The LDSCN Weekly Recipe Archive Banana Recipes

Banana Nut Cake
Thanks to: Don Belden, Sr.

	2 large, ripe bananas mashed
	1 1/2 cups of sugar
	1 tbs brown sugar
	1 stick butter
	3 beaten eggs
	2 cups of flour
	1 1/2 tsp baking powder
	1/2 tsp baking soda
	1/2 tsp salt
	2 tsp vanilla
	1/4-1/2 cup milk

Cream the first five ingredients. Combine dry ingredients and stir to mix. Add vanilla and milk. Stir again to combine. Pour into buttered cake pan. Bake in a 350 degree oven about 35 minutes or until cake is set.

 

Banana Nut Bread

	1/2 cup butter
	1 1/2 cup sugar
	2 eggs
	1 1/2 cup sifted flour
	1/2 teaspoon salt
	1 teaspoon soda in 1/2 cup of buttermilk
	1 cup mashed bananas
	1/2 teaspoon butter nut vanilla flavoring
	1/2 teaspoon vanilla
	1/2 cup chopped pecans

Cream butter and sugar. Add eggs, flour and salt. Add remaining ingredients. Pour into greased and floured loaf pan. Bake at 325 degrees for 1 hour.

Cool before slicing.

*NOTE chopped nuts may also be added at the end of mixing.

 

Mexican Bananas

	6 firm bananas
	1/4 cup lemon juice
	12 flour tortillas
	1 cup sugar
	1 teaspoon cinnamon
	1/8 teaspoon nutmeg
	1/8 teaspoon ginger
	1/4 cup evaporated milk

Mix together spices and sugar. Peel bananas and cut in half lengthwise, brush with lemon juice. Place each banana half at end of tortilla, sprinkle with sugar mixture. Roll tortillas and again sprinkle top with sugar mixture after brushing the top and sides with evaporated milk.

Bake at 400 degrees for 15 minutes on a well greased cookie sheet. Remove from pan immediately and serve with hot fudge or chocolate sauce.

 

Baked Banana Crumble

	4 ripe, firm bananas, peeled
	3/4 cup orange juice
	1/2 cup quick-cooking oatmeal
	3/4 cup brown sugar
	1 teaspoon vanilla extract
	1/2 teaspoon nutmeg
	1/2 teaspoon salt
	6 tablespoon cold butter, in 6 pieces

Combine orange juice and vanilla; reserve. Slice bananas lengthwise and place cut side up in four buttered baking dishes. Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas. Drizzle bananas with orange juice. Spoon crumble mixture over fruit. Bake at 375 degrees for 15-20 minutes. Server warm with vanilla ice cream. Serves 4.

 

Recipe via Meal-Master (tm) v8.02
Title: Whole Wheat Banana Bread
Categories: Bread, Whole Wheat, Bananas
Yield: 1 servings

	2 c Whole wheat flour
	1 t Baking powder
	1 t Baking soda
	1/4 t Salt
	1/2 c Butter (applesauce)
	3/4 c Brown sugar
	1 ea Egg white
	1 1/4 c Mashed bananas (about 3)
	1/4 c Plain low fat yogurt

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

Sift flour, baking powder, soda and salt.

Cream butter and sugar.

Beat in egg. Add bananas and yogurt and beat. Add flour mixture and mix just until well blended.

Turn into pan and bake below oven center about 55 minutes.

Let stand in pan 10 minutes, then turn out to cool on wire rack.

 

Title: Chocolate Chip Banana Bread
Categories: Breads, Chocolate
Yield: 4 servings

	2 c Mashed bananas
	1 tb Grated orange Rind
	1/3 c Orange juice
	3 Eggs
	1 c Packed brown Sugar
	1/3 c Vegetable oil
	2 1/2 c All-purpose flour
	1 c Chocolate chips
	2 ts Baking powder
	1/2 ts Baking soda
	1/2 ts Salt
	1/2 ts Nutmeg

In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and oil. Combine flour, chocolate chips, baking powder and soda, salt and nutmeg; stir into banana mixture just until blnded. Pour into 4 greased 5-3/4 x 3-1/4-inch loaf pans.

Bake in 350 degree F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes.

Remove from pan and let cool completely on rack.

 

Title: County Fair Banana Cream Pie
Categories: Pies
Yield: 12 servings

Nut Crust

	2 c pecans
	1 c butter,softened
	3 c flour
	1 ea egg,beaten
	1/2 c sugar

Chocolate Layer

	1 c chocolate chips
	1 ea stick unsalted butter
	1 T light corn syrup
	1 t vanilla

Banana Cream Filling

	1 c milk
	4 ea egg yolks
	1 c sugar
	5 T flour
	3 T unsalted butter
	1 T rum or 1 tsp. vanilla
	2 ea bananas
	1 x Juice of 1/2 lemon
	2 c heavy cream
	1 x Chopped pecans,optional

FOR THE CRUST:

Chop pecans very fine, preferably in a food processor fitted with a metal blade.

Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans.

Chill 30 minutes.

Bake the pie crusts for 25 minutes at 350 degrees.

Cool completely.

FOR CHOCOLATE LAYER:

Melt chocolate with butter and corn syrup in the top of a double boiler set over hot, not boiling water. Stir frequently. Remove from heat and cool, then stir in vanilla.

Divide between cooked pie crusts and spread evenly.

FOR FILLING:

Heat milk in a medium size saucepan over medium heat to scald.

Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook, stirring constantly over medium high heat(use a whisk). The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute, stirring constantly.

Remove the pan from the heat and continue to stir until the mixture is smooth. Then, beat in butter and optional rum.

Cool to room temperature.

Peel the bananas, slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff.

Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even.

Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans, if desired.

Makes 2 pies.

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Lee Erickson
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