Taste USA: Banana

Monday, June 6, 2016

Banana Bread

How to Make Banana Bread Recipe - preparation 20 minutes cooking time 1 hour plus cooling

Makes 15 slices

Ingredients:
butter to grease
175g/6oz/1½ cups plain (all-purpose) flour, sifted
2 tsp baking powder
a pinch of salt
175g/6oz/¾ cup light muscovado (brown) sugar
3 medium (US large) eggs
3 ripe large bananas, mashed
25g/1oz/2 tbsp butter, melted
150g/5oz/1¼ cups natural yogurt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger

Method:
1 Preheat the oven to 170°C/325°F/Gas 3. Butter a 1.4kg/3lb loaf tin and line with parchment paper.

2 Sift the flour, baking powder and salt into a large bowl and mix together well.

3 In another bowl, beat the muscovado sugar and eggs until pale and fluffy. Stir in the bananas, melted butter, yogurt and ground spices. Stir in the flour mixture.

4 Spoon the mixture into the prepared tin and level the surface.

5 Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.

Tuesday, February 9, 2016

Best Banana Bread

How to make The Best Banana Bread Recipe - This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations.

Serve: 15

Ingredients:
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.

Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Best Banana Bread

Wednesday, January 20, 2016

Banana Pudding IV

How to make Banana Pudding IV Recipe - A quick and easy banana pudding recipe - enjoy!

12 servings:

Ingredients:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

Method:
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.

Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. Read More

Banana Pancakes I

How to make Banana Pancakes I Recipe - Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

6 servings:

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Method:
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides; serve hot.

Banana Pancakes I

Banana Oat Muffins

How to make Banana Oat Muffins Recipe - A healthy and delicious morning treat!

12 servings:

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

Method:
Combine flour, oats, sugar, baking powder, soda, and salt.

In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined.

Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.

Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Banana Oat Muffins

Banana Crumb Muffins

How to make Banana Crumb Muffins Recipe - The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious.

10 servings

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Method:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter.

Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Banana Crumb Muffins

Sunday, January 10, 2016

griddled bananas with blueberries

How to make griddled bananas with blueberries recipe

Serves 4

Preparation time 5 minutes, Cooking time 8–10 minutes

Ingredients:
4 bananas, unpeeled
8 tablespoons fat-free Greek yogurt
4 tablespoons oatmeal or fine porridge oats
125 g (4 oz) blueberries
runny honey, to serve

Method:
Heat a ridged griddle pan over a medium-hot heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.

Transfer the bananas to serving dishes and, using a sharp knife, cut open lengthways. Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries. Serve immediately, drizzled with a little honey.

For oatmeal, ginger & sultana yogurt, mix ½ teaspoon ground ginger with the yogurt in a bowl. Sprinkle with 2–4 tablespoons soft dark brown sugar, according to taste, the oatmeal and 4 tablespoons sultanas. Leave to stand for 5 minutes before serving.

griddled bananas with blueberries

Wednesday, November 25, 2015

Spiced bananas

How to make Spiced bananas recipe

Serves 8

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
8 bananas, peeled
2 tablespoons lemon juice
8 tablespoons light muscavado sugar
50 g (2 oz) butter, softened
1 teaspoon cinnamon
Rum mascarpone cream
250 g (8 oz) mascarpone cheese
2 tablespoons rum
1–2 tablespoons granulated sugar

Method:
Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of the brown sugar on each banana.

Beat together the butter and cinnamon in a bowl until creamy, then spoon over the bananas. Wrap each banana tightly in the foil and cook over a barbecue or under a preheated medium grill for 10 minutes.

Meanwhile, make the rum mascarpone cream. Mix together the mascarpone, rum and sugar in a bowl.Unwrap the bananas and slice thickly. Serve immediately with the rum mascarpone cream.

For BBQ pineapple with rum butter glaze, cut off the top and base of 1 large fresh pineapple and slice off the skin, then cut into quarters and remove the core from each quarter. Slice the quarters across into 2.5 cm (1 inch) thick triangular slices.

Sprinkle both sides with a little caster sugar and cook over a barbecue for 5–6 minutes or until lightly caramelized. Meanwhile, melt 75g (3 oz) butter in a small pan, then add 75g (3 oz) demerara sugar and the juice of ½ lime.

Scrape out the seeds of 1 vanilla pod and add to the pan with 2 tablespoons dark rum. Stir until the mixture has melted and bubbled to form a smooth glaze. Place the pineapple slices on a plate, spoon over the rum butter and serve immediately with ice cream.

Spiced bananas

Monday, December 1, 2014

Banana Pudding

How to make Banana Pudding Recipe

For the custard:
1 cup Milk
1 cup Heavy cream
1/2 Vanilla bean
6 Egg yolks
1/3cup Granulated sugar
2 tablespoons All-purpose flour
pinch Salt
1 teaspoon Vanilla extract

For the Meringue:
6 Egg whites, at room temperature
1/4 teaspoon Vanilla extract
1/2cup Granulated sugar

For the Filling:
2 cups Angel food cake, 1-inch (2.5 cm) cubes, lightly toasted, or vanilla wafers
2 Bananas, 1/2-inch (1.2 cm)-thick slices

Method:
In a nonreactive pan, combine the milk, 1/2 cup (4 ounces, 115 ml) cream, and the vanilla bean. Heat to just below a simmer, cover, and remove from heat; let set for 15 minutes to develop the vanilla flavor. Remove vanilla bean, wipe off, and retain for another use.

Whisk together the egg yolks, sugar, flour, and salt until smooth.

Whisk the warm milk into the egg yolk mixture, return to the heat, and cook until the custard thickens and begins to bubble. Cook for 1 minute after the custard comes to a boil. (It should be thick at this point.)

Strain through a fine-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.

Preheat the oven to 400°F (205°C).

Beat the egg whites until they begin to froth and add the vanilla. Continue beating until they make soft peaks. Gradually add the sugar a tablespoon at a time, and beat until egg whites are moist and very glossy.

Spoon a thin layer of custard onto the bottom of a 4-cup (32 ounces, 946 ml) ovenproof baking container. Top with layer of cake cubes and sliced bananas. Spoon more custard over and continue layering, ending with custard on top.

Top with meringue, making sure there is a good seal at the edges of the baking pan.

Bake for 5 minutes, until golden brown. Serve warm or at room temperature. Read More