Let?s get cooking ? with bananas

1-1/2 teaspoon butter
2 bananas
2 teaspoons 100 percent cranberry juice
4 teaspoons maple sugar
1/2 teaspoon cinnamon

Heat oven to 400 degrees. In baking dish, melt butter in heated oven for about 5 minutes, until butter melts. Slice bananas in half lengthwise and crosswise and turn the quarters in the butter so they are coated. Sprinkle bananas with cranberry juice, sugar and cinnamon.

Bake about 10 minutes. Serve with vanilla yogurt, if desired. Makes 2 servings.

Banana Cheesecake

Graham cracker pie crust
Filling:
2 cups yogurt cheese
1/2 cup maple sugar
2 bananas, mashed
1 tablespoon vanilla extract
4 large eggs (or 6 egg whites)
Topping:
1-1/2 cups yogurt
1 tablespoon maple sugar
1 tablespoon vanilla extract

Preheat oven to 350 degrees.

For crust: Make Graham cracker crust mixture and press crumbs up side and over bottom of 9-inch spring form pan.

For filling: Blend bananas, sugar and vanilla in a food processor. Add eggs one at a time. Add yogurt cheese, blend and pour into crust. Bake 30 minutes.

For the topping: Mix topping ingredients in small bowl. Remove cheesecake from oven and spread on the topping. Return to oven for 5 minutes, Cool, then chill.

Banana Cream
Parfait

2 cups yogurt cheese
3 tablespoons maple syrup
3 teaspoons vanilla extract
2 ripe bananas, thinly sliced

Mix all ingredients in medium bowl. Spoon into tall glasses or dessert bowls. Serve chilled. Makes 4 servings.

Banana Frozen Yogurt

2 cups yogurt cheese
1/4 cup maple syrup (or more to taste)
1/4 cup kefir cheese
1/4 cup water
2 medium bananas

Pur?e all ingredients in a blender. Pour into ice cube trays, freeze or chill mixture overnight and process in ice cream maker. Makes 4 servings

Banana Nog

Banana gives a rich texture to this no-fat alternative to traditional egg nog.

4 bananas, peeled
1-1/2 cups skim milk
1-1/2 cups plain nonfat yogurt
1/4 teaspoon rum extract
Pinch ground nutmeg

Add ingredients except nutmeg to blender or food processor. Puree until smooth. Pour into 4 fancy serving glasses and top each with a pinch of nutmeg for added flavor. Your guests won?t be disappointed.

Peanut Butter Banana Pudding

2 small packages French vanilla instant pudding mix
2 cups milk
1/3 cup creamy peanut butter
8-ounce carton sour cream
42 vanilla wafers, divided
6 small bananas, divided
8-ounce carton whipped topping, thawed

Prepare pudding mix according to package directions, using a whisk. Do not use electric mixer. Add peanut butter and sour cream, stirring well with wire whisk. Set aside.

Line bottom of a 2-1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices and whipped topping. Repeat layers twice. Cover and chill 2 hours.

To garnish, peel and slice remaining 2 bananas; arrange slices around outer edges of dish.

Banana Split Dessert

1 stick margarine
2 cups Graham cracker crumbs
2 sticks butter
2 eggs
1 box powdered sugar
2 teaspoons vanilla
5 or 6 bananas
1 carton Cool Whip
1 can crushed pineapple
1 jar maraschino cherry halves
Pecans

Mix together 1 stick melted butter and cracker crumbs; chill. Mix 2 stick butter, powdered sugar, 2 eggs and vanilla; beat 5 minutes. Spread on top of crumb mixture; chill. Slice bananas over top. Layer with Cool Whip, then pineapple and more Cool Whip. Top with cherries and pecans. Chill for 24 hours.

Frosted Banana Bars

1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt

Frosting:
1/2 cup butter or margarine, softened
1 8-ounce package cream cheese, softened
4 cups confectioners sugar
2 teaspoons vanilla extract

In mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Pour into greased 15x10x1-inch baking pan.

Bake at 350 degrees for 25 minutes or until bars test done; cool.

For frosting, cream butter and cream cheese in mixing bowl. Gradually add confectioners sugar and vanilla; beat well. Spread over bars. Yields 3 dozen.

Black Bottom Banana Bars

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups mashed ripe bananas (3 medium)
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

In mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking powder, baking soda and salt; add to creamed mixture; mix well.

Divide batter in half. Add cocoa to half; spread into greased 13x9x2-inch baking pan. Spoon remaining batter on top and swirl with a knife.

Bake at 350 degrees for 25 minutes or until bars test done; cool. Then dig in and enjoy your oven-fresh batch of tasty bars. Yields 2-1/2 to 3 dozen.