Go bananas with these tasty recipes
2 cups yogurt
2 overripe bananas
4 teaspoons maple syrup (or to taste)
3/4 teaspoon cinnamon
2 pinches nutmeg
1/4 teaspoon vanilla
Blend all ingredients until smooth. Makes 4 servings.
Banana Flats
1 cup corn flour
1/2 teaspoon baking soda
Pinch of salt
2 large eggs
1/2 cup water
1/2 cup yogurt
3 ripe bananas
2 teaspoons ghee or butter
In medium bowl, mix flour, soda and salt. In separate bowl, mix eggs, water and yogurt. Add to dry ingredients.
Peel bananas, cut in half, and then cut lengthwise in thirds. Dip banana pieces in butter and fry on hot griddle, greased with melted butter or ghee.
Baked 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 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
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 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.
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.
Banana Nut Muffins
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Grease 12 standard size muffin pan cups or use paper liners.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder and baking soda.
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in nuts and vanilla. Do not over mix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling two-thirds full. Bake 15 to 18 minutes until lightly golden. Transfer muffin pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.
Banana Bran Muffins
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup shortening or oil
1/2 cup sugar
2 eggs, well beaten
2 cups All-bran cereal
1/2 cup buttermilk
3 or 4 bananas, diced
Preheat oven to 375 degrees. In small bowl, sift together flour, salt and soda and set aside. Cream together shortening and sugar. Add eggs, bran cereal and buttermilk, separately, beating well after each. Then, add bananas and stir in dry ingredients. Drop into greased muffin tins about 3/4 full and bake for about 25 to 30 minutes or until lightly browned. Serve hot.
Banana Split Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed bananas (5 medium)
1 cup chopped pecans
1 cup flaked coconut
1-1/2 teaspoon vanilla extract
1 20-ounce can crushed pineapple, undrained
1 16-ounce jar maraschino cherries, drained
1 8-ounce package cream cheese, softened
1-1/2 cups powdered sugar
Combine first 4 ingredients in large bowl. Stir together eggs, oil and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in bananas, pecans, coconut and vanilla.
Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan and cool on wire rack.
Beat cream cheese at medium speed with electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish if desired.
Suggested garnishes: Toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans or hot fudge sauce.
Banana Salad
Layer I:
2 3-ounce packages lemon or lime Jell-O
2 cups boiling water
1 10-ounce 7-Up
4 bananas, sliced
1 8-ounce can crushed pineapple, drained (reserve liquid)
Layer II:
1 egg, beaten
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter
Juice from crushed pineapple
1 cup miniature marshmallows
1/2 pint whipping cream
1 8-ounce carton Cool Whip
1/2 cup nuts, optional
For Layer I, dissolve Jell-O on boiling water and add 7-Up. Let mixture partially jell. When partially jelled, add sliced bananas and drained pineapple, reserving liquid. Pour mixture in long (2-quart) casserole dish and chill until firm.
Layer II, beat egg and add sugar, flour, butter and reserved pineapple juice. In small saucepan, cook on low heat until thick. Stir constantly. When mixture thickens, remove from heat and add marshmallows. Stir until marshmallows are completely dissolved and let mixture cool. When cool, beat whipping cream until thick and fold into cooked mixture, then fold in Cool Whip. Add nuts, if desired. Spread this mixture on top of congealed layer.
Banana Cake
2 cups sifted flour
1/2 teaspoon baking powder
3/4 teaspoon soda
1/2 teaspoon salt
1/4 cup buttermilk
1 cup mashed bananas
1/2 cup butter
1-1/2 cups sugar
2 eggs, well beaten
1 teaspoon vanilla
Preheat oven to 300 degrees. Sift together flour, baking powder and soda. Add salt. Add milk to mashed bananas. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add flour mixture alternately with combined milk and bananas, adding a small amount at a time. Add vanilla. Pour into well-greased 9×13-inch layer pan or stem pan. Bake for 30 to 40 minutes.
Banana Frosting
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/4 cup butter
1 pound confectioners sugar
Mix together bananas and lemon juice. Cream butter with 1 cup sugar, then add bananas and remaining sugar alternately.
Banana Punch
3 quarts boiling water
3 cups sugar
3 6-ounce cans frozen orange juice
3 6-ounce cans frozen lemonade
1 46-ounce can pineapple juice
6 ripe bananas, mashed
3 quarts Sprite, 7-Up or Ginger Ale
Combine boiling water and sugar. Stir until sugar dissolves. Blend small amount of juice into bananas?you may want to use a blender. Add remaining juices; mix well. Freeze to slush.
Just before serving, add 3 quarts Sprite, 7-Up or Ginger Ale. Yields 2 gallons.
Banana Pudding
1/2 cup sugar
2 to 3 tablespoons flour
2 cups milk
3 egg yolks
1/2 stick butter
1 tablespoon vanilla
6 medium bananas
Vanilla wafers
Meringue:
3 egg whites
1 teaspoon vanilla
1/4 cup sugar
Combine sugar, flour and milk in a double boiler and bring to a boil. Cook 15 minutes, stirring occasionally. Beat egg yolks and add to hot mixture. Stir constantly for 5 minutes. Remove from heat; add butter and vanilla; cool. Layer with bananas and vanilla wafers.
