Red, White and Blueberry Suprise

1/4 cup(s) Blueberries
3 Strawberries
1/2 Banana (*)
10 Almonds
1 splash Vanilla
1 cup(s) Almond Milk
3 Ice Cubes

Add the ingredients to the NutriBullet Extractor System and blend.

Note: (*) I used one small frozen banana in addition to the 3 ice cubes.  Came out nice and frosty.

nutriliving.com

Sticky Toffee Banana Pudding

Banana cake: 

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
Sliced bananas (optional)
Special equipment: 8 x 8 x 2-inch nonstick metal baking pan

For Toffee Sauce (adapted from a food network recipe):

3/4 cup unsalted butter
3/4 cup heavy cream
1 - 1/2 cup packed light brown sugar 

1-2 teaspoons brandy

1-2 teaspoons vanilla
1 cup heavy cream, whipped

Toffee sauce:

Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. 

Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream

For banana cake:

Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.

Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.

Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

Serves 9-12

Notes:  If you don't have over ripe bananas on hand, simply put them in the oven at 350 for about 20 minutes or so until black. Cool, then peel and allow be sure to keep the juices that flow out of the banana peel.

epicurious.com

Applesauce Banana Bread

4 bananas, ripe (I used 6 small ones)
1 cup sugar
1/2 cup applesauce
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
2 cups flour


Preheat oven to 350.

Place bananas in a large bowl and mash with electric mixer.

Stir in sugar and let stand 15 minutes.

Add applesauce and eggs and beat well.

Add remaining ingredients and mix well.

Pour into greased 9x5 loaf pan.

Bake for 45 minutes, or until wooden toothpick inserted in center comes out clean.

Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.

Makes 18-24 Muffins depending on your muffin pan size.

food.com

Banana Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon

3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans.  (yes that temp is correct)

In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Notes:  I didn't have 7x3 loan pans so I used muffin tins. I also used paper muffin cups that were about 1/2" taller than the muffin pan.  This kept the muffin top from browning too much.  I only filled the tins 1/2 way and I sprinkled the cinnamon sugar on top.  They cooked at 350 for 15-20 minutes and I kept my eye on them in case they were done earlier.

Allrecipes.com

Video: http://allrecipes.com/video/819/banana-sour-cream-bread/detail.aspx

Banana-Zucchini Bread

4 eggs
2 cups sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans


In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well.

Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture.

Stir in zucchini and pecans just until combined.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean.

Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.

If Cooking for Two: Wrap and freeze one loaf to enjoy later.

Nutritional Facts 1 serving (1 slice) equals 194 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 160 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Yield: 32 Servings

tasteofhome.com

Zucchini Banana Bread

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).


Note: You can also make this recipe using muffin tins.



Nutritional Facts 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.


Makes 18 Servings 
Taste of Home
2013

Melt in Your Mouth Banana Bread

2/3 cup oil 

4 large eggs 

2 cups mashed ripe bananas 

2 cups flour 

2 cups sugar 

1 (3 1/2 ounce) box French vanilla instant pudding 

1 teaspoon salt 

1 teaspoon baking soda 

 

Preheat oven to 325°F. 

 

Mix oil, eggs and mashed bananas. 

 

Combine remaining ingredients and add to banana mixture. 

 

Grease and flour pans,place on baking sheet. 

 

Bake in a 2/ 9 x 5 x 3 inch pan or 4 mini loaves [mini's will take about 45 minutes] for 1 hour or until bread tests done.

Cooks note: I used a bunt pan for about 1 hour.

www.food.com

Sour Cream Pumpkin Bread

½ cup butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
½ cup sour cream or ½ cup plain yogurt
1 teaspoon cinnamon
½ teaspoon nutmeg
 
Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.

Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes.
I used a spring form pan for about 40 minutes.
 
Variation:.

Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.

You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!

Makes 8 Servings

Food.com

Black-Bottom Banana Cream Pie

For crust

1/2 cup (1 stick) unsalted butter
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)

For chocolate ganache

1/2 cup whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract


4 ripe bananas (about 1 1/2 pounds)

Make chocolate ganache:

Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust. Chill crust until chocolate ganache is firm, about 30 minutes.

Thinly slice 3 bananas. Arrange banana slices over chocolate. Whisk Vanilla Pastry Cream until smooth. Spread pastry cream evenly over bananas. Drizzle reserved chocolate ganache over pastry cream. Draw toothpick through pastry cream and chocolate to marbleize. Refrigerate until pastry cream is set, about 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into pastry bag that's fitted with large star tip and pipe cream around edges of pie. Slice remaining banana. Garnish pie with banana slices.

Vanilla Pastry Cream

1 1/2 cups half and half
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons all purpose flour
2 teaspoons vanilla extract

Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)

Makes 2 cups 

Vanilla Whipped Cream

1 cup chilled whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Beat cream, powdered sugar and vanilla in large bowl until stiff peaks form. (Can be made 4 hours ahead. Cover and chill.)

Makes 1 3/4 cups

Bon Appétit  February 1998

Serves 8

Banana Cake with Sour Cream Frosting

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/4 cups sour cream
1 1/3 cups mashed ripe bananas (about 3 large)
2 tablespoons fresh lemon juice
2/3 cup powdered sugar
1 8-ounce package cream cheese, room temperature

Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan.

In medium bowl, combine flour, baking soda, baking powder and salt.

Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended.

Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice.

Add dry ingredients to banana mixture and beat until well blended.

Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes.

Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)

Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended.

Spread frosting over cooled cake.

Makes 10-12 Servings

Bon Appétit March 1998

Pumpkin Banana Bread

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
3/4 cup canned pumpkin
1 teaspoon pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
 

In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.

Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

Makes 5 mini loaves(6 slices each)

Tasteofhome.com

Banana-Raspberry Bread

Vegetable-oil cooking spray

2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 large ripe or overripe bananas, mashed
1/4 cup skim milk
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen raspberries

Heat oven to 350°F. Coat an 8" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.


SELF May 2005 via Epicurious

Makes 8 Servings

Flour's Famous Banana Bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F.

Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt.

Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.

Drizzle in oil.

Add mashed bananas, creme fraiche, and vanilla.

Fold in dry ingredients and nuts.

Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.




Restaurant Recipe


Recipe courtesy Chef Joanne Chang of Flour Bakery in Boston


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.