Banana recipes

[westbrook]

Creamy Banana Pie

 

*

 

1 envelope unflavored gelatin

*

 

1/4 cup cold water

*

 

3/4 cup sugar

*

 

1/4 cup cornstarch

*

 

1/2 tsp. salt

*

 

2-3/4 cups milk

*

 

4 egg yolks, beaten

*

 

2 tbsp. butter or margarine

*

 

1 tbsp. vanilla extract

*

 

4 medium firm bananas

*

 

1 cup heavy cream, whipped

*

 

1 pastry shell (10 in.), baked

*

 

Juice and grated peel of 1 lemon

*

 

1/2 cup apple jelly

 

Soften gelatin in cold water; set aside. In a saucepan, combine sugar, cornstarch, and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20-25 minutes. Remove from heat; stir in the softened gelatin until dissolved. Stir in the butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4-5 hrs. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with lemon peel. Serve immediately.

 

Yield: 8 servings

 

Back To Top

 

Frozen Cranberry Banana Salad

 

*

 

1 can (20 oz.) pineapple tidbits

*

 

5 medium firm bananas, halved lengthwise and sliced

*

 

1 can (16 oz.) whole-berry cranberry sauce

*

 

1/2 cup sugar

*

 

1 carton (12 oz.) frozen whipped topping, thawed

*

 

1/2 cup chopped walnuts

 

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, and nuts. Pour into a 13-in. x 9-in. x 2-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

 

Yield: 12-16 servings

 

Back To Top

 

Banana Poppy Seed Dressing

 

*

 

1 ripe banana

*

 

1 cup (8 oz.) sour cream

*

 

1/4 cup sugar

*

 

1 tbsp. poppy seeds

*

 

1 tbsp. lemon juice

*

 

1 tsp. dry mustard

*

 

3/4 tsp. salt

*

 

Salad greens

*

 

Orange and grapefruit sections

 

In a small bowl, finely mash banana. Add sour cream, sugar, poppy seeds, lemon juice, mustard, and salt. Chill for at least 30 minutes. Arrange salad greens and fruit on a platter or individual salad plates. Serve with dressing.

 

Yield: 1-3/4 cups

 

Back To Top

 

Apricot Banana Bread

 

*

 

1/3 cup butter or margarine, softened

*

 

2/3 cup sugar

*

 

2 eggs

*

 

1 cup mashed ripe bananas (2-3 medium)

*

 

1/4 cup buttermilk

*

 

1-1/4 cups all-purpose flour

*

 

1 tsp. baking powder

*

 

1/2 tsp. baking soda

*

 

1/2 tsp. salt

*

 

1 cup 100% bran cereal (not flakes)

*

 

3/4 cup chopped dried apricots (about 6 oz.)

*

 

1/2 cup chopped walnuts

 

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots, and nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 for 5-60 minutes or until bread tests done. Cool 10 minutes before removing from pan to a wire rack.

 

Yield: 1 loaf

 

Back To Top

 

Frosted Banana Bars

 

*

 

1/2 cup butter or margarine, softened

*

 

2 cups sugar

*

 

3 eggs

*

 

1-1/2 cups mashed ripe bananas (about 3 medium)

*

 

1 tsp. vanilla extract

*

 

2 cups all-purpose flour

*

 

1 tsp. baking soda

*

 

Pinch of salt

 

Frosting:

 

*

 

1/2 cup butter or margarine, softened

*

 

1 package (8 oz.) cream cheese, softened

*

 

4 cups confectioners' sugar

*

 

2 tsp. vanilla extract

 

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.

 

Yield: 3 dozen

 

Back To Top

 

Banana Squares

 

*

 

2 eggs, separated

*

 

2/3 cup shortening

*

 

1-1/2 cups sugar

*

 

1 cup mashed ripe bananas (2-3 medium)

*

 

1-1/2 cups all-purpose flour

*

 

1 tsp. baking soda

*

 

1/4 cup sour milk*

*

 

1/2 tsp. vanilla extract

*

 

1/2 cup chopped walnuts, optional

*

 

Whipped cream and sliced bananas, optional

 

*To sour milk, place 1 tsp. white vinegar in a measuring cup. Add enough milk to equal 1/4 cup.

 

In a small mixing bowl, beat egg whites until soft peaks form; set aside. In a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with milk., beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. bake at 350 for 45-50 minutes. Cool on a wire rack. If desired, garnish with a dollop of whipped cream, and a few banana slices.

