugar. Whisk milk, egg, and melted butter together. Stir into flour until smooth. Fold through banana.
Heat a small non-stick frying pan over low-medium heat. Add 1/4 cup of batter, cover with a lid and cook for 30 seconds or until golden brown. Flip pancake over and cook for another minute. Transfer to a plate and cover up to keep them warm. Repeat with remaining batter.
To prepare syrup, place palm sugar and butter in a small saucepan over low heat. Stir for 2 minutes until thick and bubbling. Whisk in lime juice and zest - be careful as this will spatter - boil for 20 seconds and remove from heat.
erve pancakes with ice cream and drizzled with syrup.
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Banana scrolls
Stored under Recipes on May 4, 2007
Servings: 9
Ingredients:
1 quantity basic scroll dough
100g dried apricots, chopped
1 orange, rind finely grated, juiced
30g butter, softened
1/2 cup brown sugar
1 teaspoon ground cinnamon
2 small cavendish bananas, diced
icing sugar, for dusting
Instructions:
Place dried apricots, orange rind and 2 tablespoons orange juice in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 minutes or until apricots have absorbed juice. Set aside to cool.
Make basic scroll dough following steps 1 to 3 of Nutella scrolls recipe.
Mix apricot mixture, butter, brown sugar and cinnamon in a bowl until well combined. Spread apricot butter mixture over dough, leaving a 2cm border along the short end furthest from you. Sprinkle banana over butter mixture.
Starting from short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim ends then cut roll into 9 even slices (see note). Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm.
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Choc-chip banana loaf
Stored under Recipes on April 30, 2007
Servings: 10
Ingredients:
2 cups self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2/3 cup caster sugar
1 cup choc bits
1 cup buttermilk
2 eggs, at room temperature
1 tablespoon olive oil
1 cup mashed banana
pure icing sugar, to serve
Instructions:
Preheat oven to 180C. Grease base and sides of a 7cm deep, 13.5cm x 24cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Sift flour, bicarbonate of soda and cinnamon into a bowl. Stir in sugar and choc bits. Mix well. Whisk buttermilk, eggs, oil and banana in a jug. Stir into flour mixture. Spoon into loaf pan. Bake for 45 to 55 minutes or until a skewer inserted into the centre comes out clean.
Stand loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and serve.
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Banana-Pineapple Chutney
Stored under Recipes on April 27, 2007
Servings: 3 cups
Ingredients:
1/3 cup 1/4th-inch-diced red onion
1/2 cup, 1/4th-inch-diced red bell pepper
2 tablespoons minced fresh ginger
1/3 cup packed light brown sugar
2 tablespoons granulated sugar
1/8 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup white wine vinegar
2 tablespoons water
2 tablespoons currants
1-1/2 cups peeled and diced ripe fresh pineapple
2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise, then in 1/2-inch chunks
Instructions:
In a heavy, wide, shallow, nonreactive pot, place red onion, bell pepper, ginger, brown sugar, granulated sugar, allspice, cloves, salt, vinegar and water. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.
Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until the mixture is just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly - you want to keep the fruit pieces' integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.
Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving. Serve with grilled chicken, pork chops or roast, slices of ham, or curries.
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Banana & vanilla-syrup tart
Stored under Recipes on April 23, 2007
Servings: 4
Ingredients:
175g caster sugar, plus extra to sprinkle
2 vanilla beans, split
600ml milk
4 egg yolks
75g plain flour
500g block puff pastry
5 small bananas, peeled, halved lengthways
1 egg, lightly beaten
10g unsalted butter
Icing sugar, to dust
Thick cream, to serve
Instructions:
Place 100g of the sugar and 250ml (1 cup) water in a saucepan over low heat. Scrape in vanilla seeds and add the bean too, stirring, until the sugar dissolves. Increase heat to medium and simmer for 2-3 minutes until slightly thickened. Pour into a bowl, discarding the bean; cover and set aside to cool completely.
Place milk in a separate saucepan. Scrape in seeds from remaining vanilla bean and add bean too. Bring to the boil. Remove from heat and set aside for 30 minutes to infuse.
Meanwhile, place egg yolks and remaining sugar in a bowl and beat until pale. Add flour and beat to combine. Use a slotted spoon to remove vanilla bean from milk and pour over the egg mixture. Return to the pan and cook over low heat for 3-4 minutes until thickened. Place pastry cream in a bowl, cover surface with plastic wrap and set aside to cool.
Roll out the block of puff pastry to an 18 x 30cm rectangle. Cut a strip 1cm wide from each of the 4 sides, moisten edges of the pastry rectangle, then stick the strips around the edges to form a border. Refrigerate for 10 minutes to chill.
Preheat oven to 220C.
Fill pastry base with pastry cream, then line the bananas across the cream. Brush pastry edges with egg and sprinkle with the extra sugar. Bake for 10 minutes, then decrease oven temperature to 180C and bake for a further 15 minutes. Dust with icing sugar, drizzle with the vanilla syrup and serve with cream.
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Banana & sultana bread
Stored under Recipes on April 20, 2007
Servings: 1 loaf
Ingredients:
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
1/2 cup (110g) caster sugar
3/4 cup (125g) sultanas
2 eggs, lightly beaten
1 cup (250ml) reduced fat milk
1 cup mashed banana (about 2 large ripe bananas)
Instructions:
Preheat oven to 180C. Line the base and sides of a 23cm x 13cm loaf pan with non-stick baking paper.
Sift flour, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and sultanas.
Combine eggs, milk and bananas in a large jug. Whisk with a fork, until well combined. Using a large metal spoon, stir egg mixture into dry ingredients, until well combined.
Pour mixture into prepared loaf pan. Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean.
Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Slice and serve lightly buttered, or toasted.
Notes & tips
Tip: If you have over-ripe bananas that no-one will eat, pop them into the freezer. They're perfect for making this bread.
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Banana and coconut semi-freddo
Stored under Recipes on April 16, 2007
Servings: 6
Ingredients:
2 small bananas, peeled, chopped
3/4 cup low-fat vanilla yoghurt
200ml low-fat evaporated milk
100ml pineapple juice
1/2 teaspoon coconut essence
1/4 teaspoon ground nutmeg
250g strawberries, hulled, sliced
Instructions:
Place bananas, yoghurt, evaporated milk, pineapple juice, coconut essence and nutmeg in a blender. Blend until smooth.
Pour into a 1-litre capacity airtight container. Freeze for 4 to 5 hours or until just frozen. Spoon into bowls. Serve with strawberries.
Notes & tips
The semi-freddo will keep in the freezer for up to 1 month. As it contains no preservatives, you might need to let it stand in the fridge for 15 minutes to soften slightly before scooping.
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Banana Split Brownie Pizza
Stored under Recipes on April 13, 2007
Servings: 16
Ingredients:
1 roll (16.5 oz) Pillsbury® refrigerated traditional chocolate fudge brownies
1 package (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
2 bananas, sliced
1 cup sliced fresh strawberries
1/4 cup chocolate topping
Instructions:
Heat oven to 350F. Line 12x3/4-inch pizza pan with foil; grease and flour foil. Spread brownie batter on foil in pan.
Bake 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool completely, about 1 hour.
Meanwhile, in small bowl, beat cream cheese and pineapple on low speed until blended. Spread over brownie; top with fruit. Drizzle chocolate topping over fruit. (If necessary for drizzling, microwave as directed on container.) Refrigerate until serving time. Cut into 16 wedges or squares. Cover and refrigerate any remaining pizza.
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Caramel banana puff pastries & ice-cream
Stored under Recipes on April 9, 2007
Servings: 4
Ingredients:
1 sheet (25 x 25cm) frozen puff pastry
1 egg, lightly whisked
125g unsalted butter
100g (1/2 cup, firmly packed) brown sugar
125mls (1/2 cup) thin cream
4 ripe bananas
Vanilla ice-cream, to serve
Instructions:
Preheat oven to 220C.
Remove puff pastry from the freezer and lay on a cutting board. Cut sheet into quarters and then each quarter in half to form 8 triangles in total.
Place on a baking tray and brush with a little whisked egg. Bake in the preheated oven for 10 minutes or until puffed and golden. Remove from oven and cool on tray.
Meanwhile, combine butter, sugar and cream in a small saucepan and stir over medium heat until well combined. Slice bananas, add to the caramel sauce and cook over medium heat for 2 minutes until bananas are slightly softened and sauce is heated.
To serve, place a scoop of ice-cream onto serving plates, spoon over caramel bananas and decorate each with two triangles of puff pastry.
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Coconut jelly with grilled banana
Stored under Recipes on April 6, 2007
Servings: 4
Ingredients:
250ml (1 cup) milk
185 ml (3/4 cup) lite coconut cream and 3 tbs brown sugar
1 tbs gelatine
2 tbs boiling water
zest and juice of 1 lime
4 ladyfinger bananas
4 tsp brown sugar
toasted shredded coconut, to serve
Instructions:
Bring 1 cup milk, 3/4 cup lite coconut cream and 3 tbs brown sugar to the boil in a small saucepan. Whisk 1 tbs gelatine with 2 tbs boiling water until dissolved, then stir in zest and juice of 1 lime. Whisk into hot milk.
Pour into 4 x 125ml dishes or small rice bowls. Refrigerate for 1 hour until set.
To serve, peel and halve 4 ladyfinger bananas. Sprinkle each with 1 tsp brown sugar and cook under a hot grill until golden. Top each jelly with some toasted shredded coconut and serve with bananas.
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Banana & almond filo parcels with passionfruit cream
Stored under Recipes on April 2, 2007
Servings: 6
Ingredients:
Melted butter, for greasing
65g (1/2 cup) slivered almonds
3 sheets filo pastry
50g (21/2 tbs) butter, melted
3 bananas, peeled, thickly sliced
1 1/2 tbs brown sugar
1/2 tsp ground cinnamon
passionfruit cream
250g fresh ricotta
60ml (1/4 cup) thin cream
45g (1/4 cup) icing sugar
4 passionfruit, halved, pulp removed
Instructions:
Preheat oven to 200C. Brush 6 large (250ml/1-cup) muffin pans with melted butter to grease. Spread almonds over a baking tray. Bake in preheated oven for 3-4 minutes or until golden.
Cut the filo sheets in 1/2 lengthways and then cut each strip evenly into 4 pieces. Line each pan with 4 pieces of filo layered at right angles, brushing each with a little melted butter first.
Divide bananas among filo cases. Sprinkle with sugar and cinnamon, and then the almonds. Fold in the filo to enclose the filling. Bake in preheated oven for 15-20 minutes or until golden.
Meanwhile, to make the passionfruit cream, use electric beaters to beat the ricotta, cream, icing sugar and passionfruit in a medium bowl until combined.
Serve the filo parcels immediately with the passionfruit cream.
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Banana Weet-Bix choc-chip muffins
Stored under Recipes on March 30, 2007
Servings: 12
Ingredients:
3 ripe bananas
4 Weet-Bix
185ml (3/4 cup) milk
2 eggs
80g (4 tbs) margarine
225g (1 1/2 cups) self-raising flour, sifted
2 tbs brown sugar
1 cup chocolate chips
Instructions:
Preheat oven to 180C.
Grease a 12-hole muffin pan. Mash bananas in a bowl, then crumble in Weet-Bix and stir in the milk.
Set aside for 10 minutes. Meanwhile, beat together the eggs and margarine, then add to the banana mixture. Combine flour and sugar in a large bowl and add wet ingredients and choc chips.
Stir until just combined, then spoon into muffin pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
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Banana and cinnamon French toast
Stored under Recipes on March 26, 2007
Servings: 4
Ingredients:
3 eggs, lightly beaten
1/2 cup milk
1/4 cup cream
1 teaspoon vanilla essence
1 tablespoon icing sugar
1/2 teaspoon ground cinnamon
4 x 2.5cm-thick slices day-old brioche (see note)
2 tablespoons butter
3 bananas, sliced lengthways
pure maple syrup, to serve
Instructions:
Combine eggs, milk, cream, vanilla, icing sugar and cinnamon in a large jug. Whisk with a fork until well combined. Pour mixture into a shallow ceramic dish.
Preheat oven to 180C. Dip 2 brioche slices in milk mixture for 30 seconds to 1 minute each side or until well soaked. Hold over dish to drain. Heat 1 tablespoon butter in a large frying pan over medium heat until bubbling. Add soaked brioche. Cook for 1 to 2 minutes each side or until golden. Transfer to a baking tray. Keep warm in oven. Repeat with remaining butter and brioche.
