Does anyone know any good banana recipes??? and I mean really good ones?

10 Responses

  1. merlineaton Says:

    slice in half lenghtwise, put some sugar and your choice of booze on top, bake in the oven until caramalized, serve hot with vanilla ice cream and whipped cream, call it ‘drunk banana’
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  2. fattie who likes bein fat Says:

    banana and sweet potatoe stuffing !!!! U roast the bananas and potatoes in the oven until the pototoes r soft( u poke holes in the pototoes b4 u put them in of course.) And then u peel the bananas and slice them( though they should just fall apart) and scoop the innards out of the sweet potatoe, and if u want put some marshmellows on top and mix. DELISH!!!!!
    References :
    old family recipe

  3. In the Kitchen Says:

    Chocolate covered bananas,1977,FOOD_9936_25406,00.html

    Banana (strawberry) & Yogurt-Filled Crepes

    Banana & Walnut Pancakes

    Fruit Salad
    Sliced bananas, strawberries, blueberries, mangos, papaya, pineapple & Macadamia nuts. Combine plain yogurt w some honey & lime juice & drizzle over salad. Lemon yogurt is another suggestion for a topper.

    Banana s’mores – Graham crackers, slice of banana, square of chocolate & a marshmallow.

    Thai Fried Bananas

    Slice a banana in half lengthwise – but not all the way thru – sprinkle w chocolate chips & nuts, wrap in foil & bake.
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  4. glennus Says:

    I found a really awesome banana raspberry cake with lemon frosting last week that I tried and everyone absolutely loved it!

    The only thing I did different on this recipe was I used cake flour instead of all purpose flour, and it came out delicious.


    For the Cake:

    Cooking spray

    1 tablespoon all-purpose flour

    1 1/3 cups granulated sugar

    1/4 cup butter, softened

    3 large eggs

    1 3/4 cups all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon salt

    1 cup low-fat buttermilk

    1 cup mashed ripe banana (about 2 bananas)

    1 teaspoon vanilla extract

    For the Frosting:

    3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled

    2 tablespoons butter, softened

    2 teaspoons grated lemon rind

    1/2 teaspoon vanilla extract

    Dash of salt

    2 1/2 cups powdered sugar, sifted

    1 1/2 cups fresh raspberries (optional)


    Preheat oven to 350 degrees F.

    Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.

    Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition

    Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.

    Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.

    Bake cake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.

    Combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).

    Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

    Make the cake up to 2 days ahead. Store, loosely covered, in the refrigerator.

    Butter is the correct softness when it gently yields to the pressure of a finger. If you can push your finger deeply into the butter, it’s too soft.

    Make sure that you’re not scooping your flour. Follow our directions to lightly spoon the flour into dry measuring cups, and then level off the excess with a knife. If you scoop, you can get up to twice as much flour as intended.
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  5. botygy Says:

    nana pudding. Put a layer of nilla wafers in the bottom of a casserole dish, slice nanas on top and repeat. Make a proper egg custard and pour over it all. Top with meringue and bake it. Scrummy.
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  6. Kate Says:;_ylt=AutpiL062nL1pcXYIfTiHHxIY.Y5

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  7. mr.johnclaytor Says:

    u make it I eat it
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  8. midnightmoon62 Says:

    I LOVE peanut butter and banana sandwiches. Its really simple. Spread pb on one slice of bread, slice the banana into small circular slices and spread them over the sandwhich. Some people like to add marshmellow cream as well. Then put the other peice of bread on. Pretty yummy.

    Banana Chips are also really good if you have a dehydrator. Cut them in slices and put them in. But you would need to watch them. My dehyrdator is old and takes way longer than a newer one would, so I have no idea how long to tell you.
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  9. im a goonie Says:

    banana bread. so easy.
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  10. mebepat Says:

    Bananas Foster Bread Pudding

    10 oz Bread; stale, crumbled
    1 1/2 c Milk
    1 1/2 c Cream
    1 c Banana liqueur
    2 c Sugar
    8 tb Butter; melted
    4 lg Eggs
    2 tb Vanilla
    5 md Bananas; cut up
    1 c Pecans; chopped
    1 tb Cinnamon

    –Bananas Foster Sauce–

    1 stick butter 2 cups dark brown sugar
    4 ounces banana liqueur
    4 ounces dark rum
    ground cinnamon

    Combine all ingredients; mixture should be very moist but not soupy. Pour
    into buttered 9×12" or larger baking dish. Place into non-preheated oven.
    Bake at 350 degrees for approx. 75 minutes, until top is golden brown.
    Serve warm with sauce.

    Bananas Foster Sauce:

    Melt butter and add brown sugar to form a creamy paste. Let this mixture
    caramelize over heat for approx. 5 minutes. Stir in banana liqueur and
    rum. Heat and ignite. Agitate to keep flame burning, and add a few
    pinches of voodoo magic (ground cinnamon) to the flame. Let flames go out
    and serve warm over warm bread pudding.

    Bananas Fritas

    4 Firm bananas
    2 c Beer batter
    Oil for deep-frying
    1/2 Lemon; juice of
    1/2 c Honey
    1 pt Vanilla ice cream -or-
    1 c Flavored whipped cream

    1. Peel the bananas & split each into 3 sections lengthwise. Dip the
    sections into the Beer Batter, shake off excess batter, & slip the bananas
    into 350F cooking oil. Cook on all sides, turning carefully, until batter
    is crisp & golden brown.

    2. Arrange fried bananas on 4 dessert plates & sprinkle w/ lemon juice &
    honey. Top w/ ice cream or flavored whipped cream & serve immediately. If
    you use whipped cream as a topping, flavor it w/ a little sugar & almond

    References :

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