Banana Nut Bread Trifle Recipes

BANANA AND NUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

DIRTY BANANA TRIFLE

Steps:

• In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.

DIRTY BANANA TRIFLE

Steps:

• Divide sweetened condensed milk and cream cheese between 2 bowls. Blend each mixture until combined.
• Add 2 cups milk and both banana pudding mixes to one bowl; stir until thickened. Fold in 1/2 of the sliced bananas, 1/2 of the 12-ounce container of whipped topping, and 1/2 of the wafers.
• Add remaining 1/2 cup milk and coffee liqueur to the second bowl. Stir in chocolate pudding mixes until thickened. Fold in remaining 6 ounces whipped topping and graham crackers.
• Spread the coffee-chocolate pudding over the bottom of a glass trifle bowl. Layer on 1/2 of the 8-ounce container of whipped topping. Add banana pudding. Top with remaining whipped topping. Refrigerate, 8 hours to overnight.

BANANA CREAM TRIFLE

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
• Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator.

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

BANANA BREAD RECIPE WITH 2 BANANAS

Steps:

• Preheat oven to 350°F. Spray a 9x5 inch baking pan with non-stick cooking spray, grease with oil or line with parchment paper and set aside.
• In a large bowl combine bananas, granulated sugar, cinnamon, and salt.
• Beat in the oil, eggs, and vanilla extract.
• Add the flour and baking soda and gently stir until incorporated. DO NOT over mix.
• Pour the batter into the baking pan.
• Bake for 30 minutes then remove from the oven and cover loosely with foil. *This prevents the crust from burning.
• Continue to bake for 15 - 20 minutes until a toothpick inserted in the center comes out clean or mostly clean.
• Cool in pan 10 minutes then remove to cool completely.

BANANA NUT BREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
• Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
• Whisk together flour, baking powder, salt, and baking soda in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)
• Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
• Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.

BREAD TRIFLE

Steps:

• Trim the edges of the bread slices evenly.
• Wash, peel and cut the apples into small pieces.
• In a small pan, dissolve half cup of sugar in half cup of water.
• When it starts boling, add the apples and boil for 3 minutes.
• Filter the boiled apple water and set aside.
• Cut the bananas and pineapples into small pieces.
• Add the custard powder to half a cup of milk.
• Dissolve thoroughly.
• Boil the rest of the milk and add the made custard powder mixture to the boiled milk.
• Remove from heat.
• Add 2 tbsp.
• of sugar and mix evenly.
• Add a little warm water to the jam and spread it over the bread slices.
• In a pudding bowl, arrange 2-3 bread slices at the base.
• Sprinkle a little sugar water over the slices.
• Now, arrange the apple, pineapple and banana pieces over the bread slices.
• Add little cream and custard and spread it evenly.
• Again arrange the bread slices and repeat with the fruit mixture and cream-custard mixture.
• Alternate this repeatedly and top it with the bread slices.
• Spread out the rest of the cream and top the pudding with grapes and cherries.
• Refrigerate for an hour.
• Serve chilled!

BANANA NUT BREAD TRIFLE

Steps:

• Prepare pudding and pie filling according to package directions using the 2 cups of milk.
• Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
• Cover and refrigerate until serving time, but no longer than 24 hours.

CARAMEL BANANA BREAD TRIFLE

Steps:

• Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
• Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
• In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving.