Pineapple Upside Down Banana Pancakes Recipe Ingredients 3 Ripe Bananas 2-¼ cups Vanilla Almond Or Soy Milk 1-½ cup Whole Grain Flour (such As Wheat Or Oat) 2 teaspoons Baking Powder ½ teaspoons Salt 1 Small Pineapple A Little Canola Oil Instructions Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices. Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes. Turn pineapple slices over. Immediately pour ¼ cup… Banana Cake Recipe Ingredients 3 c. flour 1 tsp. baking soda 1 tsp. salt 3 ripe bananas, mashed 3/4 c. unsalted butter 2 c. sugar 3 eggs 1/2 c. sour cream 1 c. milk 2 tsp. lemon juice 2 tsp. vanilla extract Cream Cheese Frosting: 8 oz. cream cheese 1/2 c. unsalted butter 1/2 tsp. salt 1 tsp. vanilla extract 2 1/2 c. powdered sugar Instructions Preheat oven to 275 degrees. Line a 9″ X 13″ pan with foil and spray with non-stick spray (the foil is for easy removal). Sift the flour, baking soda, and salt in a bowl with a whisk. Cream the butter and sugar. Add the eggs, and beat until blended. Add the sour cream, milk, lemon juice, and vanilla extract – mix until thoroughly blended. Add the bananas, and continue to mix until uniform. Pour the banana mixture over the dry ingredients, and mix… Mini Banana Cream Cookie Pies Recipe Ingredients 1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies 1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled 1 banana whipped cream for topping Instructions Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups. Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely. Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a… Bananas Foster Crescent Swirl Recipe Ingredients: 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet 1 cup dulce de leche (caramelized sweetened condensed milk; from 13.4-oz can) 6 tablespoons butter 1/2 cup packed brown sugar 2 teaspoons water 1/2 teaspoon vanilla 1 large banana, sliced Vanilla ice cream Directions: Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll dough onto work surface. Spread evenly with dulce de leche. Cut into 1 1/2- to 2-inch strips. Starting at one end of 1 strip, roll up to other end; place cut side up in center of pie plate. Wrap second strip around center roll. Repeat with all strips to form one big pinwheel. Bake 25 minutes. Cover lightly with foil; bake 15 to 20 minutes longer or until thoroughly baked in center. Meanwhile in 10-inch skillet, cook butter, brown sugar, water and vanilla over medium heat, stirring occasionally, until butter is melted. Add… Homemade Banana Ice Cream Recipe 3-4 bananas, sliced and frozen (slice before freezing) A spoonful of peanut butter 2-3 tsp. cocoa powder For this recipe, you will definitely need a food processor. The blender is not gonna cut it. Unless you have a seriously powerful blender. Put your bananas into the food processor, and blend. It will be kind of grainy. Keep going. You will probably have to stop blending once in awhile and push the banana down with a spatula. Be patient with it. For awhile it seems like nothing is happening and the banana is just spinning around and around. Just wait. I promise, it will happen. After a while of spinning, the banana at the bottom will start to get very smooth, and then the rest will follow. It’s actually really cool to watch it happen. See how smooth and creamy it is around the… Banana Peanut Butter Ice Cream Recipe Ingredients: 4 large very ripe bananas 2 tablespoons peanut butter Directions: 1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours. 2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve. *Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!… Brown Butter Banana Dessert Recipe Ingredients: 3 whole Bananas 2 tablespoons Butter 2 tablespoons Brown Sugar 1 ½ cup Vanilla Ice Cream ¼ cup Slivered Almonds 2 tablespoons Honey 2 tablespoons Chocolate Sauce Directions: Peel the bananas. Heat a skillet on medium heat. Add the butter and stir until it becomes a very light golden color. Then add the brown sugar and stir. Next add the whole bananas and let them get a golden color on one side before turning them over. While the bananas are cooking, gently slide them in the pan so the side that is cooking gets coated with the brown sugar and butter mixture. When the side that is face down is caramelized, gently turn it over with a pair of tongs and repeat the same process. When the bananas are caramelized (about 3 or 4 minutes), gently remove the bananas from the pan… Ingredients: 125 g unsalted butter, melted 165 g caster sugar 3 very ripe bananas 2 eggs 1 teaspoon vanilla extract 300 g self-raising flour, sifted 45 g desiccated coconut 125 g dark chocolate chips icing sugar, to dust Directions: Preheat oven to 200°C and grease 12 hole mini-muffin pans. Mash banana in bowl, add butter, caster sugar, eggs and vanilla until well combined. Place flour, coconut and chocolate in a large bowl, then fold in banana mixture. Working in batches, place dessertspoons of mixture into pan. Bake for 15 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Repeat with remaining batter. Serve dusted with icing sugar…. S’mores Banana Bread Ingredients 6 tablespoons unsalted softened butter 1/2 cup granulated sugar 1 large egg 2 large ripe bananas 1/4 cup sour cream 1 cup all purpose Gold Medal Flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup Kraft Marshmallow Bits 2 full sheets graham cracker 2 full Hershey Bars Directions Preheat oven to 350 degrees F. and spray a 9x3x5 inch loaf pan generously with non stick cooking spray. Place butter into a large mixing bowl and stir in sugar until well combined. Add egg, bananas and sour cream mixing until well combined. Stir in flour, baking soda, baking powder, salt and marshmallow bits until combined. Pour half of the batter into prepared loaf pan. Layer with graham crackers then Hershey Bars. Top with remaining banana bread batter spreading evenly then bake for 50-55 minutes or until baked through. Let cool for 30 minutes then remove from pan and let cool completely. Cut…
For the crust:
- 8 Tablespoons (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 egg
- 1 and ½ cup (190g) all-purpose flour
- scant ¼ teaspoon baking powder
- pinch salt
For the lemon filling:
- 2 eggs
- 3 egg yolks
- ¼ cup whipping cream
- juice from 1 large lemon
- ¼ cup granulated sugar
- 4 Tablespoons powdered sugar, divided
- ½ cup whipping cream
- To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
- While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
- Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don’t worry if it is a bit thinner in some places than others.) Pour the lemon filling into the center of each sugar cookie cup, stopping just below the top of the crust.
- Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake – pull the tarts out just when you see any golden color on the crusts.) Allow these to cool completely at room temperature. Refrigerate until ready to serve.
- Before serving, dust the tops of the tarts with 2 Tablespoons of powdered sugar. Beat the whipping cream with the remaining 2 Tablespoons of sugar until stiff peaks form. Pipe or spoon the whipping cream on top of each tart. Serve chilled.