Posts Tagged ‘bananas’

Easy Banana Bread

Easy Banana Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas

In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. loaf pan.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf (16 slices.).

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Old-Fashioned Banana Cream Pie

Old-Fashioned Banana Cream Pie

9 inches pie shells, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

1 Have baked 9-inch pie shell ready.

2 In a large saucepan, scald the milk.

3 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

4 Over medium heat, stirring constantly, cook until thickened.

5 Cover and, stirring occasionally, cook for two minutes longer.

6 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.

7 Cook for one minute longer, stirring constantly.

8 Remove from heat and blend in the butter and vanilla.

9 Let sit until lukewarm.

10 When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

11 If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Recipe found here: Old-Fashioned Banana Cream Pie

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Banana Daiquiri

3/4 cup of your favorite light rum
1/4 cup triple sec or banana liqueur
4 bananas
3/4 cup unsweetened lime juice
4 tsp (teaspoons)granulated sugar
4 cups crushed or cubed ice
4 marichino cherries (optional)

Combine all ingredients (except for the cherry) with 4 cups crushed ice in an electric blender.
Blend at a low speed for 5 seconds, then blend at a high speed until smooth.

Pour contents into a champagne flute or your favorite glass.

Top each cocktail with a cherry, and serve


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Baked Banana-Stuffed French Toast

4 ripe bananas, peeled, each cut into 4 pieces
8 slices whole wheat bread
1/2 cup milk
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch fresh grated nutmeg
1 Tablespoon butter
confectioners’ sugar

Preheat oven to 350 degrees F. Lay out 4 bread slices on your work surface and add 4 pieces of banana on each slice. Use a fork to gently mash the slices together on the bread. Top with remaining bread slices. In a shallow dish, whisk together milk, eggs, vanilla, cinnamon and nutmeg. Working in batches, dip bread into the egg mixture, letting each soak for 45 seconds per side. In a large skillet, melt butter over medium heat. Add assembled toasts to the skillet and cook until golden, about 2 minutes per side. Gently move them to a baking sheet and place in the oven and bake until warmed though, about 8 to 10 minutes. Dust with confectioners’ sugar to serve. Makes 4 servings.

[would be really good using raisin bread! yummy!]

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