Place French toast on plates. Top with banana. Drizzle with maple syrup. Serve.
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Banana & almond filo parcels with passionfruit cream
Stored under Recipes on March 23, 2007
Servings: 6
Ingredients:
Melted butter, for greasing
65g (1/2 cup) slivered almonds
3 sheets filo pastry
50g (21/2 tbs) butter, melted
3 bananas, peeled, thickly sliced
1 1/2 tbs brown sugar
1/2 tsp ground cinnamon
passionfruit cream
250g fresh ricotta
60ml (1/4 cup) thin cream
45g (1/4 cup) icing sugar
4 passionfruit, halved, pulp removed
Instructions:
Preheat oven to 200C. Brush 6 large (250ml/1-cup) muffin pans with melted butter to grease. Spread almonds over a baking tray. Bake in preheated oven for 3-4 minutes or until golden.
Cut the filo sheets in 1/2 lengthways and then cut each strip evenly into 4 pieces. Line each pan with 4 pieces of filo layered at right angles, brushing each with a little melted butter first.
Divide bananas among filo cases. Sprinkle with sugar and cinnamon, and then the almonds. Fold in the filo to enclose the filling. Bake in preheated oven for 15-20 minutes or until golden.
Meanwhile, to make the passionfruit cream, use electric beaters to beat the ricotta, cream, icing sugar and passionfruit in a medium bowl until combined.
Serve the filo parcels immediately with the passionfruit cream.
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Sticky lime & banana cakes
Stored under Recipes on March 19, 2007
Servings: 8
Ingredients:
Melted butter or margarine, for greasing
2 small over-ripe bananas
50g soft butter
110g (3/4 cup) self-raising flour
75g (1/3 cup) sugar
1 egg
2 tbs milk
1 lime, rind finely grated
lime syrup
2 limes
55g 1/4 cup) sugar
60mls (1/4 cup) water
Instructions:
Preheat oven to 180C. Brush eight 4.5cm x 7.50m individual cake pans with melted butter or margarine to lightly grease.
Mash the bananas. Place the bananas, soft butter, flour, sugar, egg, milk and lime rind in a medium mixing bowl. Beat with electric beaters on low speed until just combined. Increase speed to medium and beat for a further 1 minute or until mixture is just smooth. Do not overbeat.
Spoon the banana mixture into the cake pans and bake in the preheated oven for 20 minutes or until cooked when tested with a skewer.
To make lime syrup, peel rind from the limes using a vegetable peeler. Remove the white pith from the rind and cut the find into very thin strips. (Alternatively, use a zester.) Juice all three limes and reserve 60mls (1/4 cup) of juice.
Place lime rind, reserved lime juice, sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Bring o the boil and boil for 3-4 minutes or until slightly syrupy.
Allow the cooked cakes to stand for about 3 minutes in the pans, then brush half the hot syrup over the hot cakes and stand for a further 2 minutes before turning onto a wire rack to cool.
Allow the remaining syrup to cool. Brush the cool syrup over the tops of the cooled cakes and top with the lime rind strips.
Place the cakes into an airtight container and store at room temperature until required.
Notes & tips
You can make these cakes up to a day ahead. They can also be made in 8 medium (80mls/1/3-cup) muffin pans.
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Wholemeal banana cake
Stored under Recipes on March 16, 2007
Servings: 8
Ingredients:
2 tbs margarine
160g (3/4 cup) raw sugar
1 egg
3 ripe bananas, mashed
240g (1 1/2 cups) plain wholemeal flour
3 tsp baking powder
Instructions:
Preheat oven to 200C.
Lightly grease a 15 x 23cm loaf tin.
With an electric beater, beat margarine and raw sugar until well combined. Add egg and mashed bananas and beat until combined.
Combine the wholemeal plain flour and the baking powder and gently fold into the banana mixture. Add the milk and fold to combine.
Spoon mixture into greased cake tin and bake in the preheated oven for 45 minutes or until cooked and a skewer inserted into the centre comes out clean.
Stand cake in the tin for 5 minutes before turning it onto a wire rack to cool.
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Banana Ghosts
Stored under Recipes on March 12, 2007
Servings: 2
Ingredients:
1 banana
2 popsicle sticks
plastic wrap
1 1/2 ounce white chocolate or white almond bark
4 candy coated milk chocolate pieces or other round candy or currants
Instructions:
Remove any stringy fibers from the peeled banana, then cut it in half widthwise. Push a Popsicle stick into each half through the cut end, then cover each pop with plastic wrap and freeze until firm (about 3 hours).
Next, place the piece of white chocolate in a microwave-safe bowl and cook on high until melted (it generally takes about 1 minute). With a butter knife, spread the melted white chocolate on the frozen banana halves.
Set the pops on a waxed-paper-covered dish. Press on candies or currants for eyes and mouths and return the pops to the freezer until ready to serve.
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Curry fish in banana leaves
Stored under Recipes on March 9, 2007
Servings: 4
Ingredients:
800g firm white fish fillets (such as barramundi or snapper), cut into 2.5cm pieces
1 x 140ml can coconut cream
1 tbs red curry paste
1/2 cup loosely packed fresh coriander leaves
2 kaffir lime leaves, finely shredded
4 fresh banana leaves, cut into 25cm squares
Fresh coriander leaves, extra, to garnish
Steamed rice, to serve
Lime wedges, to serve
Instructions:
Place fish in a medium bowl. Combine the coconut cream, curry paste, coriander and lime leaves in a small bowl. Add to the fish and stir until well combined.
Place banana leaves, vein-side up, on a clean work surface. Spoon fish mixture evenly among the centres of banana leaves. Bring edges of banana leaves together to enclose filling. Secure each parcel with 2 toothpicks.
Place the fish parcels in a 30cm-diameter bamboo steamer. Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Place steamer over wok of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 12-15 minutes or until fish is cooked through. Remove from heat.
Divide fish parcels among serving plates and sprinkle with extra coriander. Serve with steamed rice and lime wedges.
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Grilled banana and custard crumble
Stored under Recipes on March 5, 2007
Servings: 6
Ingredients:
1 1/2 cups bought vanilla custard
6 ripe bananas, thickly sliced diagonally
pouring cream, to serve
Crumble
1/3 cup rolled oats
1/3 cup desiccated coconut
2/3 cup plain flour, sifted
1/2 cup brown sugar
100g butter, chilled, chopped
Instructions:
Make crumble: Preheat grill on medium. Spread oats and coconut over a baking tray. Place under grill and toast for 1 minute. Set aside to cool for 10 minutes. Combine flour, sugar and butter in a food processor. Process until mixture resembles coarse breadcrumbs. Transfer to a bowl. Stir in cooled coconut mixture.
Pour custard into a 6cm deep, 8-cup capacity ovenproof dish. Arrange banana slices on top, completely covering custard. Sprinkle crumble over bananas.
Preheat grill on medium. Grill crumble for 10 minutes or until topping is golden. Drizzle with cream and serve.
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Banana honey loaf
Stored under Recipes on March 2, 2007
Servings: 8
Ingredients:
100g butter, chopped
1/3 cup honey
2 cups wholemeal self-raising flour
1 cup plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
pinch salt
1/2 cup firmly-packed brown sugar
1 cup milk
2 eggs, lightly beaten
2 ripe bananas, peeled, mashed
Instructions:
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Combine butter and honey in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes or until melted.
Sift flours, bicarbonate of soda, baking powder, cinnamon and salt into a large bowl (add husks from sieve). Stir in sugar.
Combine milk, egg and banana in a large jug. Whisk with a fork until well combined. Add banana mixture and honey mixture to dry ingredients. Stir with a metal spoon until just combined.
Pour mixture into prepared pan. Bake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Slice and serve.
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Chicken and Banana Egg Roll Appetizer
Stored under Recipes on February 26, 2007
Servings: 6
Ingredients:
1 lg Whole chicken breast
2 lg Firm bananas
2 ts Sesame oil
2 Eggs
2 tb Milk
1/2 c All-purpose flour
2 ts Flour mixed with
2/3 ts Cold water to make thick-paste
4 Egg roll wrappers
3 c Oil for deep-frying
Instructions:
Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1" sec- tions. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice and serve.
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Spiced Bananan Ice Cream
Stored under Recipes on February 23, 2007
Serving: 1 quart
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup packed light brown sugar
1 (3-inch) cinnamon stick
1 whole star anise or 1/2 teaspoon star anise pieces
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/8 teaspoon white pepper
1/4 vanilla bean, halved lengthwise
1/2 cup coarsely mashed ripe banana (1 medium)
6 large egg yolks
Instructions:
Stir together cream, milk, brown sugar, cinnamon stick, star anise, nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then add pod. Purée banana in a food processor, then whisk into cream mixture. Bring just to a boil, stirring occasionally. Remove from heat and let stand, covered, 30 minutes.
Return to a boil, uncovered. Meanwhile, whisk together yolks in a large metal bowl. Add boiling-hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.
Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.
Cooks' notes:
- Custard can be chilled in refrigerator up to 24 hours.
- Ice cream keeps 1 week.
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Orange, banana & oatbran breakfast muffins
Stored under Recipes on February 19, 2007
Servings: 12
Ingredients:
Melted butter, to grease
150g (1 cup) self-raising flour
80g (1/2 cup) wholemeal self-raising flour
1/2 tsp ground allspice
40g (1/3 cup) oatbran
115g (1/2 cup, firmly packed) brown sugar
2 tsp finely grated orange rind
125ml (1/2 cup) fresh orange juice
60ml (1/4 cup) light olive oil
2 eggs, lightly whisked
1 cup mashed ripe banana (about 2 bananas)
Icing sugar, to dust
140g low-fat ricotta, to serve
Instructions:
Preheat oven to 180C. Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.
Note: The muffins will keep in an airtight container for up to 1 day or in the freezer for up to 2 months.
Microwave reheating: Place 4 muffins on a sheet of non-stick baking paper on the turntable and heat on Medium/500watts/50% for 1 1/2-2 minutes or until just warmed. For 1 muffin, heat for 30-40 seconds.
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Banana & almond fritters
Stored under Recipes on February 16, 2007
Servings: 4
Ingredients:
2 large (about 200g each) ripe bananas, mashed
30g (1/4 cup) almond meal
1 tbs plain flour
1 tbs caster sugar
1 egg, lightly whisked
2 tsp vegetable oil
1 large (about 200g) ripe banana, extra, sliced
375ml (1 1/2 cups) 99 per cent fat-free trim custard (Pauls brand)
Instructions:
Combine the banana, almond meal, flour, sugar and egg in a medium bowl.
Heat the oil in a large non-stick frying pan over medium heat. Pour four 80ml (1/3-cup) portions of batter around the edge of the pan, allowing room for spreading, to make 4 fritters. Cook for 2-3 minutes each side or until golden brown and cooked through.
Place on serving plates. Top with the sliced banana and drizzle with custard.
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Flaming Bananas
Stored under Recipes on February 12, 2007
Ingredients:
1/4 cup butter
6 firm bananas, peeled and sliced in half lengthwise
1/2 cup brown sugar mixed with 1 teaspoon cinnamon
1/2 cup Kirsch
Instructions:
Melt butter in top of chafing dish over flame. When hot, add bananas. Sprinkle with 1/4 cup of the brown sugar and cinnamon mixture; fry bananas until lightly browned. Turn bananas and fry the other side, sprinkling with remaining brown sugar and cinnamon mixture. If necessary or desired, add more brown sugar and cinnamon.
Pour 1/2 cup Kirsch over the bananas and carefully ignite. Serve over vanilla ice cream or alone with a dollop of whipped cream.
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Crockpot Banana Bread
Stored under Recipes on February 9, 2007
Servings: 4-6
Ingredients:
1 3/4 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, over-ripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts or pecans
Instructions:
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs slowly.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold or 2 pound metal coffee can and cover.
Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. (Older Crockpots with plastic covers hac vents in the past!)
Cool on a rack for 10 minutes. Serve Warm.
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Ballistic Bananas
Stored under Recipes on February 2, 2007
Servings: 4
Ingredients:
3 tablespoons - unsalted butter
1 fresh - habanero pepper, stemmed, seeded, and halved
4 ripe - bananas, peeled and halved lengthwise
Instructions:
In a large saute' pan, melt the butter over medium heat. Add the habanero and saute' for 1 minute. Add the bananas and saute' for 2 to 4 minutes, or until they begin to brown. Turn the bananas over and saute' on the other side. While the bananas are sauteeing, move the habanero pieces around them; this will help make them all equally ballistic.
