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ISO: ISO rec for banana's (not black). My neighboor gave me 3 dozen. Would love to show my appreciation
- Thread starter barb_b
- Start date
In Search Of:
I don't have a T&T but Banana Cream Pie comes to mind. I wish I had
gotten my Grandma's recipe.
Edit: Just went and found a recipe that sounds just like what she used to make. It was just that simple and so good. Sometimes simple wins, right?
http://www.cooks.com/rec/view/0,1840,152167-229198,00.html
gotten my Grandma's recipe.
Edit: Just went and found a recipe that sounds just like what she used to make. It was just that simple and so good. Sometimes simple wins, right?
http://www.cooks.com/rec/view/0,1840,152167-229198,00.html
REC: Banana-Mango Crisp...
Banana-Mango Crisp
Recipe By :Lorrie Hulston Corvin/Julie Bottcher
Serving Size : 8
5 cups sliced bananas -- (about 6 bananas)
3 cups mango -- chopped peeled (about 3 mangos)
1/4 cup dark rum
Cooking spray
1/4 cup all-purpose flour
3/4 cup regular oats
1/2 cup sweetened coconut flakes -- toasted
6 tablespoons brown sugar
3 tablespoons crystallized ginger -- chopped
1/4 teaspoon salt
3 tablespoons chilled butter -- cut into small pieces
Preheat oven to 375`.
Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
Add 1/3 cup oat mixture to banana mixture, stirring gently to combine.
Sprinkle remaining oat mixture over banana mixture.
Bake at 375` for 30 minutes or until lightly browned and bubbly.
Banana-Mango Crisp
Recipe By :Lorrie Hulston Corvin/Julie Bottcher
Serving Size : 8
5 cups sliced bananas -- (about 6 bananas)
3 cups mango -- chopped peeled (about 3 mangos)
1/4 cup dark rum
Cooking spray
1/4 cup all-purpose flour
3/4 cup regular oats
1/2 cup sweetened coconut flakes -- toasted
6 tablespoons brown sugar
3 tablespoons crystallized ginger -- chopped
1/4 teaspoon salt
3 tablespoons chilled butter -- cut into small pieces
Preheat oven to 375`.
Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
Add 1/3 cup oat mixture to banana mixture, stirring gently to combine.
Sprinkle remaining oat mixture over banana mixture.
Bake at 375` for 30 minutes or until lightly browned and bubbly.
marsha-tbay
Well-known member
You can freeze them and save smoothies, for on top of cereal or frozen choc bananas
REC: Banana Walnut Tart...
Banana Walnut Tart
Recipe By :Nick Malgieri
Serving Size : 8
Sweet Dough For Pies -- (See Recipe)
Walnut filling:
1/2 cup walnut pieces -- about 2 ounces
1/2 cup firmly packed light brown sugar -- about 4 ounces
6 tablespoons butter -- (3 ounces)
1 egg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour -- unbleached, about 1 3/4 ounces
1/4 teaspoon baking powder
2 large bananas -- about 3/4 to 1 pound
1/2 cup walnut pieces -- coarsely chopped, about 2 ounces
1 tablespoon dark rum
Finely grind the walnut pieces and brown sugar in a food processor.
Cream the butter and beat in the walnut mixture.
Beat in the egg, then the cinnamon and vanilla.
Sift the flour with the baking powder, add and mix in only until it disappears.
Lightly flour the work surface and the dough. Roll the dough to a 14-inch disk, 1/8-inch thick. Line a 10-inch tart pan with the dough, trimming away the excess.
Slice the bananas 1/4-inch thick and arrange them overlapping on the crust.
Spoon or pipe the walnut filling in six or eight places on the surface of the fruit and spread smooth with a metal spatula to cover the bananas entirely.
Strew with the chopped walnuts.
Bake at 350 degrees until the walnut filling is set and golden and the crust is baked through, about 40 minutes.
Remove from the oven and sprinkle with the rum. Cool on a rack, then unmold.
Sweet Dough For Pies
1 1/4 cups all-purpose flour -- bleached
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter -- cold
1 large egg
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1 second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
Storage: Keep the dough in the refrigerator up to two days, or freeze it double wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.
