Banana Recipes

Sheet-Pan Banana Bread with Chocolate Chips

1-1/2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
6 bananas, divided
1/4 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/4 cups BAKER'S Rich Milk Chocolate Chunks, divided
1 cup chopped toasted PLANTERS Walnut Halves, divided
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping

Heat oven to 350°F.
Combine flour, baking powder, baking soda and salt. Mash enough of the bananas to measure 1 cup. Reserve remaining bananas for later use.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and sour cream; mix well. Blend in mashed bananas. Add dry ingredients; mix just until moistened. Stir in 3/4 cup each chocolate chunks and nuts.
Pour into 15x10x1-inch pan sprayed with cooking spray.Bake 22 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.Slice remaining bananas when ready to serve bread. Cut banana bread into 24 pieces. Serve topped with COOL WHIP, banana slices, and remaining chocolate chunks and nuts.

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Simply Delicious Chocolate Croissants

1 can Pillsbury Crescent Rolls
1-1/2 cups chocolate chips
1 egg, beaten

Line a baking sheet with parchment paper and preheat oven to 375°F.
Open package of Crescents and roll out the dough.
Separate dough at perforations and place about 2 tablespoons of chocolate chips on each piece of dough near the wide base of the triangle.
Roll each triangle beginning at the base where your chocolate chips are and finishing at the point.
Brush each croissant with beaten egg.
Bake for 11 - 13 minutes.
Enjoy!!

Notes:
For a more ooey, gooey chocolate filling use shaved baking chocolate or Nutella spread instead of chocolate chips

Source: Pinterest

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Banana Pudding Cheesecake

1 (8-oz.) block cream cheese, softened
1/3 c. granulated sugar
1 c. heavy cream
1 tsp. pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 c. whole milk
1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers
Whipped topping, for garnish
Crushed Nilla Wafers, for garnish

Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)

Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
Source:Delish US

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Two-Ingredient Easy Banana Pancakes

2 large eggs
1 large banana
1/4 teaspoon pumpkin pie spice, optional

Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.

Cook’s Note
If using a regular skillet or griddle, melt 1 tablespoon butter in the skillet before cooking the pancakes. Add additional butter if needed between batches, about 1 tablespoon more.

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Banana Bread Muffin In A Mug(WW)

1/2 very ripe banana
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour, or gluten-free flour mix
1 teaspoon sugar, optional but not needed
1/4 teaspoon baking powder
Pinch of salt
1 tsp oil of your choice, optional but not needed
Optional add ins:
mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds, etc, (extra points)

Mash the banana in a small bowl and mix in oil and vanilla extract.
Put the flour, sugar (if using), baking powder and salt in a small espresso mug. Blend thoroughly with a fork.
Add the mashed bananas, mix in any additional mix-ins like chocolate chips, nuts, etc.

Microwave 90 seconds then let it cool about 1 minute before eating. If making a double batch in a large mug, cook 2 minutes.
Serving: 1 small mug
Blue Smart Points:2 Green Smart Points:2 Purple Smart Points:2

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Chocolate-Dipped Baby Bananas

12 small bananas, baby-variety, peeled
3 oz.semisweet chocolate, chopped
¾ tsp.unsalted butter
2 Tbsp.unsweetened shredded coconut, toasted

Line large baking sheet with wax paper. Insert wooden craft stick or short wooden skewer in one end of each banana.
Combine chocolate and butter in medium microwavable bowl. Microwave on High, 1 minute. Stir until smooth.
Working with 1 banana at a time, spoon chocolate over bananas to cover. Sprinkle bananas with coconut and place on baking sheet. Refrigerate until chocolate sets, about 15 minutes.
Serving size: 1 banana

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Banana Cheesecake Rollups

8 oz. cream cheese
3/4 cup of sugar
1/2 tsp vanilla
1/2 cup of brown sugar
2 cans of crescent rolls

Topping:
1/2 cup of sugar
1 stick of butter

Combine cream cheese, sugar and vanilla in a bowl and mix on high.

Once mixed, unroll your crescent rolls and take your first corner. Starting at the largest end, add a tablespoon of cheesecake mixture, next sprinkle some brown sugar on top, then add a half of banana on top.

Tuck the edges over top of the banana and then rollup.
Repeat this until you’ve used up all the pieces of crescent roll. Then start to prepare your topping.