Meringue: Whip egg whites and vanilla, forming soft peaks. Add sugar gradually until stiff peaks form. Spread on pudding and bake in 350-degree oven until lightly browned.
Strawberry-Banana Yogurt Pie
1 Graham cracker crust
1 small package cream cheese
2 cartons strawberry-banana yogurt
1 8-ounce carton Cool Whip
Soften cream cheese; blend with yogurt. Fold in Cool Whip and pour into Graham cracker crust. Refrigerate. Serve very cold.
Banana Cream Pie
1 9-inch pie crust, baked
1/2 cup sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
2-1/2 cups whole milk
1 egg, beaten
2 tablespoons butter
1 teaspoon vanilla
3 medium bananas, divided
1 cup heavy cream, whipped and sweetened with 1 tablespoon sugar
1/2 cup toasted coconut
Assemble all ingredients and utensils. In top of double boiler, mix sugar, flour and salt. Gradually stir in milk and cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes.
In separate bowl, add 1/4 cup milk mixture to beaten eggs; return to double boiler and cook another 2 minutes; stirring constantly. Remove from heat; add butter and vanilla. Cool. Slice 2 bananas into baked pie shell. Pour custard over bananas and chill several hours.
When ready to serve, cover pie with cream and sprinkle with toasted coconut. Arrange remaining banana slices around edge of pie. Yields 8 servings.
Best Banana Bread Recipe
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted walnuts or pecans, chopped
3 ripe, soft, darkly speckled large bananas, mashed well (about 1-1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted then cooled
1 teaspoon vanilla extract
Preparation:
Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
Combine dry ingredients together in large bowl and set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
Cool in pan for five minutes, then transfer to wire rack.
Wrap tightly with plastic wrap and store in refrigerator for four days, on the counter for two days.
Red Snapper With Pecan-Banana Butter
Ingredients:
1/2 cup flour
2 tsp. hot paprika
1/4 tsp. dried thyme
1/2 tsp. salt
1/2 cup milk
3 tbs. peanut or canola oil
Four 6-oz. red snapper fillets (you can also use catfish or haddock)
4 tbs. butter
1/3 cup finely chopped pecans
1/4 tsp. nutmeg
Pinch salt
1 large firm-ripe banana, diced
2 tbs. fresh lime juice
2 tbs. minced fresh cilantro or parsley
Preparation:
Stir together the flour, paprika, thyme and salt on a large plate. Pour milk into a shallow bowl. Heat oil in a large skillet over medium heat until hot, not smoking. Dip fish in milk, then flour mixture. Cook in hot oil, in batches if necessary, until browned on the bottom. Turn fillets and brown other side, about 4 minutes per side for 1-inch fillets. Remove to a platter and keep warm.
Drain cooking oil and wipe skillet with paper towels. Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about 3 minutes. Add bananas and cook, stirring, about 1 minute or just until heated through. Remove from heat and stir in lime juice and cilantro. Place fillets on warm plates, spoon some sauce over each and serve immediately.
Yield: 4 servings
Preparation time: 45 minutes
Brazilian Braised Chicken and Bananas
Ingredients:
4 lbs. chicken thighs and legs (attached)
1/4 cup fresh lemon juice
Salt, milled pepper
3 tbs. oil
1 medium onion, chopped
6 plum tomatoes, seeded, chopped
Pinch of sugar
1 cup dry white wine
1/2 cup low-sodium chicken broth
3 Tbs. butter
6 firm-ripe bananas, halved lengthwise
1/2 cup grated Parmesan cheese
Preparation:
Rinse chicken and pat dry with paper towels. Rub it all over with lemon juice and sprinkle well with salt and pepper. In a deep, heavy-bottomed skillet or Dutch oven with a lid, heat the oil over medium heat. Brown chicken on all sides until golden brown. Remove from skillet and keep warm. Add the onion, tomatoes and sugar to pan and cook, stirring, until soft. Return chicken pieces to pan, add the wine and broth, and bring to a simmer. Lower heat and cover pan. Simmer until chicken is tender, about 45 minutes. Set aside and keep warm.
In another large skillet, heat butter and saute banana halves on both sides until golden brown. Arrange bananas on top of the chicken in the skillet and sprinkle them with the Parmesan. Turn heat on low, cover and cook just until cheese melts. Use a large spatula to transfer the chicken with banana on top to plates.
Yield: 6 servings
Total preparation time: 1 hour
Green Banana and Potato Salad
Ingredients:
2-1/2 lbs. red-skin or Yukon Gold potatoes
3 lbs. greenish-yellow bananas (7 or 8)
2 medium onions, sliced
1/2 cup Spanish capers, drained
1 cup pimiento-stuffed Spanish olives
3/4 cup extra-virgin olive oil
1/2 cup white vinegar
1 tbs. Dijon mustard
2-1/2 tsp. salt
1 tsp. milled black pepper
Preparation:
Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours.
Yield: 10 servings
Preparation time: 35 minutes