Yield:
"1 9-inch pie (about 10 oz)"
Banana Walnut Tart
Recipe By :Nick Malgieri
Serving Size : 8
Sweet Dough For Pies -- (See Recipe)
Walnut filling:
1/2 cup walnut pieces -- about 2 ounces
1/2 cup firmly packed light brown sugar -- about 4 ounces
6 tablespoons butter -- (3 ounces)
1 egg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour -- unbleached, about 1 3/4 ounces
1/4 teaspoon baking powder
2 large bananas -- about 3/4 to 1 pound
1/2 cup walnut pieces -- coarsely chopped, about 2 ounces
1 tablespoon dark rum
Finely grind the walnut pieces and brown sugar in a food processor.
Cream the butter and beat in the walnut mixture.
Beat in the egg, then the cinnamon and vanilla.
Sift the flour with the baking powder, add and mix in only until it disappears.
Lightly flour the work surface and the dough. Roll the dough to a 14-inch disk, 1/8-inch thick. Line a 10-inch tart pan with the dough, trimming away the excess.
Slice the bananas 1/4-inch thick and arrange them overlapping on the crust.
Spoon or pipe the walnut filling in six or eight places on the surface of the fruit and spread smooth with a metal spatula to cover the bananas entirely.
Strew with the chopped walnuts.
Bake at 350 degrees until the walnut filling is set and golden and the crust is baked through, about 40 minutes.
Remove from the oven and sprinkle with the rum. Cool on a rack, then unmold.
Sweet Dough For Pies
1 1/4 cups all-purpose flour -- bleached
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter -- cold
1 large egg
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1 second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
Storage: Keep the dough in the refrigerator up to two days, or freeze it double wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.
Yield:
"1 9-inch pie (about 10 oz)"
REC: Banana Butterfinger Cake...
Banana Butterfinger Cake
Serving Size : 12
Cake:
2 1/4 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup unsalted butter -- (1 stick) at room temperature
1 1/2 Cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 Cup sour cream
1 teaspoon baking soda
2 Cups mashed bananas -- ripe (about 5)
1 1/4 Cups Butterfingers candy bar -- finely chopped (about 6 ounces)
Glaze:
2/3 Cup whipping cream
7 Tablespoons unsalted butter -- cut into large pieces
1 tablespoon light corn syrup
12 ounces semisweet chocolate -- chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 Cups Butterfingers candy bar -- chopped (about 7 1/2 ounces)
FOR CAKE: Position rack in top third of oven; preheat to 350°F. Butter two 9inch diameter pans with 1 ½ inch high sides. Line bottoms with waxed paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into med bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat two minutes. Add eggs one at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium mixing bowl. Add mashed bananas to sour cream mixture, stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars.
Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cake to loosen. Turn out cakes onto racks and cool. Peel off waxed paper. (Can be prepared one day ahead. Wrap tightly and store at room temp.)
FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over mledium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and frig just until cool and thick, stirring occasionally, about 40 minutes.
Transfer one cake to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread one cup of glaze evenly over cake layer and top with second layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove strips of waxed paper.
NOTES : Can be made 2 days ahead. Cover cake and store at room temp.
Banana Butterfinger Cake
Serving Size : 12
Cake:
2 1/4 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup unsalted butter -- (1 stick) at room temperature
1 1/2 Cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 Cup sour cream
1 teaspoon baking soda
2 Cups mashed bananas -- ripe (about 5)
1 1/4 Cups Butterfingers candy bar -- finely chopped (about 6 ounces)
Glaze:
2/3 Cup whipping cream
7 Tablespoons unsalted butter -- cut into large pieces
1 tablespoon light corn syrup
12 ounces semisweet chocolate -- chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 Cups Butterfingers candy bar -- chopped (about 7 1/2 ounces)
FOR CAKE: Position rack in top third of oven; preheat to 350°F. Butter two 9inch diameter pans with 1 ½ inch high sides. Line bottoms with waxed paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into med bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat two minutes. Add eggs one at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium mixing bowl. Add mashed bananas to sour cream mixture, stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars.
Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cake to loosen. Turn out cakes onto racks and cool. Peel off waxed paper. (Can be prepared one day ahead. Wrap tightly and store at room temp.)
FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over mledium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and frig just until cool and thick, stirring occasionally, about 40 minutes.
Transfer one cake to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread one cup of glaze evenly over cake layer and top with second layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove strips of waxed paper.
NOTES : Can be made 2 days ahead. Cover cake and store at room temp.
REC: Banana Caramel Cake...