Melt your butter and then add sugar and gently stir. Then spoon topping over top of your rollups until nicely covered

Bake in oven for 15-18 minutes until golden brown and cooked through. Once baked, sprinkle some powdered sugar over top and serve warm.
Pinterest

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Bananas Foster

1/4 c. butter (1 stick)
1 c. dark brown sugar
2 bananas
2z banana liqueur
4z dark rum
ground cinnamon
ice cream

Melt butter and add brown sugar to form a creamy paste. Let this mixture caramelize over medium heat for approzimately 5 minutes.
Stir in the banana liqueur, bananas, and rum. Heat and ignite. Agitate to keep flame burning, and add a few pinches of voodoo magid (cinnamon) to the flame.
Let flame go out, and serve over ice cream.
Makes 4 servings
Source: New Orleans School of Cooking

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Buttermilk Banana-Blueberry Breakfast Cake

2 3/4 cups unsifted pastry flour, divided
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
2 tablespoons melted butter, plus 4 tablespoons chilled butter
1 1/2 teaspoons vanilla extract
1 1/2 cups mashed banana (about 2 1/2 bananas)
1 1/4 cups blueberries
1/2 cup brown sugar

Preheat oven to 350 degrees F. Grease an 11 x 7-inch square baking pan with oil.
In a medium bowl, stir together 2 1/2 cups of the pastry flour, sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the egg, buttermilk, 2 tablespoons melted butter and vanilla until smooth. Stir in the mashed bananas. Gradually add in the dry ingredients until just combined. Stir in the blueberries.
In a small bowl, combine the remaining 1/4 cup flour and the brown sugar. Cut 4 tablespoons of butter into the mixture. Scoop the batter into the baking pan and top with the brown sugar mixture.
Bake until golden and a skewer inserted into the middle comes out clean, about 45 to 50 minutes. Let cool for 15 minutes before serving.
Recipe reprinted by permission of Cooking.com.

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Banana Bread Lava Cake

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing
1 1/4 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup mashed banana (from about 2 bananas)
1/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
2 chocolate-coated vanilla ice cream bars, such as Klondike
Confectioners' sugar, for dusting

Special equipment: a 2-quart ramekin or souffle dish
Preheat the oven to 350 degrees F. Butter and lightly flour a 2-quart ramekin or souffle dish and tap out the excess flour. Put the ramekin on a baking sheet.
Combine the flour, baking powder, baking soda, salt, cinnamon, allspice and ginger in a large bowl. Whisk the butter, granulated sugar, brown sugar, banana, sour cream, eggs and vanilla in a separate large bowl until smooth. Whisk the flour mixture into the banana mixture until just combined.
Pour 2 1/2 cups of the batter into the ramekin and stack the ice cream bars on top of each other in the middle. Pour the remaining batter around the sides and over the top of the ice cream bars.
Bake until the cake is set and the center is still jiggly, about 45 minutes. Let the cake cool in the ramekin for 15 minutes. Dust with confectioners' sugar and scoop out portions with a spoon to serve. Pinterest

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Butter Pecan Banana Cake

1 package Duncan Hines® Classic Butter Golden Cake Mix
4 large eggs
1 cup mashed ripe banana
¾ cup vegetable oil
½ cup sugar
¼ cup milk
1 tsp. vanilla extract
2 cups chopped toasted pecans, divided
1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

Preheat oven to 350°F. Grease and flour 10-inch Bundt® pan or tube pan.
Combine cake mix, eggs, banana, oil, sugar, milk and vanilla in large bowl.
Beat with an electric mixer at medium speed for 2 minutes. Stir in 1 cup pecans by hand.
Pour batter into prepared pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
Spread frosting on cake and top with remaining pecans.

