Recipe: Recipes Using Bananas (15)

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02-07-2000 - 15 Banana Recipes

Gina,.Fla (10:59:22) :

White Chocolate Banana Tart in a Macadamia Crust
A very tropical light dessert...

1/2 c. butter
1 1/2 c. flour
1/4 c. sugar
4 egg yolks
1 1/2 t. vanilla
1 c. shredded coconut
1/3 c. finely chopped macadamia nuts
1 c. whipping cream
4 oz. white chocolate, chopped
1/3 c. sugar
3 T. cornstarch
1 T. flour
1 c. milk
1 c. half and half
3 ripe bananas, sliced

For crust:
Beat butter well, add 3/4 c. flour, 1/4 c. sugar, 2 egg yolks and 1/2 t. vanilla. Beat till combined. Stir in 3/4 c. flour, coconut, and nuts. Press onto a lightly greased 11-inch tart pan w/removable bottom. Bake at 350 for 10-12 mts. Remove from oven, cool on rack. Remove sides of pan.

Filling:
In a small saucepot, combine 1/2 c. whipping cream and white chocolate. Cook and stir over low heat till choc. melted. Set aside. In a med. saucepan, combine 1/3 c. sugar, cornstarch and 1 T. flour. Gradually stir in milk and half and half. Cook stirring till thick and bubbly. Cook and stir for 2 mts. Gradually stir in 1 cup of the hot mixture into 2 beaten egg yolks. Return all to pan. Bring to a gently boil; reduce heat. Cook stirring for two mts. Remove from heat, stir in choc. mixture. Stir in 1 t. vanilla. Cool. Beat 1/2 c. whipping cream to soft peaks. Fold in egg mixture. Arrange bananas on crust, add filling. Cover and chill.
Serves 12-16

Gina,.Fla (10:58:44) :

Onelia Fredora's Hummingbird Cake
It took a lot of coaxing to get Onelia to share her delicious recipe...

3 c. flour
1 t. baking soda
1/2 t. salt
2 c. sugar
1 t. ground cinnamon
3 eggs, beaten
3/4 c. veg. oil
1 1/2 t. vanilla
1 8oz. can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans

Combine first 5 ingred. in a large bowl. Add eggs and oil stirring until dry ingred. area moistened. Do not beat. Stir in vanilla, pineapple, 1 c. chopped pecans and bananas.
Pour batter into 3 greased and floured 9-inch round baking pans. Bake at 350 for 23-28 mts. or until cake tester comes out clean. Cool in pans 10 mts. Remove from pans and let cool completely on racks.

Cream Cheese Frosting:
1/2 c. butter or margarine, softened
1 8oz. cream cheese, softened
1 box (16oz.) powdered sugar, sifted
1 t. vanilla
Cream butter and cream cheese. Gradually add powdered sugar beating until mixture is light and fluffy. Stir in vanilla. Yields enough for a one 3-layer cake. Garnish with chopped nuts.

Gina,.Fla (10:58:16) :

Mystic Port Fruit Pizza

1 18 oz. pkg. refrigerated sugar cookie dough
8 oz. cream cheese, softened
1/2 t. vanilla
1/2 c. sugar
Assorted fresh fruits sliced: bananas, oranges, strawberries, blueberries, apricots, grapes
1/2 c. pure orange marmalade
2 T. water

1. Preheat oven to 375. Cut cookie dough into 1/8 thick slices. Line a pizza round pan with slices, sides touching. Bake 12 mts. Cool.

2. Combine cream cheese, sugar and vanilla. Mix well. Spread over cooled crust. Arrange sliced fruits over and glaze with mixture of marmalade and water. Chill till serving time.

Gina,.Fla (10:57:17) :

Mama's Sour Cream Banana Cake

3/4 c. butter, room temp.
1 box 16 oz. brown sugar
4 eggs
4 c. sifted cake flour
2 t. baking soda
4 large mashed bananas
1/2 c. sour cream
2 t. vanilla
1 c. chopped pecans

Cream butter, gradually add brown sugar, eggs one at a time, Beat on med. speed till combined. Combine flour and soda. Combine bananas and sour cream. Add flour mixture to creamed mixture, alternating with banana mixture. Begin and end with flour mixture. Stir in vanilla and nuts. Pour into a greased 15x10x1" pan and bake 325 for 40 mts.

