Banana Split Pie
2 packs Graham crackers
1 stick of margarine, melted
1/2 cup sugar
Filling:
2 8 ounce packages cream cheese
2 cups confectioner's sugar
4 bananas, sliced
1 12 ounce can crushed pineapple, drained
1 6 ounce tub Cool Whip
2 ounces cherries
Press crackers into crumbs. Add margarine and sugar. Mix by hand; press into a 9 inch pie pan. Bake at 425F for 5 minutes. Cool. You can also buy a prepared graham cracker pie shell if you like. Filling: Blend cream cheese with confectioner's sugar. Spread over crust. Slice bananas over cream cheese. Spread pineapple over bananas. Add Cool Whip and top with cherries. Refrigerate until you are ready to serve.
Banana Nut Cheesecake
1 cup chocolate wafer crumbs
1/4 cup melted margarine
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Combine crumbs and margarine; press onto the bottom of a 9 inch spring form pan. Bake at 350F 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 350F for 40 minutes. Loosen cake from rim; cool before removing. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
County Fair Banana Cream Pie
Nut Crust:
2 cups pecans
1 cup butter, softened
3 cups flour
1 egg, beaten
1/2 cup sugar
Chocolate Layer:
1 cup chocolate chips
1 stick unsalted butter
1 tablespoon light corn syrup
1 teaspoon vanilla
Banana Cream Filling:
1 cup milk
4 egg yolks
1 cup sugar
5 tablespoons flour
3 tablespoons unsalted butter
1 tablespoon rum or 1 teaspoon vanilla
2 bananas
juice of 1/2 lemon
2 cups heavy cream
chopped pecans, optional
For the Crust:
Chop pecans very fine, preferably in a food processor fitted with a metal blade. Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans. Chill 30 minutes. Bake the pie crusts for 25 minutes at 350F. Cool completely.
For Chocolate Layer:
Melt chocolate with butter and corn syrup in the top of a double boiler set over hot, not boiling water. Stir frequently. Remove from heat and cool, then stir in vanilla. Divide between cooked pie crusts and spread evenly.
For Filling:
Heat milk in a medium size saucepan over medium heat to scald. Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook, stirring constantly over medium high heat. The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute, stirring constantly. Remove the pan from the heat and continue to stir until the mixture is smooth. Then, beat in butter and optional rum. Cool to room temperature. Peel the bananas, slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans, if desired. Makes 2 pies.
Bananas Rhyder
2 bananas, frozen
1 apple, sliced and frozen
2 pears, sliced and frozen
1/2 cup plain low fat yogurt
Slice the bananas. Place them and the remaining ingredients in a food processor or blender and puree. It is usually necessary to turn off the processor or blender every 30 seconds or so and mash down any lumps with a soft plastic spoon. Serve immediately.
Blueberry Banana Sorbet
1 3/4 cups blueberries
2 sliced bananas
1 tablespoon honey
1/2 teaspoon lemon juice
Place all ingredients in food processor or blender and blend until smooth. Place in plastic container and freeze at least 2 hours. Take out partially frozen fruit and stir well to break up ice crystals. Return to freezer to completely freeze. Let fruit sorbet stand 15 minutes at room temperature before serving.
Butter Pecan Banana Cake
1/2 cup mashed bananas
1 box yellow cake mix
1 box 4 serving size butter pecan flavored instant pudding mix
4 eggs, slightly beaten
1 cup water
1/4 cup vegetable oil
1/2 cup finely chopped pecans
Combine all ingredients in large mixer bowl. Blend on low speed until all ingredients are just combined. Then beat on medium speed for four minutes. Pour into greased and floured 10 inch tube pan. Bake at 350F for 50 minutes or until cake tester inserted into center comes out clean and cake begins to pull away from sides of the pan. Cool in pan 15 minutes. Remove and glaze with a thin confectioners sugar icing if desired.
Baked Bananas
4 bananas
2 teaspoons apple juice; frozen concentrate
2 teaspoons honey
1/2 teaspoon cinnamon
pinch nutmeg
1 teaspoon brown sugar
Preheat oven to 350F. Place the bananas, peeled and halved lengthwise, in pan. Spread bananas evenly with the other ingredients. Bake 15 to 20 minutes until juice and honey are melted, and bananas are browned.
