Best Banana Recipe Contest!

Banana.com is looking for the Best Banana Recipes. It doesn't matter what kind of dish you create as long as it has bananas! Each month we will name a winner and post their name, photo, recipe ingredients and cooking instructions on the front page of our Winners Circle. All winners will also receive a Banana.com Premium Banana Gift Basket! (note: All winner's recipes become property of CCIN)

Submit Your Best Banana Recipe Here!

Please include your full name and address with your recipe ingredients and cooking instructions.

Peanut Butter - Banana Mousse Delight Shaun Hart - Toledo, Ohio
Hello, my name is Shaun Hart. Im orignally from Toledo, OH but am currently stationed in Albuquerque, NM. This is my banana recipe.
- 5oz Cream Cheese
- 1/4C Peanut Butter
- 2 Bananas (Good sized)
- 1/2tsp Melted Butter
- 1/2C Sugar
- 1 Vanilla Bean Pod
- 11/4C Whipped Cream (Also used as a garnish later on)
- 1-2 Puff Pastry Shells (May need one or more boxes)
- A.N. Chocolate Syrup (As needed)

Method:
While doing all this bake the puff pastry
1). In a large bowl soften the cream cheese and mix with the sugar.
2). Cut the Vanilla bean length wise, and with your thumb or with a knife scrape out the beans and add to the cream cheese and sugar. Add the melted butter. Mix well.
3). Put in the peanut butter. Mash up the bananas and add them to the mix. Get it as smooth as you can, but it doesnt have to be perfect.
4). Fold in the whipped cream. Put into the refridgerator to keep cool.

Assemble:
1). Depending on the pastry shells you got, there can be 2 options. First one is to fill the center with the mousse. If you got ones without a center, cut it half and now you have 2 bases to use.
2). Add the mousse to the middle or base of pastry.
3). Add as much whipped cream as you want.
4). Drizzle on some chocolate syrup.
5). ENJOY! I recommend a fork.

Baby Banana Split Cheesecakes Gordon Becnel - Thibodaux, Louisiana
- 16 oz cream cheese
- 1/2 cup sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
- 24 vanilla wafers
- 24 (¼ inch thick) banana disks
- 1 (8 oz) can crushed pineapple, drained
- 1 can cherry pie filling

Method:
Heat oven to 350 degrees. Place paper cupcake liners in each of 24 muffin pan cups. If cream cheese is not at room temperature, microwave for about 2 minutes at 30 percent power. In a large bowl add cream cheese, sugar, eggs, and vanilla extract and beat with electric mixer until creamy and well blended. Place 1 vanilla wafer into center of each paper liner. Add only enough cream cheese mixture to just cover the vanilla wafer. Place banana disk over vanilla wafer in center of cup. Add more cream cheese mixture to cover banana. Add equal amount of remaining cream cheese mixture to each cup. Bake at 350 degrees until tops are lightly browned, about 20 minutes. Remove from oven and allow to cool for about 30 minutes. Spread 1/2 teaspoon pineapple evenly on tops of each. Top each with 1 heaping teaspoon of cherry pie filling with 1 or 2 cherries. Refrigerate at least one hour. Overnight is better. Makes 24 baby cheesecakes

Triple Threat Banana Cream Muffins Danielle Nichols - Burbank, California
Visit Danielle at http://peacefulcooking.blogspot.com
- 1 cup oats (I used old fashioned Quaker oatmeal)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1 ripe banana
- 1 egg (plus the rest of the egg from the filling)
- 1/4 cup buttermilk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 3 oz semi sweet chocolate chunks
- 3 oz chopped peanuts
- 3 oz butterscotch chips
- Raw sugar (or regular sugar)

Cream Filling:
4 oz. cream cheese
1 1/2 tablespoons from a beaten egg
1/3 cup sugar
1/4 tsp vanilla extract

Muffin:
1 cup flour

Method:
Preheat your oven to 400' F. Spray 12 nonstick muffin tins with cooking spray. Melt the butter and set aside to cool. Combine the filling ingredients in a small bowl and set aside. In a large bowl, combine the flour, oats, baking soda, baking powder, salt and sugar. In another bowl mash up your banana and mix in the egg (don't forget the left over egg from the filling), buttermilk, melted butter and the vanilla extract. Add the flour mixture to the banana mess mixture and gently stir, but not too much. Dense muffins are no fun.

Fold in the chocolate, peanuts and butterscotch.Fill each muffin tin halfway (there will be some batter left). Scoop a tablespoon'ish amount of filling in each cup and top with a tablespoon'ish amount of the remain batter.Sprinkle the raw sugar over each muffin (for that nice sweet crispy texture)Bake for about 12 - 15 minutes

Banana Nutella Crepe Sue Thomas - Spartanburg, South Carolina
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 cup Hazelnut Nutella Spread ( found in grocery store by the peanut butter)
- 5 bananas sliced
- Carmel Ice cream topping (for drizziling)

Method:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. 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 crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. Spread some of the Nutella on the crepe
5. Add a generous amount off sliced bananas
6. Roll crepe and cut in half
7. Drizzle with Carmel topping
8. Dust with powered sugar if desired
Yields 10 crepes serve warm

Banana Bonda Dhiviya - Singapore
- 2 Bananas
- 3 cups of Wheat Flour
- 1 Egg
- 5 Elachi (also known as Cardamon)
- 1 cup of sugar
- pinch of Baking Soda
- some oil to fry the bondas

Method:
First fry the Elachi in a pan without oil slightly so that the Elachi get heated, then grind Elachi and Sugar to dry powder in the food processor.Take the Wheat Flour add the powder you have made it then add the a pinch of Baking soda , 2 bananas and 1 egg. Mix it evenly without adding water. Once it is ready. Take the oil and heat it so that you can fry the bondas, now in the heated oil , take the paste and add big big drops of the paste in the heated oil. Once it turns dark brown, take the bondas and serve hot.

Banana Candy Bobby Blackburn - Tallahassee, Florida
- 1 small banana
- 1 box confectionant sugar
- 3 table spoons peanut butter

Method:
Mash 1 banana completely then stir in sugar. It should be thick. If the banana is too big you may need extra sugar. Roll the dough out on some parchment paper into a rectangle. Spread the peanut butter onto the dough. Roll the dough into a log using the parchment paper. Let sit in fridge for an hour then cut into bite size pieces.

Quick Banana Smore’s Royale Michelle Borst - Burbank, California
- 2 bananas
- 1/4 cup semisweet chocolate chips
- 1/4 cup miniature marshmallows
- 1/4 cup graham crackers
- 3 tbsp butter

Method:
1. Cut each banana lengthwise through the peel. Do not cut all the way through to the other side. Place chocolate chips first, then marshmallows. Mix butter with graham crackers and sprinkle on top.
2. Set each banana in a foil wrap and place in the oven @ 400 degrees on broil. Careful to watch as this will only take 2-3 minutes for the top crust to brown. Cool for one minute and then eat with a spoon

Aunt Jenny's Chocolate Chip Banana Bread Michelle Borst - Burbank, California
- 2 large bowls
- 1 - 9x5 inch loaf
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour (Gold Medal)
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/2 cups bananas (mashed and overripe if possible)
- 1 cup of semi-sweet chocolate chips

Method:
Preheat oven to 350 degrees F (175 degrees C),
and lightly grease a 9x5 inch loaf pan.
Combine the flour, baking soda and salt in a large bowl.
In a separate bowl, cream the butter and brown sugar together.
When the sugar and butter are thoroughly blended, stir in eggs and mashed bananas. Mix until well blended.
Stir the banana mixture into the flour mixture, stir this mixture just enough to moisten it. Fold in chocolate chips.
Pour batter into the prepared loaf pan.

Bake in preheated oven for 55 to 65 minutes or until a toothpick comes out clean when inserted into center of the loaf . Let the bread cool in pan for 10 minutes, then turn out onto a wire rack to further cool.

Cauliflower in Banana Sauce Monika Kwon - Kamuela, Hawaii
- 1 large cauliflower (2.2 lb)
- Salt
- 1 onion
- 0.5 lb bananas
- 1 3/4 cup beef broth
- 1/4 cup heavy whipping cream
- 1 tsp flour
- 1 tsp curry powder
- Grinded white pepper
- 0.5 cup chopped cooked ham
- 1 tsp chopped fresh parsley

Method:
1. Wash and cut off green leafs and core of cauliflower, make a cross cut in the remaining core, next, soak the florets in salted water.
2. Cook about 20 min in salty water, just enough so cauliflower is not to mushy.
3. During that time peel and chop finely onion, peel and slice bananas, 1/4 bananas set aside.
4. Beef broth bring to boil, add chopped onion and ¾ bananas, cook for about 5 min.
5. Whipping cream mix with 1/4 tbsp hot broth and flour.
6. Onion and bananas move to a bowl and mix it with mixer, add cream and flour mixture, add remaining bananas and bring to boil.
7. Add salt, pepper and curry powder.
8. Cooked cauliflower set on a dish, poor over the sauce, sprinkle with chopped ham and fresh parsley.

Bananas Foster Upside-Down Cake Carla Peele
- 1/2 cup butter
- 1 cup packed dark brown sugar
- 3 tablespoons amaretto liquor
- 3 or 4 bananas, depending on size
- 1 tablespoon Cinnamon/Sugar mixture
- 2 teaspoons Banana Extract
- 1 box any brand pound cake mix
- 1/2 cup banana chips, ground in food processor
- Haagan Daas Vanilla Bean Ice Cream

Method:
Preheat oven as directed on cake box. Melt butter in oven in a bundt pan. Remove pan from oven, evenly distribute brown sugar around over melted butter. Drizzle Amaretto evenly over this. Slice bananas angularly over that. Make cake batter according to directions, except adding banana extract. Pour over bananas. Bake according to box directions. When done, put a very large plate under the bundt, carefully flip and allow cake to slide out as it cools. Garnish with ground banana chips over the top of warm cake. Serve each slice with a scoop of vanilla ice cream.

To Die For Banana Cake Mandelynn Moses - Scottsdale, Arizona
- 1 1/2 cups very ripe, mashed bananas
- 2 tsp lemon juice
- 3 cups flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk
- approx 1 cup powdered sugar

Method:
Preheat oven to 275 degrees
grease a 9x13 pan
In a small bowl mix bananas with lemon juice, and set aside
In a medium bowl, mix flour, baking soda, and salt, and set aside
In a large bowl, cream butter and sugar until fluffy and smooth
Then beat in eggs, one at a time, then stir in vanilla
Next gradually beat in flour mixture alternately with the buttermilk
Next, stir in banana mixture
Pour batter into greased pan, then saturate top of batter with a layer of powdered sugar
Cook for one hour or until toothpick comes out clean, then let cool
Now enjoy the best banana cake you have ever had!

Banana Caramel Cupcakes Diane Nemitz - Ludington, Michigan
- 2 cups sugar
- 3/4 cup butter
- 3 eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups buttermilk
- 1 cup caramel ice cream topping

Method:
Preheat oven to 350 deg. Place cupcake liners in 24 cupcake tins
In bowl with electric mixer, beat sugar and butter until fluffy. Add eggs, one at a time. Add bananas and vanilla. Mix flour with baking soda and baking powder and add alternately with buttermilk. Fill cupcake tins 2/3 full. (depending on size of your tins, you may have enough for up to six more cupcakes)
Bake for 25 minutes.
Cool in pans for 4 minutes. Poke holes in cakes with a wooden skewer and spoon ice cream topping over slowly, allowing topping to penetrate cupcakes. Cool completely, then frost with caramel icing.

Icing:
1 cup unsalted butter
3 cups sugar
1 cup milk at room temperature
1 teaspoon vanilla

Method:
Combine butter and sugar in a large saucepan and cook, stirring constantly, over medium heat until mixture turns a light brown. Remove from heat and stir in milk. Bring mixture to a boil and boil, stirring, until it reaches 238 degrees on candy thermometer, or soft ball state. Remove and stir in vanilla and allow to cool to 110 deg. or until bottom of pan is lukewarm. Beat with wooden spoon until mixture loses its gloss. Frost cupcakes quickly before icing becomes hard.

Banana Kiwi Smoothie Diane Nemitz - Ludington, Michigan
- 1 ripe banana, cut into chunks
- 1/2 peeled kiwi fruit, cut into chunks
- one 6-oz carton plain or vanilla yogurt
- 2 tablespoons honey
- 1/2 cup skim milk

Method:
Place all ingredients in blender and blend until smooth. Pour into large glass. Garnish with slice of kiwi, if desired. One serving.

Banana Snacker Sandwich Felicia Likiardopoulos - Athens, Greece
- 1 banana
- 1 teas. cinnamon
- 2 tbs. sugar
- Chocolate Gramcrackers

Method:
Peel both bananas and cut with a crinkle cutter into pieces about 1/4" thick. In small bowl mix the cinnamon and sugar. Toss the bananas in the cinnamon and sugar until fully coated. Depending upon banana size you may need to make more cinnamon and sugar. Place the bananas on half of a gramcracker (usually 2-4 slices per piece) and use the other gramcracker half to top it.

The Monkey Shake Stacy Sloan - Alexandria, Virgina
- 1 tbs smooth peanut butter
- 1 cup chocolate milk
- 1 cup ice
- 1 banana
- 1/2 package soft or silken tofu

Method:
Add all ingredients to the blender and mix until smooth. This is a tasty AND healthy snack.

Grandma Mary's Banana Pudding Danielle Nichols - Burbank, California
Visit Danielle at http://peacefulcooking.blogspot.com
- 2 cups flour
- 1/2 cup sugar
- 1 cup butter, softened
- 2 cups coconut flakes
- 2 packages 3.5 oz vanilla pudding mix (prepare according to package instructions)
- 6 bananas
- 1 16 oz container cool whip

Method:
Preheat oven to 300' F
In a bowl, mix together the flour, sugar, butter and coconut
Crumble the mixture into a shallow roasting pan.
Bake for about 45 minutes. Several times during the baking process, stir, mash, and crumble the mixture with a spatula to prevent the mixture from turning into a cake and to create nice toasty, golden brown crumbles
In a 13 x 9 casserole dish, take 2/3 of the coconut crumbs and put them on the bottom of the dish.
Carefully spread the pudding over the crumbs.
Slice the bananas and cover the pudding with the slices.
Spread the cool whip over the bananas and then sprinkle the remaining coconut crumbs over the cool whip.
Put into the fridge to set until ready to serve

Piononos (Puerto Rican Banana Pot Pie)
Other fillings may be used. Lobster, shrimp and chicken are among the most popular.
The outer shell:
- 3 bananas, ripe but not overripe
- 1 cup frying oil

The filling:
- 1 garlic clove
- 1/2 cup diced pitted olives, pepper or onion-stuffed
- 1 small green bell peppers, chopped
- 1 small chopped onion
- 1 tablespoonful olive oil
- Salt, to taste
v1 bay leaf
- 1/2 tsp cumin
- 1/2 teaspoon of saffron
- 1 1/2 lbs lean ground meat
- 2 eggs, beaten
- 2 cups frying oil
- 1/2 cup tomato sauce

Method:
1. Butter a round ramekin or pot pie plate and set aside.
2. Peel the bananas and slice the bananas lengthwise. You should get 2 slices out of each banana
3. Pour the frying oil in a medium saucepan and heat over medium heat.
4. Fry the banana, until golden brown
5. Remove the banana and set aside.
6. Bend each banana piece to form a round shape around the plate and bottom.
7. Add 1/3 of the filling and add another layer of bananas and then the the next third alternating until filling is gone
8. Top the pie with store bought pie crust and crimp edge to casserole dish.
9. Brush with egg yolk and create 2 steam slits.
10. Bake for 25 minutes at 375 or until top is brown and flaky.
Procedure for the filling:
1. Saute the garlic clove,pitted olives, green bell peppers and chopped onion in the olive oil for about five minutes over medium high heat until transluscent.
2. Stir the ground meat into the ingredients already in the saucepan. Cook for about ten minutes, covered, over medium heat. Add the 1/2 cup of tomato sauce, cumin, safron, and salt and pepper to taste. Continue to cook for another five minutes or until the meat is cooked but not dry. You may want to remove the bay leaf at this time. Use the filling as directed above.
3. Other fillings may be used. Lobster, shrimp and chicken are among the most popular.
Servings: 6
Cooking Times
Preparation Time: 30 minutes

Bananamallow S'Mores Michelle Borst - Burbank, California
- Banana slices
- Peanut Butter
- Marshmallows
- Cinnamon Graham Crackers

Method:
Spread peanut butter on graham crackers. Top with two banana slices. Toast marshmallow to liking, place on banana slices. Top with second graham crackers. Great twist on traditional s'mores and great for those who don't like chocolate.

Bananas Foster Catalan Jim Pena
- 1 cup Dark Brown sugar
- 1/2 tsp cinnamon Vietnamese
- 1/2 tsp nutmeg
- 1/4 cup banana liqueur
- 4 bananas, firm, ripe & chopped
- 1/4 cup dark rum
- 1 tsp Allspice
- 1/2 tsp ginger paste (optional)
- 1 tsp honey
- 1/4 cup butter
- 1 cup crushed Vanilla Wafers
- 1/4 cup melted butter
- 1 tsp Vanilla

Method:
Combine the butter, sugar, and cinnamon in a skillet. Place skillet over low heat, stove top and stir until the sugar dissolves. Add banana liqueur, then place chopped bananas in skillet. Cook bananas until soft and begin to brown. Remove from skillet and let cool

Catalan Crème
- 4 cups milk
- 1 cinnamon stick
- 1/2 lemon rind
- 1/2 orange rind
- 1 vanilla bean or 1 teaspoon vanilla extract
- 8 egg yolks med
- 2 tbsp. cornstarch
- 3 oz brown sugar
1. In a saucepan, heat 1 cup milk. Add vanilla bean, rinds and cinnamon stick to warm milk.
2. Mix yolks with sugar, add the cornstarch dissolved in 3 cups cold milk, Remove the rinds.
3. Pour egg mixture into the hot milk slowly and stirring briskly as it thickens, Remove pan from heat. Discard the cinnamon stick and vanilla bean.
In a mixing bowl add crushed wafers and melted butter into a mixing bowl and blend until a dry paste consistency

Set Up
Lay wafer crust on bottom of ramekins or aluminium dish. Add cooled crème and top with bananas. Add rum and CAREFULLY light rum and flambé until alcohol evaporates. Put out flame safely with pot cover

Peanut Butter & Banana Sticky Buns D. Ryan - Topsfield, Massachusetts
Dough:
- 1 package / 2 teaspoons active dry yeast
- 1 cup milk scalded and cooled to lukewarm
- 1/3 cup sugar
- 3 – 3 1/4 cup sifted flour
- 1/3 cup peanut butter
- 1 egg, beaten
- 1 1/2 tsp salt
- cooking spray for bowl

Filling:
- 2/3 cup pureed ripe bananas
- 1 /4 cup brown sugar

Peanut butter glaze:
- 2-4 teaspoons water
- 1/3 cup powdered suga
- 1/2 tablespoon creamy peanut butter

Method:
Dough: Make a sponge by sprinkling yeast into cooled milk. Add 1 tablespoon of the sugar, and stir in 1 cup flour. Cover bowl and set aside in a warm place until the sponge is light and full of bubbles about 5 – 10 minutes.

Meanwhile mix together the peanut butter, egg, the rest of the sugar, and salt. Then add it to the sponge. Stir in the rest of the flour- 1 cup at a time and mix until the dough makes a ball. Turn dough onto a lightly floured board, knead until smooth and elastic – 6- 8 minutes. The easiest knead is to fold down and push away from you, rotate 1 /4 turn and repeat. When done place in a clean greased bowl using cooking spray. Do the top of dough too. Cover bowl. Let dough rise in a warm place until double in size – about 1 hour. Punch down gently and let rise a second time. Punch down a second time and turn onto a floured board.

In a small bowl combine the pureed banana with the brown sugar and let set 5 minutes for flavors to blend.
Assembly: roll dough very thin to a 12 X 14 inch rectangle.

Using a spoon and a spatula place the banana mixture on the roll and spread across in a thin layer. Roll up as for jelly roll into a 14 inch log and cut into 12 slices. Place in a well greased (using cooking spray) 10 inch baking dish or 12 cup muffin tin. Let rise a third time (about 45 minutes). Note: the more rises the more tender the crumb. If wanted at this stage the rolls can be covered and refrigerated (say overnight) and baked in the morning. Let them come to room temperature for about an hour before baking.
Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, or until they're golden brown. Remove them from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan.

Icing: Stir together the water, sugar and peanut butter till blended. Add water to desired consistency. Spread it over the warm buns, and serve immediately. Yield: 12 yummy p b & b buns.

Easy Banana Bread Elvi Kaukinen - Horseheads, , New York
- 1/3 cup shortening
- 1 cup sugar
- 1 cup mashed bananas
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup chopped walnuts (optional)

Method:
Cream shortening and sugar. Add bananas, baking soda, and flour; mix well. Add nuts. Bake in a greased loaf pan in a 350 degree oven approximately 45 minutes or until top is golden brown. Approximately 12 slices.

Peanut Butter Banana Tart Topped with Chocolate Ganache Michelle Borst - Burbank, California
- 1 refrigerated Pie Crust (1/2 of one 15 oz. box) , thawed
- 2/3 cup peanut butter baking chips
- 1 1/3 cups white baking chips
- 1 1/4 cup creamy peanut butter
- pinch of salt
- 1 cup frozen whipped topping, thawed
- 3-4 bananas, sliced into 1/4" slices, divided
- 1/3 cup heavy whipping cream, divided
- 3/4 cup semisweet chocolate chips

Method:
Preheat oven to 400 degrees. Unroll pie crust into a 10" tart pan. Cover with non-stick aluminum foil and fill with pie weights or dry beans. Bake for 8 minutes. Remove foil and weights. Return to oven and continue to bake until golden brown, 4-8 minutes. Cool completely on a wire cooling rack. Pour peanut butter chips and white chips into a large microwave safe bowl. Heat in microwave on high 30 seconds, then stir, 25 seconds, stir, 20 seconds, stir. Continue to heat at 10 second intervals just until all chips are melted. Stir in peanut butter and salt. Pour 1 1/2 tablespoons mixture into a zip top freezer bag and set aside. Fold whipped topping into remaining mixture. Spread 1/2 cup peanut butter mixture into cooled crust. Arrange enough banana slices in one layer to cover surface of tart. Top with remaining peanut butter mixture. Heat 1/4 cup heavy whipping cream and chocolate chips in microwave for 30 seconds. Stir until smooth. (Return to microwave for 10-20 seconds if all chips aren't melted.) Stir in remaining 1 1/2 tablespoon cream until shiny and smooth. Spread evenly over tart.Cut a small whole in the zip top bag and drizzle peanut butter mixture over tart.Refrigerate for 45-60 minutes. Let come to room temperature before serving. Remove tart from pan. Slice into 12 pieces and garnish each piece with three banana slices. (To present the entire tart, arrange banana slices around edges of tart in groupings of three before slicing.)

Banana Sticks Elvi Kaukinen - Horseheads, New York
- 1 1/4 cups Keebkler Honey Grahams
- 1/2 cup crushed Keebler Chocolate Fudge Sandwich Cookies
- 1 package Chocolate Pudding and Pie Filling Mix
- 1 package Vanilla Pudding and Pie Filling Mix
- 1 1/2 teaspoons gelatin (to be added to each filling)
- 1 large banana
- Melted butter

Method:
Crush Honey Grahams and Chocolate Fudge Cookies to a fine consistency. In a medium mixing bowl, combine crumbs and melted butter. Stir with fork Press in bottom and up sides of a n 9-inch pie pan. Combine gelatin with dry pudding mix. Prepare pudding according to package directions. Cool to room temperature. Place one layer of sliced bananas on bottom of pie crust. Pour chocolate filling over bananas. Next pour the vanilla filling over the chocolate. Top with remaining bananas just before serving. Refrigerate until ready to serve.

Monkey Butt Cupcakes Kerry Blondheim - Denmark, Wisconsin
Peanut butter, chocolate and bananas have been a long-standing favorite flavor combination of mine. When I recently added heath bits to the mix, I knew I created the concoction worthy to enter this contest. I knew I wanted a banana cupcake, so I looked online for somewhat healthier options. I found a recipe that I adjusted by adding wheat flour, using egg substitute and swapping in a portion of splenda rather than all sugar. The cupcakes turned out moist and sweet.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 cup splenda
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup egg substitute
- 1/2 cup canola oil
- 1/4 cup buttermilk
- 1 tsp. vanilla extract
- 3 medium ripe bananas, mashed

Method:
Preheat oven to 350ºF. In large bowl, combine the flours, sugar, splenda, baking soda, baking powder and salt. In a separate bowl, blend the remaining ingredients together well. Fold the wet ingredients into the dry ingredients until just moistened.Fill paper-lined muffin cups two-thirds full. Bake 20 to 24 minutes or until a toothpick inserted into the center comes out clean. Cool five minutes before cooling completely on wire racks. Makes 18 cupcakes.In an ideal world, I would have made my own ice cream. However, I opted for convenience's sake today and used store-bought chocolate ice cream to fill the cupcakes.Once cupcakes are completely cool, remove tops of cupcakes with sharp knife. Be careful to keep tops intact. Spoon one to two tablespooons of slightly softened chocolate ice cream onto each cupcake. Then press the cupcake top back on the cupcake to seal in the ice cream. I found it helpful to put the cupcakes in the freezer at this point to let the ice cream freeze solid before I attempted to frost the cupcakes.

I absolutely love this peanut butter frosting!
- 1/2 cup butter, softened
- 1 cup creamy peanut butter (I used approximately 1/3 cup crunchy because I ran out of creamy)
- 2 cups powdered sugar, sifted
- 2 Tbsp. milk (or as needed)

Method:
Beat butter and peanut butter together until well mixed. Gradually add powdered sugar. When mixture gets thick, slowly incorporate milk one tablespoon at a time as needed to keep frosting spreadable. Beat at least three minutes to make frosting fluffy.Spread frosting on top of each cupcake, sealing in all cupcake and ice cream. Since this frosting is so delicious, I don't see any reason to use a thin layer. This frosting recipe also will probably make double the frosting you need for your cupcakes ... unless you eat half of it while making your cupcakes.The final step is to roll the cupcakes in a bowl of toffee bits to generously coat each cupcake with toffee. Well, that's the penultimate step. The true final step is to bite into a Monkey Butt!

Banana Pudding Cupcakes with Spiced Cream Cheese Frosting Sharon Collison - Newark, Delaware
Sharon Collison is a registered dietitian, board certified in sports dietetics. Visit here at: http://www.sharoncollisonrd.com/
Cakes:
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup egg substitute
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 ripe medium-sized bananas, mashed
- 1/2 cup fat-free sour cream
- 2 4-oz cups fat-free vanilla pudding, ready to eat

Icing:
- 8 oz. reduced-fat cream cheese, softened
- 1 cup confectioner’s sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 3/4 tsp vanilla extract
- 1/4 cup fat-free-fat sour cream

Method:
Preheat oven to 350. Cream butter and sugars with an electric mixer in a large mixing bowl. Add egg substitute and vanilla, mixing well. In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to creamed mixture, mixing until just combined. Add bananas and mix again. Mix reduced-fat sour cream and vanilla pudding in medium bowl. Add to banana mixture and mix with wooden spoon until well combined. Place paper baking cups in muffin tins. Fill muffin cups evenly with batter. Bake 27-30 minutes until toothpick inserted in center of cake comes out clean and cakes are golden brown. Remove cupcakes from tins and place on cooling rack. To make icing, mix cream cheese and confectioner’s sugar with an electric mixer. Add cinnamon, nutmeg, and vanilla and mix again. Add sour cream and mix with wooden spoon. Frost cupcakes with icing when cool and serve. Makes 24 cupcakes.

Banana Berry Freeze Sue Bennett - Campbellsburg, Indiana
- 1/2 cup mayonnaise (use real mayonnaise)
- 1/4 cup granulated sugar
- 1 cup diced bananas
- 1 tsp. lemon juice
- 8 ounce container whipped topping (thawed)
- 1 cup frozen strawberries in juice

Method:
Thaw the strawberries until slightly thawed but not soft and set aside. Combine the mayonnaise and sugar until mixed. Next mix in the whipped topping. Add the lemon juice to the bananas and fold in. Then add the strawberries (including any juice). Mix all together thoroughly and pour into an 8" x 8" glass container. Freeeze until frozen solid. Cut into 9 squares and serve. May decorate with a dollop of whipped topping and a maraschino cherry if desired.

Bananamallow S'Mores Michelle Borst - Burbank, California
- Banana slices
- Peanut Butter
- Marshmallows
- Cinnamon Graham Crackers

Banana Ravioli Foster Allison Loesch - Katy, Texas
- Ravioli Dough
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 ½ tablespoons cooking oil
- 3 whole large eggs beaten
- 2 table spoon sugar
- 1/2 cup of lukewarm water
- 1/2 cup finely chopped pecans

Filling and Assembly Ingredients:
3 sticks of butter
½ cup brown sugar
4 ounces cream cheese
¾ cup Half & Half
2 bananas

Method:
Dough: Sift flour in large bowl, make a well in center and add salt, oil, eggs, sugar and water. Mix liquid and flour gradually until absorbed. Add chopped pecans and continue to mix. Place dough on floured board and knead dough thoroughly for 3 to 5 minutes until dry and smooth. (Add more flour if dough is still sticky.) Cover and set aside 10 to 15 minutes. For ease of mixing and kneading your dough, use an automatic bread maker or dough mixer.

Filling and Assembly: In a saucepan, melt 1 stick of butter. When butter is melted add 1/2 cup of brown sugar stirring until combined. Add cream cheese, cutting into quarter size pieces. Stirring until cream cheese is incorporated. Add Half & Half as required to thin sauce. Cut 2 firm ripe bananas into 1/4 inch pieces cooking slightly. Remove bananas from sauce and keep sauce warm for serving. Place a slice of banana in the center of each ravioli. Place raviolis in boiling water for 8-10 minutes. Drain well then prepare to skillet fry. Melt 1/2 stick of butter in pan and cook ravioli until lightly browned on medium heat flipping as required. Add additional butter as required. Place several of the finished raviolis on plate and top with sauce. Serve with ice cream and garnish with mint.

Bananamallow S'Mores Michelle Borst - Burbank, California
- Banana slices
- Peanut Butter
- Marshmallows
- Cinnamon Graham Crackers

Banana Health Nut Muffins Kimberly Hammond - Kingwood, Texas
- 1 1/2 cups whole wheat flour
- 1/4 cup wheat germ
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup soy milk
- 1/3 cup oil
- 3/4 teaspoon vanilla
- 1 cup mashed banana
- 1/2 cup raisins
- 1/2 cup plus 2 tablespoons walnut pieces

Method:
Preheat oven to 350. In a large mixing bowl, combine flour, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt. Set aside. In a medium size mixing bowl, combine soy milk, oil, vanilla and mashed banana. Mix wet ingredients into dry mixture until thoroughly combined. This will make a thick batter. Stir in raisins.Spray muffin tins with non-stick cooking spray. Fill muffin cups about 3/4 full. Sprinkle remaining walnuts on top of each muffin. Bake for 15 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan; transfer to a cooling rack. Yield: 12 muffins

Banana Bread French Toast Abby Bullington - Cheyenne, Wyoming
- 1 1/4 Cups Sugar
- 1/2 cup margarine or butter
- 2 Eggs
- 1 1/2 cups mashed bananas
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired

For French Toast:
3 Eggs
1 cup milk
1 teaspoon vanilla
2 teaspoons Cinnamon
1 teaspoon Nutmeg

Method:
Heat oven to 350 degrees. Mix sugar and butter in large bowl. Stir in eggs until well blended/ Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. Bake 8 inch loaves about 1 hour or until toothpick inserted in center comes out clean. Once the banana bread is cooled. Cut the bread into slices. In a bowl add the three eggs and one cup milk. Mix together than add the 1 teaspoon vanilla, 2 teaspoons cinnamon, and one teaspoon nutmeg. Put the banana bread in the mixture, coat on each side than add to a skillet on medium heat and cook on each side for three minutes of until brown. And enjoy.

Stuffed Waffles Robert Bosley - Auburn, Washington
- 1-1/2 cups All purpose flour
- 1/4 cup Almond flour
- 1-3/4 cups Milk, 2%
- 2 large Eggs, slightly beaten
- 1/3 cup Cooking oil
- 2 tablespoons Butter, melted
- 1 tablespoon Baking powder
- 2 teaspoons Brown sugar, packed
- 1/4 teaspoons Salt
Method: Mix dry ingredients in a bowl and make a well. Mix the wet ingredients in another bowl, starting with the eggs. Stir in the milk, oil and then butter. Pour the wet ingredients into the dry ingredients. Stir until just moistened. It's okay to have lumps. Pour about a cup of batter into a preheated, lightly greased waffle baker.

For the dessert:
- Waffles
- 4 Bananas, peeled and cut in half, lengthwise
- 1 medium Cheesecake, plain and crust carefully cut off
- 4 scoops Strawberry sorbet
- Zest of 1 lime
- Sliced strawberries with sugar to taste.
- Mint for garnish
- Powder sugar for garnish
Method: Lay a waffle down in a shallow bowl and press down slightly. Cut a piece of cheesecake with a cookie cutter and cut off the crust and lay down in the center bottom of the waffle. Lay 2 banana halves on both sides of the cheesecake. Take a scoop of strawberry sorbet and place on top of the cheesecake. Sprinkle some of the lime zest over the top. Garnish with mint leaves and a dusting of the powdered sugar.

