Banana Cream Pie

Banana Cream Pie
1 c + 2 T sugar, separated
1/4 c cornstarch
1/2 t salt
3 c milk
2 eggs, beaten
3 T butter, softened
1 1/2 t vanilla
1- 9" prepared pie crust
2 bananas, sliced
1 c heavy whipping cream

1. In a large pot, combine 1 cup sugar, cornstarch, salt, and milk; cook, stirring frequently, over medium-high heat until thickened and starting to bubble. If you're unsure if it's thickened yet, it hasn't.
2. Remove from heat and temper in eggs; return to heat and bring to a gentle boil. Cook, stirring frequently, for another 2-3 minutes.
3. Remove from heat and stir in butter and vanilla; place plastic wrap on surface of custard and refrigerate for 30 minutes.
4. Make whipped cream by combining whipping cream and 2 T sugar in a cold bowl and whisking on high until stiff peaks form.
5. Spread half of the custard in pie crust, lay down bananas, spread the rest of the custard, and top with whipped cream.
Refrigerate for at least 6 hours before serving.

Guiltless Oatmeal Bites

Guiltless Oatmeal Bites
3 over-ripe bananas
1/3 c applesauce
2 c oats
1/4 c milk
1 t vanilla
1 t cinnamon
1/2 c of at least one or two of the following: raisins, craisins, chocolate chips, or coconut

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Mix all ingredients together and pour in to pan; bake for 45 minutes. Once cooled, cut into bite-sized pieces and serve.

Banana Coconut Muffins

Banana Coconut Muffins
4 over-ripe bananas
1 c butter, melted
1 1/3 c sugar
2 eggs
1 t vanilla
1 1/2 c coconut flakes, separated
2 1/2 c flour
2 t baking powder
1/2 t salt

1. Preheat oven to 375* and line a muffin pan with liners.
2. In a large bowl, combine bananas, butter, sugar, eggs, vanilla, and 1 cup coconut.
3. In a medium bowl, whisk together flour, baking powder, and salt; fold in to wet mixture.
4. Pour batter in to muffin cups and sprinkle with remaining coconut; bake for 25 minutes, until golden brown. Let cook on wire rack.

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

 

Green smoothie with spinach:

Aloha Bread

Aloha Bread
3/4 cup butter, softened
2 cups sugar
4 eggs
2 over-ripe bananas
4 cups [wheat] flour
2 t baking powder
1 t baking soda
1 t salt
1- 20 oz can crushed pineapple, undrained
¾-1 cup chopped pecans
1 cup coconut flakes

1. Preheat oven to 325*; grease 2 loaf pans and set aside.
2. In a large mixing bowl, cream butter, and sugar; add eggs; stir in bananas.
3. In separate bowl, mix flour, baking powder, baking soda, and salt; blend well into banana mixture, but be careful not to over mix.
4. Stir in pineapple, pecans, and coconut; mix on low speed until blended.
5. Pour into pans; bake for 60-80 minutes, until passes toothpick test.

Banana Walnut Bread

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...

Banana Cake

Banana Cake
1 1/2 c sugar
1/2 c shortening (I use butter-flavored)
2 room temperature eggs, separated
3 over-ripe bananas, mashed
1 c buttermilk
1 t baking soda
2 1/4 c flour
1 t baking powder
1/2 t salt
1 t vanilla

1. Preheat oven to 350* and lightly grease two 9" round pans.
2. Cream together sugar and shortening; add egg yolks and bananas and blend well. Set aside egg whites.
3. In a medium-sized bowl, combine buttermilk and baking soda. Be careful - this will expand quite a bit.
4. In another medium-sized bowl, sift flour, baking powder, and salt.
5. Add 1/3 of the wet mixture to the banana mixture, then 1/3 of the dry mixture. Repeat twice until both smaller bowls are empty; stir in vanilla.
6. In a small bowl, whisk egg whites until slightly stiffened; fold into batter.
7. Pour batter into pans and bake 35-45 minutes until cakes pass toothpick test.

Cinnamon Walnut Banana Coffee Cake

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)

Banana Pudding

Banana Pudding
3 just-ripe bananas (yellow/light green)
2 T lemon juice
1 1/2 c sugar, separated
8 large egg yolks
5 T cornstarch
6 c half-and-half
1/2 t salt
3 T butter
2 t vanilla

1. Preheat oven to 325*.
2. Place bananas (skin-on) on a baking sheet and bake until skins are black, about 20 minutes. Let cool for a minute or two, peel and throw in food processor with lemon juice until smooth. Place plastic wrap directly on surface of puree (this will prevent "pudding skin" from forming) and set aside.
3. Whisk 1/2 cup sugar, yolks, and cornstarch in a medium bowl until smooth.
4. Bring half-and-half, remaining cup of sugar, and salt to simmer in large saucepan over medium heat.
5. Whisk some of the half-and-half mixture into yolk mixture, then slowly pour tempered yolk mixture into saucepan; stir in banana puree.
6. Cook until thick, about 2 minutes; remove from heat and stir in butter and vanilla.
7. Place plastic wrap directly on surface of pudding and refrigerate until it begins to set up, about 30 minutes.
*Recipe courtesy of Cook's Country.

Chocolate Fondue

Chocolate Fondue
1.5 c chocolate chips
.5 c heavy cream (or half and half)
2 tsp vanilla

1a. Place chocolate chips in little dipper slow cooker. Pour cream and vanilla over chips, cover, and let sit for about an hour. Do not stir during that hour - it will be ok. :)

1b. Place all ingredients in microwave-safe bowl; heat in microwave, stirring every 30 seconds, until chocolate is completely melted.

Serve with marshmallows, bananas, apples, pretzels, etc.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins
1 egg
1/4 c milk
1/4 c oil
1/2 c brown sugar
1/2 c sugar
1/2 t salt
1 T baking powder
3 medium over-ripe bananas*
1 3/4 c flour
1 c chocolate chips
*You can freeze over-ripe bananas until ready to use.

1. Preheat oven to 350*.
2. Combine egg, milk, and oil. Add brown sugar, sugar, salt, and baking powder. Mix.
3. Throw in bananas and flour; mix. Add chocolate chips and mix.
4. Bake for 20 minutes.
Yields 2 dozen muffins.