Discard the habanero and serve warm with some whipped cream or ice cream as a counterpoint to the fire in the bananas.
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Chocolate Banana Brownies
Stored under Recipes on January 29, 2007
Ingredients:
1 1/2 cup of white flour
1/2 cup cocoa powder
2 large very ripe bananas (until skin is brown spotted)
2 cups of brown sugar
1/4 sea salt
1/2 cup of soybean oil
1 tablespoon pure vanilla extract
1/4 of shelled (slithered) almonds
Instructions:
In a large bowl mix vegan sugar and bananas until bananas are liquefied. Blend in vanilla extract and oil.
In a separate large bowl, mix the remaining dry ingredients except the almonds, combine both bowls into one. Then mix in the almonds.
Grease a 9x9 square pan. Add mixture to pan. Bake at 350 for 30-35 minutes.
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Banana Berry Coconut Muffins
Stored under Recipes on January 26, 2007
Servings: 6-8
Ingredients:
1/4 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup rolled oats
1/4 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/8 c. soymilk
1/8-1/4 c. finely shredded coconut (as much as you like- preferably unsweetened)
1/8 cup + 1 tbsp oil (or applesauce if you want this low-fat)
1/4 tsp. cinnamon
1/2 tsp. vanilla
1/8 c. dried blueberries or 1/8 c. dried cranberries
1 large (preferably ripe) banana mashed
Instructions:
Preheat oven to 400 degrees
Boil 1 cup of water and soak the dried berries...
Mix all the dry ingredients together
Add the soymilk, oil & banana & mix well
Strain the berries and add to the mix
*Batter will be thick
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Banana Gratins
Stored under Recipes on January 22, 2007
Servings: 4
Ingredients:
2 firm, ripe bananas, thinly sliced crosswise
1 cup sour cream
2 teaspoons vanilla
1/4 cup turbinado sugar (a raw form of sugar)
Instructions:
Preheat broiler.
Divide bananas among four 6-by-4-inch gratin dishes or one 1 1/2 quart gratin dish. Stir together sour cream and vanilla in a bowl, then spoon over bananas, covering them and smoothing tops.
Sprinkle each dish with 1 tablespoon sugar and broil on baking sheet 3 to 5 inches from heat until sugar is melted but not caramelized, about 3 minutes.
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Stuffed Banana Peppers
Stored under Recipes on January 19, 2007
Servings: 8
Ingredients:
8 large sweet banana peppers
2 teaspoons olive oil
1/2 cup diced onion
1 jalapeno pepper
1 medium-sized ripe tomato
1 1/2 cups Colby or Monterey Jack Cheese, grated
1/8 teaspoon salt
8 slices bacon (sugar-free if possible)
Instructions:
Preheat the oven to 400 degrees. Grease the top rack of your broiler pan.
Slit each pepper lengthwise. With the edge of a small spoon, gently scrape out the seeds and wash. Set aside to drain.
Slice the jalapeno pepper in half lengthwise, then scrape out the seeds and trim the stem away. Discard the stem and seeds. Be careful not to touch your face or eyes and wear protective gloves if your skin is sensitive. Mince the jalapeno into very small pieces. Set aside.
In a small skillet, heat the olive oil. Add the onion and minced jalapeno and cook just until the onion is translucent. Remove from the heat and set aside.
If desired, peel the tomato. Cut the tomato in half, remove the seedy pulp and discard. Discard the stem end. Finely dice the remaining "meat" of the tomato.
In a small bowl, mix the grated cheese with the tomato, onion and jalapeno, and salt. Divide the mixture among the 8 peppers, stuffing each pepper with the mixture.
Wrap each stuffed pepper with a piece of bacon from top to bottom and secure the bacon with a wooden toothpick. Place on the greased rack of a broiler pan and bake for about 35 minutes, or until the bacon is crisp.
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Chicken and Banana Egg Roll Appetizer
Stored under Recipes on January 15, 2007
Servings:
Ingredients:
1 lg Whole chicken breast
2 lg Firm bananas
2 ts Sesame oil
2 Eggs
2 tb Milk
1/2 c All-purpose flour
2 ts Flour mixed with
2/3 ts Cold water to make thick-paste
4 Egg roll wrappers
3 c Oil for deep-frying
Directions:
Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1" sec- tions. Serve.
** If not serving right away, refry rolls briefly to recrisp, then slice and serve.
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Banana Ice Cream Sandwiches
Stored under Recipes on January 8, 2007
Servings: 8
Ingredients:
1 package (3 1/2-oz) size instant banana cream pudding and pie filling
1 1/4 cup milk
2 cups whipped cream or Cool Whip
16 graham crackers
Plastic wrap
Instructions:
In small mixing bowl, combine pudding mix and milk. Mix on low speed of electric mixer until thickened about 2 minutes. Chill until set about 5 minutes.
Fold in Cool Whip. Spread 1/3 cup pudding mixture on half the graham crackers. Top with remaining crackers and wrap sandwiches individually in plastic wrap. Freeze until firm.
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Banana Breakfast Drink
Stored under Recipes on January 5, 2007
Servings: 1
Ingredients:
2 small Ripe bananas (peeled, strings removed, sliced)
2 cups Cold milk
2 tb Honey
1/2 ts Vanilla
Instructions:
Place bananas, milk, honey and vanilla in a blender. Cover. Blend until smooth and frothy. Serve immediately.
Quick and tasty breakfast drink, how can you go wrong?
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Banana Lemonade
Stored under Recipes on December 29, 2006
Servings: 1
Ingredients:
1 lg Banana
1/4 c Fresh lemon juice
2 tb Water
4 ts Honey
6 Ice cubes
2 sm Fresh mint leaves
Lemon slice
Instructions:
In the container of an electric blender, combine the banana, lemon juice, water, honey, ice and mint leaves. Blend until smooth. Pour over ice cubes in a tall glass and garnish with lemon.
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Strawberry Banana Soup
Stored under Recipes on December 22, 2006
Ingredients:
2 c. fresh strawberries, sliced
1 sm. banana, thinly sliced
1/4 c. sugar, divided
1 c. commercial sour cream
1 c. whipping cream
3/4 c. milk
1/4 c. white wine
Fresh strawberry fans
Instructions:
Combine 1 cup crushed strawberries, banana and 2 tablespoons sugar, blend well and set aside. Combine sour cream and remaining 2 tablespoons sugar; add whipping cream, milk and wine. Add crushed strawberries and banana and whisk until well blended. Fold in rest strawberries. Chill 2 hours, garnish each serving with a strawberry fan.
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How to make a spiced banana cake
Stored under Recipes on December 18, 2006
Check out this wonderfully done walkthrough on how to make spiced banana cake. You won't be disappointed.
Click here for the Flickr walkthrough.
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Bakeless Banana Pudding
Stored under Recipes on December 11, 2006
Ingredients:
2 bags Pepperidge Farm Chess man cookies
1 can Eagle brand sweetened condensed milk
1 8 oz package cream cheese, softened
1 package French Vanilla instant pudding
1 12 oz tub Cool Whip
4 ripe bananas
Instructions:
Prepare using a 9 x 12 baking or serving dish.
First, sort your cookies. You will want to open both packages - you will use them all. Be sure to put the broken cookies on the bottom of the dish. Line the bottom of the dish completely.
Make the French vanilla pudding next. (The regular vanilla pudding can be used but is not as yellow as the French vanilla pudding.) Set in the refrigerator to firm up.
Bring the cream cheese to room temperature. Using a hand mixer, blend the cream cheese with the sweetened condensed milk until smooth. Don't even try this if the cream cheese is not warm. You will be sorry you even started.
Take the vanilla pudding out of the refrigerator and mix in the entire 12 oz. container of cool whip being sure to blend it gently.
Once this is fully blended, mix in the cream cheese/sweetened condensed milk mixture, again gently.
Now for the hard part. In the cookie-lined dish, cut the bananas in wheels, being sure to cover the bottom of the dish completely. Once you have used as many bananas as you like, pour the pudding mixture completely over it. Cover the top carefully with the remaining whole chessman cookies.
Refrigerate until firm, about 4 hours.
*Note* By the way, you can use lite or fat free condensed milk, cream cheese, cool whip, and skim milk to make the pudding. If you use all fat free stuff, the pudding will not firm up, it will be more like banana soup. But it's still good. You can also use lite cream cheese, cool whip and 1 or 2% milk to save a few calories.
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Stuffed Banana Peppers
Stored under Recipes on December 4, 2006
Ingredients:
24 banana peppers, washed, seeded and sliced in half lengthwise
Meat mixture:
3 pounds ground meat
3 pounds bulk Italian sausage
5 eggs
1 1/2 cups seasoned bread crumbs or bread cubes
1 1/2 cups Romano cheese, plus extra to sprinkle
1 small diced onion
Garlic powder, to taste
Black pepper, to taste
Seasoned salt, to taste
Spaghetti sauce, see note
Instructions:
Mix the ground meat, sausage, eggs, bread crumbs, cheese and onion. Season with garlic, black pepper and seasoned salt to taste. Mix well again.
Fill banana peppers with meat mixture. Lay on a waxed paper- covered tray and cover with plastic wrap, place in freezer until frozen firm; transfer to freezer bags until ready to use.
Remove peppers from freezer and place evenly in a disposable aluminum casserole pan. Pour spaghetti sauce over peppers and bake at 325 degrees for 1 hour.
Note: We cut the recipe in half and used 1 24-ounce jar of our favorite spaghetti sauce.
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Chocolate Banana Peanut Butter Cupcakes
Stored under Recipes on December 1, 2006
Banana Chocolate Cupcakes
Ingredients:
11 tablespoons unsalted butter (swear)
9 ounces semi-sweet chocolate, chopped
4 ounces bitter sweet chocolate, chopped
1 1/3 cup sugar
4 large eggs
1 cup flour
1/3 cup unsweetened cocoa
1/4 tsp. baking soda
pinch salt
1 medium banana (ripe and mashed)
Instructions:
Melt butter and semi-sweet and bitter sweet chocolates together over a very low heat (set aside to cool)
Beat together eggs and sugar
Add flour, cocoa, baking soda and salt. Beat thoroughly
Add melted/cooled chocolate mixture. Beat thoroughly
Add in mashed banana. Beat thoroughly.
I did not have the small paper holders so we used the non-stick spray intensely to insure that they cupcakes would pop out. It worked beautifully. Fill the tins about 1/3, then drop a small amount of peanut butter mixture into each, then top off with the batter to the top. If you are using regular sized tins, I'd put about 1 tsp. of peanut butter mixture into the regular sized tins.
Bakes for about 20 minutes at 350. Makes about 24 cupcakes.
Banana Cream FrostingFrosted
1 stick unsalted butter, softened
4 cups confectioners sugar
6 T. milk or cream
2 t. vanilla
1 mashed banana
Beat the butter, add the sugar interchanging between the milk and the sugar. If the mixture is a bit dry, you can always add a little bit more milk. At the end put in the vanilla and the banana. Beat thoroughly.
BTW, you can always cut this recipe for the frosting in half. We probably didn't need this much.
Peanut Butter Filling
Ingredients:
1/3 cup packed brown sugar
1/3 cup peanut butter
1 egg
Mix all these ingredients and set aside.
http://gothamgal.blogs.com/gotham_gal/2005/10/chocolate_banan.html
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Caramel Banana Mochaccino Freeze
Stored under Recipes on November 27, 2006
Servings: 4
Ingredients:
1 ripe banana
3/4 cup caramel ice cream sundae topping
3 cups cold espresso or double strength coffee
1 cup dry milk
1/4 teaspoon cocoa powder
1/8 teaspoon ground cinnamon
2 cups ice
Whipped cream (optional)
2 Tablespoons caramel topping (optional)
Instructions:
Place all ingredients in a blender and mix on high until smooth & frosty. Pour into glasses and top with whipped cream and a drizzle of caramel topping, if desired.
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Thanksgiving Banana Pudding
Stored under Recipes on November 22, 2006
Servings: 10-12
Ingredients:
2 cups vanilla wafers
1/4 cup rum
1/4 cup Bourbon
1 1/4 cups plus 1 tablespoon granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream
Instructions:
Place vanilla wafers in a shallow bowl and sprinkle with rum and Bourbon. Set aside.
