Banana Yogurt Brunch Bundt With Blueberry Sour Cherry Sauce Recipe 445

BANANA YOGURT BRUNCH BUNDT WITH BLUEBERRY & SOUR CHERRY SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven 350 degrees For the bundt cake Peel and mash bananas. Set aside. In a large mixing bowl cream together butter and sugar. With an electric mixer combine the yogurt, vegetable oil, eggs and vanilla with the creamed butter and sugar. Next, add the mashed banana. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Gradually blend in the dry ingredients until combined. Prepare a bundt pan with vegetable shortening and flour or spray with baking spray. Pour batter into pan and bake on center rack for 50-55 minutes or until a toothpick inserted comes out clean. Cool in the pan 10 minutes and turn out on to a wire rack to finish cooling. For the sauce Remove stems and make a small slice in the cherry and gently squeeze to remove the pit. Combine the cherries, blueberries, agave and salt in a sauce pan and cook over medium heat for 10 minutes. Mix the cornstarch and water and add to the sauce pan. Bring to a boil and remove from heat. Set aside to cool. Spoon sauce over sliced bundt cake.

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

FROZEN YOGURT BRUNCH BUNDT

Steps:

• In food processor, place 2 cups berries, the water, sugar and lemon juice. Cover; process until smooth. Strain, unless you'd prefer fruity bits.
• In medium bowl, beat fruit mixture and yogurt with whisk. Place half of mixture in nonstick fluted tube cake pan. Sprinkle with granola. Top with remaining mixture. Freeze 8 hours. If desired, freeze some of the mixture in small nonstick molds for decoration.
• Serve with mint and additional berries.

BANANA EMPANADAS RECIPE - (4.4/5)

Steps:

• Place flour, salt and sugar in the bowl of a food processor and pulse till incorporated. Add the butter and pulse for about 10 seconds, until the mixture looks like crumbs. Add the egg yolk and pulse. With the food processor running, add the water in a slow drizzle until it comes together in a ball. Take care not to get the dough too wet. Place the ball of dough on plastic wrap and flatten into a disk. Wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen. Preheat the oven to 400 degrees. Roll out the dough and use a 4 inch cutter, you should have about 1 dozen disks. Place on parchment paper or silicone baking mat to ready for filling. Cut bananas into 1/2 inch pieces and toss in brown sugar in a bowl. Place a heaping tablespoon in the center of each disk. If you are using jackfruit, place a small amount in the center as well. Brush the edges with egg white and fold the dough over the filling, pressing the edges shut. Crimp with a fork to seal. Return to refrigerator for several minutes if the dough has softened considerably. Whisk together the egg yolk and milk and lightly brush the empanadas just before baking. Place in oven and bake for about 20 minutes, or until the dough is a golden brown. Best served immediately, when piping hot.

BLUEBERRY BANANA YOGURT POPCORN BARS RECIPE BY TASTY

Steps:

• Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
• In a large bowl, mix together the popcorn, oats, blueberries, and banana chips.
• In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
• Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
• Once the mixture comes together and has cooled slightly, add ¾ cup of the yogurt chips, mixing well to incorporate. Some of the chips may melt, but that's okay!
• Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
• Top with the remaining ¼ cup (75 G) yogurt chips.
• Set aside in a cool place for 1 hour to set, then cut into 12 bars.
• Enjoy!

BANANA YOGURT BUNDT CAKE

Steps:

• In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla extract and bananas.
• In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
• Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F for 50 minutes or until done. Cool, then dust with confectioners' sugar before serving.