BANANA CRACKERS
Make and share this Banana Crackers recipe from Food.com.
Provided by JANIC412
Categories < 30 Mins
Time 18m
Yield 30 crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
- Using a fork, stir in Tabasco and banana.
- On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
- Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
- Bake 6-8 minutes or until lightly browned.
- Remove crackers with a spatula and place on a wire rack to cool.
- Repeat with second half of the dough.
Nutrition Facts : Calories 24.6, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 21, Carbohydrate 2.5, Fiber 0.2, Sugar 0.5, Protein 0.3
HOMEMADE ORANGE MARMALADE AND HAND-ROLLED WHOLE-GRAIN CRACKERS
Provided by Nancy Fuller
Categories appetizer
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally until the marmalade gels and thickens and a candy thermometer inserted in the marmalade reads 222 degrees F, about 2 hours 30 minutes.
- Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace. Wipe around the edges of the jar and place the lid in the center. Screw on the bands until tight, then place the jars in a canner filled with boiling water. The jar tops should be covered by 1 to 2 inches of water. Process for 10 minutes, then remove and set aside to cool.
- Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.
- Hand-Rolled Whole-Grain Crackers:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a food processor, pulse the almonds until finely ground. Then add the flour, salt, nutmeg and cloves and pulse again. While running the processor, add 1/3 cup water and the oil until combined and crumbly. Remove the cracker dough and form into a ball and place on a sheet of plastic wrap.
- Roll the dough between two pieces of plastic wrap to 1/8-inch thick. Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. Brush some oil on top of the crackers and sprinkle the sesame seeds over the top. Pierce the cracker dough with a fork so they don't puff up. Bake until crisp and golden, 15 to 20 minutes. Transfer to a wire rack to cool. Yield: about 24 crackers
BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST
Steps:
- For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
- In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
- For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
- Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
- Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.
BANANA FLAX CRACKERS RECIPE - (4.3/5)
Provided by judet
Number Of Ingredients 4
Steps:
- Preheat oven to 150° C (300° F) and lightly spray a whoopie pie (or cupcake) tin with cooking spray. Mix mashed banana, flax seed meal and flax seeds together. Drop teaspoonful portions into each whoopie pie (or cupcake) cavity. Press down the mixture in each cavity using either the bottom of a glass/cup or your fingers to form a thin, flat round. Take a pinch of sesame seeds and sprinkle over top of cracker mixture. Press seeds down gently. Bake for 20 - 22 minutes. Remove tin from the oven and turn out crackers onto a wire cooling rack to cool completely. Yield: 24 crackers When cooled, store in a zip lock bag or an air-tight container. They will last longer if stored in refrigerator.
BANANA CHIA CRACKERS
I came across this recipe on www.rawon10.blogspot.com/ and have made it every day since! My kids LOVE these healthy, sweet, delicious crackers! I've also made them with mango and vanilla rather than banana and cinnamon; the mango crackers took longer to dehydrate, but were equally delicious. **You need a dehydrator for this recipe.**
Provided by Serah B.
Categories Tropical Fruits
Time 12h40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in blender and process until smooth.
- Allow to sit for about 20 minutes until mixture begins to gel.
- Spread mixture about 1/8 in thick on parchment paper.
- Dehydrate at 145F for about 6 hours, or until fruit-leather-like consistency is achieved.
- Carefully peel from parchment and slice into cracker-sized pieces.
- Return to dehydrator for an additional 6 hours, or until crispy.
- Enjoy!
Nutrition Facts : Calories 54.1, Fat 0.2, SaturatedFat 0.1, Sodium 294.9, Carbohydrate 14, Fiber 1.9, Sugar 7.2, Protein 0.7
BANANA PUDDING WITH GRAHAM CRACKERS
I made this recipe when I was craving banana pudding but out of the traditional Nilla® wafers. When I realized the graham crackers would make nice even layers a snap, the idea to make it in an 8x8-inch pan came quickly. It tastes amazing, and the crackers soften quicker than the wafers do. The addition of the Dream Whip® topping mix makes this very creamy and the even layering means you taste all three elements in every bite!
Provided by Brandy Bruton
Time 4h15m
Yield 9
Number Of Ingredients 5
Steps:
- Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
- Break graham cracker sheets in half to form squares.
- Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
- Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 53.3 g, Cholesterol 7.6 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 33.6 g
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