Caribbean Banana Cream Pie Diane Nemitz - Ludington, Mississippi
- 1 10-inch pie crust, baked and cooled
- 1/2 cup flour
- 1 packet unflavored gelatin
- 1 1/4 cups half and half
- 3 egg yolks, well beaten
- 2 teaspoons rum flavored extract
- 1 teaspoon vanilla
- 1 cup sour cream
- 2/3 cup sugar
- 1 oz. unsweetened chocolate, melted
- 4 ripe bananas, sliced
- 1/2 cup heavy cream
- 1/4 cup sugar

Method:
In top of double boiler, mix flour and gelatin. Add half and half and sugar, beating well with wire whisk. Place over simmering water and beat in egg yolks little by little. When mixture starts to thicken, remove from heat and beat in rum extract, vanilla, sour cream. Take out ¾ cup of mixture and add to melted chocolate. Refrigerate both mixtures until they start to set, but are not firm. Spread chocolate mixture in pie crust and return to refrigerator. Gently fold sliced bananas into vanilla mixture and spread over chocolate layer. Refrigerate at least 4 hours until filling is firm. In bowl of electric mixer, beat heavy cream until stiff peaks form, gradually adding sugar. Spread over top of pie.
If desired, garnish with shaved unsweetened chocolate. Serves 8

Best Banana Split Cake Jaime Burris - Katy, Texas
- 2 cups crushed Graham crackers
- 1 stick of butter
- 2 large boxes Jell-O instant vanilla pudding
- 3 large bananas
- 1 pint strawberries
- 1 cup crushed pineapple
- 1/2 cup maraschino cherries
- 2 cups whipped cream topping
- chocolate syrup and caramel sauce for garnish

Method:
1. Preheat oven to 350 degrees. Mix gram cracker crumbs and 1 stick of melted butter. Press into a 9X13 inch pan and bake for 10-12 min. Cool completely after baking
2. Prepare Instant jello vanilla pudding just as direction's on the box. Place in fridge while chopping fruit and crust is cooling.
3. Slice strawberries and bananas into small rounds.
4. Once crust is cool, top with pudding. Then place a layer of strawberries, then the bananas and finally one cup crushed pineapple.
5. Ice cake with whipped cream topping.
6. Garnish with cherries, chocolate syrup and melted caramel sauce.
7. Place in fridge for 3 hours before serving.

MALPOA Sampa Ghosh - Fremont, California
Serves 5
- 1 Ripe Banana
- 1 tbs Shredded Coconut
- 1 Cup Maida/All purpose flour
- 1 Cup Milk
- 1/2 tsp Fennel seed
- 2 tsp Sugar(Add more if needed)
- A pinch of salt
- Vegetable oil

Method:
1. Peel banana skin. Mash well. Keep aside
2. Take a large bowl. Add Maida/all purpose flour, mashed banana, milk, salt, fennel seed, sugar, shredded coconut. Mash well with a big spoon. Make sure batter is smooth.
3. Heat about 1 1/2 inch of oil in a deep frying pan. Take a small spoonful of batter and pour into the oil.
4. Fry them on medium heat for few minutes then slowly turn them over and fry until golden brown on both sides.
Tips:(Consistency of Malpoa batter should not be too liquid. If you see batter is too liquid can add little more maida/all purpose flour to get a thick consistency. Batter should be of pouring consistency. You can fry 3-4 Malpoas together.)

Chocolate Chip Banana Bread Debbie Lindenmuth - Dixon, California
Makes 2 loaves - This recipe is light and fluffy due to the extended whipping time of the eggs and the chocolate chips add a sweetness to contrast the tanginess of the addition of sour cream.
- 3 1/4 cups all-purpose flour, plus extra for flouring pan and chocolate chips
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 2 1/3 cups sugar
- 1 cup vegetable oil
- 4 large overripe bananas, peels removed and mashed
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips

Method:
Preheat oven to 350 degrees F. Butter and flour two loaf pans. Sift together flour, baking soda, cinnamon and salt in a bowl and set aside. In a standing mixer or with a hand mixer, beat sugar and eggs at medium-high speed until very thick and airy, about 10 minutes. Reduce speed and slowly add oil to bowl until well mixed. Mix in mashed bananas, sour cream and vanilla extract. Slowly add flour mixture until well incorporated. Dust chocolate chips with flour and toss to coat. (This will help them not to sink to the bottom of the loaf pan.) Add chocolate chips and fold in using a spatula. Divide batter into loaf pans. Bake until golden brown, about 1 - 1 1/4 hours, until tester inserted in center of loaf comes out clean. Let rest in loaf pan atop a cooling rack for 10 minutes. Remove bread from loaf pans by turning them upside down onto cooling rack. Turn bread right-side up and allow to cool further. Can be frozen after cooling.

Ban Cran Booster Smoothie Linda Cifuentes - Mahomet, Illinois
- 1 ripe banana
- 8 oz vanilla yogurt
- 8 oz cranberry juice
- 2 tbsp honey
- 3 tbsp rolled oats

Method:
Place in blender on high for 30 seconds. Pour in glass to serve. Great breakfeast drink!!

Banana-Caramel Waffles Payton Laughlin - Chattanooga, Tennessee
My 11 year old son created this recipe and made them for me recently during his school break. They are delicious! I am so happy to share his recipe with you.
- 2 frozen waffles
- 1 ripe banana
- caramel ice-cream topping syrup
- 1 maraschino cherry

Method:
Cook frozen waffles according to package directions. Break banana in slices over the top of the waffles and drizzle caramel over the top. If desired, microwave waffles for 20 seconds to warm the syrup. Garnish with cherry.

Cindy's Banana Belgian Waffle Split Cindy Esposito - Nutley, New Jersey
- 4 Large Frozen Belgian Waffles ( you can use any frozen waffle if you cant find Belgian waffles in your grocers freezer)
- 4 Bananas
- 1/2 oz Fresh or Frozen Strawberries
- 1/4 oz Strawberry Syrup
- 1/4 oz Chocolate Syrup
- 4 Marcino cherries
- 4 Scoops Strawberry Ice Cream
- 4 Scoops Vanilla Ice Cream
- 4 Scoops Chocolate Ice Cream

Method:
Take Each waffle and toast in a toaster until golden brown Place each one in a deep round dish., Cut strawberries in wedges and cut each banana long ways in half. Place fruit aside. Add 1 Scoop of Strawberry Ice cream & 1 Scoop of Vanilla Ice cream and 1 Scoop of Chocolate to each waffle. You want to place each scoop in the center close to each other. Take a few of the strawberry wedges and place over ice cream. Take 2 Slices of banana and place one on each side of the ice cream. Drizzle strawberry syrup and chocolate syrup over everything. Garnish with a Marcino cherry. Delicious!

Cindy's Fancy French Toast with Candied Bananas Cindy Esposito - Nutley, New Jersey
- 2 cups Heavy Cream
- 3 Large Eggs, beaten
- 3 tablespoons maple syrup
- 2 tablespoons Ground Cinnamon
- 8 slices of raisin Bread

- 1/2 pint Heavy Cream
- 1 stick (8 tablespoons) Unsalted Butter

- 4 ripe Bananas, sliced in 1/4-inch rounds
- 1/2 pint Heavy Cream, whipped
- 1/4 cup maple syrup for the bananas

Method:
1. Combine heavy cream, eggs & 3 tbs of Maple Syrup all in a large bowl. Mix well.
2. In separate small bowl, add 3 tbs of maple syrup and cinnamon. Stir to combine.
3. Dip raisin bread slices in cream mixture briefly.
4. Sprinkle both sides of raisin bread slices with cinnamon sugar.
5. Melt 2 tablespoons butter in large skillet.
6. Add half bread slices. Cook until golden brown, turn cook other side until golden brown.
7. Remove bread slices from skillet. Set aside. Cover loosely to keep warm.
8. Repeat process with remaining bread slices.
9. In separate skillet, heat the remaining butter over medium low.
10. Cover bananas with a sprinkle of cinnamon and mix in 1/4 cup Maple Syrup Add bananas to skillet and cook until bananas caramelize.
11. Place 2 slices of French toast on each plates. Put candied bananas over the tops.
12. Top with whipped cream and a light drizzle maple syrup.
Delicious !

