Bananaglace Recipes

BANANA GLACE

Banana Glace image

This double-strength banana dessert beats a banana split halfway to Dakar! Served with an excellent demitasse, it is a delicious and sophisticated dessert. Posted for ZWT 2006.

Provided by SusieQusie

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 bananas, mashed into a pulp
8 whole bananas
1 pint heavy cream
1/2 cup sugar
1/2 teaspoon chopped candied fruit (as angelica or red cherries)
1 teaspoon black raisins
1 tablespoon chopped peanuts
1 tablespoon slivered almonds

Steps:

In a blender, beat mashed bananas, cream and sugar until frothy.
Pour into freezer trays and freeze for 1 to 2 hours until partially firm.
Cut 8 bananas in half lengthwise and then in half across.
Place 4 pieces in a row side by side on a dessert plate.
Spread the frozen bananas uniformly over the fresh bananas.
Sprinkle with toppings.
Serve immediately.

Nutrition Facts : Calories 423.3, Fat 23.6, SaturatedFat 14, Cholesterol 81.5, Sodium 24.8, Carbohydrate 55.2, Fiber 4.8, Sugar 34.5, Protein 3.6

MY FAVORITE GLAZED BANANA CAKE

My Favorite Glazed Banana Cake image

I've searched high and low for the perfect banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.

Provided by TGirl

Categories Dessert

Time 40m

Yield 16-18 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour, all purpose
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon allspice
3 bananas, mashed (over-ripe is best, with black peel)
1/2 cup milk
1 cup ground pecans or 1 cup walnuts
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk (or more)
1/2 cup pecans or 1/2 cup walnuts, chopped,whole,or ground,for garnish (OPTIONAL)

Steps:

In mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, combining well, then add vanilla.
In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
Allow to cool in pan before glazing.
GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
Decorate surface of glazed cake with nuts, if desired.
This cake refrigerates very well, making it a great"make ahead" dessert.
For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

BANANA BUTTER ICING

Banana Butter Icing image

Can be used on banana cake, white cake or peanut butter cake.

Provided by Carol

Categories Desserts Frostings and Icings

Yield 11

Number Of Ingredients 5

Ingredients

¼ cup butter, softened
½ cup mashed bananas
½ teaspoon lemon juice
½ teaspoon vanilla extract
3 ¼ cups confectioners' sugar

Steps:

Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 37.7 g, Cholesterol 11.1 mg, Fat 4.3 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 36 g

BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS

Belgian Buttermilk Waffles with Glazed Bananas image

Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day New Year's Day Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 waffles

Number Of Ingredients 17

Ingredients

For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups well-shaken buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron
For topping
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1 1/4 cups pure maple syrup
Accompaniment: sour cream or whipped cream
Special Equipment
a waffle iron (preferably Belgian-style)

Steps:

Make waffles:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
Make topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
Spoon bananas over waffles, then drizzle with warm syrup before serving.

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