Have you ever tried a banana, bacon and cheese grill? Toast some bread, muffins or crumpets and top with mashed banana, grilled (or fried) bacon and cheese. Grill/broil till the cheese is soft and runny.Delicious banana recipes needed!!!?
Here is a couple of ideas
Banana Cream Pie
INGREDIENTS:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
1 baked 9-inch pie pastry shell
4 to 5 ripe but firm bananas
sweetened whipped cream
PREPARATION:
Combine the sugar, cornstarch, and salt in top of double boiler. Gradually add milk, mixing well. Cook over rapidly boiling water until thickened, stirring constantly. Continue cooking and stirring for 10 minutes longer.
Stir a small amount of the hot mixture into the beaten egg yolks then return back to the hot mixture in the pan. Cook for 1 minute longer. Remove from heat. Add butter and vanilla to the filling then let cool thoroughly. Cover the bottom of the prepared cooled pie shell with a small amount of cooled filling. Peel bananas and slice into the pie shell. Cover with remaining filling. Garnish top with sliced bananas, arranged overlapped in a circle about an inch in from the edge. Top with a mound of sweetened whipped cream or whipped topping in center of pie.
Recipe 2
Banana Split Cake
INGREDIENTS:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter
1 1/2 cups sugar
4 eggs
1/2 cup mashed banana, about 1 large ripe banana
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla
1/2 cup strawberry preserves
red food coloring
1/2 cup instant cocoa (sweetened)
PREPARATION:
Grease and flour a 10-inch Bundt pan or fluted tube pan; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In large mixing bowl, beat butter on medium speed until light, about 30 seconds.
Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, mash banana. Add sour cream, milk and vanilla; stir to combine. Add dry ingredients alternately with banana mixture to creamed mixture; beat well after each addition. Reserve 2 cups batter in 2 bowls -- 1 cup of batter in each bowl. Stir strawberry preserves and food coloring into 1 cup of the reserved batter. Stir instant cocoa mix into the other cup of reserved batter. Spoon half of the plain banana batter into pan. Top with strawberry batter. Spoon more plain batter over this. Top with cocoa batter. Bake at 350掳 for 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack, then remove from pan to cool completely. Sift powdered sugar over cooled cake, or drizzle with a chocolate or vanilla glaze. Serve with vanilla ice cream and sauce, if desired.
Recipe 3
Banana Cupcakes
INGREDIENTS:
1/2 cup shortening
1 teaspoon vanilla
1 cup sugar
2 eggs
2 1/4 cups sifted cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup mashed ripe bananas, about 2 large ripe bananas
1/4 cup buttermilk
PREPARATION:
Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together the dry ingredients; add alternately with banana and milk to the creamed mixture, beating well after each addition.
Fill greased and floured or paper lined muffin cups about 1/2 full. Bake at 375掳 for 18 to 20 minutes, or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.
Recipe 4
Banana Bread
INGREDIENTS:
1/3 cup chopped pecans
1 cup flour
3/4 cup fine graham cracker crumbs
2 tablespoons ground baking chocolate
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
2/3 cup sugar
2 eggs
1 cup mashed bananas, ripe
PREPARATION:
Combine almonds with flour, graham cracker crumbs, chocolate, baking powder, soda, and salt. Mix well. Cream butter with sugar until fluffy. Beat in eggs, 1 at a time and then beat in the mashed bananas.
Beat until smooth. Stir in the pecan mixture. Spoon into well-greased 9x5x3-inch loaf pan. Bake at 350掳 for 1 hour or until well done. Turn out onto a wire rack to cool completely before slicing. Serve with soft cream cheese or butter.
Recipe 5
Old-Fashioned Banana Pudding
INGREDIENTS:
3/4 cup sugar
1/8 teaspoon salt
1/3 cup self-rising flour
2 cups milk, low fat or whole
2 eggs, separated
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
half of a 12-ounce box (about 44 cookies) vanilla wafer cookies
2 bananas, ripe but firm
1/4 cup sugar
1/2 teaspoon cream of tartar
PREPARATION:
Combine all ingredients in crockpot or a large kettle. Cover and cook on LOW for 5 to 7 hours or HIGH for 2 1/2 to 3 1/2 hours. Or, simmer on stovetop for 1 to 2 hours. Serves 6. bl32105a.htm Banana Pudding 3/4 cup sugar 1/8 teaspoon salt 1/3 cup self-rising flour 2 cups milk, low fat or whole 2 eggs, separated 2 tablespoons butter, softened 1 1/2 teaspoons vanilla half of a 12-ounce box (about 44 cookies) vanilla wafer cookies 2 bananas, ripe but firm 1/4 cup sugar 1/2 teaspoon cream of tartar Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in a bowl.