Combine 1 1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.
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Roast Turkey Quesadillas with Banana
Stored under Recipes on November 22, 2006
Here is a great recipe for your leftover Thanksgiving turkey.
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 jalapeno peppers, seeded and minced
1 cup alfalfa sprouts
12 cups mixed lettuces, for salad
Instructions:
Place 6 tortillas flat. Sprinkle with cheese, cilantro, turkey, jalapeno, 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 350F oven for 15 minutes until soft and melted.
Cut into wedges and serve with hot sauce and salad.
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Pork and Plantain Chili
Stored under Recipes on November 20, 2006
Servings: 6
Ingredients:
3 teaspoons extra-virgin olive oil, divided
1 pound pork tenderloin, trimmed of fat, cut into 1-inch cubes
1 large onion, finely chopped
1 very ripe plantain (see Ingredient note) or sweet potato, peeled and diced
1 red bell pepper, diced
1 tablespoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup orange juice
2 cups water
1 (15 ounce) can black beans, rinsed
2 (4 ounce) cans diced green chiles
1 (15 ounce) can refried beans, preferably black beans
Instructions:
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add pork and cook, stirring occasionally, until just browned, 2 to 3 minutes. Transfer to a plate using a slotted spoon.
Reduce heat to medium and add the remaining 2 teaspoons oil to the pot. Add onion, plantain (or sweet potato), bell pepper, cumin, pepper, salt and cinnamon and cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Add orange juice, increase heat to high, and cook until most of the liquid has evaporated, about 1 minute.
Stir in water and black beans and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the onion and plantain are tender, 10 to 14 minutes. Stir in chiles, refried beans and the pork along with any accumulated juices. Increase heat to medium-high and cook, stirring constantly, until the mixture is thick and the pork is just cooked through, about 2 minutes.
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Fried Sweet Plantains
Stored under Recipes on November 17, 2006
Servings: 12
Ingredients:
1 cup vegetable oil
6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
Salt (optional)
Instructions:
In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
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Fruit Meringue Kebabs
Stored under Recipes on November 13, 2006
Servings: 4
Ingredients:
2 large egg whites, at room temperature
1/2 cup sugar
1 large round apple, cut in half lengthwise
8 small strawberries, hulled
8 (1 inch) pieces fresh pineapple
8 (1 inch) pieces mango
8 (1 inch) pieces firm, ripe banana
Instructions:
Preheat the broiler and position a rack in the lower third of the oven. In a large stainless steel bowl, using a hand-held electric mixer, beat the egg whites at medium speed until soft peaks form. Beat in the sugar, 1 tablespoon at a time and beating thoroughly between additions. Increase the speed to high and beat the whites until they are glossy and hold firm peaks, 2 to 3 minutes longer.
Arrange the apple halves on a sturdy baking sheet, cut sides down. Slide 2 of the strawberries and 2 pieces of the pineapple, mango and banana onto each of 4 wooden skewers.
Using a butter knife or a small offset spatula, spread the meringue evenly over the fruit in a thick layer. Stick the skewers into the apple halves to keep the kebabs upright; don't let the kebabs touch each other. Broil the kebabs for about 30 seconds, turning the pan as necessary, until the meringue is golden and caramelized in spots. Alternatively, brown the meringue with a small blowtorch. Serve the fruit kebabs right away.
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Bailey's Banana Colada
Stored under Recipes on November 10, 2006
Servings: 4
Ingredients:
2 bananas, broken into chunks
6 fluid ounces banana liqueur
6 fluid ounces Irish cream liqueur
6 fluid ounces coconut cream
6 cups crushed ice
Instructions:
In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
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Banana Corn Fritters
Stored under Recipes on November 6, 2006
Servings: 5 servings (Serving size: 10 cakes)
Ingredients:
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground chipotle chile (see Ingredient note) or cayenne pepper
1 1/4 cups roughly mashed bananas
1 large egg
2 tablespoons milk or buttermilk
2 tablespoons canola oil, divided
Instructions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
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Toasted Banana Sandwich
Stored under Recipes on November 3, 2006
Servings: 1
Ingredients:
2 slices wheat bread
1 banana
apple butter (or your favorite jam)
Instructions:
First toast the bread. Spread both with good amount of apple butter. Slice banana long ways and arrange on bread so that each slice is covered with banana. Broil under broiler until banana is warm and toasty. Combine both slices together and voila!! This is very yummy for you banana lovers!!
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Banana Nut Bread Baked in a Jar
Stored under Recipes on October 27, 2006
Servings: 24
Ingredients:
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
Instructions:
Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
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Banana Bhajias
Stored under Recipes on October 23, 2006
Servings: 18-20 bhajias
Ingredients:
2 firm ripe bananas
1/2 cup plainflour
1/2 cup gramflour
1 tbsp. rice flour
Salt to taste
1 pinch soda
1 tsp. hot oil
1/2 tsp. crushed cumin seeds
1 dry red chill crushed
oil to deep fry
Instructions:
Mix all ingredients, except bananas and oil to deep fry.
Add enough water slowly, to make a smooth paste.
It should be thick enough to coat back of spoon thickly.
Heat oil well,peel and slice a banana obliquely into batter.
Pick out each dipped slice and let into oil.
Deep fry on medium flame, till light golden,.
Repeat with remaining banana.
Drain, and place on tissue paper to absorb excess oil.
Serve hot with green chutney or ketchup.
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Banana Milk Shake
Stored under Recipes on October 20, 2006
Servings: 2
Ingredients:
1 ripe medium banana
400 ml. milk chilled well
2 tsp. sugar
2 drops vanilla essence
1 drop yellow colour (optional)
Instructions:
Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
Add all other ingredients, whip with an electric whipper.
Whip till the milkshake is frothy.
Pour into 2 tall glasses.
Serve very well chilled.
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Layered Banana Pudding
Stored under Recipes on October 13, 2006
Servings: 6
Ingredients:
Bottom layer:
8-10 marie biscuits
1 tbsp. melted butter
Middle layer:
1 cup tied curds (tied in muslin for 20 minutes)
1 cup fresh cream (chilled in beating container)
1/2 cup sugar powdered
2 ripe bananas pureed freshly
1/4 packet lemon jelly
4-5 drops vanilla essence
Top layer:
2 bananas
1 orange or mango (optional)
1 tsp. lemon juice
3/4 packet lemon jelly
Instructions:
Bottom layer:
Put marie biscuits in a clean polythene bag.
Crush to crumbs with a mallet or pestle.
Remove into 6" pudding bowl (flat bottom 2" walls at least).
Add melted butter and mix well with hand.
Spread over bottom and press lightly.
Bake in hot oven for 5 minutes (or microwave on medium for 2 minutes).
Remove and cool to room temperature. Keep aside.
Middle layer:
Beat curds with electric hand beater till smooth.
Dissolve jelly in 1/4 cup boiling water, dissolve till no crystals remain.
Cool to room temperature.
Beat chilled cream in chilled container with sugar till thick.
Keep aside 2 tbsp. for topping. (optional)
Add beaten curds, vanilla essence, banana puree, mix well.
Add jelly, beat well in chilled container, till thick.
Pour over biscuit base, allow to set in refrigerator.
Top layer:
When curd layer is set, slice bananas as desired.
Sprinkle lemon, and toss lightly to coat evenly.
Arrange segments or orange or mango, and banana over curd layer.
Prepare lemon jelly as per packet instructions, cool to room temperature.
Pour over fruit, chill till well set.
Decorate with save beaten cream.
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Banana Sabzi
Stored under Recipes on October 9, 2006
Servings: 2
Ingredients:
2 firm ripe bananas
1 stalk curry leaves
1 tsp. fresh coriander chopped
1/2 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
3-4 pinches turmeric powder
2 pinches asafoetida
Salt to taste
1 tsp. sugar
1/4 tsp. each cumin & mustard seeds
1 tsp. oil
1/2 cup water
Instructions:
Mix all dry masalas (except asafoetida), and salt in 1/4 cup water.
Keep aside. Heat oil in a heavy pan.
Add seeds, curry leaves, asafoetida, allow to splutter.
Add masala paste, stir till oil separates.
Add remaining water, bring to a boil.
Slice bananas into round slices, add to masala.
Add sugar, simmer till all sugar melts.
Check taste and make adjustments.
Take into serving dish, garnish with coriander.
Serve hot with phulkas or naan.
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Banana Salad
Stored under Recipes on October 6, 2006
Servings: 2
Ingredients:
2 ripe firm bananas
2 rip firm tomatoes
1 tbsp. fresh coriander finely chopped
3-4 fresh mint leaves finely chopped
2 tsp. lemon juice
1/2 tsp. cumin powder
1/4 tsp. red chilli powder
2 tsp. sugar powdered
Salt to taste
3-4 pinches black salt (optional)
Instructions:
Save aside half coriander for garnish.
Chop bananas, sprinkle lemon juice, toss lightly.
Chop tomatoes, add all other ingredients.
Add bananas.
Toss gently with a flat spoon.
Chill if desired.
Garnish with remaining coriander.
Serve as is or with chappati or toast.
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Banana Oatmeal Cookies
Stored under Recipes on October 2, 2006
Servings: 12
Ingredients:
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 medium ripe banana, mashed
2 egg whites
1 tsp vanilla extract
1 1/2 cups oats
1 cup dried fruit/chocolate chips/nuts
Instructions:
Preheat oven to 350F.
Sift together flour, baking powder, baking soda and salt. Set aside.
Cream together the butter and the sugars with a mixer. Beat in the egg whites and banana, then the vanilla extract.
Gradually add in the flour mixture on low speed.
Stir in the oats and dried fruit/chocolate chips.
Drop dough by tablespoonfuls onto a silpat lined baking sheet. You can flatten the tops a bit with moistened fingers or leave them domed shaped (which are more moist and muffin like - I did both, but the ones pictured are the non-flattened version).
Bake for 12-15 minutes at 350F, until set and lightly browned (10-13 min if you flatten the cookies).
Let cookies cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely.
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Dried Bananas
Stored under Recipes on September 29, 2006
Ingredients:
6 firm, fresh, ripe bananas
¼ cup lemon juice
½ cup orange juice
½ cup wheat germ or coconut (opt.)
Instructions:
To make dried banana chips:
Peel and slice 4 bananas. Dip banana slice into the lemon juice.
Arrange on a greased cookie sheet in a single layer.
Bake at 175° for two to three hours or until golden. Banana chips can be dried until they
are crisp.
Cool chips completely before storing. Package in glass jars, tins, or reclosable plastic
bags.
To make frozen banana chips:
Peel and slice two bananas. Dip banana slices into orange juice, then into wheat germ or coconut, if you want.
Arrange on a cookie sheet in a single layer.
Cover with plastic and freeze. When frozen solid, transfer to a re-sealable plastic freezer
bag.
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Crunchy Bananas Recipe
Stored under Recipes on September 25, 2006
Servings: 2
Ingredients:
2 Bananas
1/2 cup Orange juice
1/2 cup Wheat germ, coconut, crushed cereal, nuts, or granola
Instructions:
Cut bananas into one-inch thick slices. Push a popsicle or wooden craft stick into a banana slice. Dip it in orange juice; then roll in one of the crunchy foods. (These may be frozen if desired to make banana pops.)
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Chocolate Covered Banana Pops Recipe
Stored under Recipes on September 22, 2006
Servings: 6
Ingredients:
1 package (6 ounce) semisweet chocolate chips
3 bananas
6 wooden craft sticks
Instructions:
Pour chocolate chips into micro wave safe bowl. Heat on medium high powder for 1 minute. Stir and heat at 30 second intervals until melted. Cut bananas in half widthwise.
Insert 1 craft stick into each cut end. Dip each banana half into melted chocolate. Lay on waxed paper lined cookie sheet or plate. Freeze for at least 30 minutes or until set. Eat immediately or store in freezer in plastic freezer bags.
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Frozen Peanut-Banana Crunchies Recipe
Stored under Recipes on September 18, 2006
Servings: 24
Ingredients:
2 cups Peanut Butter
48 Graham Crackers -- (squares)
2 cups Bananas -- ripe
Instructions:
In a large bowl, mash ripe bananas into a smooth paste. Mix in peanut butter using a large wooden spoon. Cover and refrigerate for about 2 hours. Drop 2 Tbsp. onto one square graham cracker, cover with second graham cracker square. Freeze until ready to use.