Banana Chicken Mole Rachael Zavala - Pleasant Hill, California
- 12 chicken thighs, bone in, with skin
- 2 under ripe bananas, coarsely chopped
- 2 tbsp butter or lard
- 1 c toasted almonds
- 4 cloves garlic
- 1 whole white onion
- 4 c chicken stock or broth
- 2 oz dark chocolate
- ¼ c chopped cilantro
- ½ cup crushed corn chips
- Salt and pepper

Method:
Sauté bananas, almonds, garlic and onions until the onions are slightly caramelized. Put them in a food processor with the stock, chocolate, cilantro and corn chips and puree till smooth. Pour liquid over chicken in a roasting pan or crock pot and cover, cook on a med low heat for 2-3 hours. Serve with rice.

Banana Truffles Rebecca Avery - Gurley, Alabama
- 2 cups pureed bananas
- 2 cup melted white chocolate
- 2 cups fine chopped pecans (reserve a small portion for decorating)
- 2 pound bittersweet chocolate for coating
Cover a table or counter in waxed paper
Softened butter for coating hands or latex gloves

Method:
Combine bananas, white chocolate, and pecans until smooth. Pour into a flat pan to cool evenly and refrigerate for 1 hour. Melt two pound of bittersweet chocolate and place in a deep bowl to make a pool of chocolate deep enough to dip. Take the banana mixture out of the refrigerator. Curl about one tablespoon and form into a rough ball. Dip in the bittersweet chocolate and then quickly place on the waxed paper. Sprinkle lightly with the reserved pecan bits to decorate and let harden completely.

Floridian Banana Cream Pie Marla Hyatt - St Paul, Minnesota
Makes 20 orange flavor cream filled sandwich cookies
- ¼ cup butter, melted
- 3-4 large bananas, sliced thin
- ¼ cup orange juice
- ½ teaspoon cinnamon
- 1 large pkg instant vanilla pudding
- 12 oz evaporated milk
- 4 oz half and half
- ½ pint heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon real vanilla extract (with bean pieces)
- 1 tablespoon sour cream
Optional garnish – crumbled sweetened banana chips and chopped orange candy slices.

Method:
Process orange sandwich cookies in food processor or blender until fine crumbs remain. Add melted butter and mix well – Press crumbs firmly in 10” pie plate of 10” tart pan – including sides. Slice bananas and place in small bowl with orange juice and cinnamon – stir to coat evenly. Arrange a layer of bananas over the entire bottom of the prepared crust. Beat pudding with milk and half and half until starting to thicken. Pour half over the bananas – Add another layer of banana slices and pour remaining pudding over the top. Place in refrigerator while preparing the topping. In small mixer bowl beat whipping cream, powdered sugar, vanilla and sour cream until stiff peaks form. Spread whipped topping over the pudding layer – chill thoroughly for 3-4 hours before cutting and serving. Serves 8-10

Variations:
Sprinkle with about 2 tablespoons crumbled banana chips and 2 tablespoons of chopped orange candy slices.

Luscious Layered Banana Cream Cake Susie Schueller - Grandview Heights, Ohio
Cake :
- 1 stick margarine, softened
- 1 ¼ cups sugar
- 2 eggs, separate the yolks and the whites
- 3 ripe bananas, mashed
- 1 ½ cups flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 4 T. sour cream
- 2 tsp. vanilla

Filling and Topping:
- 1 box Banana Cream pudding and pie filling (4-serving size)
- 2 cups milk
- 1 can (16 oz.) chocolate frosting
- 2 bananas
- 3 T. lemon juice

Method:
Preheat oven to 325 degrees. Prepare the pie filling as instructed on the box and place in the refrigerator to set. Mix all of the cake ingredients in order (keep the egg whites reserved in a separate bowl). Whip egg whites with a beater until stiff peak form. Fold into cake batter. Pour batter evenly into two greased and floured 8-inch round pans. Bake in preheated oven on middle rack for 35 minutes. Allow the cakes to cool; then remove from pans. Place the contents of the frosting in a bowl, and use a beater to whip it for 1 minute. Slice the bananas and coat with the lemon juice in a small bowl. To assemble, place one cake on a plate and spread a thin layer of icing on top. Spoon half of the pie filling mix on top of the icing, and layer half of the banana slices. Continue with the second cake and the remaining pie filling. Decorate the top of the cake with the balance of the banana slices. Use the rest of the icing to ice the sides of the cake. Serves 10-12

Variations:
-Can include nuts (pecans, walnuts, etc.) in the cake batter, or as an additional layer, topping or side decoration.

Banana-Peanut Butter Waffle Wiches Ivory Harlow - San Antonio, Texas
A kid-friendly spin on an old Elvis Favorite!
- 3 Bananas, sliced ½ inch rounds
- 4 tbsp butter
- 3 tbsp honey
- Cinnamon
- 8 frozen waffles (whole wheat or white)
- ¼ cup peanut butter

Banana Fry Method:
Melt butter in saucepan, add honey. Fry banana sliced about 2 minutes each side. Remove from heat, sprinkle with cinnamon.

To Assemble:
Toast waffles in toaster or warm oven. Spread peanut butter on every waffle. Layer fried bananas on 4 waffles. Top with remaining 4 waffles to make sandwiches. Put on some Elvis music for dining and enjoy!

Banana Praline Ice Cream Lisa Speer - Palm Beach, Florida
Praline Pieces:
- 2 cups granulated sugar
- 2 cups toasted pecan halves
- 3/4 cup buttermilk
- 2 tablespoons unsalted butter
- 1/8 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract

Ice Cream:
- 4 cups heavy cream
- 2 cups whole milk
- 4 large eggs, beaten until light and lemon-colored
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup mashed overrripe bananas
- 1 tablespoon fresh lemon juice
- 1 cup praline pieces, plus more for garnish (recipe above)
- banana slices, for garnish
- 1 (16 ounce) jar caramel ice cream topping

Praline Pieces Method:
Combine sugar, pecans, buttermilk, butter and salt in a large microwave safe bowl. Microwave 12 minutes on high, stirring at 4 minute intervals. Stir in soda and vanilla and microwave 1 more minute. Beat mixture for 1 minute, then pour out evenly onto wax paper and cool completely. Break into pieces. (Note: Cooking time may vary depending on your Microwave's power

Ice Cream Method:
Combine cream, milk, beaten eggs, sugar, vanilla and salt in a large bowl and whisk until sugar is dissolved. Pour mixture into the canister of a 2-quart ice cream maker and follow manufacturer’s directions for freezing. Combine mashed bananas and lemon juice in a small bowl. Once ice cream is finished churning, add praline pieces and banana mixture and stir evenly into ice cream. Place ice cream in freezer until firm. Serve garnished with banana slices, praline pieces and caramel topping. Yield: Approximately 8 generous 1 cup servings. .)

Sweet Caribbean Bananas Jamie Cifrese - Fort Collins, Colorado
- 2 tablespoons butter
- 8 firm ripe bananas
- juice of one lime
- 1/2 cup dark brown sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- Seeds from 6 cardamoms (crushed)
- 2 tablespoons dark rum

Method:
Mix all dry ingredients in medium sized bowl with fork or whisk. Mix lime juice with rum in a small glass. Then melt butter in medium size skillet over medium heat. While butter is melting peel and cut bananas at an angle. Place in skillet with butter once butter is completely melted. Sprinkle spices over buttery bananas. Flip bananas when golden brown. Add rum/lime mixture over the top of bananas. Once both sides of bananas are golden brown take off skillet and serve.

Banana's Foster Wonton's Matthew Moyer - Adrian, Michigan
- Ingredients:
- Banana, 1/2
- Banana Liqueur, 2 Tablespoons
- Brown Sugar, 2 Tablespoons
- Cinnamon, 1 Tablespoon
- Egg, 1
- Graham Crackers, Crushed, 2 Tablespoons
- Pecans, Chopped, 1 Tablespoon
- Granulated Sugar, 1 Tablespoon
- Walnuts, Chopped, 1 Tablespoon
- Wonton Wrappers, 8

Method:
1) Finely chop pecans and walnuts. Put into small bowl. Reserve 1 Tablespoon nut for later use.
2) Small dice banana. Place into bowl
3) Add banana liqueur, coating the bananas.
4) Add brown sugar and graham cracker crumbs to bowl.
5) Mix ingredients together.
6) In small bowl beat egg with a whisk.
7) Lay wonton wrappers onto cutting board. Dip pastry brush into egg wash.
8) Brush all four edges with egg.
9) Use small scoop to place filling into the center of each wonton wrapper.
10 )Using candy thermometer to check temperature, heat oil to 300 degrees.
11) Place wontons into oil. Fry until golden brown.
12) Remove wontons from oil. Place onto wire rack with paper towel underneath.
13) Combine granulated sugar and cinnamon in a small bowl.
14) Sprinkle wontons with the cinnamon sugar.