Put mixture in top of double boiler over simmering water and cook until mixture begins to thicken. Beat egg yolks then briskly stir a small amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.
Place a layer of vanilla wafers in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top. In a mixing bowl beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Spread meringue over pudding. Bake at 350掳 until browned completely. Remove from oven. Serve hot or cold.
Recipe 6
Banana Split Trifle
INGREDIENTS:
1 (3.4oz) pkg each vanilla %26amp; chocolate pudding
4 cups milk, divided
60 vanilla wafers
3 bananas, sliced
6 tablespoons chocolate syrup, divided
1 (15 oz) crushed pineapple, drained well
1 (8 oz) frozen whipped topping
10 maraschino cherries, drained and halved
1/4 cup finely chopped pecans
PREPARATION:
Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding.
Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top. 8-10 servings.
there r so many.. check it here!!
Add banana to vanilla ice cream, very delicious.
Baked chocolate-stuffed banana with vanilla cream
Toffe bananas with vanilla yoghurt and orange glaze
Ingredients
For the banana
1 flaky chocolate bar, crumbled
1 banana, skin-on, split lengthways
For the vanilla cream
陆 tsp vanilla extract
100ml/3陆fl oz double cream, whipped until soft peaks form when the whisk is removed
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the banana, push the crumbled chocolate into the slit in the banana.
3. Place on a baking tray, transfer to the oven and bake for ten minutes, or until the banana is soft and the chocolate has melted.
4. For the vanilla cream, gently fold the vanilla extract into the whipped cream.
5. To serve, place the baked banana onto a serving plate with a dollop of vanilla cream
Banana smoothie
Ingredients
85ml/3fl oz double cream
1 banana, chopped
1 handful ice
1 scoop ice cream
2 tbsp marmalade
Method
1. Place all the ingredients into a food processor and blend until smooth.
2. Pour into a tall glass to serve.
Ingredients
For the toffee bananas
50g/1戮oz unsalted butter
50g/1戮oz caster sugar
1 lime, juice only
50g/1戮oz hazelnuts, chopped
1 banana, peeled and roughly chopped
For the vanilla yoghurt
150g/5录oz Greek yoghurt
1 vanilla pod, seeds scraped out
For the orange glaze
50ml/2fl oz runny honey
1 vanilla pod, seeds scraped out
陆 orange, juice only
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the toffee bananas, melt the butter in an ovenproof frying pan over a medium heat. When the butter foams add the sugar, lime juice and chopped nuts. Continue to cook for 2-3 minutes, until thickened.
3. Add the banana and stir well to coat in the mixture. Transfer to the oven and bake for five minutes.
4. To make the vanilla yoghurt, place the yoghurt and the vanilla seeds into a small bowl and mix well.
5. To make orange glaze, heat a frying pan and add the honey, vanilla pod and seeds and the orange juice. Stir together well and simmer until the mixture reaches a thick, syrupy consistency.
6. To serve, place the toffee bananas on a plate, drizzle the orange glaze over and spoon the vanilla yoghurt onto the side.
Banana Split: The kids will love it.
Split Banana 3/4 apart and place in dish. Put 3 small scoops of icecream ( Preferrable Vanilla ) in the middle of the banana.
Place a small scoop of icecream either side of the bana.
Use the cream out of the can to place on top of the 3 scoops of ice cream in the middle.
Finish with some granulated nuts or hundreds %26amp; thousands sprinkled over the top.
ok this is so simple, lay out some tin foil, one piece per banana and add what ever you want, like sugar, tofee, syrup, fruite, just anything nice and sweet, wrap it roughly in the tin foil but not to tight and chuck on the barbeque, it goes all gooey and mixed together, its soooo good!