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Frozen Monkey Tails Recipe
Stored under Recipes on September 15, 2006
Servings: 6
Ingredients:
3 bananas
6 wooden ice cream sticks
1 cup orange or apple juice concentrate
Chocolate or Peanut Butter Sauce (see below)
1/2 cup chopped nuts, crisp rice cereal, coconut, granola (optional)
***Chocolate Sauce***
1 cup semi-sweet chocolate chips
2 tablespoons vegetable oil
***Peanut Butter Sauce***
1/2 cup creamy peanut butter
2 tablespoons honey
1/2 cup milk
Instructions:
Chocolate Tails: To Prepare on Top of the Stove: Place chocolate chips and oil in the top of a double boiler or in a bowl that fits snugly over a saucepan. Place hot water in the bottom pan. Place pan over medium heat. Heat until chocolate melts, stirring about every minute. Spoon chocolate over frozen bananas.
To Prepare in a Microwave Oven: Place chocolate chips and oil in a 1-cup glass measuring cup. Microwave at 100% power (700 watts) for 2 minutes. Remove from microwave oven and stir to blend chocolate and oil. Dip frozen bananas in sauce.
Peanut Butter Tails: To Prepare on Top of the Stove: Place peanut butter and honey in a small saucepan. Turn stove on to medium-low heat. Stirring all the time, heat until mixture is smooth and creamy. Remove from heat. Slowly stir in milk, about 2 tablespoons at a time, until mixture is glossy and smooth. Spoon sauce over frozen bananas.
To Prepare in a Microwave Oven: Place peanut butter and honey in a 1-cup glass measuring cup. Microwave at 100% power (700 watts) for 1 minute. Stir. Microwave at 100% power 30 seconds longer. Remove from microwave oven. Slowly stir in milk, about 2 tablespoons at a time, until mixture is smooth and creamy. Dip frozen bananas in sauce.
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Banana Dog Recipe
Stored under Recipes on September 11, 2006
Servings: 1
Ingredients:
1 hot dog bun
2 tablespoons creamy peanut butter
Honey
1 small banana, peeled
Instructions:
Open the hot dog bun. Spread one side of the inside of the bun with peanut butter. Slowly pour a little honey evenly over the peanut butter. Place banana on top of honey and close bun around it.
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Banana Wrap Recipe
Stored under Recipes on September 8, 2006
Servings: 1
Ingredients:
1 flour tortilla (8-inch)
2 tablespoons peanut butter
2 tablespoons grape jelly
1 small Banana, peeled
Instructions:
Place tortilla on a paper towel. Microwave 10 to 20 seconds on HIGH until the tortilla is soft and warm. Spread with peanut butter. Top with grape jelly. Place the banana near the right edge of the tortilla. Fold up the bottom fourth of the tortilla. Bring right edge over the banana and roll-up.
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Spiked Banana Split Recipe
Stored under Recipes on September 4, 2006
Servings: 1
Ingredients:
1/2 ounce chocolate syrup
1 scoop vanilla ice-cream
1 banana
1 scoop chocolate ice-cream
1 ounce strawberry syrup
whipped cream
maraschino cherry
Instructions:
Cut banana lengthwise, then again, then cut strips in half. Pour chocolate syrup into the bottom of a tall Sundae glass. Add vanilla ice-cream. Place banana spikes in glass around outside. Add chocolate ice-cream in the middle of the spikes. Top with strawberry syrup, whipped cream and cherry.
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Peanut Butter Banana Roll-Ups Recipe
Stored under Recipes on September 1, 2006
Servings: 1
Ingredients:
flour tortilla
peanut butter
banana slices
honey
Instructions:
Spread peanut butter on the tortilla. Evenly layer banana slices over peanut butter. Drizzle with honey. Roll tortilla up and eat.
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Baked Sweet Plantains - A La Detroit Recipe
Stored under Recipes on August 28, 2006
Servings: 4
Ingredients:
1/2 cup Spanish olive oil
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 cup unsalted white sherry wine
4 plantains, sliced
sugar
cinnamon
Instructions:
Preheat oven to 350 degrees. Make sure plantains are black and tender before using! Peel them and slice them lengthwise in half and crosswise in thirds. In large sauté pan, heat oil to medium. Add plantain slices, cooking them until lightly browned on both sides. Place them in a large baking dish and sprinkle with sugar. Add cinnamon and cover with the wine.
Bake for 30 minutes or until they are reddish brown.
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Banana Lumpia
Stored under Recipes on August 25, 2006
Servings: 6
Ingredients:
4 medium bananas ripe and firm
Sugar and cinnamon (mixed together, even ratio)
6 lumpia/pastry wrappers
6 lanka (jack fruit) strips (optional)
Oil for deep frying
Instructions:
Cut banana into three parts lengthwise. Place two pieces of banana and one langka strip on each lumpia wrapper. Sprinkle sugar/cinnamon mixture on fruits. Wrap in envelope fashion, sealing ends with water. Fry in hot oil until golden brown. Serve immediately.
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Creamy Banana Walnut Oatmeal
Stored under Recipes on August 17, 2006
Prep time: 3 minutes
Servings: 1
Ingredients:
1 cup fat-free skim or 1% low-fat milk
2 packets instant oatmeal
1/2 ripe banana, mashed
1/2 tablespoon chopped walnuts
Instructions:
1. In a small bowl, combine milk and packets of oatmeal.
2. Microwave on high for 1 to 2 minutes until steaming hot but not boiling.
3. Stir until creamy.
4. Stir in mashed banana.
5. Garnish with walnuts and serve.
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Chocolate Banana Cake Recipe
Stored under Recipes on August 11, 2006
Ingredients:
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Directions:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.
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Chocolate-Banana Tea Loaves
Stored under Recipes on August 10, 2006
From "Once Upon a Tart," by Frank Mentesana and Jerome Audurea (Knopf, $27.50).
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, softened; plus more for smearing in loaf pans
1 1/4 cups unbleached all-purpose flour; plus more for dusting loaf pans
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3 large eggs, lightly beaten
6 very ripe bananas, mashed (the riper the sweeter; they can even be black)
1 cup cold sour cream
Directions:
Position your oven racks so that one is in the center and preheat the oven to 400 degrees. Smear two 5-by-9-inch loaf pans with butter, and dust them lightly with flour.
Whisk the flour, cocoa powder, baking soda and salt together in a medium-size bowl.
In a separate, big bowl, cream the butter and sugar together until the mixture is creamy and fluffy and a light lemon-yellow in color. With the mixer on low, beat in the eggs. Add the banana, and continue mixing at low speed until it is completely incorporated into the batter.
Stir half of the sour cream into the wet mixture. Fold in half the dry ingredients. Repeat, until all the ingredients are combined and not a trace of flour remains.
Turn into the prepared loaf pans, making sure to divide the batter equally between the two pans.
Place pans side by side on the center rack in the oven and bake for 70-75 minutes. A toothpick or small knife inserted into the edge of each loaf will come out clean. Inserted deep into the center, it will come out with a little bit of wet batter stuck to it. When the loaves are ready to come out of the oven, they will have split on top and pulled away from the sides of the pans.
Remove the loaves from the oven, and set them on a wire rack for a few minutes, until they are cool enough to touch. To remove a loaf from its pan, place the rack over the top of the pan and quickly flip the pan so the loaf falls out onto the rack. Allow to cool a bit before slicing. Makes 2 5-by-9-inch loaves (8-10 slices each) or 16 servings.
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Banana Jam
Stored under Recipes on July 13, 2006
This recipe was given to me by WC13 from the great website FoodCandy.com. For those who have not heard, this is the premier site for foodies such as yourself. Find other interesting people in your area or even find a food event taking place. Check it out!
Ingredients:
8 ripe, mashed bananas
3 medium lemons
3 c sugar
3 c water
1 inch square piece of ginger, peeled
cloves to taste (3 is a good number)
Directions:
1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan.
2. Zest the lemons and juice them while the syrup is boiling.
3. Mix lemon zest, juice, bananas, ginger and cloves in a medium bowl.
4. Stir banana mixture into simple syrup, and simmer 30-45 minutes.
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Pickled Banana Peppers
Stored under Recipes on July 12, 2006
Ingredients:
3 lbs. banana peppers
6 garlic cloves
6 jalapeno peppers (optional)
1 quart vinegar (5% acidity)
1 1/3 cups water
1/2 to 1 cup sugar
1 Tbsp. of dried dill seed
1 Tbsp. dried mustard seed
1/2 tsp. pickling salt
Directions:
Wash peppers and cut small slit in each pepper (this prevents shriveling) do not cut of the pods. Pack peppers into clean hot pint jars. Add one clove of garlic and one hot pepper to each jar (you don't have to add the hot pepper if you don't like them hot).
Bring remaining ingredients to a boil. Pour hot liquid over peppers in the jars leaving 1/2-inch headway.
Place lids and rings on jars and process in a hot water bath for 10 minutes.
Remove from hot water bath and place on counter till cooled. Check to make sure jars have sealed. Refrigerate any that haven't sealed.
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Chicken Banana Rolls
Stored under Recipes on July 7, 2006
Ingredients:
2 pieces chicken breast with skin intact
2 bananas (pisang rastali)
1 nori sheet, cut into half
A little corn flour
Combine:
1/2 cup tapioca flour
1/2 tsp Chinese five spice powder
Dash of pepper
1 egg, lightly beaten
1 tbsp sesame seeds
Seasoning:
Pinch of salt and sugar
Dash of pepper
Directions:
Trim fat from chicken meat. Slice into 1.5cm thickness. Marinate with seasoning for 30 minutes. Spread out meat flat on a level surface. Sprinkle lightly with corn flour. Spread a nori sheet over the meat.
Put a banana on one side nearest to the edge of the meat. Roll up the nori sheet tightly, swiss roll style. Tie the roll up at each end with a piece of cord.
Roll up tightly with cling film wrap on the inside and aluminium foil on the outside. Repeat the process with the other nori sheet. Refrigerate rolls for two to three hours.
Steam the rolls over rapidly boiling water for five to six minutes. Remove and set aside to cool completely.
Dip rolls in egg mixture. Next, toss them in tapioca flour. Deep-fry in hot oil until golden.
Remove, cool slightly, then cut into slices and serve with chilli sauce.
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Grilled Banana Sundaes
Stored under Recipes on July 5, 2006
Servings: 8
Ingredients:
8 bamboo chopsticks or 10-inch bamboo skewers
4 large ripe but firm bananas
Vegetable oil, as needed
2 pints tropical-flavor ice cream (I served both Haagen-Dazs pineapple coconut and mango ice creams)
1/2 cup high-quality chocolate and/or caramel sauces
Sweetened whipped cream (optional)
Sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe's Dark Roasted Pistachio Toffee, edible flowers or toasted coconut
Directions:
Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.
On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.
Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes.
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Screaming Banana recipe
Stored under Recipes on June 26, 2006
There are times when ya want to kick your feet up and feel as if you are on the beach of a tropical island. This drink recipe helps get you there. I recall drinking these a few years back and gladly drank them up. The 99 bananas is a whoppin 99 proof so it's just a matter of time before you start feeling the ocean breeze.
Ingredients:
1 1/2 oz 99 Bananas® banana schnapps
3 oz pineapple juice
fill with orange juice
ice
Directions:
Shake or mix with a straw in a glass full of ice.
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Banana and Bacon Skewer
Stored under Recipes on June 21, 2006
Ingredients:
1 Banana
Cinnamon sugar to taste
2 Strips bacon cut in halves
1 Orange
Directions:
Cut banana in 4 crosswise. Turn in cinnamon sugar. Wrap each pieces in half of bacon strip.
Peel orange, removing outside pith. Cut into quarters. Sprinkle with cinnamon sugar.
Arrange on skewer: banana, orange,banana, orange.
Broil for 5 minutes
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Stuffed Banana Peppers
Stored under Recipes on June 19, 2006
Ingredients:
3 mild or hot banana peppers (sweet peppers, red or green bell peppers can be substituted if preferred)
2 tbsp. olive oil
1 sm. onion, minced
1 c. water
1/2 c. uncooked rice
1 med. tomato, peeled, seeded & chopped
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. dried dillweed
1/4 c. tomato puree
Directions:
Cut 1/2 inch off tops of peppers and set aside. Remove cores and seeds with long thin knife. Rinse peppers in cold water to remove any remaining seeds; pat dry. Heat oil in heavy large skillet over medium-high heat. Add onion and saute 10 minutes. Stir in 1/2 cup water, rice, tomato, parsley, salt and dillweed. Cook until liquid evaporates, 10 minutes. Remove from heat.
