Any great banana recipes?

So today I looked in the fridge and to my surprise I found a whole bunch of very over ripe bananas! I took this as a great excuse to do some baking. But now I don't really know what to make. I've already made a banana pound cake so I don't want anything cake like.But I welcome any suggestions since I need to use up my bananas before they get really bad!


If you have a recipe that uses two egg yolks I would appreciate that as I have two left over from my last recipe.Any great banana recipes?
Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream





Ingredients


Vanilla Ice Cream


It's Not Your Mamma's Banana Pudding, recipe follows


Directions


Additional Add ins:





Bananas


Graham Crackers or Chessman cookies


Marshmallows


Cream cheese


Add vanilla ice cream to It's Not Your Mamma's Banana Pudding. Additionally mix in bananas, graham crackers, marshmallows and cream cheese to your desire.








It's Not Your Mamma's Banana Pudding





Recipe courtesy Paula Deen





2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)


6 to 8 bananas, sliced


2 cups milk


1 (5-ounce) box instant French vanilla pudding


1 (8-ounce) package cream cheese, softened


1 (14-ounce) can sweetened condensed milk


1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.





In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.





Refrigerate until ready to serve.





(you could halve the below recipes. uses 2 eggs then)


Banana Walnut Bread Pudding with Buttery Rum Sauce





Ingredients


5 tablespoons unsalted butter


8 cups day-old white bread, such as French or Italian, cut into 1-inch cubes (toast if fresh)


2 cups heavy cream


2 cups milk


4 large eggs


1 cup light brown sugar


1/2 cup granulated sugar


2 teaspoons vanilla extract


1 1/2 teaspoons ground cinnamon


Pinch freshly grated nutmeg


Pinch salt


5 tablespoons banana liqueur


2 cups mashed ripe bananas, about 4 small


3/4 cup chopped walnuts, toasted


Buttery Rum Sauce, recipe follows


Whipped Cream, for garnish


Fresh mint sprigs, for garnish


Directions


Preheat the oven to 350 degrees F.





Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.





Place the cubed bread in a large mixing bowl. In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes. Using a rubber spatula, toss to evenly distribute the butter.





Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine. Pour the cream mixture over the bread cubes and stir to combine. Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.





Stir in the mashed bananas and walnuts. Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center. Prepare the Buttery Rum Sauce while the pudding is baking.





Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving. Serve warm with Buttery Rum Sauce and whipped cream, if desired.





Buttery Rum Sauce:


8 tablespoons unsalted butter, melted





3/4 cup heavy cream





1 cup sugar





2 egg yolks, beaten lightly





1/3 to 1/2 cup rum, to taste





In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from the heat immediately; do not allow the sauce to boil. Add the rum, stir to combine, and allow to cool slightly. Serve warm with Banana Walnut Bread Pudding. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)





Yield: 2 1/4 cupsAny great banana recipes?
Well the recipe i have is low-fat and actually calls for the egg whites haha i'll give it to you anyway.


Almost No Fat Banana Bread


* 1 1/2 cups all-purpose flour


* 3/4 cup white sugar


* 1 1/4 teaspoons baking powder


* 1/2 teaspoon baking soda


* 1/2 teaspoon ground cinnamon


* 2 egg whites


* 1 cup banana, mashed


* 1/4 cup applesauce


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.


2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.


3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Banana smoothie:





2 Bananas


2C plain yogurt


few ice cubes





Blend all of this in a blender. It would be good to add strawberry's or chocolate syrup in it too.
Go here: http://www.videojug.com/search?keywords=…


Good ideas in this site
make some banana fritters.


Egg roll wrappers


brown sugar


banana





just wrap it like egg rolls and fry in a pan.


http://www.recipezaar.com/Turon-Sweet-Fr…
make banana bread
For now, throw them in the freezer, whole and unpeeled. They will last there. They'll turn black, but inside is fine. Let thaw on counter about 15-20 minutes before you're ready to bake with them. Pop off one end and squeeze out the banana and juice just like a toothpaste tube.