Banana pancakes are yummy and loved by my daughter but you do have to cook them on a fry pan although you could use a non stick pan and no butter.
two mashed bananas
one cup plain flour
half cup milk
third of cup sugar
one and half teaspoons baking powder
one beaten egg
combine all indgredients in a medium sized bowl and mix till combined. place one tablespoon on preheated frypan and when bubbles turn over. Depending on your frypan you might fit 4 to a pan. Serve immediately with mayple syrup and extra bananas if desired
Serves 2-3
Mollie Katzen makes a yummy banana cake/loaf so you might want to check out her website to see if it is listed or by her moosewood cookbook.
Evidently you can freeze bananas but the skin will go black but the bananas are supposed to be ok to eat. If you do use this use them in a smoothie or cake.
I know you can buy dried banana chips but i dont know how to make them you probably need some kind of dehyrating machine that would dry them out for you.
cook them gently on the hob in orange juice - and some sugar if you like. Then serve them with creme fraiche.
If it's adults eating them, you can pour some brandy over at the end, then turn off the lights and set fire to the bananas as you bring them to the table, for a great effect! The flame lasts for just a few seconds.
Chocolate Chip Banana Cream Mini-Muffins Recipe
* Cream Topping
* 4 ounces (1/2 cup) cream cheese (half of a large 8-ounce block)
* 1/2 cup sugar
* 1 egg
* 1/2 tsp vanilla extract
* Mini-Muffins Batter
* 1/3 cup solid shortening (such as Crisco)
* 1-1/4 cups sugar
* 2 eggs
* 1 tsp vanilla extract
* 3 medium ripe bananas, pureed with 1/2 tsp lemon juice (1 cup banana puree)
* 2 cups flour
* 1-1/4 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 cup (8 ounces) banana yogurt (see note)
* 1 cup (about) semi-sweet chocolate chips
PREPARATION:
Preheat the oven to 350 degrees F. Line mini-muffin tins with paper muffin cups. Pre-measure all ingredients so you can work quickly.
Make the Cream Topping:
In a medium mixing bowl, cream together the cream cheese and sugar with a hand mixer.
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Ingredients
1 banana blossom (1 to 1-1/2 pounds) - available in Asian markets
2 tablespoons fresh lemon juice
4 cups water
1 large whole chicken breast (about 3/4 pound)
1 cup loosely packed mint leaves
1 cup loosely packed basil leaves
1/2 pound mung beans sprouts
1/2 small red bell pepper, thinly sliced
1/2 cup peanuts, roasted (see below) and coarsely ground
1/3 cup Tuk Trey Salad Dressing
Instructions
Fill a large bowl with water mixed with the juice of 1 lemon. Set aside.
Remove the tough outer layer of the banana blossom and discard it, along with the undeveloped ';baby'; bananas inside. Carefully pull away the next several layers of leaves, regularly cutting into the stem to make it easier to break them off (the aim is to keep the leaves whole if possible). Lay several leaves on top of one another and slice the leaves crosswise into 1/4-inch wide strips. To keep the leaved from turning black, place sliced leaves in the acidulated water, turning occasionally.
Continue in this fashion, releasing the leaves discarding the undeveloped bananas and cutting the leaves into strips, until you reach the ';heart.'; Cut this center in half lengthwise, remove as many';babies'; as possible, and slice the remaining leaves widthwise about 1/4-inch thick.
In a medium saucepan, bring the 4 cups of water to a boil. Add the chicken breast, return to a boil, reduce the heat and simmer for 10 to 15 minutes, until the meat is tender.
Remove the chicken from the pan and let cool slightly, then shred the meat with your fingers.
In a large salad bowl, toss all the vegetables, mint and basil together with the chicken. Setting aside a handful for garnish, mix in the ground peanuts. Add dressing and toss. Sprinkle with the remaining peanuts and serve immediately.
Roasted Peanuts
Preheat the oven to 350 degrees F. Put raw peanuts in a shallow pan and bake, stirring occassionally to ensure even roasting , until golden brown, 10 to 15 minutes. Set aside to cool. When the nuts are cold, grind them with mortar and pestle.
Yield: 4 servings
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