 

Yield: 12-16 servings

 

Back To Top

 

South Seas Chicken and Bananas

 

*

 

1/4 cup lemon juice

*

 

1 can (14 oz.) sweetened condensed milk

*

 

1/3 cup milk

*

 

1/2 cup flaked coconut

*

 

1/8 tsp. ground cardamom

*

 

6 very firm bananas, halved lengthwise

*

 

3 cups cornflake crumbs

*

 

5-6 pounds chicken pieces

*

 

3/4 cup butter or margerine, melted, divided

*

 

Sliced kiwifruit and starfruit, optional

 

In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut, and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in cornflakes and set aside. Dip chicken into remaining milk mixture; roll in the remaining cornflakes and place in two greased 13-in. x 9-in. x 2-in. baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350 for 1 hour. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and starfruit if desired.

 

Yield: 6-8 servings

 

Back To Top

 

Layered Banana Pudding

 

*

 

1/3 cup all-purpose flour

*

 

2/3 packed brown sugar

*

 

2 cups milk

*

 

2 egg yolks, beaten

*

 

2 tbsp. butter or margerine

*

 

1 tsp. vanilla extract

*

 

1 cup heavy cream, whipped

*

 

4-6 firm bananas, sliced

*

 

Chopped walnuts, optional

 

In a medium saucepan, combine the flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from the heat. Gradually, stir about 1 cup hot mizture into egg yolks. Return all to the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Rmove from the heat; stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer a third ot the pudding in a 2-qt. glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.

 

Yield: 8 servings

 

Back To Top

 

Black-Bottom Banana Bars

 

*

 

1/2 cup butter or margerine, softened

*

 

1 cup sugar

*

 

1 egg

*

 

1 tsp. vanilla extract

*

 

1-1/2 cups mashed rip bananas (about 3 medium)

*

 

1-1/2 cups all purpose flour

*

 

1 tsp. baking powder

*

 

1 tsp. baking soda

*

 

1/2 tsp. salt

*

 

1/4 cup baking cocoa

 

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. x 2-in. baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 25 minutes or until the bars test done. Cool.

 

Yield: 2-1/2 to 3 dozen

[westbrook]

Banana Flakes?

 

interesting..

 

Nana Flakes are great for young children, growing children, teens, adults and even our elders. Many add Nana Flakes to baby hot cereals as well as after school malteds, not to mention cake and cookie mixes (can replace some or all of the fat).

 

* 1/4 cup of Nana Flakes equals the nutrition of one whole banana.

* Just add 1-2 tablespoons to cereal everyday for a great source of pectin and potassium.

* Substitute 1/2 cup of fat in recipes with a mix of 1 tablespoon Nana Flakes and 3 tablespoons water.

* Add to tube feedings to prevent diarrhea.

* OU, Kosher Parve.

 

 

Quick Banana Shake:

 

* Add 2 tablespoons of Nana Flakes to skim milk

* Add some berries or a sweetener of your choice

* Add 6 ice cubes for a refresher that will make your day just right!

 

http://www.ndlabs.com/product/680

 

so why can't I dehydrate bananas and put it in my blender?

 

pocessed down finer to powder... well I wonder why I couldn't! gonna have to try it.

[westbrook]

dehydrated bananas rehydrate well according to Provident Pantry

 

http://beprepared.com/product.asp_Q_pn_E_FN%20B225

 

 

Peanut Butter and Banana Wraps

Printable PDF Version

 

Ingredients

1/2 Cup Dehydrated Peanut Butter Powder*

4 Whole Wheat or Regular Flour Tortillas

1/4 Cup Honey

2 Cup Freeze Dried Banana Slices*

 

*Reconstitute before using.

Follow directions on #10 can to reconstitute. (see above link)

 

Preparation

1. Spread 2 tablespoon of Peanut Butter evenly over each tortilla.

 

2. Drizzle 1 tablespoon of honey over each tortilla.

 

3. Top with Banana Slices.

 

4. Roll up tortillas; Secure with toothpicks.

 

http://beprepared.com/recipes.asp?ai=205&bhcd2=1206757840

 

 

[westbrook]

Whole Wheat Banana Bread

 

Ingredients

2 Cup Whole Wheat Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Butter

3/4 Cup Brown Sugar

2 Cup Dehydrated Egg White*

1/4 Cup Freeze Dried Banana Slices*(Mashed)

1/4 Cup Plain Yogurt

1/2 Cup Walnuts

 

*Reconstitute before using. Follow directions on #10 can to reconstitute. see link for details

 

Preparation

1. Preheat oven to 350°F and grease loaf pan.

 

2. Into small bowl sift together flour, baking powder, salt, and baking soda; Set aside.

 

3. In another bowl, add butter and sugar and cream together.

 

4. Beat in egg whites, then add bananas and yogurt and beat; Add dry mixture and mix until well-blended; Transfer bater to loaf pan.

