Best Ever Banana Bunt Cake w/ Icing*

Ingredients:

1/2 cup softened butter
1/4 cup canola oil
2 1/8 cup sugar
2 tsp lemon juice
1 1/2 cup buttermilk (substitute: 1 1/2 tsp lemon juice or white vinegar mix with 1 1/2 cup milk)
3 eggs
2 tsp vanilla
1/2 tsp salt
2 tsp baking soda
3 cups all-purpose flour
3 or 4 smashed very ripe bananas (1 1/2 cup)

Icing Ingredients:

1/2 cups softened butter
1 (8oz) softened cream cheese
1 tsp vanilla
3 cups powdered sugar


Directions:

1. Preheat oven to 350 degrees
2. Grease and flour a bundt pan and set aside
3. Smash the bananas and mix in the 2 tsp of lemon juice and set aside
4. Using the mixer combine butter, oil and sugar and mix thoroughly
5. Add eggs one at a time and mix just until combined
6. Add vanilla, salt, and buttermilk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
7. Add baking soda and flour mix gently and then add bananas and mix gently again.
8. Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more then 2/3 full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
9. Immediately after removing cake from oven, put cake (still in the pan) into your freezer and freeze for 45-60 minutes. (Optional but recommended to lock in the moisture) 
10. Remove from pan (must be fully cool) and frost with Cream Cheese Icing. 

*Can use 9x13 pan instead at 275 degrees but still cook for 50-70 minutes



Best Ever Banana Bundt Cake at reallifedinner.com

Double Chocolate Banana Bread*

Ingredients:

3 very bananas, mashed
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup (about 6oz) semisweet or bittersweet chocolate chips


Directions:

1) Heat oven to 350 degrees. butter 9x5-inch loaf pan.
2) Put ingredients in order in mixer
3) Pour into prepared pan and bake 55-65 minutes. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Server warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature.




Original Recipe

*Taste between banana bread and chocolate cake, yummy

Banana Crumb Muffins

makes 10 muffins


Ingredents:

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

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. 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.
3. 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.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

http://allrecipes.com/recipe/banana-crumb-muffins/detail.aspx

Chocolate Banana Bites

Ingredients: 

2 bananas, cut in 1-inch slices

3/4 cup milk or dark chocolate chips (or vegan chocolate chips)

Directions:

Slice bananas into 1-inch chunks and freeze for 60 minutes.

In a double boiler or microwave, melt chocolate until smooth. Remove bananas from freezer and immediately dip in chocolate, placing on wax paper when finished.

Freeze for 10 minutes or until ready to serve.

http://www.howsweeteats.com/2010/03/chocolate-banana-bites/

Fruit Pizza

Ingredients:

1 Pillsbury sugar cookie dough

4 oz cream cheese, softened

1 tub Cool Whip

2 tablespoons coconut rum

1 cup sliced strawberries

3/4 cup blueberries

2 kiwis, sliced

1 banana, sliced

Directions:

Preheat oven to 350 (or whatever temp the dough calls for).

Let the dough come to room temperature, and press it into a cookie sheet – make sure it is thin. Bake for about 10 minutes, rotate pan, then bake for another 5. The baking time will all depend on how cold the dough was and your own oven, so watch carefully. Do not overbake!

One cookie has cooled, beat cream cheese, rum and Cool Whip with a hand mixer. Spread on cookie crust. Top with strawberries, kiwis, and blueberries, leaving space for the bananas. I add them last so they don’t get brown. Refrigerate while you make the glaze.

Glaze

1/3 cup sugar

1/3 cup orange juice

2 tablespoons lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

Combine all ingredients in a small saucepan and bring to a boil. Stir constantly until mixture thickens. Let cool for about 10 minutes. Add bananas to pizza, then drizzle glaze on top.

Refrigerate for at least 1 hour.

http://www.howsweeteats.com/2010/04/fruit-pizza/

Pineapple Upside Down Banana Pancakes

Needs some Tweaking
Ingredients:

• 3  Ripe Bananas
• 2-¼ cups Vanilla Almond Or Soy Milk
• 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1  Small Pineapple
• A Little Canola Oil

Directions:

1. Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
2. Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
3. Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
4. Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

http://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/

Banana Banana Bread

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

http://allrecipes.com/recipe/banana-banana-bread/

Vegan Banana Bread Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup packed brown sugar
• 3/4 t. baking soda
• 3/4 t. salt
• 1/2 cup plain soy milk
• 1 t. lemon juice
• 1/4 cup canola oil
• 1 t. vanilla extract
• 2 cups mashed bananas (from about 4 large overripe bananas)

Directions:

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with muffin liners or lightly oil.

2. In a large mixing bowl, combine the flour, sugars, baking soda, and salt. In another small bowl, whisk together the soy milk, lemon juice, canola oil and vanilla extract. Add the bananas and mix until combined. Add the wet ingredients to the dry, mixing until just combined. Portion the batter into the muffin tin and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the muffins emerges clean. Allow muffins to cool for 15 minutes in the pan before removing to cool completely on a wire cooling rack. Serve warm or at room temperature.

http://dairyfreecooking.about.com/od/muffinsbiscuits/r/Vegan_Banana_Bread_Muffins.htm

Banana Rice Pudding

INGREDIENTS

• 
  
• 1 cup brown basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon, plus more for garnish
• 1 tablespoon cornstarch
• 4 ripe bananas, divided
• 1 teaspoon vanilla extract
• 
  

PREPARATION

1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
2. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
3. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

• NUTRITION

  Per serving: 208 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 49 g carbohydrates; 3 g protein; 3 g fiber; 182 mg sodium; 213 mg potassium.
  

  
  
  http://www.eatingwell.com/recipes/dairy_free_banana_rice_pudding.html