Banana Ambrosia
3 tablespoons butter or margarine
6 large ripe bananas, peeled and quartered lengthwise
juice of 1 orange
1 orange peeled and diced
3 tablespoons brown sugar, firmly packed
1/2 cup shredded coconut
Melt butter or margarine in a shallow, heat resistant, non metallic baking dish in microwave oven for 30 seconds. Place bananas in baking dish and coat well with butter or margarine. In a small bowl, combine the orange juice and pieces and brown sugar until well blended. Spoon over bananas. Heat, uncovered, in microwave for 4 minutes or until bananas are soft and glazed. Just before serving, sprinkle with coconut. Serve either hot or cold.
Banana Salsa
2 large bananas
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 jalapenos, seeded and minced
1 tablespoon fresh ginger, minced
3 scallions, trimmed and finely chopped
1/4 cup chopped cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons packed light brown sugar
1/4 teaspoon ground cardamom
1 tablespoon olive oil
salt and pepper
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.
Butterscotch Bananas
6 small, firm bananas
2 1/2 ounces butter
4 ounces demerara sugar
3 tablespoons single cream
3 tablespoons toasted hazelnuts, chopped
Place butter and sugar in a bowl and microwave on high for 2 minutes or until sugar dissolves. Stirring once. Peel bananas and cut in half crosswise. Toss in butter mixture to coat. Microwave on high for 30 to 45 seconds to heat. Stir cream and nuts into the butter sauce and pour over the bananas to serve.
Goreng Pisang Chinese Fried Bananas
8 bananas, peeled
1/2 cup self rising flour
1/2 cup rice flour
1 tablespoon cornstarch
1 cup water
1/2 teaspoon salt
4 tablespoons fine brown sugar
oil; for deep frying
Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
Strawberry Banana Smoothie
2 cups fresh, sliced strawberries
1 cup milk
1 banana
1 tablespoon lemon juice
1 tablespoon honey
pinch cinnamon
In blender, combine strawberries, milk, banana, lemon juice, honey and cinnamon; puree until thick and frothy. Makes 2 servings.
Banana Split Sundae Cookies
1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1 1/2 cups mashed ripe banana
2 eggs
2 teaspoons vanilla
2 1/2 cups Quaker Oats, uncooked
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt, optional
6 ounces semisweet chocolate pieces
ice cream or frozen yogurt
ice cream topping, any flavor
Heat oven to 350F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3 1/2 inch diameter. Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping.
Banana Pineapple Salad
2 slices canned pineapple
salad greens
1 ripe banana
Place a ring of pineapple around each of a peeled banana. Garnish with crisp greens and berries, if desired. Serve with mayonnaise or cream dressing.
Banana Fudge Marble Cake
1 package Duncan Hines fudge cake mix
2 eggs
1 cup ripe bananas, mashed
1/2 cup water
Preheat oven to 350F. Grease and flour 2 9 inch round cake pans. Combine cake mix, eggs, mashed bananas and water in large bowl. Follow package directions. For Frosting: Combine 1 package banana instant pudding mix, whipped topping mix and milk in large bowl. Beat at high speed with electric mixer for 2 to 3 minutes or until light and fluffy. Fill and frost cake. Refrigerate several hours before serving.
Banana Mocha Bars
2 bananas
1 tablespoon instant coffee powder
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1 cup chopped pecans
1 cup chocolate chips
Blend coffee and bananas. Cream butter with sugar, beat in eggs and vanilla. Beat in dry ingredients alternately with banana mixture. Stir in nuts and chocolate. Spread batter into greased 9 x 13 pan. Bake at 350F for 30 minutes.
Banana Crunch Muffins
1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup Grape Nuts
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup egg substitute
2 mashed bananas
In a small bowl mix all dry ingredients together. In a larger bowl mix all wet ingredients together. Add dry ingredients to wet ingredients. Fill muffin tins about 3/4 full. Bake for 20 to 25 minutes or until toothpick comes out clean in a 350F oven. This recipe makes about 10 muffins.
Banana Breakfast Loaf
2 cups all purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons shortening; melted
1/3 cup milk
3 eggs; beaten
1 cup bananas, ripe; mashed
1/2 cup nuts, chopped
Combine all ingredients in a large mixing bowl; beat at medium speed with electric mixer for 30 seconds or 75 strokes by hand, scraping sides and bottom of bowl often. Pour into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes before removing from pan; cool thoroughly before slicing.
Banana Split Cake
2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup chopped pecans
2 8 ounce packages cream cheese
1 cup sugar
1 can rushed pineapple, drained
1 jar strawberry jam
4 or 5 bananas, sliced
1 large carton Cool Whip
cherries
chopped pecans
Combine crumbs, butter and pecans. Pat in a 9 x 13 inch pan. Let chill 30 minutes. Cream the cheese and sugar. Spread over crust. Layer the pineapple, jam and bananas over cream cheese layer. Top with Cool Whip. Sprinkle cherries and chopped pecans on top. Refrigerate.