3 Step Banana Cherry Cream Pie Mamie C. Harris - Memphis, Tennessee
- 12-15 Graham Cracker Cookies
- 2 tablespoon of sugar
- 1/4 cup of butter
- 2 large bananas
- 4 tablespoon of lemon juice
- 1 can of condensed milk
- 1 package of cream cheese
- 3 egg yolks, beaten
- 2 teaspoons of yellow food coloring
- 1 - 12oz. can of cherry pie filling

Method:
Step 1: Combine cookies, sugar, and butter in a food processor. Press onto bottom of a 9 inch spring form pan, and bake for 30 minutes at 325 in an oven. Set aside and let cool. Slice both bananas, and let soak in 2 tablespoons of lemon juice for 35 seconds. This will keep the bananas from turning dark. Next line the slice bananas in a circular pattern in the prepared cookie pie crust.
Step 2: In a mixing bowl combine condensed milk, cream cheese, egg yolks, and remaining lemon juice. Once completely blended add in yellow food coloring to create a rich bright yellow color. This will make your filling look like the color of a banana.
Step 3: Finally pour mixture into cookie pie crust over bananas. Make sure the mixture completely cover all the bananas. Spread cherry filling over the pie. Let set and refrigerate for 4 hours or overnight before serving.

Strawberry Banana Pancakes Makes 5 srvings
- 2 c. baking/biscuit mix
- 1 c. milk
- 1/2 c. strawberries.thawed,drained
- 1/4c. mashed bananas
- 2 eggs

Method:
Beat ingrediants with a wisk or by hand. Pour 1/4c. bater onto a hot,lightly greased skillet or griddle. Cook until edges are dry, flip only once and cook 1 minute.
What I like about this is no need for syrup and no snacking until lunch time.

Banana Nut Smoothie Audra Dee Collins - St. Hobbs, New Mexico
- 2 1/2 cups ice
- 3 cups milk
- 1 medium banana
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons nuts (I use pecans)

Method:
Fill the blender jar with ice and milk, then add the banana, sugar, cinnamon and nuts. Put the top on the blender and liquefy the contents. You may add more ice to thicken or milk to thin.

Curried Chicken and Green Bananas Angela Buchanan - Longmont, Colorado
- 1 tablespoon vegetable oil
- 1 cup chopped white onion
- 3 under-ripe (green) bananas, peeled and sliced
- 1 sweet red pepper, peeled, seeded, and diced
- 2 cups shredded chicken
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 cup coconut milk

Method:
In a wok pan or a 5-quart saucepan, heat the oil over medium-high heat. Add the onion and cook for 5 minutes, or until it begins to soften. Add the bananas and red pepper and cook for an additional 3-4 minutes. Add the chicken, ginger, curry powder, salt, and coconut milk and cook until the coconut milk has thickened slightly. Serves four. This is good served over cooked rice or quinoa.

"The Big Easy" Butterscotch Bananas Margee Berry - Trout Lake, Washington
- 1/4 cup unsalted butter
- 1/3 cup packed brown sugar
- 1/2 cup heavy cream
- 2 teaspoons orange zest
- 1 teaspoon rum extract
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon cinnamon
- 2 large firm ripe bananas, peeled and sliced into 1/2 inch rounds
- 1 pint French vanilla ice cream
- 1/2 cup chopped chocolate toffee candy(from Heath bar or Skor bar)

Method:
Melt butter in a medium saucepan over medium heat then whisk in brown sugar and cream. Bring to a slight boil whisking constantly to disslove sugar. Remove from heat whisk in orange zest, nutmeg and cinnamon then stir in the bananas. To serve scoop out ice cream into 4 bowls then spoon warmed banana mixture over and last sprinkle with chocolate toffee candy

Banana Egg Rolls With Peanut Buiter Sauce Gloria Kathleen Herdman - Pomeroy, Ohio
- 4 ripe bananas (each about 9 inches long)
- 5 tablespoons granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 5 tablespoons melted butter
- 12 egg roll wrappers
- 3/4 cup sweetened condensed milk
- 1/3 cup creamy peanut butter
- 4 tablespoons chopped peanuts

Method: Heat oven to 350 degrees F. Peel bananas and cut each into 3 equal pieces. (12 pieces) Mix together sugar, cinnamon and ginger in a shallow bowl. Roll banana piece first in sugar mixture, then melted butter and again in sugar mixture. Place coated banana piece diagonally in center of egg roll wrapper. Fold corner nearest you over coated banana piece. Fold up both sides. Moisten edges of last nap witb water. Roll over until flap is completely wound around. Place banana egg roll on I5x10xl-inch ungreased non-stick baking sheet. Repeat instructions for remainder. Space equally apart on baking sheet. Bake for 20 minutes. Remove from oven and cool 15 minutes. While banana egg rolls are cooling, in a small (I quart) heavy saucepan mix togetber sweetened condensed milk and peanut butter. Cook over medium heat, stirring constantly, until smooth, creamy and warm. Do not boil. To serve: Place 2 banana egg rolls (you may cut each in half diagonally, if desired) on each serving plate. Drizzle equal amount of peanut butter sauce over each serving and sprinkle each serving with 2 teaspoons chopped peanuts. Serves 6

French Banana Bread Sundae Sheena Orames - Bruceville, Indiana
- French Banana Bread Sundae
- Banana Bread:
- 1/2 c. shortening
- 1 c. sugar
- 2 or 3 smashed rotten bananas
- 3 tbsp. sour milk or water
- 1 tsp. soda
- 2 c. flour
- Pinch of salt
- 1 cup pecans (if desired)

Coating for Bread:
- 2 eggs
- 1 teaspoon cinnamon
- 1 tablespoon sweet caramel sprinkle (spice from Pampered Chef!)
- Vanilla Icecream
- Sauce:
- 3 tablespoons butter
- 5 tablespoons brown sugar
- 1/2 cup pecans
- 1/2 banana (cut in slices)
- 1 tablespoon sweet caramel sprinkle
- Decoration:
- 1/2 banana (cut in slices)
- caramel sundae topping
- chocolate syrup
- pecans

Banana Bread:
Preheat oven to 300 degrees. Mix together as written. Place mixture in greased loaf pan. Bake for 1 hour, a little longer if you used a lot of rotten bananas. Let cool. After your bread is cooled get your 2 eggs and scramble, add cinnamon and sweet caramel sprinkle. Dip 1 or 2 slices of your bread in the mixture. Put the bread in a frying pain over medium heat and flip when the bottom side is golden brown. About 3 minutes on each side. While your bread is cooking start your sauce. Get out another frying pan and add your butter and start melting over medium heat. Add your brown sugar and sweet cinnamon sprinkle. Let brown sugar dissolve. Add banana slices and pecans. Then saute mixture for about 3 to 4 minutes.

After your bread and sauce is done you are ready to put your sundae together. On the plate I usually put caramel sundae topping and then put lines of chocolate syrup. Run a toothpick thru your lines of chocolate to make a design.

Then put your bread on the plate. On top of your bread put 2 scoops of vanilla icecream. Put your sauce over the ice cream. Garnish with more caramel sprinkle, pecans, and sliced bananas. Enjoy Sheena Orames - Bruceville, Indiana

Banana Chocolate Chip Bars Monica Taddeo - Lyndhurst, Ohio
3/4 cup butter, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1 tsp vanilla
2-3 ripe bananas
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips

Method:
re-heat oven to 350 degrees. Grease a 15x10 in. cookie sheet. In a medium bowl combine flour, baking powder and salt. Set aside. In a large mixing bowl, cream together butter and sugars. Add the egg and vanilla and combine well. Add bananas until smooth. Slowly add the dry ingredients blending well. Finally fold in the chocolate chip pieces. Spread batter evenly onto cookie sheet and bake for 25 min. or until top is golden brown. Let cool completly in pan. Cut into bars and enjoy

For different variations, bars can be topped with powdered sugar or frosting.

My mother had given me this recipe when I told her I was sick of always making banana bread with my over-ripe bananas. These bars are so delicious and easy to make, and such a nice "change of pace" from your traditional banana bread recipe. Happy baking!

Delicious Banana Treats Jeanine Martel - East Jordan, Michigan
Rice cracker (or other preferred base)
- 1 teaspoon tahini (ground sesame seeds )
- 1 teaspoon almond butter sliced or mashed bananas

Method:
Pour tahini over cracker to fill the holes. Spread almond butter on cracker. Arrange banana on top.