 

5. Set oven rack below center of oven and bake 55 minutes.

 

6. Let stand 10 minutes before removing loaf.

 

http://beprepared.com/recipes.asp_Q_ai_E_4...0Banana%20Bread

 

 

other recipes...

http://beprepared.com/recipes.asp?ai=103

 

[westbrook]

Dried Banana

Dried Banana are pieces of banana that have been dried through various means. The banana is always peeled before drying.

 

It can come in long slices (referred to as spears), round slices (referred to as chips), or chunks.

 

The spears are sweet; use them for cooking. The chips are fried in coconut oil, making them crunchy. Dried Banana pieces that aren't fried are mechanically dried or freeze dried. But just drying banana slices on their own won't make them as crunchy as banana chips are. Banana chips are best for eating out of hand.

 

Some Banana Chips may have been processed with sulphur dioxide to stop them from browning. Some have additional sweetening added. Those without added sweetener might call themselves "banana slices", in an effort to distinguish themselves from the sweetened banana chips, which are the most common. Additional flavouring is often added; without it, they might be as tasty as a poker chip.

 

You can also get whole bananas that have been peeled, then dried, and dried banana powder, produced in countries such as Brazil. The powder is used in commercial banana bread mixes, and frozen desserts.

 

Some varieties of whole Dried Bananas from Thailand are very dark, wide, uniformly-shaped oblong strips that have been dipped in honey. They are more like fruit leather, chewy and moist, and individually wrapped, so they are not overly "environmental". They used to be sold just all wrapped together, but once opened they only keep a few days.

 

Dried Banana is not necessarily kosher, because it's been found that employees at some processing plants were frying up their own lunches in the oil.

 

 

 

Making at home

A home dehydrator is considered by many the best and most reliable way of drying bananas at home. When dried in a fruit dehydrator, the texture will be more like fruit leather, and more of the natural flavour will come through. Lemon juice can be brushed on the pieces before drying to help lessen the darkening. A honey wash, acidulated water or other citrus fruit juices will also do the trick. The drying process can take 8 to 12 hours.

 

To dry banana pieces in your oven, the temperature recommended is 125 to 150 F (51 to 65 C.) Put the pieces on a wire rack, then on a baking sheet. You put this sheet into the oven, and leave the oven door open a bit to allow humidity to escape. After about 6 hours, turn the pieces. Given, however, that this can take 12 to 14 hours in total, and that you're running your oven with the door open, this can be a very expensive way of obtaining banana chips.

 

Sun-dried banana is problematic, unless you live in a climate that is so sun-drenched that bananas probably grow year round outside your front door, in which case one may wonder why one would bother with dried? Drying banana pieces out in the sun can take 2 to 3 days. You have to cover them with thin netting to keep the bugs off, turn 2 to 3 times a day, and bring them inside at night. It won't work if the day turns humid or you get caught by rain.

 

Cooking Tips

To soften Dried Banana for baking, simmer at a low temperature in just enough water to cover them for 10 to 15 minutes, then drain.

 

Rehydrate freeze-dried banana pieces by putting 1 part banana pieces in 2 parts warm water for 5 minutes. Drain off water. Use in baked goods.

 

Used rehydrated Dried Banana in smoothies and in cereals, or chill the pieces and serve on their own.

 

Nutrition

Standard banana chips: 8 g of fat per 1/4 cup.

 

[westbrook]

sugar free

 

BLENDER BANANA BREAD

5 eggs

3/4 cup granular Splenda or equivalent liquid Splenda

1 cup pecans, chopped, 4 ounces

1 tablespoon Da Vinci sugar free syrup, banana or vanilla flavor

2 tablespoons Carbquik

3 teaspoons baking powder

3 teaspoons banana extract

 

Add all of the ingredients to a blender, one by one in the order given, blending on HIGH after each addition. I recommend combining the Carbquik and baking powder for better blending. Be sure to blend the pecans very well because they make the "flour" in this recipe. Pour the batter in a greased 8x4" loaf pan and bake at 350º 30-40 minutes. Mine took 40 minutes to get browned enough. I lined my pan with foil, sprayed it with nonstick spray and it came out very easily. Cool in the pan on a rack; remove from the pan and cool completely before slicing. Store in the refrigerator or freeze.

 

Makes 8-12 servings

Can be frozen

 

With granular Splenda:

Per 1/8: 164 Calories; 14g Fat; 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

Per 1/12: 109 Calories; 9g Fat; 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

 

With liquid Splenda:

Per 1/8: 155 Calories; 14g Fat; 6g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Per 1/12: 103 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

[westbrook]

BANANA CREAM CHEESE MOUNDS

[ Home ] [ Up ]

 

 

 

We are all just going to have to be making homemade cookies all the

time to keep up with all the good recipes. Thanks Geoff.

