2. Banana bread
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup chopped walnuts
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1 cup mashed bananas
Preheat oven to 325 degrees F (165 degrees C). Grease
a 9x5-inch loaf pan.
In a large bowl, beat oil and honey together. Add eggs,
and mix well. Stir in bananas and vanilla. Stir in flour
and salt. Add baking soda to hot water, stir to mix, and
then add to batter. Blend in chopped nuts. Spread
batter into prepared pan.
Bake until a toothpick inserted in the center of the loaf
comes out clean, 55 to 60 minutes. Cool on wire rack
for 1/2 hour before slicing.
3. Banana oatmeal chocolate cookies
1 large egg
2 small/medium or 1 extra-large ripe bananas
(about 1/2 heaping cup mashed banana)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup unsalted butter, softened (1/2 of 1 stick)
2 teaspoons vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not
instant or quick-cook because they act more like
flour and aren't suitable here)
1 1/4 cups all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 1/4 cups semi-sweet chocolate chips
4. Banana oatmeal chocolate cookies
Mix the egg, bananas (leave them whole and don't pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on
medium-high speed with a mixer about 4 minutes. The mixture won't be smooth, fluffy, or 'creamed' like traditional cookie
dough and will have small chunks of bananas present and it's on the runnier side.
Scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just
combined, about 1 minute.
Scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. This is a
will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet,
spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for
more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the
center; don't overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances
in bananas, climate and oven variances; bake until your cookies are done. Allow cookies to cool on baking sheet for about 10
minutes before serving. I let them cool on the baking sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked
cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so
consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
5. Banana pancakes with caramel
50 g sugar grit
1 large banana, sliced
1 tablespoon brandy (can
juice of ½ orange
1. Dissolve sugar and pour it into a thick-walled pan and leave over low heat, stirring to dissolve until a caramel - be
careful to not burn it. Then Bid sliced banana and shake pans or gently agitate so that the caramel evenly wrapped.
2. Prepare the sauce: Now pour into the pan brandy (if you want a version for adults), add the orange juice, butter and
vanilla and sprinkle little water. Cook briefly to thicken the juice; occasionally swirl the vessel.
3.Warm pancakes: If you purchased already finished (Bill provides necessary), the first warm up according to directions on
the package; If you fry your own, straight, fold into quarters or pastries. Divide into two plates and pour the caramelized
bananas with sweet sauce. Serve with a sprig of mint and a dusting of icing sugar.
½ tsp vanilla essence
6. Thai banana soup
1 tablespoon oil
2 spring onions chopped
1 small clove of garlic into small slices
200 ml of coconut milk
(soy beverage or mixed with coconut)
400 ml of water with vegetable broth
pinch pepper 3 pinches salt
3 teaspoons light soya sauce
1 large banana cut into thin slices
1 teaspoon spicy Thai sauce or chili
In oil fry onion, garlic, after a while throw in banana mix. Add coconut milk and
everything else, and cook for 5 minutes. Fish out the side of the bananas and the rest
blend finely and then put back and serve.
7. Banana cocktail
1 large, ripe banana
300 ml of milk
2 tablespoons of honey
1. Cut the banana into chunks, toss in a blender, pour milk, honey and blend.
2. Pour the mixture into a glass.
8. Banana cranberry muffinsingredients
3 ripe bananas, mashed
1 cup whole wheat flour
1 cup quick-cooking oats
1/2 cup wheat germ
1/2 cup maple syrup
1/2 cup coconut oil
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Combine bananas, flour, oats, eggs, wheat germ, maple syrup, coconut oil, ground flax seed,
cinnamon, vanilla extract, baking powder, baking soda, and sea salt in a large bowl until batter
is well mixed; fold in cranberries and pecans. Fill muffin cups with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28
9. Kentucky banana pudding
1 cup with sugar
¼ cup cornstarch
1 egg, beaten
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 teaspoons vanilla extract
1 (12 ounce) package vanilla wafers
4 banana, sliced
1. In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk. Mix together
well and stir until thick. Remove from heat; add vanilla and mix well.
2. In a large bowl or casserole dish, arrange a layer of cookies. Pour pudding mixture over cookies and top with a layer of
sliced bananas. Refrigerate until chilled.