Banana Nut Cake with Cream Cheese Glaze





To a yellow cake mix, add 3 ripened bananas and 1/2 cup chopped walnuts. Bake in bundt cake pan, 350ºF for about 55-60 minutes.





Create glaze by mixing 3 Tbsp. cream cheese, 1 Tbsp butter, with 1½ cups powdered sugar, 1 tsp vanilla, and 3 Tbsp milk. Add more milk to thin if necessary. Spoon on cooled cake and top with candied walnuts.


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Bananas Foster Pound Cake





3 sticks butter


3 cups sugar


5 large, fresh eggs


3 overripe bananas (remove any bruises)


3 Tbsp. half %26amp; half


1½ tsp. good vanilla


3 cups flour


1 tsp. baking powder


½ tsp. salt





PREHEAT oven to 350ºF. Grease %26amp; flour your tube pan. Mash the bananas; add the vanilla and half %26amp; half to the banana, and mix well. In another bowl mix combine the flour, BP, and salt.





Cream the butter and sugar until light. Add the eggs one at a time, and beat well after each one. Add banana mixture, mix well. Then gently stir in flour mixture until well blended. Scrape down the sides of the bowl about half-way thru mixing.





Spoon the batter into the prepared pan, smoothing top. Tap pan on counter to remove air bubbles.





Bake in middle of the oven for 45 min. Turn pan around, and bake for approx. 20 minutes or until done. Do not overbake. Use toothpick test for doneness.





Allow cake to cool in pan for at least 15-20 minutes, then turn out onto a cooling rack. Top w/ warm glaze (below), and serve any leftover glaze on the side.





GLAZE:


1 stick butter


½ cup light brown sugar


1 Tbsp.. rum


3 Tbsp. Banana liquer





COMBINE the ingredients in a saucepan over medium heat, and bring to a boil, stirring constantly. Cook for about three minutes and then take off the stove.


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Banana Snack Cake


TIME: Prep: 25 min. Bake: 25 min. + cooling


• 1/2 cup shortening


• 3/4 cup packed brown sugar


• 1/2 cup sugar


• 2 eggs


• 1 cup mashed ripe bananas (2 to 3 medium)


• 1 teaspoon vanilla extract


• 2 cups all-purpose or whole wheat flour


• 1 teaspoon baking soda


• 1 teaspoon salt


• 1/2 cup buttermilk


• 1/2 cup chopped nuts


•


• FROSTING (optional):


• 1/2 cup packed brown sugar


• 1/4 cup butter, softened


• 6 tablespoons milk


• 2-1/2 to 3 cups confectioners' sugar


In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. stir in nuts.


Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.


For frosting, in a large saucepan, combine the brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm.


Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost the cake. Yield: 12 servings.


--Taste of Home


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Banana Crunch Muffins





3 cups all-purpose flour


2 cups sugar


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 pound unsalted butter, melted and cooled


2 extra-large eggs


3/4 cup whole milk


2 teaspoons pure vanilla extract


1 cup mashed ripe bananas (2 bananas)


1 cup natural applesauce


1 cup small-diced walnuts


1 cup granola


1 cup sweetened shredded coconut or dried banana chips


Dried banana chips, granola, or shredded coconut, optional





Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.





Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
I like to serve this with melted chocolate or just plain w/ powdered sugar.





Banana Fritters





Ingredients:


1 pound very ripe bananas, peeled and mashed


6 large eggs, lightly beaten


1/2 cup milk


3 tablespoons dark rum or 2 teaspoons vanilla extract


Grated zest of 1 lemon


1/2 teaspoon cinnamon


1 teaspoon salt


1 teaspoon active dry yeast


3 cups all-purpose flour


4 cups vegetable oil


1 cup flavored granulated sugar


Confectioners' sugar for dusting





Directions:


1) Place bananas, eggs, milk, rum, zest cinnamon and salt in a large bowl. Whisk until blended. Stir in yeast and flour. The batter should resemble egg whites beaten to soft peaks. Let sit, covered, for 30 minutes.