Frosting:
2 1/2 c. sifted powdered sugar
1/4 c. butter, room temp.
1/4 c. sour cream
1/2 t. vanilla
Combine all ingred. and beat till light and fluffy. Spread over cake and garnish with chopped nuts.

Gina,.Fla (10:56:29) :

Banana Split Dessert

2 c. graham crackers
1 stick butter. melted
Toss together in a bowl till combined and press onto bottom of a 13x9" pan. Set aside.

1 stick butter, softened
2 c. powdered sugar
Beat till fluffy.
Beat in 2 eggs. Spread mixture over prepared pan.
Slice 5 bananas lengthwise, then into halves, put on prepared custard.

Spoon 1 can crushed pineapple, well drained over this. Spread with 1 8oz. container of Cool Whip and finish off by shaving 1 chocolate bar over with peeler. Chill in fridge for 4 hours.

Gina,.Fla (10:56:05) :

Banana Cream Cheese Pie

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice (and additional for dipping bananas)
1 tsp. vanilla
4 medium bananas, divided use
1 (9-inch) graham cracker crumb crust (or baked pastry shell)

In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla.

Peel and slice 2 bananas and dip slices in lemon juice; drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set.

Before serving, slice remaining bananas, dip in lemon juice; drain and garnish pie. Refrigerate leftovers.

Gina,.Fla (10:55:42) :

BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs

2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar

2 large bananas, peeled, sliced

Preheat oven to 350 F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.

Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.

Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.

Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

Serves 8 to 10.
Bon App tit
October 1997
R.S.V.P.
Gabrielle Restaurant, New Orleans LA

Gina,.Fla (10:55:16) :

Banana Cake

3 c. sugar
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. canola oil
1/2 c. orange juice
1 1/2 t. vanilla extract
12 oz. semisweet choc. chips

Sift all dry ingredients together in a large bowl. Put the bananas into a large bowl and mash at low speed. Add the eggs, oil, orange juice and vanilla and mix for 1 mt. at med. speed. Add the dry ingredients, mix till smooth, about 2 mts. Add the choc. chips and mix till blended. Pour into a greased and floured 9-inch tube or bundt pan (Can also use 2 loaf pans). Bake at 350 for 1 1/4 hours. Cool on cake rack 15-20 mts. and then unmold. Allow the cake to come to room temp. before wrapping tightly if you are making 2 loaves and saving 1 for later. This cake keeps at room temp. for about 5 days and freezes well for 3 months, well wrapped.Gina,.Fla (10:54:37) :

A Tart For All Seasons
A most impressive and delectable dessert for 12...

Crust:
1/4 c. ground almonds
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1 large egg yolk
1 t. vanilla extract
1 t. almond extract

Filling:
8 oz. cream cheese, softened
3 T. sugar
2 T. Amaretto liqueur
1 t. vanilla extract
1/2 t. almond extract

Apricot Glaze:
1/2 c. apricot preserves
1 T. butter
1 T. lemon juice
2 T. Amaretto liqueur

Topping:
3-4 c. fresh or canned
strawberries
kiwis
bananas
mandarin oranges
pineapple
peaches
sliced almonds for garnish

In a processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend till dough forms. Press onto bottom and sides of 11" tart pan with removable side. Bake at 375 for 15 mts. Cool. Set aside.

Mix all filling ingred. till smooth and spread evenly on the cooled tart. Chill till firm (about 30 mts.)
In a small pan, mix all glaze ingred. over low heat till hot. Cool. Set aside. Orange marmalade can be substituted.
Arrange fruits in a circular pattern on filling. One to two hours before serving, brush fruit with glaze, sprinkle sliced almonds on top. Serve slightly chilled

Gina,.Fla (10:53:47) :

Banana Pancakes with Cinnamon Syrup
4-6 servings

Delicious for Brunch...
2 c. flour
2 T. sugar
1/2 t. salt
1 t. baking soda
2 c. buttermilk
2 eggs
2 T. oil
2 mashed bananas

Syrup:
2 c. sugar
1 c. light corn syrup
1/2 c. water
1 t. ground cinnamon
1 c. heavy cream

In a large bowl, sift together the flour, sugar, salt, soda. In a separate bowl, mix together the buttermilk, eggs and oil. Stir just till mixed. Add the bananas. Mix the liquid ingred. with the dry ingred. Preheat a griddle and pour the batter by 1/4 c.. Cook till dry around edges, then flip and cook till browned. Serve with cinnamon syrup.