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Going Bananas Upside-Down Cake

Topping:
4 tablespoons unsalted butter, plus more for greasing
1/4 cup packed dark brown sugar
3 to 4 just-ripe bananas, peeled and sliced into 1/4-inch pieces

Batter:
8 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 teaspoon ground cinnamon

Preheat the oven to 350°F. Grease a 9-inch springform or round cake pan with butter. Line the bottom of the pan with parchment paper.
In a small, heavy-bottomed pan over medium heat, melt 4 tablespoons butter. Add the brown sugar and stir with a heatproof spatula or spoon to break up the sugar. When the mixture begins to bubble, remove from heat, and pour the mixture into the bottom of the pan. Arrange a single layer of banana slices on top of the mixture; set aside.
In a large bowl, cream the butter and sugar till light and fluffy. Add the eggs one at a time, mixing after each addition, then mix in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Mix half of the flour mixture into the wet mixture. When the flour is well incorporated, mix in half of the milk. Repeat again, alternating with the remaining flour mixture and milk. Stir till well combined, but do not overmix.
Remove 1 cup of the batter and place in a small bowl. Stir in the cinnamon, and set aside.
Spoon half the batter from the medium bowl into the prepared pan. Spread with a spatula to ensure an even layer.
Next, spread the cinnamon-infused batter to create a middle layer. Then finally, spread the remaining vanilla batter on top. Tap the pan a several times on the counter to remove air bubbles and pockets.
If using a springform pan, wrap foil around the bottom of the pan. Bake in the oven till golden brown and when a tester comes out clean, 40 to 50 minutes.
Remove from the oven and let sit for 10 minutes. To invert, run a butter knife around the cake to loosen the edges and remove the outer ring. Place a plate over the cake. Wearing oven mitts, grasp the plate and cake with both hands and quickly flip upside down. Remove the pan base, then the parchment paper. Let the cake cool before serving. Source: Cooking.com

Tip: Using bananas that are still firm will ensure that they keep their shape during and after baking.

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Cranberry Cream Cheese Banana Bread

FOR THE CRANBERRY BREAD:

1 1/2 cups mashed overripe bananas (about 11 ounces or 3 large)
1 large egg, at room temperature
1/3 cup nonfat plain Greek yogurt, at room temperature
2 tablespoons melted, cooled coconut oil* or canola oil
1/3 cup pure maple syrup or honey
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1 1/2 cups Bob’s Red Mill Whole Wheat Pastry Flour
1/2 cup plus 2 tablespoons reduced-sugar dried cranberries, divided

FOR THE CREAM CHEESE WHITE CHOCOLATE TOPPING:

4 ounces reduced-fat cream cheese, softened to room temperature
2 tablespoons nonfat plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
1 ounce white chocolate, chopped, from a whole bar or the melting disks (about 3 tablespoons)
1/4 teaspoon coconut oil

Bake the bread: Place a rack in the center of your oven and preheat the oven to 350°F. Lightly grease an 8×4-inch loaf pan with nonstick spray and set aside.

Mash the bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, then the yogurt and oil. If you’re using coconut oil and it resolidifies, microwave the bowl for a few seconds to melt it. Whisk in the maple syrup, brown sugar, and vanilla. Sprinkle the baking soda, ginger, and salt over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in 1/2 cup of the cranberries. Scrape the mixture into the prepared pan.
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from the pan and place on the wire rack to finish cooling completely.
While the bread cools, prepare the cream cheese white chocolate topping: In a mixing bowl, beat together the cream cheese, Greek yogurt, and vanilla extract on medium speed until smooth. Reduce mixer speed to low, then slowly add the powdered sugar until combined.
In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave, uncovered, at 70% power for 20 seconds, then stir. Continue microwaving at 70% in 20-second bursts, stopping to stir between each. When the white chocolate is almost but not completely melted, remove from the microwave and stir until completely smooth, letting the residual heat melt the white chocolate the rest of the way.
Spread the cream cheese mixture over the top of the cooled bread. Sprinkle with the remaining 2 tablespoons cranberries, then drizzle with the white chocolate. Allow the chocolate set for a few minutes. Slice and serve.

To bake this recipe as 12 muffins instead of in a loaf pan, lightly grease a standard muffin tin, then divide the batter evenly among the cups. Bake at 350°F for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched.
Store leftovers in the refrigerator for up to 4 days (the bread tastes even better on Day 2!) or freeze for up to 3 months. Let thaw overnight in the refrigerator.

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Banana Cranberry Bread

1 cup fresh or frozen cranberries
2 tbsp sugar
2 tbsp water
baking spray
1 1/4 cups white whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar (not packed)
2 large egg whites
3 ripe medium bananas, lightly mashed
1 1/2 tsp vanilla extract
1/2 tbsp turbinado sugar

In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.In
a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and blend at low speed until combined, do not over mix. Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.