Preheat oven to 350 degrees. Cut 1 pepper in half lengthwise and set aside. Fill remaining peppers loosely with rice mixture; replace tops. Position 2 pepper halves against long side of rectangular baking dish. Prop stuffed peppers against pepper halves, stacking in dish as necessary.
Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Pour over peppers. Cover and bake 45-50 minutes. Serve hot with sauce accumulated in dish or pass separately. Excellent side dish to leg of lamb.
Peppers can be filled 1 day ahead and refrigerated, or frozen up to 2 weeks. Defrost in refrigerator before baking.
[Recipe Source]
[Image Source]
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Homer Simpson's Hot Banana Pepper Burgers
Stored under Recipes on June 16, 2006
Ingredients:
2 to 3 lbs. hamburger
3 eggs
Chili seasoning
Crushed hot banana peppers
Condiments
Beer
Directions:
Get 2 to 3 lbs. hamburger.
Take a gulp of beer.
Mix 3 eggs into hamburger.
Take a gulp of beer.
Mix in some chili seasoning.
Take a gulp of beer.
Eat handful of chips or beer nuts.
Mix in crushed hot banana peppers.
Get new beer and take a gulp.
Make hamburger into round patties.
Take a gulp of beer.
Place hamburger patties on grill.
Take a gulp of beer.
Relax on lawn chair while cooking.
Flip burgers once.
Get new beer and take a gulp.
Remove burgers from grill.
Add condiments and devour burger.
Take a gulp of beer.
Take a nap in the hammock.
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Banana and Bacon Sandwich
Stored under Recipes on June 15, 2006
Servings: 1
Ingredients:
1 1/2 cups Crushed bananas
1 Apple
4 Bacon slices
1 Lettuce Leaf
Salt to taste
Directions:
Crush banana, chop crisped bacon and mince apple.
Mix, add salt, spread between buttered slices of bread and add lettuce leaf.
[Recipe Source]
[Image Source]
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Red Banana Chicken
Stored under Recipes on June 7, 2006
Servings: 6
Ingredients:
6 boneless chicken breasts (skin removed)
½ cup all purpose flour seasoned with salt & pepper
1-2 Tablespoons olive oil or butter
2-3 red bananas peeled and sliced
Pinch red pepper flakes
1/3 cup honey
1/3 cup balsamic vinegar
1/3 cup chopped parsley
Directions: Dredge chicken breasts in seasoned flour. Heat olive oil or butter in pan and saute chicken breasts until brown on both sides (about 5 minutes per side). Remove chicken from pan and place on a warm plate. Place bananas in pan; add red pepper and season with salt and pepper. Cook bananas until soft; add honey, deglaze pan with balsamic vinegar and add parsley. Arrange chicken on plates and spoon bananas on top and serve with steamed rice.
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Lemon Grilled Fish in Banana Leaves
Stored under Recipes on June 6, 2006
Servings: 4
Ingredients:
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leaves, minced
salt, to taste
pepper, to taste
4 (8 ounce) red snapper or halibut fillets
16 lemon slices
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 cup onions, sliced into thin strips
1 cup yellow peppers, sliced into thin strips
1 cup carrots, sliced into thin strips
1 cup tomatoes, sliced thinly
Directions:
Hat grill to medium. n a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper. Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.Place 4 lemon slices and a sprig of thyme on each fillet. With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string. Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK). While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute. Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
[Source]
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Chocolate-Banana Tea Loaves
Stored under Recipes on June 1, 2006
Total Time: 95 minutes
Servings: 16
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, softened; plus more for smearing in loaf pans
1 1/4 cups unbleached all-purpose flour; plus more for dusting loaf pans
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3 large eggs, lightly beaten
6 very ripe bananas, mashed (the riper the sweeter; they can even be black)
1 cup cold sour cream
Instructions:
Position your oven racks so that one is in the center and preheat the oven to 400 degrees. Smear two 5-by-9-inch loaf pans with butter, and dust them lightly with flour.
Whisk the flour, cocoa powder, baking soda and salt together in a medium-size bowl.
In a separate, big bowl, cream the butter and sugar together until the mixture is creamy and fluffy and a light lemon-yellow in color. With the mixer on low, beat in the eggs. Add the banana, and continue mixing at low speed until it is completely incorporated into the batter.
Stir half of the sour cream into the wet mixture. Fold in half the dry ingredients. Repeat, until all the ingredients are combined and not a trace of flour remains.
Turn into the prepared loaf pans, making sure to divide the batter equally between the two pans.
Place pans side by side on the center rack in the oven and bake for 70-75 minutes. A toothpick or small knife inserted into the edge of each loaf will come out clean. Inserted deep into the center, it will come out with a little bit of wet batter stuck to it. When the loaves are ready to come out of the oven, they will have split on top and pulled away from the sides of the pans.
Remove the loaves from the oven, and set them on a wire rack for a few minutes, until they are cool enough to touch. To remove a loaf from its pan, place the rack over the top of the pan and quickly flip the pan so the loaf falls out onto the rack. Allow to cool a bit before slicing.
Recipe via Detroit News Recipe Box
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Green Banana and Potato Salad
Stored under Recipes on May 30, 2006
Servings: 10
Preparation Time: 35 minutes + 2 hours chilling
Ingredients:
2-1/2 lbs. red-skin or Yukon Gold potatoes
3 lbs. greenish-yellow bananas (7 or 8)
2 medium onions, sliced
1/2 cup Spanish capers, drained
1 cup pimiento-stuffed Spanish olives
3/4 cup extra-virgin olive oil
1/2 cup white vinegar
1 Tbs. Dijon mustard
2-1/2 tsp. salt
1 tsp. milled black pepper
Instructions:
Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours.
Recipe via Banana.com
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Brazilian Braised Chicken and Bananas
Stored under Recipes on May 26, 2006
Servings: 6
Preparation Time: 1 hour
Ingredients:
4 lbs. chicken thighs and legs (attached)
1/4 cup fresh lemon juice
Salt, milled pepper
3 Tbs. oil
1 medium onion, chopped
6 plum tomatoes, seeded, chopped
Pinch of sugar
1 cup dry white wine
1/2 cup low-sodium chicken broth
3 Tbs. butter
6 firm-ripe bananas, halved lengthwise
1/2 cup grated Parmesan cheese
Instructions:
Rinse chicken and pat dry with paper towels. Rub it all over with lemon juice and sprinkle well with salt and pepper. In a deep, heavy-bottomed skillet or Dutch oven with a lid, heat the oil over medium heat. Brown chicken on all sides until golden brown. Remove from skillet and keep warm. Add the onion, tomatoes and sugar to pan and cook, stirring, until soft. Return chicken pieces to pan, add the wine and broth, and bring to a simmer. Lower heat and cover pan. Simmer until chicken is tender, about 45 minutes. Set aside and keep warm.
In another large skillet, heat butter and saute banana halves on both sides until golden brown. Arrange bananas on top of the chicken in the skillet and sprinkle them with the Parmesan. Turn heat on low, cover and cook just until cheese melts. Use a large spatula to transfer the chicken with banana on top to plates.
Recipe via Banana.com
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Red Snapper With Pecan-Banana Butter
Stored under Recipes on May 17, 2006
Servings: 4
Preparation time: 45 minutes
Ingredients:
1/2 cup flour
2 tsp. hot paprika
1/4 tsp. dried thyme
1/2 tsp. salt
1/2 cup milk
3 Tbs. peanut or canola oil
Four 6-oz. red snapper fillets (you can also use catfish or haddock)
4 Tbs. butter
1/3 cup finely chopped pecans
1/4 tsp. nutmeg
Pinch salt
1 large firm-ripe banana, diced
2 Tbs. fresh lime juice
2 Tbs. minced fresh cilantro or parsley
Instructions:
Stir together the flour, paprika, thyme and salt on a large plate. Pour milk into a shallow bowl. Heat oil in a large skillet over medium heat until hot, not smoking. Dip fish in milk, then flour mixture. Cook in hot oil, in batches if necessary, until browned on the bottom. Turn fillets and brown other side, about 4 minutes per side for 1-inch fillets. Remove to a platter and keep warm.
Drain cooking oil and wipe skillet with paper towels. Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about 3 minutes. Add bananas and cook, stirring, about 1 minute or just until heated through. Remove from heat and stir in lime juice and cilantro. Place fillets on warm plates, spoon some sauce over each and serve immediately.
Recipe via Banana.com
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Mocha Banana Bread
Stored under Recipes on May 10, 2006
Servings: One loaf
Ingredients:
2 cups all-purpose flour
2 Tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened (half a stick)
2 large eggs
1 1/2 cups mashed very ripe banana (about 3 bananas)
1 teaspoon vanilla
3 tablespoons coffee or 3 Tablespoons water plus 1/4 teaspoon instant coffee
1/3 cup chopped walnuts, pecans, cocoa nibs or combination
Cooking spray
Instructions:
Preheat oven to 350 degrees. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, stirring with a whisk or sift if the cocoa is lumpy.
In a large bowl combine sugar and butter; beating with a mixer at medium speed until well creamed, at least two minutes. Add eggs and beat well. Add banana, vanilla, and coffee; beat on low speed until blended. Add flour mixture; combine just until moist. Stir in walnuts; spoon batter into a greased 8 1/2 x 4 1/2-inch loaf pan.
Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack before attempting to slice or bread will crumble.
Recipe is from Cooking with Amy.
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American Classic - The Banana Split
Stored under Recipes on April 24, 2006
There is no doubt that one of America's classic desserts is the banana split. One of the great things about the banana split is that it is so versatile and can litterally be topped with anything you can imagine. Here is a recipe though for your classic banana split.
- Peel a banana and cut it in half lengthwise.
- Put the two halves in a long, skinny ice cream bowl.
- Place three scoops of ice cream on top of the banana: one chocolate, one vanilla and one strawberry.
- Pour hot fudge over the chocolate ice cream.
- Pour pineapple syrup over the vanilla ice cream.
- Pour strawberry syrup over the strawberry ice cream.
- Top with whipped cream, a few cherries and nuts.
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Yummy Banana Breakfast
Stored under Recipes on April 17, 2006
A toasted, super-high-fiber, whole grain English muffin, natural peanut butter, banana, walnuts, and a drizzle of honey. Mmmmmmm!
This picture makes my mouth water. Quite possibly one of the best breakfast combination I have seen in a while. Definetly would wake your mouth up in the morning.
Image found via flickr.
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Baked Bananas with Coconut
Stored under Recipes on April 12, 2006
Ingredients:
- 4 firm bananas
- 1 to 2 tablespoons melted butter
- pinch salt
- 1 tablespoon lemon juice
- 2 teaspoons granulated sugar
- 1/2 cup flaked coconut
Instructions:
Preheat oven to 375F.
Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle granulated sugar evenly over bananas, then drizzle with lemon juice and sprinkle with coconut.
bananas are tender. Serve with syrup or a dessert sauce, if desired.
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Midnight Snack
Stored under Recipes on April 7, 2006
I came across this recipe when I was browsing through Flickr one day. The title of the image was Midnight Snack and I would have to agree. Many people come up with some odd things to eat at the late hour but this one seems to play together well. They gave no exact measurements for anything but one can assume that it would depend on each person. I think I may need to try this one evening when I am up late.
"whole grain toaster waffle, natural peanut butter, banana slices, and cinnamon sprinkled on top. "
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Banana Jelly Belly Recipes
Stored under Recipes on April 6, 2006
Jelly Belly's are one of the most well known candies simply because it has such unique flavors. Flavors ranging from licorice to peanut butter to cream soda. Over the years however, people have used the massive amounts of flavors to create their own concoctions. Here are a few of the better banana related recipes that I have dug up. Bon Appetit!
