Banana Pudding Cake

Ingredients:

  • 2 very ripe bananas, mashed
  • 1 box yellow cake mix
  • 1 small package Jello instant banana pudding
  • 4 eggs, beaten
  • 1 cup water
  • 1/4 cup oil

Directions:

  1. Preheat oven to 350.
  2. Grease and flour a bundt pan.
  3. In a large bowl, whisk together cake mix and pudding to remove large lumps.
  4. Add eggs, water and oil.
  5. Whisk until just combined.
  6. Using a spatula, fold in the bananas.
  7. Pour into the prepared bundt pan.
  8. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely in the pan.
  10. When cool, run a knife around the edges to loosen.
  11. Invert onto a serving platter.

Source:  http://www.chewoutloud.com/2014/05/01/banana-pudding-cake/

Peanut Butter, Banana and Chocolate Bread Pudding

Ingredients:

  • 3 cups day-old bread cubes (Challah or Brioche would work well)
  • 2 medium bananas, sliced
  • 1 cup chocolate chips
  • 1 cup roasted peanuts, chopped and divided
  • 4 eggs
  • 4 cups milk
  • 1 cup peanut butter
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla

Directions:

  1. Heat oven to 325.
  2. Spread the bread on a cookie sheet and toast lightly for about 10 minutes.
  3. Combine bread, bananas, 1/2 of the peanuts and chocolate chips in a greased 9-inch square baking dish; toss to mix.
  4. Beat eggs, milk, sugar, peanut butter and vanilla in medium bowl over a pot of simmering water until well blended.
  5. Pour over the bread mixture.
  6. Let stand for about 30 minutes.
  7. Sprinkle the remaining peanuts on top.
  8. Bake in the center of the oven about 40 minutes, depending on how set you want it.

Source: Inspired by various recipes around the web and my own tinkering

Buttermilk Banana Blueberry Bread

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup blueberries

Instructions:

  1. Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
  2. In a large bowl, combine flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, buttermilk and vanilla until well combined.
  5. Beat in bananas until well combined.
  6. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
  7. Add blueberries and gently toss to combine.
  8. Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  9. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

Source:  http://damndelicious.net/2012/06/23/buttermilk-banana-blueberry-bread/

Banana Cinnamon Crumble Bread

Ingredients

  • 1 cup Butter, Soften
  • 2 cups Sugar
  • 4 Eggs
  • 2 Tablespoons Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Banana Extract
  • 4 cups All Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup chopped walnuts

Crumble:

  • 2/3 cup Brown Sugar
  • 1/2 cup Flour
  • 1/2 teaspoon Cinnamon
  • 4 Tablespoons butter

Preheat oven to 350 degrees. Line and spray loaf pans.
Cream butter and sugar.  Add eggs individually and add extracts.  Mix dry ingredients and slowly add to batter.
In a food processor or chopper, add in crumble ingredients and mix till comes together to a crumble.
Spoon in 1/2 the batter into prepared loaf pan.  Sprinkle crumble and then add in the remain batter.  Sprinkle more crumble.  Repeat with remaining loaf pans.
Bake 50-60 minutes or till toothpick comes clean.

Source: http://foodwhores.org/2013/05/25/banana-cinnamon-crumble-bread/

Bananas Foster French Toast

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

  • 1/2 cup unsalted butter, divided
  • 1/3 cup plus 2 tablespoons brown sugar, divided
  • 1/4 cup rum
  • 4 bananas, sliced into 1/4-inch pieces on the bias
  • 3/4 cup milk
  • 4 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 8 slices hearty white bread
  • 1/2 cup whipped cream

Procedures

  1. Heat half of butter in a medium non stick skillet until melted, add 1/3 cup brown sugar and rum and stir until sugar has begun to melt. Add sliced bananas and turn heat down to low. Cook, stirring occasionally until bananas are cooked and coated in the sugar mixture, about 3 minutes. Remove from heat.
  2. In a shallow dish whisk together milk, eggs, remaining 2 tablespoons brown sugar, and vanilla extract. In a large skillet melt 2 tablespoons butter over medium high heat. Dip 4 slices of bread in the milk and egg mixture making sure both sides are coated and the bread has begun to saturate, then place in the pan. Cook swirling gently, until browned, about 3 minutes. Flip and continue to cook until browned on second side, 2 to 3 minutes longer. Transfer to a warm serving platter. Repeat with remaining bread and batter.
  3. Divide toast between 4 plates, then top each plate with banana mixture and whipped cream if desired.

