Banana recipes anyone?

Question

I'd would like a recipe other than cake recipes.

Answer 1

How about..."Chocolate Stuffed French Toast with Bananas Foster Topping"

Decadent version of French toast is stuffed with chocolate chips and served with a non-alcoholic version of Bananas Foster.
(Serves 4)

Ingredients:
4 (1-inch thick) diagonal slices of day-old French bread
1/3 cup miniature chocolate chips
3 large eggs
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
Canola or vegetable oil for frying
Powdered sugar for decoration (optional)
Directions:

Preheat oven to 300 degrees F.
Cut through each slice of bread horizontally to form a pocket, not cutting all the way through.
Stuff a fourth of the chocolate chips to fill the pockets of each slice of bread. Set aside.
In a shallow bowl, whisk together the eggs, milk, salt and vanilla.
Dip one of the filled breads into the egg mixture, turning the bread over until both sides are well coated. Transfer to a large plate and repeat with the remaining bread slices.
Heat a large non-stick skillet over medium heat until hot.

Add 1/4 cup oil to the pan, then using a spatula, carefully add the egg soaked bread slices and cook until the breads are golden brown on the bottom. Turn with the spatula and cook until the second sides are golden and cooked through.

Transfer the French toasts to a baking sheet and keep warm in the oven while you prepare the Bananas Foster.

Bananas Foster (non-alcoholic)
(Serves 4)

Ingredients:
3 tablespoons unsalted butter
3 tablespoons light brown sugar
2 tablespoons orange juice
Pinch of cinnamon
3 firm but ripe bananas cut into 1/2-inch thick coins

Directions:

Place the butter and sugar in a large non-stick skillet over medium heat.

Cook until the butter and sugar are melted, stirring with a wooden spoon for about 2 minutes.

Add the orange juice and cinnamon and cook until the liquid is thick and shiny, 1 to 2 minutes more.

Add the banana slices and cook until warm and slightly softened, turning once with a large spatula.

Serve immediately over the French Toast.

Answer 2

Banana Ice Cream
Yield: about 1 quart

6 (approximately 2-1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1-1/2 cups heavy cream

Special Equipment: Ice Cream Maker

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10-15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40ºF. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Place mixture in an airtight container and freeze for 3-6 hours before serving.

Answer 3

this is the best banana bread i have EVER had! i got this recipe from my mother in law - tastes great when you put cream cheese on it!
Banana Bread



½ Cup shortning

1-1/2 cup sugar

2 eggs

1 tsp vanilla

½ cup sour milk (just add some vinegar to the milk to sour it)

1 cup banana pulp (the bananas have to be dead ripe)

2 cups flour

½ tsp baking soda



Mix all ingredients in order. Grease and flour your loaf pans (this will usually make 2 regular size loafs or 4 small loafs). Bake @ 350 degrees for about an hour. Done when toothpick comes out clean.

for others, check out: http://allrecipes.com/Search/Recipes.aspx?WithTerm=banana

Answer 4

BANANA ICE CREAM WITH BOURBON

4 ripe bananas, peeled
4 pitted prunes, chopped
2 tablespoons bourbon
1/4 cup superfine sugar
1-1/2 cups non-fat vanilla yogurt
2 tablespoons sliced almonds, toasted (optional)

Freeze bananas for several hours or overnight. Put prunes and bourbon in a small shallow dish to soak until bananas are frozen, then drain well.
Cut bananas into 1/2-inch slices and put in a food processor with sugar. Pulse a few times. Add yogurt and pulse just until bananas are chopped and well integrated with yogurt. Don't puree entirely smooth, leave a little chunky. Pour into a bowl and fold in prunes. Eat immediately or freeze until ready to eat, topped with almonds if desired.

+++++++++++++++++++++++++++++++++++++++

Banana Crepes

12 dessert crepes, purchased or homemade
3/4 cup sour cream
1 package (8 ounces) cream cheese
3 tablespoons granulated sugar
1 tablespoon vanilla extract
1/4 cup chopped pecans
6 medium bananas
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons

Combine sour cream and cream cheese; mix until well blended and smooth. Add granulated sugar, vanilla and pecans; blend well. Spoon cream cheese mixture evenly on the crepes and roll up with the ends left open.

Place on a shallow serving tray. At this point, the prepared crepes may be refrigerated. Bring to room temperature before serving.
Peel and slice bananas crosswise into approximately 1/2-inch thick rounds; arrange in a casserole. Combine brown sugar and cinnamon; set aside. Melt butter and pour evenly over bananas in casserole. Sprinkle with the lemon juice and tope with the brown sugar-cinnamon mixture. Bake at 350° for 20 minutes. Remove from oven and spoon bananas with spiced syrup over the crepes. Serve immediately. Serves 6.