Banana Cream Pie = 1 Top Banana + 1 A&W Cream Soda + 1 Coconut
Banana Kiwi Pudding = 2 Top Banana + 1 Kiwi + 1 French Vanilla
Banana Split = 1 Top Banana + 1 Chocolate Pudding + 1 Crushed Pineapple + 1 Strawberry Jam + 1 Very Cherry + 1 A&W Cream Soda
Banana Split = 2 Chocolate Pudding + 2 Cotton Candy + 2 Top Banana + 2 Very Cherry
Chocolate Dipped Banana = 1 Top Banana + 1 Chocolate Pudding
Hawaiian Smoothie = 1 Top Banana + 2 Crushed Pineapple + 1 Island Punch
Peanut Butter and Banana Sandwich = 2 Top Banana + 2 Peanut Butter
Sweet Fried Banana = 2 Top Banana + 1 Cinnamon + 1 Buttered Popcorn
Does anyone have any other recipes they would recommend?
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Banana Wine
Stored under Recipes on April 5, 2006
Ingredients:
- 4 lbs. (2 kilos) bananas
- 1 lemon
- 1 orange
- 3 lbs. (1.5 kilos) sugar
- 1 gallon water
- 4 oz. (125g) raisins
- yeast and nutrient
Instructions:
Peel the bananas and put them in a fairly thick muslin bag, together with half a pound of banana skins and tie securely.
Place the bag in a large saucepan together with the water and bring to the boil.
Reduce the heat and simmer for 30 minutes.
pour into an earthenware crock, or similar suitable container, over the sugar and squeezed lemon and orange juice.
When cool, squeeze the bag firmly and take it out of the crock.
Add yeast and nutrient as per packet instructions and leave for a week, stirring daily.
Pour into a fermentation jar, seal and leave for 2 months then add the chopped raisins.
Store for another 3 months then bottle and label.
Recipe via Hookery Cookery
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Chocolate Banana Pudding Pops
Stored under Recipes on April 3, 2006
Here is another quick and simple recipe that everyone could enjoy on a hot summer day.
Servings: 4
Ingredients:
- 3/4 cup nonfat milk
- 1/4cup fat-free half-and-half
- 2 medium bananas
- 1 (1 1/2 ounce) package sugar-free instant chocolate fudge pudding mix
Instructions:
Combine all ingredients in a blender. Puree until smooth.
Pour into ice pop molds and freeze 12 hours.
Recipe via RecipeZaar
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Banana Beer - Who would have thought.
Stored under Recipes on March 24, 2006
Two types of banana go into making banana beer, the igikashi (recognisable by its harsh taste) and igisahira, which has a more neutral taste. The proportions are 1/3 of harsh-tasting to 2/3 of the other variety to ensure a balanced flavour.
You start by digging a hole, like a kind of home-made ripening gallery, big enough to pile up 5 or 6 bunches of bananas picked while still green. Make a fire from dried banana tree leaves inside the hole and line the hole with fresh banana tree leaves to stop the bunches from touching the earth. Place the bunches in the hole and cover them with more leaves and rhizomes (banana tree trunks) to hold the gallery up and keep it hidden.
4 to 6 days later, check the colour of the bananas which should be yellow, hence ripened. Peel the bananas and place them inside a hollowed canoe-shaped tree trunk. Then knead and churn them with bundles of certain very stiff grasses (called ishinge, or needles) in order to extract the juice. The first banana juice, called umutobé, can be served to women and children. You should be able to fill three to four 10 litre jugs of it.
To obtain fermentation, sprinkle each jug with ground grilled sorghum that acts as yeast. Then seal the jugs using banana leaves and leave them to stand near the hearth where a small fire is kept burning for a day and a half. Then decant the beer into medium sized jugs and leave it to stand for a whole day in a cool place.
Banana juice watered down with equal proportions of water is called urwawa beer. You can dilute the first juice as much as you like, according to your taste. Honey can also be added to pure fermented banana juice to make isongo mead.
Information provided by unknown source.
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Homemade Banana Split Ice Cream
Stored under Recipes on March 21, 2006
Ingredients:
4 ripened bananas
2 packs sweetened strawberries
2 small cans unsweetened crushed pineapple (sweetened in its own juice)
1 tsp. vanilla
1 tsp. black walnuts (optional)
1 can Eagle Brand milk
1 can Carnation milk
1 c. sugar (optional), usually not needed
Instructions:
Mix well and churn until ready. Can you get any easier than this? I think not.
Recipe via Cooks.com
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Banana Quesadilla Dessert
Stored under Recipes on March 20, 2006
I mentioned a few days ago about my wife and I trying our luck at some banana related quesadilla recipes. While I claimed defeat in that recipe, I decided to try again but this time with a more dessert oriented recipe. I have never claimed to anyone to be a great cook that makes his own recipes and these last 2 attempts likely explain why.
These quesadillas again, did not seem to work out well. In this case, I think that I added too much cinnamon so the following recipe has been adjusted in an attempt to resolve this problem. As before, If you have any suggestions on how to improve this basic recipe, please leave a comment. Thanks.
Servings: 1-2
Ingredients:
- 1 Large sliced banana
- 1/8th tbsp cinnamon
- 1/8th tsp vanilla
- 1/4th cup white sugar
- 1/4th cup water
- 2 Large Tortillas
Instructions:
Put sugar into pan and let it come to a slight boil. Add the cinnamon, vanilla and water. Let this boil until it thickens up a bit. Add your sliced bananas into mixture and allow bananas to be covered in the syrup.
Place the bananas now onto the tortilla and drizzle with a portion of the syrup. Top with other tortilla and cook per your quesadilla makers directions. Once completed to your liking, drizzle with leftover syrup and serve with a side of vanilla ice cream.
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Banana and Peanut Butter Quesadillas
Stored under Recipes on March 15, 2006
My wife and I broke out the quesadilla maker the other night. While we enjoyed our chicken and cheese, I was looking for some type of dessert to try. A dessert using quesadillas as the backdrop. What turned out was a play off of the ol' peanut butter and banana sandwich. Unfortunately this was not as good. The end result was a very dry and not too pleasing flavor of bananas. I went back to the drawing board and made a few other recipes that I will be sharing soon as well.
For now, here is a recipe that may work great for kids. These quesadillas are much cleaner than your standard peanut butter and banana sandwiches and I imagine with a bit of added creativity, they could be a great snack. Any suggestions?
Servings: 1-2
Ingredients:
- Peanut butter
- 1 Large Banana
- 2 Large Tortillas
- Honey
Instructions:
Using a quesadilla maker instructions as a guide, layer the peanut butter, bananas and honey onto a tortilla. Cook until golden brown. Slice into 6 pieces and serve.
*Note: This may also be made in a microwave however that will not generate the crunchiness of a normal quesadilla. Maybe that wouldn't be such a bad thing.
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Yummy Banana Hot Chocolate
Stored under Recipes on March 10, 2006
Servings: 2-4
Ingredients:
2 Cups Milk
4 ozs. Dove Dark Chocolate
1/4 tsp Cinnamon
Pince Nutmeg
One Banana
Instructions:
Place the milk in a heavy-bottomed saucepan and set over medium heat. If you are using a microwave, place in a microwave safe bowl or Pyrex mixing cup and heat on high setting for about 2 minutes. Just before the milk boils, stir in the chocolate. Whisk until the milk boils. Remove from the heat and add the cinnamon and sugar.
Peel the banana and place it in a deep container (if using the hand-blender) or bowl (if using a fork). Puree the banana. Add the banana puree to the hot chocolate and use the hand-blender to mix it well (or use a whisk). You can decide if you want it smooth or with lumps. You might choose to use only half of the puree, depending on your taste.
Pour into cups. You can add marshmallows if you like. It's also yummy to eat with graham crackers.
recipe via Mr Chocolate
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Blueberry Banana Loaf
Stored under Recipes on March 8, 2006
Servings: 12
Ingredients:
- 3 large bananas
- 2 Tbsp buttermilk
- 1/2 cup margarine, melted
- 1 cup sugar
- 2 cups flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 2 eggs, beaten
- 1 cup blueberries, fresh or frozen
Instructions:
Preheat oven to 350F/180C. Grease a 9" x 5" loaf pan. Line with wax paper. Grease paper. Mash bananas in a large bowl. Stir in buttermilk, melted margarine and sugar. Set aside. In a medium bowl, combine dry ingredients; flour, cinnamon, baking powder salt and baking soda.
Blend into bananas in batches, mixing well after each addition. Add eggs and mix well. Gently fold in blueberries. Pour into prepared pan, spreading evenly. Bake until tester inserted in the center comes out clean. (60-70 minutes).
Cool on a rack for 10 minutes. Turn out of pan onto rack, remove the wax paper. Cool completely.
Tip: For easier slicing, wrap well and store overnight.
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Banana Split Brownies
Stored under Recipes on March 3, 2006
Brownies
Ingredients:
- 1/2 cup butter
- 1 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 cup mashed ripe banana (roughly 3 medium bananas)
- 2 eggs
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
Instructions:
Preheat oven to 350 degrees.
Grease a 13x9x2-inch baking pan; set aside.
In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in banana and eggs. Beat or stir in flour and cocoa powder.
Pour batter into prepared pan.
Bake about 20 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan on wire rack. Spread with Strawberry Cream Cheese Frosting.
Cut into bars. Garnish with banana slices and maraschino cherries. Cover and store in refrigerator.
Strawberry Cream Cheese Frosting
Ingredients:
- 8 oz. tub cream cheese with strawberries
- 1 cup sifted powdered sugar
- 1/2 cup frozen strawberries, thawed, drained, and cut up
- 2 1/2 to 3 cups powdered sugar
Instructions:
In mixing bowl, combine 1/2 of 8-oz tub cream cheese with strawberries, and 1 cup sifted powdered sugar. Beat with electric mixer on medium speed until combined. Beat in 1/2 cup frozen strawberries. Beat in 2 1/2 to 3 cups powdered sugar or enough to make frosting of spreading consistency (frosting will stiffen with chilling).
Garnish (optional)
Sliced bananas
Maraschino cherries
Recipe by Donna Monday
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Double Banana Pancakes
Stored under Recipes on February 23, 2006
Servings: 16
Pancake Ingredients:
- 1 Cup All-Purpose Flour
- 1 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 1 T Sugar
- 2 Large Ripe Bananas
- 3/4 Cup Soy Milk
- 2 Large Eggs
- 2 tsp Vegetable Oil
Instructions:
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Mix to blend. Set aside.
Puree bananas in a food processor, fitted with a metal blade to a smoth, liquid consistency. Transfer puree to a mixing bowl. Add milk, eggs and oil. whisk to blend well. Add dry ingredients - whisking to incorporate.
Preheat oven to 250 degrees fahrenheit. Heat a gridle. Add butter to bottom of pan. When butter is hot, ladel 2 T of batter onto griddle, cooking until the tops of the pancake bubble and the underside is brown. (2-3 minutes) Turn and cook other side until godlen brown - about 2 minutes more.
Transfer to a baking sheet. Continue until all the batter has been used.
Topping Incredients:
- 1 T Unsalted Butter
- 2 Large Ripe Bananas -- Sliced
- Nutmeg -- Freshly Grated
- 3/4 Cup Maple Syrup -- Warmed
Instructions:
Heat butter in a large skillet. When hot, add sliced bananas - saute, stirring constantly until bananas are warm, about 1 minute.
To serve - arrange 4 pancakes on each of 4 dinner plates - top with sauted bananas - grated nutmeg and warm maple syrup.
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Banana Bread Bites
Stored under Recipes on February 20, 2006
Servings: 4 dozen
Ingredients:
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 2 eggs
- 1 cup ripe mashed bananas (about 3)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
Instructions:
Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray.
In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs and beat thoroughly. Beat in the mashed bananas and vanilla until well combined. Gradually blend in the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and walnuts.
Drop the mixture by teaspoonfuls onto the cookie sheets. Bake for 12 to 15 minutes, or until light golden. Remove to wire racks to cool completely.
Recipe via WDTN-TV
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Banana Oatmeal Loaf
Stored under Recipes on February 17, 2006
It is amazing how a well done presentation of a dish or dessert can make all the difference. When I came across this image via flickr, I had to get the recipe and post it up. The image alone will make your mouth water in anticipation.
Servings: 12
Ingredients:
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup regular oats
- 1 cup mashed ripe banana (about 2 large)
- 1/3 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Instructions:
Preheat oven to 350 degrees
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and the next 4 ingredients from preceding list in a large bowl, stirring well with a whisk. Stir in oats.
Combine mashed banana, buttermilk, vegetable oil, vanilla extract and eggs. Add to flour mixture. Stir until moist.