Banana Caramel Cake
Recipe By :Robert Steinberg and John Scharffenberger
Serving Size : 12
For the cake:
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups vegetable oil -- (or canola oil as in the original recipe)
1 3/4 cups sugar
1 tablespoon vanilla extract
3/4 cup pecans -- coarsely chopped
3 ounces chocolate -- ( I used a 65% chocolate) broken into small pieces (size of chips)
3 bananas -- diced
For the caramel:
1/2 cup firmly packed brown sugar
2 tablespoons whole milk
4 tablespoons unsalted butter -- cut into pieces
Butter and flour a tube pan or a bundt pan that can hold 12 cups.
Preheat the oven to 350 degrees F.
Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
Add the vanilla extract and mix for another 30 seconds.
With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
Once the dry ingredients have been added, remove the bowl from the stand mixer and add the pecans, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat.
Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.
Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
Source:
"Recipes for Baking and Cooking with Fine Chocolate"
NOTES : This cake will easily serve 10 to 12. Because I let the cake cool, I had no problems unmolding it. If you unmold it while it’s warm, be careful as it may stick.
Banana Caramel Cake
Recipe By :Robert Steinberg and John Scharffenberger
Serving Size : 12
For the cake:
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups vegetable oil -- (or canola oil as in the original recipe)
1 3/4 cups sugar
1 tablespoon vanilla extract
3/4 cup pecans -- coarsely chopped
3 ounces chocolate -- ( I used a 65% chocolate) broken into small pieces (size of chips)
3 bananas -- diced
For the caramel:
1/2 cup firmly packed brown sugar
2 tablespoons whole milk
4 tablespoons unsalted butter -- cut into pieces
Butter and flour a tube pan or a bundt pan that can hold 12 cups.
Preheat the oven to 350 degrees F.
Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
Add the vanilla extract and mix for another 30 seconds.
With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
Once the dry ingredients have been added, remove the bowl from the stand mixer and add the pecans, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat.
Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.
Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
Source:
"Recipes for Baking and Cooking with Fine Chocolate"
NOTES : This cake will easily serve 10 to 12. Because I let the cake cool, I had no problems unmolding it. If you unmold it while it’s warm, be careful as it may stick.
REC: Banana coconut sheet cake with buttermilk glazed
Banana Cake
2 eggs
1-1/2 cups white sugar
3/4 cup butter, softened
1 cup mashed ripe bananas
1 teaspoon vanilla extract
½ cup buttermilk
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup flaked coconut
½ cup chopped nuts, optional
Preheat oven 350 degrees.
Stir together flour, baking powder, baking soda and salt.
Beat together eggs, sugar and butter. Add bananas and vanilla. Add flour mixture alternatively with buttermilk. Fold in coconut. Pour batter into a parchment lined or greased and floured 13x9 inch pan.
Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
drizzle with hot Buttermilk Glaze for Carrot Sheet Cake and Cream Cheese Frosting.
Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
Buttermilk Glaze for Carrot Sheet Cake from Southern Living
1 cup sugar
1-1/2 teaspoons baking soda
½ cup butter or margarine
½ cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla extract.Banana Cake - continued
Cream Cheese Frosting
6 tablespoons butter, softened
1 (8-ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth
DH prefers it without cream cheese icing - just glazed. Kids like both.
Banana Cake
2 eggs
1-1/2 cups white sugar
3/4 cup butter, softened
1 cup mashed ripe bananas
1 teaspoon vanilla extract
½ cup buttermilk
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup flaked coconut
½ cup chopped nuts, optional
Preheat oven 350 degrees.
Stir together flour, baking powder, baking soda and salt.
Beat together eggs, sugar and butter. Add bananas and vanilla. Add flour mixture alternatively with buttermilk. Fold in coconut. Pour batter into a parchment lined or greased and floured 13x9 inch pan.
Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
drizzle with hot Buttermilk Glaze for Carrot Sheet Cake and Cream Cheese Frosting.
Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
Buttermilk Glaze for Carrot Sheet Cake from Southern Living
1 cup sugar
1-1/2 teaspoons baking soda
½ cup butter or margarine
½ cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla extract.Banana Cake - continued
Cream Cheese Frosting
6 tablespoons butter, softened
1 (8-ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth
DH prefers it without cream cheese icing - just glazed. Kids like both.
dianncy1964
Well-known member
REC: Dianne's Banana Bread ~ I created this recipe and it is my most requested recipe:
Dianne’s Banana Bread
Preheat oven 325º
Needed: 3 bowls & potato masher and/or a large fork to mash ripened bananas & mixer & greased loaf pan.