Mexican Bananas
6 firm bananas
1/4 cup lemon juice
12 flour tortillas
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup evaporated milk
Mix together spices and sugar. Peel bananas and cut in half lengthwise, brush with lemon juice. Plane each banana half at end of tortilla, sprinkle with sugar mixture. Roll tortillas and again sprinkle top with sugar mixture after brushing the top and sides with evaporated milk. Bake at 400F for 15 minutes on a well greased cookie sheet. Remove from pan immediately and serve with hot fudge or chocolate sauce.
Banana Pudding
1 large size box instant vanilla pudding mix
1 can Eagle Brand condensed milk
1 large size tub Cool Whip
10 bananas
1 large box vanilla wafers
Prepare pudding by directions on box and then set aside. Crumble vanilla wafers to fine crumbs. Add condensed milk to pudding mixture, using large bowl. Place a thin layer of crumbs on bottom. Cover crumbs with pudding mixture. Place a layer of bananas on top of this. Cover this with layer of Cool Whip. Continue alternating layers until ingredients are used. Refrigerate overnight, if possible.
Baked Banana Crumble
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 tablespoon cold butter, in 6 pieces
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 375F for 15 to 20 minutes. Serve warm with vanilla ice cream. Serves 4.
Banana Fritters
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
4 firm bananas
5 cups vegetable oil for frying
In a large bowl combine 1 cup of flour, baking powder, soda and salt. Gradually blend in the water and beat with whisk until smooth. Cut each banana crosswise into 3 pieces. You should have 12 pieces altogether. Coat bananas with remaining 1/2 cup of flour. Heat oil in a large skillet over high heat. Dip banana pieces in flour water mixture, coating well. Cook 4 to 6 pieces at a time until golden brown, about 3 to 5 minutes. Drain on paper towels.
Banana Cream Cheese Bread
8 ounces package cream cheese, softened
1 cup sugar
1/4 cup margarine
1 cup mashed bananas
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 cup chopped nuts
Combine softened cream cheese, sugar and margarine, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5 loaf pan. Bake at 350F for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.
Chocolate Banana Trifle
1 13 x 9 inch chocolate cake
4 ripe bananas, sliced
1 cup whipping cream
1/4 cup almonds, blanched, toasted and slivered
1/4 cup maraschino cherries, halved
Chocolate Pudding:
2 cups whole milk
1/2 cup granulated sugar
5 ounces semisweet chocolate, grated
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
4 tablespoons water
2 eggs
4 egg yolks
2 tablespoons vanilla
Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened, about 5 minutes. Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3 inch squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.
Banana Chocolate Pudding Cake
3/4 cup cake flour
1/3 cup nonfat dry milk powder
1 4 serving size box chocolate pudding
1 teaspoon baking powder
4 eggs, separated
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla
dash salt
1/2 cup thawed cool whip
2 medium bananas
Preheat oven to 350F. Line bottom of 8 x 8 x 2 pan with wax paper; spray sides with Pam. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat on medium high until mixture is combined. In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. Pour batter in baking pan. Bake 25 to 30 minutes until cake tester comes out clean. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas, transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces.
Banana Chocolate Chip Muffins
2 large ripe bananas
2/3 cup sugar
2 large eggs
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1/4 cup buttermilk
2/3 cup semisweet chocolate chips
1/2 cup pecans, chopped
Preheat oven to 350F. In a medium bowl, mash bananas with a fork. Add sugar and eggs and mix well. Stir in melted butter and vanilla. Add flour, baking soda, and buttermilk. Stir with a fork just enough to combine. Stir in chocolate chips and pecans. Spoon batter into 12 paper lined 2 3/4 inch muffin cups, filling almost full. Bake 20 to 22 minutes, or until golden and a cake tester inserted in center comes out clean. Let muffins stand 5 minutes, then transfer to racks to let cool completely.
Chocolate Chip Banana Bread
2 cups mashed bananas
1 tablespoon grated orange rind
1/3 cup orange juice
3 eggs
1 cup packed brown sugar
1/3 cup vegetable oil
2 1/2 cups all purpose flour
1 cup chocolate chips
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and oil. Combine flour, chocolate chips, baking powder and soda, salt and nutmeg; stir into banana mixture just until blended. Pour into 4 greased 5 3/4 x 3 1/4 inch loaf pans. Bake in 350F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Makes 4 small loaves.
Fruit Index |
Recipe Index |
Home