Syrup:

In a saucepan stir together 2 c. sugar, syrup, water, and cinnamon. Stir constantly and bring to a boil over med. heat. Boil for 2 mts. Remove from heat and stir in cream. Cool for 30 mts. It will thicken as it cools. Cinnamon syrup keeps for months in fridge.

Gina,.Fla (10:53:25) :

Banana Bread

1/2 cup vegetable oil or melted butter
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup sugar
2 beaten eggs
2 cups unbleached flour
1 teaspoon baking powder
2-3 mashed bananas
1 cup of nuts (optional)

Mix sugars and oil. Add salt. Stir in beaten eggs. Add baking powder, mix well. Stir in flour, 1/2 cup at a time. Add mashed bananas then nuts if desired.
Sprinkle top with granulated sugar (and nuts too, if you want). Bake in well-greased glass loaf pan (or stone loaf pan if you have one) at 350 degrees for 45 minutes to an 1 hour. Test for doneness by inserting toothpick. Make sure toothpick is not coated with batter. If it still seems a little moist but not gooey it's ready.

Enjoy - this one won't last long around the house!

Gina,.Fla (10:52:55) :

Excellent Banana Bread

3/4 c. butter
1 1/2 c. sugar
1 1/2 c. mashed bananas
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
3/4 t. salt
1/2 c. buttermilk
3/4 c. chopped nuts

Cream together the butter and sugar. Add bananas, eggs and vanilla. Sift together the dry ingred. Add alternately with the buttermilk. Blend well. Stir in nuts and pour into a greased and floured loaf pan. Bake at 325 for 1 1/4 hours.

Gina,.Fla (10:52:33) :

Cabana Banana Bread

1/2 c. butter, softened
2 c. firmly packed light brown sugar
4 med. size ripe bananas, mashed
4 eggs
1/2 c. veg oil
1 c. Swiss-style pineapple yogurt
1/2 c. crushed pineapple, very well drained
1 t. vanilla
1/2 t. coconut extract
3 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. shredded coconut

Oven at 350
Cream butter and sugar till light and fluffy. Beat in bananas, beat in eggs one at a time. Blend in oil. Mix in all remaining ingred. except coconut. Divide batter between tow greased loaf pans. Sprinkle coconut evenly over tops of loaves. Bake 50-60 mts. Let cool 5 mts before removing from pans.

Gina,.Fla (10:52:12) :

BANANA BUTTERMILK BREAD
yields 2 loaves

4 c. flour
4 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. butter
1 c. sugar
4 large eggs
4 med. ripened bananas, mashed
1 c. fresh buttermilk
2 t. vanilla
1 c. pecans or walnuts, chopped

Oven at 350. Mix the flour, baking powder, soda and salt and set aside. In a large bowl, cream the butter and sugar till fluffy. At low speed, add the eggs and mashed bananas. Add the buttermilk alternately with the flour mixture. After each addition, beat just until incorporated. Add the vanilla and nuts and mix at low speed until fully incorporated. DON'T OVERBEAT AT ANY TIME OR THE BREAD WILL COME OUT DRY.

Pour the batter into two greased and floured loaf pans. Bake for 55 mts. to 1 hour. Cool on a rack. These will keep quite well for up to 5 days at room temp. or 3 months in the freezer.

Gina,.Fla (10:51:40) :

Banana Sour Cream Walnut Loaf

2/3 c. softened butter
1 1/3 c. sugar
2 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs beaten
1 1/2 c. mashed bananas
1/2 c. sour cream
1 c. chopped nuts

Cream butter, gradually add sugar, beat on med. speed. Combine flour and next 3 ingred. Mix well. Combine eggs, bananas and sour cream. Add flour mixture to creamed mixture alternating with banana mixture, beginning and ending with flour. Stir in nuts. Pour batter into greased loaf pan, bake at 350 1 hour and 15 mts.