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Banana Cake Bars with Honey Cream Cheese Frosting

Cake bars:
1 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 egg
1/2 cup (4 ounces) sour cream
1 teaspoon vanilla extract
1 medium-size ripe banana, mashed (about 1/2 cup)
Frosting:
4 ounces (1/2 block) cream cheese
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons honey

Preheat oven to 350°F. Grease an 8 x 8-inch baking dish and set aside.

In a small bowl, whisk together flour, baking soda and salt until well combined. Set aside.
In a medium bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 1 to 2 minutes. Add egg and mix well to incorporate. Add sour cream and vanilla and continue mixing until well blended. Add dry ingredients, about 1/3 at a time, beating at lowest speed briefly with each addition until dry ingredients are just barely incorporated. Fold in mashed banana by hand and stir until blended. Pour into greased baking dish and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean and center springs back to touch. Set aside to cool.

To make frosting: Beat cream cheese and butter together in a bowl until smooth and creamy. Add powdered sugar and beat until sugar is absorbed. Add vanilla and honey and continue beating until frosting is smooth. Once cake has cooled, frost in pan, slice and serve. Source: Cooking.com

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Cream Cheese Banana Nut Bread

3/4 C. Butter, softened
8 oz. pkg. cream cheese, softened
2 C .Sugar
2 large eggs
3 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. mashed bananas (about 4 bananas)
1 C. Chopped Nuts
1/2 tsp. Vanilla

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla. Spoon batter into 2 greased loaf pans. Bake at 350°F for about 1 hour or until a wooden pick inserted in center comes out clean. Cool before slicing, if possible! Enjoy!
Source:Barb Miller

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Coconut Banana Bread with Lime Glaze

1½ cups all-purpose unbleached flour
½ cup coconut flour (or you can use whole wheat or other flour of choice)
1/8 cup ground flax seed
¾ tsp baking soda
½ tsp sea salt
½ cup brown sugar
¼ cup cane sugar
¼ cup unsalted organic butter, softened
2 large eggs
3-4 bananas or 1½ cups mashed
¼ cup full fat yogurt
3 Tbsp good dark rum
½ cup flaked sweetened coconut
9 X 5 inch loaf pan

Lime Glaze

1.5 Tbsp lime juice
1/3 cup powdered sugar
2 tablespoons flaked coconut (unsweetened or sweetened, depending on your sweetness preference)

Preheat oven to 350°F.
Measure out dry ingredients, flour through salt into medium mixing bowl and combine with whisk
In a mixer bowl, pour sugar and softened butter, beat until well blended.
Add 1 egg at a time to mixer bowl and beat until well blended.
Then add mashed banana, yogurt, vanilla and rum to mixer and beat till smooth.
Add flour mixture to mixer bowl and blend until completely moist and no lumps.
Fold in sweetened coconut and combine.
Pour batter into 9 X 5 inch greased loaf pan.
Bake at 350°F for 50-60 min. Check at 50 minutes. You want a toothpick at highest peak to come out clean.
Cool on wire rack in pan 10 minutes.

Combine glaze in small bowl till smooth.
Drizzle glaze over warm bread after removing from pan.
Source: Katia - http://wholemadeliving.com/

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Jamaican Banana Bread

1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked sweetened coconut +1 tbls.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
Add eggs, one at a time, beating well after each addition.
Add banana, yogurt, rum, and vanilla; beat until blended.
Combine flour, baking soda, and salt, stirring with a whisk. Then add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

Glaze:
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

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Banana Bran Muffins

2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk (see Ingredient notes)*
1 cup unprocessed wheat bran (see Ingredient notes)**
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)

Preheat oven to 400°F.Coat 12 muffin cups with cooking spray.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl.

Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes.
Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.Source: EatingWell Magazine.

*Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

**Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

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Bananas Foster

Bars:
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 Tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped
.
Frosting:
2 Tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
1/4 cup light brown sugar, packed (I will eliminate, made icing gritty)
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted
Pecan halves for garnish

Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan (see Note).
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum. Mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually add to butter mixture.
Mix in bananas and pecans, then stir to incorporate.
Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.

