Bananasinmilk Recipes

BANANA MILK DRINK

Steps:

• Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately.

BEST BANANA MILKSHAKE RECIPE

Steps:

• Place the bananas on a plate and freeze for 20 minutes.
• Place the bananas in the blender.
• Add in ice cream and whole milk. Sprinkle the ground cinnamon.
• blend for 12 to 18 seconds until all is mixed.
• Serve immediately with whipped cream and cinnamon.

BANANA MILKSHAKE

Steps:

• Mix banana and milk together in a cup or bowl until desired consistency is reached.

BANANA SAUCE RECIPE

Steps:

• Mix the boiling water, corn starch and the sugar in a large bowl. Stir continuously so that the sugar dissolves completely. Cook this mixture in a sauce pan on low flame for 10 minutes.
• Now add the mashed bananas and the butter, and stir continuously until the butter melts. Serve with buns and pancakes.

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

FOUR LAYER BANANA PUDDING DESSERT

Steps:

• In a large bowl, combine milk and pudding mix. Stir until smooth. Set aside.
• In a separate bowl, combine cream cheese and sweetened condensed milk. Stir until smooth. For best results, use an electric mixer. Fold in whipped topping.
• Add the two mixtures together and stir until well combined.
• Line the bottom of a 9x13 pan with one layer of Chessmen cookies.
• Place sliced bananas on top of the cookie layer.
• Pour pudding mixture over the banana layer.
• Top with another layer of Chessmen cookies.
• Refrigerate until ready to serve.

BANANAS AND MILK

Steps:

• Peel bananas and remove from peels.
• Slice in 1/4" bite sized slices.
• Place banana slices in a cereal sized bowl.
• Pour milk on top and sprinkle bananas with sugar.
• Enjoy!