More banana recipes needed? ?

I have like proberly 5kg of over riped bananas that need using up today or tomorrow, i have cooked banana cake and muffins, is there any other recipes for bananas?More banana recipes needed? ?
You can put banana's in your pancakes, shakes and smoothies, banana split ice cream, muffins and cakes. If you ae unable to use them in the next day or so, I suggest putting them in the freezer so you can store them for longer periods. Below are other website links you can look at for more banana recipe ideas.More banana recipes needed? ?
I make banana bread using the recipe from Joy of Cooking and then add about 1/2 cup chopped dried apricots besides the walnuts. That will use about 3 bananas per loaf.





Or here's a different banana snack cake that we enjoy:





Banana Crumb Snack Cake Recipe from Taste of Home





Combining banana and almonds in this moist cake is a treat for your taste buds. Enjoy it for breakfast or surprise the kids by putting it in their lunch boxes on the first day of school. Gina Buzzell, Ogden, Iowa





TIME: Prep: 25 min. Bake: 35 min. + cooling


Ingredients:


2/3 cup slivered almonds


1/4 cup packed brown sugar


2/3 cup butter, softened


1-1/2 cups sugar


2 eggs


3/4 teaspoon almond extract


3 cups all-purpose flour


2 teaspoons baking soda


1/4 teaspoon baking powder


2 cups mashed ripe bananas (3 to 4 medium)


1 cup (8 ounces) sour cream


1 cup vanilla or white chips


Directions:


In a small bowl, combine almonds and brown sugar; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.


Combine the flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream. Fold in chips. Spread into a greased 13-in. x 9-in. baking pan.


Sprinkle with reserved almond mixture.


Bake at 350掳 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Banana Milkshake:





Ingredients list:


6 cups of milk.


6 ripe bananas.


Ground nutmeg to taste.


1 teaspoon of Vanilla extract.


Instructions for Banana Milkshake:





Mash the ripe bananas using a fork in a large bowl.





When soft, beat them with a whisk (altenatively use a blender and blend until smooth).





Add the milk (cold) and vanilla and beat with a whisk until drink is very frothy.





Serve and dust with nutmeg.








or








Banana Pudding





Ingredients list:


1 (9-inch) biscuit crumb crust.





1 (4 serving size) package chocolate or vanilla instant pudding, along with milk as package directs.





3 or 4 bananas, thinly sliced.





Whipped topping or whipped cream.





Shaved chocolate for garnish.


Instructions for Banana Pudding:





Prepare pudding following package directions.





Spread into the biscuit crust.





Top with slices of banana.





ChilL.





Spread whipped cream over the top.





Garnish with shaved chocolate.








or








Breakfast Banana Relish:





Ingredients list:


2 lb barely ripe bananas


4 tablespoons of Unsalted butter.


戮 cup of Firmly packed brown sugar.


Juice of 1 lemon.


Juice and zest of one orange.


3 oz Raisins, pre soaked in 2 tbsp of rum.


1 cup of chopped Toasted pecans.


Freshly grated nutmeg and cinnamon to taste.


Instructions for Breakfast Banana Relish:





In a large skillet, melt the butter and then add the brown sugar.





Cook over low heat until the sugar melts and begins to bubble.





Peel bananas and cut in half lengthwise. Make slices across each slice so each piece of banana is about 陆 by 陆 inch.





Turn the heat up and add the sliced bananas to the sugar and butter mixture.





Add the remaining ingredients, including the rum in which the raisins were soaked, and bring to vigorous simmer.





Serve immediately.
Before you overdose on baked goods, lol...freeze them! Skin and all! They will darken considerably, but still excellent. The next time you bake anything requiring mashed banana, thaw and squeeze out the banana. I have atleast a dozen expired bananas in my freezer at all times. Also great for smoothies, puddings, daquiris etc.
OLD FASHIONED BANANA CREAM PIE





1 pie crust (9 inch), baked


3 tablespoons cornstarch


1 2/3 cups water


14 ounces sweetened condensed milk


3 egg yolks, beaten


2 tablespoons butter


1 teaspoon vanilla extract


3 medium bananas


lemon juice


whipped cream





In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.


Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.





Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.





Serving Size: 6
If you go to http://epicurious.com you can choose recipes that require certain ingredients. Check out http://allrecipes.com too ( http://allrecipes.com/Recipes/Fruits-and鈥?/a> )





Banana Pudding is one of my favorites...





INGREDIENTS


1 cup packed brown sugar


1 egg


2 egg yolks


1 tablespoon all-purpose flour


1 1/2 cups milk


6 bananas, peeled and sliced


1 (16 ounce) package vanilla wafer cookies


2 egg whites


3 1/2 tablespoons white sugar








DIRECTIONS


Preheat the oven to 425 degrees F (220 degrees C).


Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.


In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.





In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole. Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.