 

 

BANANA CREAM CHEESE MOUNDS

 

1 1/2 c. plus 1 Tbs. sifted cake flour

1 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

6 Tbs. (3/4 stick) unsalted butter at room temperature

5 Tbs. sugar

1/4 c. light brown sugar (lightly packed)

1 tsp. pure vanilla extract

1 large egg

1/2 c. plus 2 Tbs. mashed very ripe bananas

 

Frosting:

3/4 c. cream cheese at room temperature

6 Tbs. confectioners' sugar

3 Tbs. unsalted butter at room temperature

 

1. Preheat the oven to 400 degrees. Line several baking sheets

with parchment paper, or lightly grease them with vegetable oil.

2. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside.

3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla in a medium-size bowl until light and fluffy, 1 to 1 1/2 minutes. Scrape the bowl.

4. Add the egg and mix on medium speed until blended, about 15

seconds. Scrape the bowl.

5. Add the banana and mix on medium-low speed until blended,

about 10 seconds. Scrape the bowl.

6. Fold in the flour mixture by hand. Then blend with the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula, and mix on low speed until the batter is smooth and velvety, about 10 seconds. Give the batter a stir or two with the spatula.

7. Drop the batter by heaping tablespoons 2 inches apart onto the

prepared baking sheets.

8. Bake the cookies until they are puffed and just firm to the touch (but not golden), about 10 minutes.

 

Let cookies sit for 2 to 3 minutes. Then slide the sheet of parchment onto the counter (or, using a spatula, carefully transfer each cookie to a sheet of aluminum foil or waxed paper on the counter), and let them cool further.

9. Meanwhile prepare the frosting: Place all the frosting ingredients in a food processor and process until smooth, 40 seconds.

10. Using a small spatula or a butter knife, spread a generous tablespoon of the frosting over the top of each cookie.

 

Makes about 13 large cookies.

 

Cooks Note: I usually double this recipe, as the amount of bananas that I usually have is two...and that's almost exactly the amount required for a double batch. I have also found that this frosting doesn't "set" and will stay moist, so I usually just leave the cookies plain...they are just yummy by themselves! Also, it is worth it to use parchment paper for this recipe. The cookies are quite fragile out of the oven, and it sure was nice to just slide the whole sheet right onto the counter!

 

 

 

Back Home Up Next

[westbrook]

Banana Cream Frosting

 

"This frosting is so light and creamy! It goes especially well with a chocolate cake. This can also be used as a very light filling!"

 

INGREDIENTS (Nutrition)

 

* 1 (3.5 ounce) package instant banana pudding mix

* 1 very ripe banana, mashed

* 1/2 cup milk

* 2 tablespoons rum or vanilla extract

* 1 (8 ounce) container frozen whipped topping, thawed

 

 

 

DIRECTIONS

 

1. In a medium bowl or food processor, mix pudding, banana, milk and rum until very thick. Gently fold in whipped topping. Spread over any size cake.

 

 

 

[westbrook]

Recipe Name: Pastor Bob's Banana Bread

 

 

Ingredients:

1/2 cup butter

 

1 cup sugar

 

2 eggs

 

3 bananas

 

Cream them together

 

Add: 2 cups flour

 

1 teaspoon soda

 

Blend everything together

 

How to Prepare:

 

After you blend, add 1/4 cup of chocolate chips. Also, add about 10 maraschino cherries, quartered. Add nuts if you like to ruin the recipe

Bake for an hour and 15 minutes at 325 F.

 

These are my notations now... I usually add a lot more chocolate chips and maraschino cherries. I like them. Also, I make the loaves in the little loaf pans. I then cut the baking time way down. About in half. You'll just have to watch it. I think they cook through a lot better and that way they're easier to give away too.)

 

I just took the banana bread out of the oven. This is my brother's recipe. He's a Methodist Minister...so you KNOW it's good. All church potluck food is good. He adds chocolate chips and maraschino cherries to it.

 

MMMMMMmmmmmmmmmmmmm. It melts in your mouth

 

logcabinmama

[westbrook]

Recipe Name: Banana Bread

 

 

Ingredients:

1/2 c. butter, softened

1 c. sugar

2 eggs

3 bananas, mashed

 

2 c. flour

1 tsp. soda

1/2 tsp. salt

1/4 c. nuts

 

How to Prepare:

 

Put butter, sugar and eggs into large mixing bowl and beat well. Add bananas and 1/2 cup flour, beating well. Add remaining ingredients and blend with spoon. Bake in a well-oiled 5x9x3 inch loaf pan at 350 degrees for an hour.