2) Place oil in a large, heavy saute pan or electric skillet (my choice for this recipe). Heat until oil is 350 degrees F. Using a soup spoon, drop ovals of batter into hot oil and cook, three or four at a time, until golden brown and crisp, about 3 minutes. The oil must be deep enough to allow the fritters to float or they will brown too quickly and be gummy in the center. Drain. Roll in flavored granulated sugar. Repeat until batter is gone. Arrange on a serving plate. Sprinkle lightly with confectioners' sugar and serve warm. Yield: 24 fritters.





Orange Sugar: Combine 3 tablespoons orange zest with 1 cup sugar. Rub peel into sugar. Spread on a baking sheet and allow to dry for 1 hour. Transfer to an airtight container. Store in refrigerator.


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You could wait until morning or even for dinner and have banana pancakes. Just mash well and mix into the batter directly.





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Bananas Foster Scones (I love these, if you don't have brandy just substitute another liquid)





Ingredients:


1/2 cup brown sugar


2 large bananas, quartered


1/4 cup brandy


4 1/2 cups flour


1/2 cup sugar


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon ground cinnamon


3/4 pound cold butter, cut into 1/2-inch cubes


1 1/4 cups plus 2 tablespoons buttermilk


Egg wash: 1 large egg beaten with 2 tablespoons buttermilk


Turbinado sugar for sprinkling





Prepare the bananas: Place the brown sugar in a large skillet over medium-high heat. Add the 2 bananas, cut sides down, and cook for 2-3 minutes without stirring, until the sugar starts to dissolve. Add the brandy and cook for several minutes more, stirring occasionally, until the sugar has dissolved and the mixture thickens. Remove the mixture from the heat and allow it to cool slightly. Chop the bananas and set aside.





Preheat the oven to 400F degrees. Line 2 baking sheets with parchment paper and set aside. In the work bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Pulse the mixture to blend. Add the pieces of butter and pulse the mixture 10-12 times until the mixture resembles coarse meal.





Transfer the mixture to a large bowl and add the reserved bananas; toss to mix. Add 1 1/4 cups of the buttermilk and mix until just combined and the dough begins to stick together. Add the remaining buttermilk a bit at a time if the dough is too dry.





Turn the dough out onto a lightly floured surface and pat into two 6-inch rounds about 1-inch thick. Cut each round into 6 wedges and place the wedges on the prepared baking sheets, spaced apart. Brush each scone with the egg wash and sprinkle with turbinado sugar. Bake the scones for 20-25 minutes, until golden brown and firm to the touch.


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Caramel banana pie





Crust:


2 ½ cups unbleached all purpose flour


1 ½ teaspoons sugar


1 teaspoon salt


½ cup (1 stick) chilled unsalted butter, cut into 1.25cm (½-inch) cubes


½ cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut 1.25cm (½-inch) cubes – I used regular vegetable shortening


5 tablespoons (or more) ice water – I needed 6





Filling:


2 cups (480ml) + 3 tablespoons milk


5 tablespoons sugar


4 tablespoons corn starch


1 egg yolk - I forgot to add but I liked the result anyway


1 teaspoon vanilla extract





Topping:


6 small bananas, sliced - approx. 2 1/2 cups


1 ½ cups sugar





Start making the crust: Blend flour, sugar and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. If making by hand (which I did): pinch and rub flour and fat between your thumb and fingertips (this works well if you have cook hands).


Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough – I used ¾ of the dough for the crust and ¼ for the “snakes”; flatten each part into disk. Wrap each disk in plastic and refrigerate at least 1 hour.


Dough can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.





Preheat the oven to 180ºC/355ºF.


Roll out dough from the cent