Source: http://www.seriouseats.com/recipes/2013/08/bananas-foster-french-toast-recipe.html

Creamy Chocolate Banana Dream Pie

Ingredients

serves makes one 9-inch pie, active time 45 minutes, total time 4 hours

  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 1 cup whole milk
  • 10 ounces 70% bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 (9-ounce) box chocolate wafers, ground (see note)
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 4 bananas, sliced, divided
  • 2 cups heavy cream, well chilled

Procedures

  1. Whisk sugar with cornstarch in medium bowl. Whisk in yolks until combined. Heat milk in medium saucepan over medium heat to scalding. Whisk warm milk into egg mixture and return to pan. Cook over low heat, stirring, until mixture is thickened and just begins to boil. Remove from heat and stir in chocolate until melted. Stir in vanilla and chill until cold, about an hour.
  2. While chocolate mixture is cooling, make the crust. Stir chocolate crumbs with butter until moistened. Firmly press into bottom and sides of pie plate. Scatter 2 bananas over crust.
  3. Whip cream on high speed to soft peak. Fold into chilled chocolate mixture and spoon into pie shell. Chill until set, about 2 hours. Slice remaining bananas to garnish pie and serve.

Source:  http://www.seriouseats.com/recipes/2013/08/creamy-chocolate-banana-dream-pie.html

Hummingbird Pudding Cake

Ingredients

serves makes one 9-inch square cake, active time 15 minutes, total time 3 hours

  • For Cake
  • 2 large eggs
  • 1 cup (7 ounces) firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (14 1/2-ounce) can crushed pineapple in syrup
  • 1 1/4 cup (6 1/4 ounces) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2/3 cup pecan halves, chopped, plus extra for garnish
  • For Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/3 cup (1 1/3 ounces) plus 1 tablespoon confectioners’ sugar
  • 1 tablespoon dark rum (or milk)

Procedures

For Cake:

  1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
  2. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours. Wash bowl.

For Cream Cheese Frosting:

In the same bowl (washed), stir cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in rum (or milk). Spread over cooled cake and top with reserved pecan halves.

Source: http://www.seriouseats.com/recipes/2013/08/hummingbird-pudding-cake.html

Bananas Foster Shake

Ingredients

serves 4, active time 10 minutes, total time 30 minutes

  • 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
  • 1 large banana, sliced (about 6 ounces/170 grams)
  • 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
  • 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
  • Pinch of ground cinnamon
  • 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty

Procedures

  1. For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
  2. For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

 

Source:  http://www.seriouseats.com/recipes/2011/03/drink-the-book-bananas-foster-shake.html

Bananas Foster Shake

Ingredients

serves 4, active time 10 minutes, total time 30 minutes

  • 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
  • 1 large banana, sliced (about 6 ounces/170 grams)
  • 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
  • 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
  • Pinch of ground cinnamon
  • 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty

Procedures

  1. For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
  1. For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

Source: http://www.seriouseats.com/recipes/2011/03/drink-the-book-bananas-foster-shake.html

Banana Cinnamon Crumble Bread

  • 1 cup Butter, Soften
  • 2 cups Sugar
  • 4 Eggs
  • 2 Tablespoons Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Banana Extract
  • 4 cups All Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup chopped walnuts

Crumble:

  • 2/3 cup Brown Sugar
  • 1/2 cup Flour
  • 1/2 teaspoon Cinnamon
  • 4 Tablespoons butter

Preheat oven to 350 degrees. Line and spray loaf pans.

Cream butter and sugar.  Add eggs individually and add extracts.  Mix dry ingredients and slowly add to batter.

In a food processor or chopper, add in crumble ingredients and mix till comes together to a crumble.

Spoon in 1/2 the batter into prepared loaf pan.  Sprinkle crumble and then add in the remain batter.  Sprinkle more crumble.  Repeat with remaining loaf pans.

Bake 50-60 minutes or till toothpick comes clean.

 

Source: http://foodwhores.org/2013/05/25/banana-cinnamon-crumble-bread/