Answer 5

Banana Blueberry Bread:

1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup uncooked quick-cooking grits
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons canola oil
1 cup mashed ripe banana
3/4 cup blueberries
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice)

Answer 6

"Bananas Flambe" - 8 servings

4 bananas
1/4 cup butter or margarine
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 tsp. ground cinnamon
1/4 cup brandy
Vanilla ice cream

1) Peel bananas; halve crosswise, then lengthwise.
2) In chafing dish or 10" skillet over medium-high heat, melt butter. Stir in brown sugar, orange juice and cinnamon. Cook 1 minute to blend, stirring constantly. Add bananas; cook until heated through, tossing gently to coat.
3) In small saucepan over low heat, heat brandy to lukewarm. Ignite and quickly pour over bananas. Serve over ice cream.

Answer 7

banana nut bread
banana nut muffins
banana creme pie
chocolate dip banana's with jimmys or cookies on it
banana pancakes
banana and oatmeal

Answer 8

Bananas - bread and mayo... that's GOOD!!

you could even add peanut butter

Answer 9

Best Banana Bread Recipe
Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted walnuts or pecans, chopped
3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted then cooled
1 teaspoon vanilla extract

Preparation:

Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
Combine dry ingredients together in large bowl and set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
Cool in pan for 5 minutes, then transfer to wire rack.
Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.

--------------------------------------------------------------------------------
Red Snapper With Pecan-Banana Butter Ingredients:

1/2 cup flour
2 tsp. hot paprika
1/4 tsp. dried thyme
1/2 tsp. salt
1/2 cup milk
3 Tbs. peanut or canola oil
Four 6-oz. red snapper fillets (you can also use catfish or haddock)
4 Tbs. butter
1/3 cup finely chopped pecans
1/4 tsp. nutmeg
Pinch salt
1 large firm-ripe banana, diced
2 Tbs. fresh lime juice
2 Tbs. minced fresh cilantro or parsley

Preparation:

Stir together the flour, paprika, thyme and salt on a large plate. Pour milk into a shallow bowl. Heat oil in a large skillet over medium heat until hot, not smoking. Dip fish in milk, then flour mixture. Cook in hot oil, in batches if necessary, until browned on the bottom. Turn fillets and brown other side, about 4 minutes per side for 1-inch fillets. Remove to a platter and keep warm.

Drain cooking oil and wipe skillet with paper towels. Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about 3 minutes. Add bananas and cook, stirring, about 1 minute or just until heated through. Remove from heat and stir in lime juice and cilantro. Place fillets on warm plates, spoon some sauce over each and serve immediately.

Yield: 4 servings
Preparation time: 45 minutes


--------------------------------------------------------------------------------
Brazilian Braised Chicken and Bananas Ingredients:

4 lbs. chicken thighs and legs (attached)
1/4 cup fresh lemon juice
Salt, milled pepper
3 Tbs. oil
1 medium onion, chopped
6 plum tomatoes, seeded, chopped
Pinch of sugar
1 cup dry white wine
1/2 cup low-sodium chicken broth
3 Tbs. butter
6 firm-ripe bananas, halved lengthwise
1/2 cup grated Parmesan cheese

Preparation:

Rinse chicken and pat dry with paper towels. Rub it all over with lemon juice and sprinkle well with salt and pepper. In a deep, heavy-bottomed skillet or Dutch oven with a lid, heat the oil over medium heat. Brown chicken on all sides until golden brown. Remove from skillet and keep warm. Add the onion, tomatoes and sugar to pan and cook, stirring, until soft. Return chicken pieces to pan, add the wine and broth, and bring to a simmer. Lower heat and cover pan. Simmer until chicken is tender, about 45 minutes. Set aside and keep warm.

In another large skillet, heat butter and saute banana halves on both sides until golden brown. Arrange bananas on top of the chicken in the skillet and sprinkle them with the Parmesan. Turn heat on low, cover and cook just until cheese melts. Use a large spatula to transfer the chicken with banana on top to plates.

Yield: 6 servings
Total preparation time: 1 hour


--------------------------------------------------------------------------------
Green Banana and Potato Salad Ingredients:

2-1/2 lbs. red-skin or Yukon Gold potatoes
3 lbs. greenish-yellow bananas (7 or 8)
2 medium onions, sliced
1/2 cup Spanish capers, drained
1 cup pimiento-stuffed Spanish olives
3/4 cup extra-virgin olive oil
1/2 cup white vinegar
1 Tbs. Dijon mustard
2-1/2 tsp. salt
1 tsp. milled black pepper

Preparation:

Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours.

Yield: 10 servings
Preparation time: 35 minutes
Chilling: 2 hours

Banana Cream Pie

1/4 cup sugar
1/4 tsp. salt
3 Tbsp. flour
2 egg yolks, beaten
1 cup milk
1/2 cup light cream
1 Tbsp butter
1 tsp.banana flavored extract
3 bananas, sliced
1 baked 9-inch pie crust
Whipped cream and additional bananas for garnish

In a saucepan mix together sugar, salt and flour. In a medium bowl combine egg yolks, milk and cream. Mix well. Slowly add milk mixture to dry ingredients in saucepan, stirring with a whisk. Cook over low heat untill thick. Remove from heat and add butter and banana extract. Stir to combine.

Slice bananas into the pre-baked pie crust. Pour filling over bananas and shake slightly to settle filling. Refrigerate pie at least 4 hours until well chilled. Garnish top of pie with whipped cream and sliced bananas just before serving.