Frosting:
In large bowl, combine butter, cream cheese, sugar, and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bar cookies. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. If desired, top each square with a pecan half.Yield: 16 (2-inch) bars

Note: For a thicker bar, use an 8-inch square pan.
From Peggy Trowbridge Filippone, your Guide to Home Cooking

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Jen's Banana Bread

2 cups All Purpose Flour (shifted)
1 tsp. Baking Soda
½ tsp. Baking Powder
1 stick of softened Butter (Paula Deen would approve)
1 ½ cup Sugar
½ tsp. Salt
2 Eggs(room temperature)
1 tspVanilla
4 Tbsp. Sour Cream
4 Large Bananas

Mix ingredients and pour into coated pan. Bake at 350°F. Bake for 1 hour.
If bananas are super ripe and sweet, I would use just ¾ cup of sugar. Source: Jen Woodward

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Ultimate Banana Bread

1 3/4 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
6 large very ripe bananas
8 tbl. (1 stick) unsalted Butter, melted
2 large eggs
3/4 cup light brown sugar
1 tsp. vanilla
1/2 cup walnuts, toasted and chopped
2 tsp. granulated sugar

Set oven at 350°F. spray 8 1/2x4 1/2" loaf pan with Pam. Whisk flour, baking soda, and salt together in large bowl.

Place 5 bananas in microwave safe bowl; cover with plastic and cut several steam vents. Micro on high until bananas are soft and have released liquid, about 5 min. Transfer bananas to fine mesh strainer placed over bowl and allow to drain. About 15 min.

Transfer liquid to med. saucepan and cook over med. heat until reduced to 1/2 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts. Scrape batter into prepared pan. Slice remaining banana diagonally into 1/4" thick slices. Shingle banana slices on top of either side of loaf, leaving 1 1/2" wide space down center to ensure even rise. Sprinkle gran. sugara evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 mon. Cool bread in pan on wire rack 15 min., then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temp. Source: Cook's Magazine 7/8/2010

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Banana Macadamia Nut Bread Recipe

2-1/4 cups all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/4 cups mashed ripe bananas
1/3 cup milk
1 teaspoon vinegar
3 Tablespoons vegetable oil
1 egg
1 cup macadamia nuts, chopped

Preheat oven to 350° F. Generously grease a 9 x 5-inch loaf pan; set aside.

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt, cinnamon, bananas, milk, vinegar, vegetable oil, and egg. Beat at medium speed of electric mixer for 30 seconds or until dry ingredients are just moistened. Stir in macadamia nuts. Spoon batter into greased pan.

Bake at 350° F. for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely on wire rack before slicing. Yield: 1 loaf

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Banana Zucchini Bread

2 cups self-rising flour (see Notes)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated white sugar
1/4 cup brown sugar, packed
1/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed bananas
1 cup grated zucchini, excess water squeezed out
1/2 cup chopped pecans

Preheat oven to 350°F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins.

In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.

In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.

Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool.Best served warm or at room temperature.Yield: 1 loaf or 12 muffins. © 2006 Peggy Trowbridge

Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.

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Banana Logs

1 large banana
1 egg
1/2 C. granulated sugar
4 oz. softened cream cheese
1 C. packaged biscuit mix
1 tsp. cinnamon
1/4 C. nuts, chopped

Grease and flour two soup cans. Preheat oven to 350ºF.

Cream sugar, egg and cream cheese. Add banana, biscuit mix and cinnamon. Stir in nuts. Fill prepared cans 1/2 to 3/4 full. Bake for 25 to 30 minutes.
Test for doneness. Wrap in plastic gift and tie with raffia or ribbon for gift giving.

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Banana Muffins with Mascarpone Cream Frosting

Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325°F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.
Recipe courtesy Giada De Laurentiis

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Banana cake

Mix together:
½# butter
1 ½ c. sugar
2 eggs
Then:
3 or 4 bananas
½ pt. sour cream
2 tsp. baking soda pinch salt
2 c. sifted flour
1 t. vanilla
Sprinkle over top:
Chopped nuts
White sugar

Bake at 375° for 40 min. in tube pan or 2 loaves.

