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Food court 4-10

Published: Wednesday, April 9, 2014 10:30 a.m. CST

There’s nothing better than something made with bananas. They’re so healthy for you, plus they taste so good. As a bonus, they are usually reasonably priced compared to some other fruits.

Pineapple Banana Bread

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 eggs

1 1/2 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (about 4 to 5 medium)

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-by-4-inch loaf pans. Bake at 350° for 60 to 65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire racks.

Banana Coffee Crisp

1/2 package 15-ounces refrigerated pie crusts (1 crust)

1 egg white

Filling

1/2 cup (1 stick) butter

1/2 cup firmly packed light brown sugar

1 tablespoon instant coffee granules

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

6-7 firm ripe bananas cut into 1/2 inch slices (6-7 cups)

2 tablespoons fresh lemon juice

Topping

1 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/2 cup chopped pecans

1/4 teaspoon salt

1/2 cup (1 stick) cold butter, diced

Whipped cream

Preheat oven to 400°. Place the pie crust in a 9-inch pie plate. Flute the edge as desired. Beat the egg white in a small bowl until foamy, brush over the crust. For the filling: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, coffee granules, cinnamon and 2 tablespoons water. Cook over medium low heat, stirring frequently, until the sugar is completely dissolved and the mixture is thickened and syrupy, about 6 minutes. Remove from heat, stir in the vanilla. Toss the banana slices with the lemon juice in a large bowl. Pour the syrup mixture over the bananas and stir gently to completely coat the slices. Pour the filling into the pie crust. For the topping: Combine the flour, brown sugar, pecans and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Spread the topping evenly over the filling, pressing gently around the crust edges. Bake until the topping is golden brown and the filling is bubbling, 35 to 40 minutes. Let stand on a wire rack to cool. Serve warm or at room temperature with the whipped cream.

Frosted Banana Bars

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 cup (8 ounces) sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 medium ripe bananas, mashed (about 1 cup)

Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoon vanilla extract

3 3/4 to 4 cups confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-by-10-inch baking pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted near the center comes out clean. (Do not over bake). Cool. For frosting: In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners sugar to get the desired consistency. Frost bars. Store in refrigerator. I like to add chocolate chips and chopped walnuts to the batter.

Banana Crumb Snack Cake

2/3 cup slivered almonds

1/4 cup packed brown sugar

2/3 cup butter, softened

1 1/2 cups sugar

2 eggs

3/4 teaspoon almond extract

3 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon baking powder

2 cups mashed ripe bananas (3 to 4 medium)

1 cup (8 ounces) sour cream

1 cup vanilla or white chips

In a small bowl, combine almonds and brown sugar. Set aside. In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Bet in extract. Combine the flour, baking soda and baking powder. Add to the creamed mixture alternately with bananas and sour cream, beating well after each addition. Fold in chips. Spread into a greased 13-by-9-inch baking pan. Sprinkle with reserved almond mixture. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.

Bananas Foster Crunch Mix

3 cups Honey Nut Chex

3 cups Cinnamon Chex

2 1/4 cups pecan halves

1 1/3 cups dried banana chips

1/3 cup butter, cubed

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon banana extract

1/2 teaspoon rum extract

In a large microwave-safe bowl, combine cereals, pecans and banana chips. In a small microwave-safe bowl, combine the butter, brown sugar and cinnamon. Microwave, uncovered, on high for 2 minutes, stirring once. Stir in extracts, pour over cereal mixture and toss to coat. Microwave, uncovered, on high for 3 minutes, stirring after each minute. Spread onto waxed paper to cool. Store in an airtight container.

Banana Coconut Breakfast Muffins

1 1/2 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg

1/2 cup milk

3/4 cup finely chopped banana

1/3 cup shredded coconut

1/3 cup butter or margarine, melted

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine melted

Preheat oven to 350°. Grease 12 2 1/2-inch muffin cups. Set aside. In medium bowl stir together flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork, stir in milk and the 1/3 cup melted butter. Stir in banana and coconut. Add egg mixture to flour mixture all at once. Stir just until moistened. (Batter will be lumpy.) Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes Test with a toothpick inserted in center to come out clean. Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from pan. Dip muffins into the 1/4 cup melted butter, then into sugar, cinnamon mixture. Serve warm makes 12.

Chocolate Chip Banana Bread

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 cup mashed ripe bananas (about 2 medium)

1/4 cup buttermilk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

1/4 cup chopped walnuts

Line bottom of a greased 9-by-5-inch loaf pan with parchment paper, grease paper. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk and vanilla. In another bowl, mix the flour, baking powder, baking soda and salt; stir into creamed mixture. Fold in chocolate chips and walnuts. Transfer to prepared pan. Bake at 350° for 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Remove paper.

Banana Oatmeal Cookies

1 cup white sugar

3/4 cup shortening

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1 3/4 cup oatmeal

1 cup mashed ripe bananas

1/2 cup chopped nuts

Cream together sugar, shortening and egg. Add all other ingredients and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 400° about 10 minutes or until light brown.

• • •

Hope you’ll try some of these recipes. If you need to reach me or if you have a favorite banana recipe, send to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Banana Baking!

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