I use my Kitchen Mixer, so I no longer use the 3 bowl method, I use one for the dry ingredients and another to mash the 5 ripe banana's and I use a potato masher to help with mashing the banana's.
Ingredients:
¾ cup sugar
½ cup oil (can substitute apple sauce for oil)
2 eggs
1 cup ripened mashed banana’s (4 to 5 bananas)
1 3/4 cups sifted bread flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt (*less is optional if not eliminate salt)
1 Tablespoon honey
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon (& more cinnamon to sprinkle on top of batter when putting into oven)
Step 1
1st bowl
Combine: sugar, oil eggs: Mix: vigorously, using a whisk, until frothy. Set aside.
Step 2
2nd bowl
Mash: ripened bananas (4 to 5 bananas) until almost completely liquefied. Add: liquefied ripened mashed bananas into 1st bowl. Blend: together thoroughly, the ingredients from 1st bowl and 2nd bowl. (Don’t need mixer to blend together). Set aside.
Step 3
3rd bowl
Combine: Sift together: flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add honey, and vanilla to sifted dry ingredients. Stir: ingredients together in 3rd bowl. Fold: into flour mixture (3rd bowl) the combined 1st and 2nd bowl mixture. Blend: together all ingredients into the 3rd bowl thoroughly.
Step 4
Pour: batter into a greased loaf pan. Sprinkle: cinnamon on top of batter for added taste. Bake: @ 325º for 1hour & 5 minutes and/or until crust is brown.
Dianne’s Banana Bread
Preheat oven 325º
Needed: 3 bowls & potato masher and/or a large fork to mash ripened bananas & mixer & greased loaf pan.
I use my Kitchen Mixer, so I no longer use the 3 bowl method, I use one for the dry ingredients and another to mash the 5 ripe banana's and I use a potato masher to help with mashing the banana's.
Ingredients:
¾ cup sugar
½ cup oil (can substitute apple sauce for oil)
2 eggs
1 cup ripened mashed banana’s (4 to 5 bananas)
1 3/4 cups sifted bread flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt (*less is optional if not eliminate salt)
1 Tablespoon honey
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon (& more cinnamon to sprinkle on top of batter when putting into oven)
Step 1
1st bowl
Combine: sugar, oil eggs: Mix: vigorously, using a whisk, until frothy. Set aside.
Step 2
2nd bowl
Mash: ripened bananas (4 to 5 bananas) until almost completely liquefied. Add: liquefied ripened mashed bananas into 1st bowl. Blend: together thoroughly, the ingredients from 1st bowl and 2nd bowl. (Don’t need mixer to blend together). Set aside.
Step 3
3rd bowl
Combine: Sift together: flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add honey, and vanilla to sifted dry ingredients. Stir: ingredients together in 3rd bowl. Fold: into flour mixture (3rd bowl) the combined 1st and 2nd bowl mixture. Blend: together all ingredients into the 3rd bowl thoroughly.
Step 4
Pour: batter into a greased loaf pan. Sprinkle: cinnamon on top of batter for added taste. Bake: @ 325º for 1hour & 5 minutes and/or until crust is brown.
cynupstateny
Well-known member
Not only kids!
sandi-in-hawaii
Well-known member
Banana Lumpia (like spring rolls) not really a rec:
Find Menlo lumpia wrappers in the frozen section. They're kinda eggy and stretchy, and you have to peel them apart.
Place a banana (or half a banana, if they're big) on the lumpia wrapper, diagonally. Sprinkle with brown sugar, and shaved chocolate.
Roll up like a burrito, and seal the ends with a beaten egg.
Pan fry until the wrapper is golden brown. Serve warm. Ice cream on the side would be good, too smileys/smile.gif
Find Menlo lumpia wrappers in the frozen section. They're kinda eggy and stretchy, and you have to peel them apart.
Place a banana (or half a banana, if they're big) on the lumpia wrapper, diagonally. Sprinkle with brown sugar, and shaved chocolate.
Roll up like a burrito, and seal the ends with a beaten egg.
Pan fry until the wrapper is golden brown. Serve warm. Ice cream on the side would be good, too smileys/smile.gif