Goody Paste
- 1/4 Cup Almond Butter
- 1/4 Cup Tahini
- 1/4 Cup Applesauce
- 1/2 t. Ground cinnamon
- 1/4 t. Ground ginger
- Bananas

Method:
Mix all ingredients (except for bananas) any way you wish. Spread on any thing you like. Slice banana on top.
This treat is eaten by us as a TV snack. The Goody Paste is used by all the kids as an alternative to the high sugar Peanut Butter and Jelly sandwich. Also: It is low calorie, no sugar, gluten free and all ingredients can be bought organic.)

Sticky Rice Cooked Banana's Shannon Kramer - Renton, Washington
- Can coconut milk
- 1/2 cup sugar

Method:
Heat cocunut milk and 1/2 cup sugar until boiling, then reduce heat and let simmer while you put the desired amount of sliced banana's on top of the rice, pour coconut milk mixture over bananas and eat.

Campfire Banana Boats Heather Watsons - West Jordan, Utah
- 1 bag chocolate chips
- 1 bag mini marshmallows

Method:
Peel the top section of the banana, but leave the peel connected to the banana. Next cut your banana every inch and remove every-other section. Fill the empty spaces with marshmallows and chocolate chips. Put the peel back on the banana and wrap it in one layer of tin foil. Put the wrapped banana in warm ashes from a campfire, and leave it there until the marshmallows and chocolate chips are melted.

Banana Split Pie Desiree Ann Powley - Virginia Beach, Virginia
- 13x9 inch pan
- 4 cups crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup sugar
- 2 eggs
- 2 cups of confectioners sugar
- 2 sticks of butter
- 5 banana's, thinly sliced
- 1 15oz. can of crushed pineapple, well drained.
- 1 8oz. container of cool whip
- 1/2 cup crushed nuts
- 1/2 cup chopped marashino cherries

Method:
Mix Graham crackers, melted butter and sugar. Press into 13x9 inch pan. In large bowl, combine eggs, conf. sugar and butter. Beat on high for 5 min. (you will have a custard). Carefully smooth onto graham cracker crust. Next, top with a layer of thinly sliced bananas. Next layer is the well drained pineapple. Top with cool whip, nuts and cherries. Chill for at least 2 hours or overnight. Enjoy!

Banana Fritters Josie - Austrailia
- 2 cups of self raising flour
- ½ teaspoon of bicarbonate soda
- 1 ½ cups of water
- 4 bananas
- Flour
- Oil for deep frying
- Cinnamon sugar

Method:
Sift flour and bi-carb into a bowl, add water and mix until smooth. Peel bananas and cut into to three or two pieces, roll lightly in flour. Ddrop banana pieces in batter. Drain excess batter then deep fry till golden brown. Rroll in cinnamon sugar then serve with ice cream.

Curried Green Bananas Meera Ramdeen-Boodoo - Trinidad
- Hand of Green Bananas (about 10 or so)
- 1 Small Onion - Chopped (Medium or small)
- 2 Pimento Peppers - Sliced
- 2 Garlic Cloves – chopped small
- 2 Teaspoon Curry Powder
- 1 Small tomato - quartered
- 2 Teaspoon salt (or to taste)
- Piece of hot pepper (optional)
- Vegetable cooking oil
- 2 Cups of water

Method:
Put some oil on your hands first. Then peel the green bananas. Slice then into discs / rings. Put about 2 pot spoons of oil into pot (preferably cast iron or similar type) on low heat. Mix curry powder with ¼ cup of water to form paste. When oil has warmed up (test by putting in one piece of onion – when it gets burnt quickly the oil is good – take out burnt onion) pour in curry paste and let it cook for about two minutes in oil. Stir around gently. Put in sliced green bananas and stir to get curry onto slices. Add Onions, Garlic, Pimento and Pepper (if using). Mix and continue frying for about three minutes to release flavors. Sprinkle salt over mixture. Mix. At this stage you should have a curry mixture. Add the water and cover the pot. Allow the dish to come to a slow boil on low heat. Ideally you should get the curried green bananas soft, cooked and with a curried sauce. When it is soft and has some sauce turn it off. Serve with White Rice or Indian Breads.

You could add more water only if you think the bananas are not cooked. It will be cooked but firm.
You could add other herbs like cilantro and green seasonings.

In the Caribbean, we use pepper for flavoring and since it is a vegetarian dish many says it tastes like curried shrimp. Enjoy!

My Momma's Simply Wonderful Banana Nut Bread Recipe Corinne Lawson - Jacksonville, Florida
- 2 Eggs
- 1/2 Cup Soft Butter (butter at room temp)
- 1 Cup Sugar
- 1 Teaspoon vanilla extract
- 1 1/2 Cup Flour
- 1 Teaspoon Baking Soda
- 1 Cup brown mashed bananas
- 1/2 Cup Sour Cream
- 1/2 to 1 Cup Chopped Nuts (optional)

Method:
Pre-heat oven to 350 degrees. Beat together butter and sugar, then add eggs one at a time. Add vanilla. Beat until light and fluffy. Mix in flour, baking soda. Add mashed bananas, sour cream and nuts. Pour into a greased loaf pan. Bake for 45 mins to 1 hour, or until done. Cool in pan 10 minutes. Then take out of pan and cool on wire rack.

Don't throw those rotten bananas away!! The best bananas for banana nut bread are when they are almost black. Dark brown/black bananas are really sweet, and they help keep the bread nice and moist. Also a good brand of vanilla extract is essential. Using a top quality vanilla extract makes a world of difference when baking. I use Rodelle. It was around eight dollars a bottle for 8 oz. but well worth the price.

This was my mom's recipe. I make this all the time. My family loves banana bread. A loaf of this bread doesn't last long at my house. My five year old son, Daniel, always leaves the last two bananas, and then hounds me to make him some bread when they are ripe. ENJOY!

Jen's Homemade Banana Pudding
8 medium sized bananas ( sliced)
8 eggs
2 Tbsp of Banana Flavoring
2 Tbsp of Baking soda
5 cups of milk
3 to 4 cups of sugar
Vanilla wafers

Mix all the ingredients up except for the Vanilla wafers very well, .. when all mixed well put in a large pan and put on medium heat on stove and constantly stir it. once it gets to the thickness desired, take off of heat. In a large bowl put vanilla wafers down and then put the banana pudding over the cookies.. Repeat until done. Let sit in refridgerator over night for best results. Have a great day - Jen

Banana Berry Smoothie Veronica Phillips - South Carolina
- 1 medium banana,
- 1 cup of pineapple juice,
- 1/2 cup of frozen blueberries
- 1/2 cup of frozen sliced strawberries
- 1 scoop of whey protein
- 6 fresh red grapes.
Mix in blender, pour in glass with a straw….enjoy!

Nutri-Delicious Fruit Salad Bananza! Melissa Bonta - Reno, Nevada
Ingredients:
- 1 banana, diced
- 1 apple, diced
- 1 cup fresh pineapple, diced
- 1/2 cup shredded coconut
- 1/2 cup maraschino cherries
- 1/2 cup walnuts, diced
- 1 cup (8 oz) strawberry-banana flavored yogurt
Mix all fruit in bowl. Gently fold in nuts and yogurt. Enjoy!

BBQ Banana's Simon Lewis- St.Albans - United Kingdon
-Ingredients
- Bananas
- Cointreau
- Chocolate powder
- Sugar
- Whipped cream or ice-cream to finish

Instructions
Leave banana in its skin.
Lay banana down and slice along the top about half way through using a finger to create a space. Add some chocolate powder and sugar into the banana and then pour in a capful of Cointreau. Place on BBQ until the bottoms of the skins are blackened and the banana is bubbling nicely. Remove and top with whipped cream or ice cream to taste.
Use a small spoon and eat straight from the skin.

Frozen Banana Dessert aka Banana Ice Cream Mary Lee Ciminiello - Mahwah, New Jersey
Ingredients: Bananas and Milk

The key to this recipe is selecting the perfect bananas. Don't use bananas before they make a few brown spots. The second day of brown spots is when the bananas are best for this use. Do not use beyond third of fourth day of brown spots. Cut the bananas into one inch pieces and place on a cookie sheet about one inch apart. Put the cookie sheet into the freezer until frozen. Please the frozen banana pieces into the blender with an ounce or so of milk. Do not add too much milk. You are not making a smoothie. Blend until soft ice cream consistency. If you over blend, put the mixture into the freezer to firm up. Enjoy!!

>>> More Banana Recipes!

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