Banana And Maple Flip Recipes

MAPLE BANANA FRITTERS

Steps:

• Preheat oven to 250 degrees F.
• In a saucepan bring maple syrup to a gentle boil, reduce heat and let simmer and cook for 10 minutes until thick and will coat the back of a spoon. Remove from heat and let cool enough to pour into a serving container.
• In a deep frying pan, add 2 to 2 1/2-inches of oil and heat to 350 to 375 degrees F or until a drop of batter immediately rises to the surface.
• While oil is heating, sift together in bowl the flour, baking powder, and salt. Beat eggs in a separate bowl and add to dry ingredients. Add milk and vanilla to batter and mix until all ingredients are incorporated and it has a pancake batter-like consistency. Add additional milk a little at a time if needed. Let batter rest for 10 minutes to let the baking powder to become active and bubble.
• Next, cut bananas into 1-inch size pieces on an angle and toss in a bowl with lemon juice. Using two forks, coat banana pieces with the batter and drop one at a time into the hot oil. Let cook until both sides are golden brown, about 3 to 4 minutes for each side. Turn bananas with forks as they brown. Remove and drain on paper towels, then place in oven on a lined baking pan to keep warm. Repeat steps if doing a larger batch. Pour syrup over bananas and serve as a dessert or side dish.

BANANA FLIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans.
• In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans.
• Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling.
• Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.
• When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

MAPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

MAPLE SYRUP AND BANANA SAUCE

Steps:

• Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.

BANANA-MAPLE-BACON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
• While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
• Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
• Drizzle glaze over the cooled cake, then sprinkle with bacon.

BANANA FLIP CAKE

Steps:

• Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.

TOTALLY NATURAL MAPLE-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Combine flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
• Combine bananas and eggs in a second bowl and beat using an electric mixer until well combined. Mix applesauce, maple syrup, agave nectar, and vanilla extract into the bowl. Add banana mixture to flour mixture and mix using a spatula until fully moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

BANANA-MAPLE MATZO BREI

Steps:

• Soak matzos in cold water for 5 minutes. Drain in a colander. Mash banana with maple syrup using a fork. Whisk in oil, egg, and salt. Gently stir in matzos. Heat 1 tablespoon oil in a medium skillet over medium heat. Spread matzo mixture evenly in skillet, pressing gently. Cook until underside is golden, about 4 minutes. Flip using a spatula (mixture will break up). Cook until underside is golden, about 5 minutes. Transfer to plates. Top with banana slices, and drizzle with maple syrup.

BAKED BANANA WITH MAPLE SYRUP

Steps:

• Line a bread pan with foil, overlapping the pan a little.
• Peel banana & slice lengthwise.
• Place in pan, cut side up.
• Spread syrup over the banana.
• Sprinkle with cinnamon.
• Top with butter.
• Wrap & seal with extra foil.
• Bake 350 degrees for 10-15 minutes.

STICKY BANANA & MAPLE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.