Creamed Spinach Recipe Paula Deen Recipe For Banana Recipe For Banana

CREAMED SPINACH

Steps:

• In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

BANANA CREAM CAKE

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in ½-inch intervals. In a medium bowl, whisk together pudding mix and milk until smooth and slightly thickened. Pour over top of cake. Loosely cover cake, and refrigerate for 4 hours. Spread whipped topping onto cake; garnish with chocolate, if desired. Cover and refrigerate for up to 3 days.

BANANA BREAD

Steps:

• Preheat oven to 325°. Spray a 9×5-inch loaf pan with baking spray with flour.
• In a large bowl, whisk together flour, sugar, baking soda, and salt. In a medium bowl, whisk together banana, melted butter, eggs, and vanilla. Fold banana mixture into flour mixture until just combined. Spread batter into prepared pan.
• Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

BANANA CREAM PIE

Steps:

• Preheat oven to 350°.
• In a medium bowl, stir together crushed wafers, brown sugar, melted butter, and ½ teaspoon salt until well combined. Press into bottom and up sides of a 9-inch pie plate. Bake until golden brown, 18 to 20 minutes. Let cool completely.
• In a medium saucepan, cook milk, cream, granulated sugar, and remaining ¼ teaspoon salt over medium heat, stirring occasionally, just until bubbles form around sides of pan.
• In a medium bowl, whisk together egg yolks and cornstarch until smooth. Slowly whisk one-fourth of hot milk mixture into eggs. Whisk egg mixture into remaining milk mixture in saucepan, and bring to a boil, whisking constantly. Cook, whisking constantly, until thick, about 3 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, discarding solids. Whisk in vanilla and softened butter until melted and smooth. Cover with plastic wrap, and let cool for 10 minutes.
• Arrange banana slices in bottom of crust. Stir custard, and gently spread onto bananas. Cover with plastic wrap, pressing directly on surface to prevent a skin from forming, and refrigerate for at least 1 hour before serving or up to overnight. Top with Brown Sugar Whipped Cream just before serving. Garnish with vanilla wafers and banana, if desired.
• In a large bowl, beat all ingredients with a mixer at high speed until stiff peaks form. Use immediately.

BANANA NUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 °F.
• In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
• In a bowl, blend together the cream cheese and butter. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
• This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.