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Banana snack cake

2 1/4 c. flour
1 c. mashed bananas
1 1/4 tsp. baking soda
2 ½ tsp. vanilla, divided
1 c. marg.
8z pkg. cream cheese
1 c. light brown sugar
1 c. confec. sugar
3 eggs
3/4 c. buttermilk

Preheat oven to 350°F. Butter 9x13" pan. Sift together flour, baking soda and salt.
In bowl with mixer at med. speed beat butter and brown sugar until fluffy, about 2 min. Beat in eggs, one at a time, until combined. Beat in flour mixture alternately with buttermilk.
Beat in bananas and 1 ½ tsp. vanilla until just combined. Pour into pan. Bake 30-35 min.
Cool in pan on rack. Beat cream cheese, confect. sugar and remaining vanilla until smooth and creamy.
Spread over top of cake

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Banana blueberry pound cake
1-1/2 cups canola oil
2 -1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
3/4 teaspoon salt
½ cup buttermilk
2 bananas, mashed
1-1/2 teaspoon vanilla
1 cup pecans, chopped
3/4 cup fresh or thawed blueberries

Mix oil, sugar and eggs. Add flour, soda, salt and mix together. Toss in pecans, and blueberries. Add
buttermilk, bananas, vanilla. Bake in greased tube pan at 325º for approximately 1 hour and 25 minutes. Source: Cooks.com

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Banana muffins#1
1 egg
2 c. Bisquick
1 c. mashed banana
1/4 c. sugar
2 tbl milk
2 tbl. oil

Heat oven to 400°F. Grease bottoms only of 12 med. muffin cups. Beat egg slightly; stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until golden brown, 15-17 min.

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Banana muffins#2
2 c. Quaker Natural cereal
1 1/3 c. flour
1/2 c. brown sugar
1 tbl. baking powder
2/3 c. milk
3/4 c. mashed banana
1/4 c. oil
1 egg, beaten

Heat oven to 400°F. Line 12 med. muffin cups with paper baking cups or grease bottoms lightly. Combine dry ingredients. Add combined milk, banana, oil and egg; mix just until moistened. Fill muffin cups 3/4 full. Bake 20 to 22 min.

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One-Step banana bread
1/3 c. vege. oil 2 1/3 c. Bisquick
1 ½ c. mashed banana 1 c. sugar
½ tsp. vanilla ½ c. chop. nuts
3 eggs

Heat oven to 350°. Generously grease bottom of loaf pan. 9X5X3". Mix all ingredients in pan with fork; beat vigorously 1 min. Bake until wooden pick inserted in center comes out clean. 55 to 65 min. Cool 5 min. Run knife around sides of loaf; remove from pan.

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Super-Sweet banana bread
1/4 c. mashed banana
1 tbl. +1 tsp. water
4 egg whites
2 c. flour
½ c. unsweet pineapple or apple juice concentrate
Scant ½ tsp. cinnamon Scant
½ tsp. nutmeg
2 tsp. baking soda
1 c. chop. nuts

Preheat oven 325?F. Coat 9x5x2" loaf pan with veg. short.
In a large bowl, and using a hand-operated beater, whip together banana, oil, eggs, concentrate, & water. Add flour, cinnamon, nutmeg, and nuts to banana mixture and mix. Stir in baking soda quickly, and then mix.
Immediately pour batter into prepared loaf pan. Bake 50 min.
Make a tent of aluminum foil and place it over the entire loaf pan. Bake another 7-8 min. or until a knife inserted in the center of the loaf comes out clean. Loosen bread from pan with a knife and turn loaf onto a wire rack to cool.

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Banana sour cream bread
3 ripe bananas 1 c. sugar
4 tsp. baking powder 1 c. butter
1 tsp. cinnamon 1 egg
1/4 tsp. salt 1 c. sour cream
1/4 tsp. allspice 1 tsp. grated lemon peel
1.5 c. raisins or nuts 3.5 c. flour

Mash bananas to 1.5 cups. Cream sugar & butter. Beat in egg, sour cream, lemon peel and bananas. Combine dry ingredients; stir in raisins. Bake 350?F - 50-60 min.

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Banana bread with buttermilk
1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
1 1/2 cups mashed bananas (3 or 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup chopped nuts.

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2", or 1 loaf pan 9 x 5 x 3" with shortening.
Mix sugar and butter in a large bowl. Stir in eggs until well blended.
Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just
until moistened. Stir in nuts.
Pour into pans. Bake 8 - inch loaves about 1 hour, 9 - inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans, on wire rack. Loosen sides of loaves from pans and place top side up on wire rack.
Cool completely before slicing. Wrap tightly and store at room temperature, or in refrigerate up to 10 days. Marla

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