Spoon batter into an 8-inch-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack, remove from pan. Cool completely on wire rack.
recipe via Cooking Light
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Grilled Peanut Butter and Banana Sandwich
Stored under Recipes on February 8, 2006
It is said that Elvis Presley's favorite meal was a grilled peanut butter and banana sandwich. Growing up and not realizing it, I also enjoyed these types of sandwiches except for some minor changes. For now though, I wanted to try my hand and making one of Elvis' favorites with a bit of a modification. Overall, I think the sandwich taste great and I can see why Elvis liked them so much. My addition of honey certainly added a bit more sweet flavor to the sandwich and also made it all the more messy.
Servings: 1
Ingredients:
- 2 slices of white bread
- 2 tablespoons of smooth peanut butter
- 1 small ripe banana mashed
- 2 tablespoons butter
- Honey to taste
Instructions:
Spread the peanut butter on one slice of bread and the mashed banana on the other. Pour honey onto bananas and press the slices gently together. Melt the butter, over low heat in a small frying pan. Place the sandwich in the pan and fry until golden brown on both sides.
Tip: When mashing up the banana, add the honey. Adding the honey on top of the bananas prior to pressing slices together may make the sandwich more messy.
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Banana Sweet Potato Casserole
Stored under Recipes on February 3, 2006
Servings: 4
Ingredients:
2 cups mashed sweet potatoes
1 cup mashed bananas
3/4 tsp. curry powder
1/3 cup sour cream
1/3 tsp. salt
1 egg
Instructions:
Combine ingredients. Beat until fluffy. Pour into 1 quart casserole dish. Bake at 350 degrees for 20 minutes or until lightly browned and puffed.
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Nosheteria Banana Cream Pudding
Stored under Recipes on February 2, 2006
Servings: 4-5
Ingredients:
- 1/2 cup sugar
- 3 tablespoons corn starch
- pinch of salt
- 3 eggs
- 2 1/2 cups whole milk
- 2 tablespoons butter
- 1 vanilla bean, split and scraped clean of the seeds
- 1-2 ripe bananas
- whipped cream
- shaved coconut
Instructions:
In a saucepan, combine sugar, corn starch, and salt. In a separate bowl, mix the eggs, milk, and vanilla bean seeds (reserve the pod for another use), and add the milk mixture to the sugar mixture.
Over medium heat, with a wire whisk, whisk mixture well to eliminate any clumps. Stir constantly, while bringing the mixture to a boil, and thickening the pudding. This should take about 10 minutes. Stir in the butter.
Thinly slice the banana. Pour half of the pudding into individual cups. Place banana slices on top of the pudding, covering the surface. Pour the rest of the pudding on top, slowly as to not disturb the banana slices. Cover each cup with plastic wrap, putting the wrap directly on the pudding to avoid getting a skin. Refrigerate for a few hours.
Preheat oven to 300 degrees. Place untoasted, raw coconut on a baking sheet. Toast the coconut for approximately 7 minutes, until a golden brown color is achieved.
When ready to serve, whip cream stiffly, place a dollop of cream on unwrapped pudding, and sprinkle with shaved coconut. Enjoy!
Recipe and Photo provided by Nosheteria.com. Thank you!
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Mike's 'Whip It Up Like Crazy' Banana Bread
Stored under Recipes on February 1, 2006
Ingredients:
- Two eggs
- Half a cup oil
- One cup white or brown sugar
- Four or five very ripe bananas
- One teaspoon baking soda
- 1/4 teaspoon salt
- Four teaspoons milk
- Two cups whole wheat flour
- Sunflower seeds, currants, or raisins.
Instructions:
Grab a big bowl and a strong fork. Pour half a cup of oil into bowl. Pour in 1 cup of white or brown sugar. Whip it up like crazy (with the fork).
Throw in two eggs. Whip it up like crazy.
Mash four or five very ripe bananas and throw them in. Whip it up like crazy.
Throw in one tsp of baking soda. Whip it up like crazy
Throw in quarter tsp of salt. Whip it up like crazy.
Throw in 4 teaspoons of sour milk (add vinegar or lemon to make it sour). Whip it up like crazy.
Throw in 2 cups of whole wheat flour. Whip it up like crazy.
Throw in a very full handful of sunflower seeds and/or some currants or raisins. Whip it up like crazy.
Grease 4 or 5 small or one or two medium baking pans. Half fill them with the mix.
Preheat the oven to 350 degrees Fahrenheit or 175 Celsius. Bake pans in oven for 50 minutes.
Eat, enjoy, grow fat(ter). Be loved for your rotund, cuddly body. Freeze some for they freeze well. Take camping for they nourish well. For a heavenly experience, slice and lather with butter.
Caution: Do not use a mixing machine. It bruises the flour and bananas.
Recipe provided by Michael Lomas.
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Polka Dotted Banana
Stored under Recipes on January 30, 2006
This is a recipe that I created over the weekend. I have been toying with the idea of chocolate and bananas and originally tried sticking chocolate chips into the banana and eating as it was. While this was good, the hardness of the chocolate chips seemed to throw it off. I decided that placing it in the microwave with a bit of brown sugar could do the trick, and it did. The banana turned a bit mushy inside and the chocolate chips really made this a great dessert. This would be great with vanilla ice cream.
Servings: 1
Ingredients:
- 1 Banana
- Chocolate Chips
- Brown Sugar
Instructions:
Push chocolate chips into a banana. This creates the polka dot effect. Sprinkle with brown sugar to your preference. Microwave until brown sugar is bubbly and the chocolate chips have melted.
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Flaming Bananas
Stored under Recipes on January 25, 2006
Here is a dessert for the adults.
Servings: 4
Ingredients:
- 1/3 cup shredded coconut
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon grated orange zest
- 1/4 cup butter
- 4 bananas, cut in halves lengthwise
- 1/2 cup rum
Instructions:
In a small bowl, combine coconut, brown sugar, and orange zest; set aside.
In a large frying pan over medium heat, melt butter; add bananas and sprinkle with coconut mixture and 2 tablespoons of rum. Reduce heat to low and cook for approximately 3 minutes or until lightly browned on all sides.
Add remaining rum (do not stir). Ignite rum with a long match. Baste bananas with rum sauce until flames die down. Serve immediately
Recipe courtesy of: WhatsCookingAmerica
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Banana Slush Punch
Stored under Recipes on January 24, 2006
Serves: 36
Ingredients:
6 cups water
3 cups pineapple juice
1 1/2 tbsp. lemon juice
4 pureed bananas
3 1/4 cups sugar
2 cups frozen orange juice
3 bottles of ginger ale (2 liters)
Instructions:
Mix all ingredients except the ginger ale. Freeze for 24 hours. Remove from freezer an hour before serving. Mash in bowl until it is a slush consistency. Add ginger ale and serve.
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Peanut Butter Nutty Banana Nuggets
Stored under Recipes on January 18, 2006
Here is a recipe that I recently found when looking through our weekly coupons. The recipe is courtesy of Skippy Peanut Butter.
Servings: 4
Preparation Time: 0.25 hours
Ingredients:
- 1/2 cup peanut butter
- 2 bananas, cut into 2" pieces
- 1 cup of kids' favorite cereal or granola
Instructions:
In a glass measuring cup, microwave peanut butter at HIGH 30 seconds or until melted. Dip bananas into Peanut Butter, then roll in cereal. Chill until ready to serve.
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Banana Split Dessert Pizza
Stored under Recipes on January 17, 2006
Prep Time: 10 minutes
Ingredients:
- 1 (14-oz.) can Sweetened Condensed Milk
- 1/2 cup sour cream
- 6 Tbsp. lemon juice, divided
- 1 tsp. vanilla extract
- 1/2 cup (1 stick) plus 1 Tbsp. butter or margarine, softened and divided
- 1 cup all-purpose flour
- 3/4 cup chopped nuts
- 3 medium bananas, sliced and divided
- 1 (8-oz.) can sliced pineapple, drained and halved
- 10 to 12 maraschino cherries, drained and patted dry
- Additional chopped nuts for garnish
- 1 (1-oz.) square semi-sweet chocolate
- 1/4 cup firmly packed brown sugar
Instructions:
Preheat oven to 375F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator. Makes one (12") pizza.
Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.
Recipe courtesy of: CapitalCityWeekly
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Banana Boat
Stored under Recipes on January 13, 2006
Here is a great recipe for the kids. I recently attempted this with great results. The bananas were cooked soft and the marshmellows and chocolate were melted. It was a great dessert.
Ingredients:
- Bananas
- Chocolate Chips
- Mini Marshmallows
Instructions:
Peel banana down one side. Cut a wedge out of the banana. Put chocolate chips and marshmallows into your banana. Replace peel and wrap in foil. Place on grill for about 5 minutes.
Tip: You can do this in the oven as well. Set the oven to 350F, place bananas on a baking sheet and heat in the oven for 5-10 minutes.
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Banana Daiquiri
Stored under Recipes on January 11, 2006
Ingredients:
- 2 ounces light rum
- 2 tablespoons lime juice
- 1/2 peeled and coarsely chopped banana
- 1/2 ounce banana liqueur
- 1/2 cup crushed ice
Instructions:
Blend all ingredients until smooth. Pour into large glass.
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Banana Oatmeal Cookies
Stored under Recipes on January 6, 2006
Ingredients:
1 cup sugar
3/4 cup butter
1 egg
1 cup mashed bananas
1 1/2 cup flour
1/2 tsp. baking soda
1 3/4 cup quick cooking oatmeal
Instructions:
Mix ingredients together. Drop by spoonful on cookie sheet. Bake at 350 degrees for 10 minutes.
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Frozen Chocolate Bananas
Stored under Recipes on January 5, 2006
They sell these same bananas at amusements parks and fairs for many dollars, try the same things for pennies. This is one of my favorite recipes to have over the summer time when it reaches 100F here in Arizona. A great way to cool down and it taste great too.
Ingredients:
- Bananas
- Popsicle Sticks
- Chocolate Syrup
- Nuts or Sprinkles
Instructions:
Insert popsicle sticks into peeled bananas. Cover and freeze. Dip bananas in chocolate syrup and roll in nuts or sprinkles.
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Grilled Bananas With Butterscotch Sauce
Stored under Recipes on January 3, 2006
4 firm but ripe bananas
6-8 fresh pineapple spears
6 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp ground nutmeg
Butterscotch Sauce
1/2 cup unsalted butter
1 cup firmly packed brown sugar
1/2 cup heavy (double) cream
pinch of salt
1/2 tsp vanilla extract
In a small saucepan over medium heat, melt the butter. Add the brown sugar and cream and bring to a boil, whisking almost constantly. Remove from the heat and stir in the salt and vanilla. Cover to keep warm. (If made ahead, let cool, then cover and refrigerate for up to 1 week. Reheat over low heat before serving). To prepare the fruit, peel the bananas. Place the bananas and the pineapple spears on a platter and set aside. In a small saucepan over medium heat, combine the butter, granulated sugar and nutmeg, and stir frequently until melted and smooth. Remove from the heat and pour over the fruit. Turn the fruit to coat evenly with the butter mixture. Arrange the pineapple spears and the bananas on the rack and grill, turning every 2-3 minutes, until the fruit is lightly brown and the bananas are just tender when pierced with the tip of a sharp knife, 10-12 minutes total. Remove from the grill and arrange on a warmed platter. Reheat the sauce to serving temperature, if necessary. Spoon some of the warm butterscotch sauce over the fruit. Pass the remaining sauce at the table. Makes 6-8 servings.
Recipe courtesy of: Napoleon Gourmet Grills
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Juego de Platano (Banana Drink)
Stored under Recipes on December 22, 2005
2 ripe bananas
4 cups milk
1 scoop of vanilla ice cream
1 cup of ice
cinnamon to taste
Put milk, bananas, and ice cream in blender. Add ice until crushed.
Add cinnamon to taste. Serve over more ice or as is. Enjoy!
Servings: 4
via MrBreakfast.com
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Banana Cream Pie
Stored under Recipes on December 13, 2005
INGREDIENTS:
1 (9-inch) pie shell, baked, cooled
1/3 cup granulated sugar
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks -- slightly beaten
1 1/2 teaspoons vanilla
1 tablespoon butter
2 ripe bananas, thinly sliced
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
PREPARATION:
Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Sponsored Links
Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.
Meringue:
Beat egg whites and cream of tartar until frothy. Add the 1/3 cup sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust. Bake at 375° for about 10 minutes, or until nicely browned.
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