10. Banana „blast“ smoothie
1 cup of milk
¼ cup water
2 tablespoons brown sugar
8 cubes ice
In a blender, combine bananas and milk. Pulse until bananas are chopped. Pour in
water and brown sugar. Blend until smooth. Toss in the ice cubes and blend until
smooth. Pour into 4 glasses and serve immediately.
11. Cocoa cake with bananas
DOUGH: 5 eggs, 140 g caster sugar, 150 g of
flour, 50 g cocoa 4 tablespoons oil, grease and
flour coarse a form
FILLING: 500 ml Whipping Cream 50 g caster
sugar, 40 g of cocoa, bananas 4
COMPLETION: 100g chopped hazelnuts 100 g
white chocolate, 150 g of dark chocolate, banana
1 for Garnish
Whip eggs and sugar in a hot water bath for about 5 minutes. When the Mixture with Heated, remove it from the bath and is
beaten to a foam. Gently stir the flour mixing with the cocoa and oil. Pour batter into Greased and sprinkled mold (preferable
28 cm) bake for 45 minutes in an oven preheated to 160 ° it.
Pour into a saucepan with, ethane and put sugar with cocoa. Mixture was brought` Slowly it Stirring reflux and boil for 2
minutes. Remove and let cool from Completely. Peeled banana in half lengthwise.
Body put into a clean cake tins, with the top half and banana Spread half of the cream. On it we spread the REMAINING
bananas and cover with the cream REMAINING. The surface of the cake and the cake smoothen and put into the cold fridge.
For white and dark chocolate can prepare using a potato Peeler larger chips. Decorate with circumferentially chopped
hazelnuts, chocolate shavings above and banana rollers
12. Cocoa cake with bananas
DOUGH: 5 eggs, 140 g caster sugar, 150g of
flour, 50g cocoa 4 tablespoons oil, grease and
coarse flour to form
FILLING: 500 ml whipping cream, 50g caster
sugar, 40g of cocoa, bananas 4,
COMPLETION: 100g chopped hazelnuts 100g
white chocolate, 150g of dark chocolate, 1
banana for garnish
Whip eggs and sugar in a hot water bath for about 5 minutes. When the mixture is heated, remove it from the bath and is
beaten to a foam. Gently stir the flour mixing with the cocoa and oil. Pour batter into greased and sprinkled mold (preferably
28 cm) bake for 45 minutes in an oven preheated to 160 °.
Pour into a saucepan with, ethane and put sugar with cocoa. Mixture was brought slowly to reflux and stirring boil for 2
minutes. Remove from and let cool completely. Peeled banana in half lengthwise.
Put the cake into a clean cake tins, top with half a banana Spread half of the cream. On it we spread the remaining bananas and
cover with the remaining cream. The surface of the cake smoothen and put into the fridge.
For white and dark chocolate can prepare using a potato peeler larger chips. The solidified cake decorate with chopped
hazelnuts, chocolate shavings above and banana rollers.
13. Tiramisu with banana spread
A packet of biscuits
Soak biscuits in coffee and to put together their bottom cake tin.
Whisk together cream, and whipped up after them carefully fold spread butter and sugar. All mix into a smooth cream.
On biscuits applying a layer of a cream, a second layer of banana rollers, and lightly anoint cream.
The next layer is again biscuits soaked in coffee, and put the rest on top of the cream.
The entire cake sprinkle with cocoa and place in refrigerator to harden.
14. Honey banana cubes
200g caster sugar.
3 ripe bananas, mashed.
2 tablespoons honey.
250g self raising flour.
1 teaspoon baking powder.
1 tablespoon milk.
Cream together butter and sugar. Mix in the mashed bananas, egg and honey.
Sift into the mix the flour and baking powder and fold in.
Lastly add the milk and mix thoroughly. Put the mixture into a greased or lined loaf tin.
Bake in the center of a pre-heated oven at 180 C / Gas 4 for 30 minutes, then reduce the temp to 160 C / Gas 3 and bake for a
further 30 minutes.
15. Cheesecake with bananas
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping,
3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant banana cream
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb
mixture onto the bottom and up the sides of a greased 9-in. spring form pan or 9-in. square baking pan. Bake at 350° for 5-7
minutes. Cool on wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices
in crust; top with half of the cream cheese mixture. Repeat layers.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining
whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until
set. Yield: 10 servings.