Hannahs Bananas Recipes

HANNAH'S BANANAS

Hannah's Bananas image

This is another Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you! These cookies freeze well and since the recipe makse so many you might want to do just that. Roll them up in foil, place the rolls in a freezer bag, and they will last up to 3 months!

Provided by Foxfire13

Categories Dessert

Time 4h40m

Yield 10 dozen

Number Of Ingredients 9

Ingredients

1 1/2 cups melted butter (3 sticks)
2 cups granulated sugar
3/4 cup mashed very ripe banana (2 medium or 3 small)
4 teaspoons baking soda
1 teaspoon salt
2 beaten eggs (just whip them up with a fork)
4 cups flour (no need to sift)
2 cups finely chopped walnuts (measure AFTER chopping) or 2 cups pecans (measure AFTER chopping)
1/2 cup granulated sugar, for later

Steps:

Melt butter in a large microwavable bowl. Stir in the sugar, beaten eggs, baking soda, and salt. Choose bananas that have black freckles on the skin so they are almost over ripe. Mash them until they're smooth (you can do this in a food processor or by hand.) Add the banana puree and mix throughly. Mix in the flour and then the nuts. Cover your bowl and refrigerate it for 4 hours (overnight is fine, too).
When you're ready to bake, preheat the over to 350 degrees F., rack in the middle position.
Roll the chilled dough into walnut-sized balls with your hands. (This dough is quite sticky-you can wear plastic gloves if you like, or wet your hands slightly so the dough won't stick to them.) Put 1/2 cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a sheet. Press them down just a little so they won't roll off when you put them in the oven. Then return your bowl to the refrigerator and let it chill until it's time to roll more.
Bake for 10-12 minutes at 350 degrees F., or until they're lightly golden in color. They'll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.

Nutrition Facts : Calories 797, Fat 44.4, SaturatedFat 19.3, Cholesterol 110.4, Sodium 995.4, Carbohydrate 94, Fiber 3.2, Sugar 52.1, Protein 10.4

MAUI ROAD TO HANA BANANA BREAD

Maui Road to Hana Banana Bread image

Adapted from the wonderful Stella Parks over at Seriouseats.com While the coconut oil is not strictly necessary, it makes the banana bread as rich and moist as oil. And because it's solid at room temperature, it provides the slow-melting richness of butter without making the loaf heavy and wet, or greasy. An AlohaDreams.com recipe

Provided by Betsy Edwards

Categories Side Dish

Time 1h5m

Yield 17 slices

Number Of Ingredients 13

Ingredients

4 medium bananas (, ripe)
4 ounces plain Greek yogurt (, preferably nonfat)
2 large eggs
2 teaspoons water
1 teaspoon vanilla extract
2 cups all-purpose flour ((that's 9 ounces or 240 grams))
1 cup sugar
1/4 teaspoon table salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
5 1/4 ounces coconut oil (- virgin or refined (3/4 cup)(Can substitute 8 tablespoons (1 stick) butter))
4 ounces toasted pecan or macadamia nuts (- chopped)

Steps:

Adjust oven rack to center position and preheat oven to 350°F.
Line one 10 1/2- by 5 1/2-inch OR two 9- by 5-inch loaf pans loaf pan with enough parchment paper that it drapes over each side several inches.
Peel 4 bananas (you should have about 12 ounces) and in a medium bowl mash bananas with 4 ounces yogurt, 2 eggs, 2 teaspoons water and 1 teaspoon vanilla. NOTE: If bananas are under-ripe, cover bowl with plastic and let mixture stand 30 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, add 240 grams flour, 1 cup sugar, 1/4 teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 cup solid coconut oil. Mix on low until mixture becomes a mealy powder. Add banana mixture and continue mixing only until no more flour is visible. Fold in nuts and scrape into prepared pan(s), spreading into an even layer.
Bake until risen and golden brown - about about 50 minutes for two smaller loaves (or 70 minutes for a large loaf). Bread is done when it reaches an internal temperature of 206°F.
When done, set the loaf, still in the pan, on a wire cooling rack. Let cool for 10 minutes - this helps the loaf solidify and makes it easier to remove from the pan.
Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the on the cooling rack. Cool for another 10 minutes before slicing.
MAKE AHEAD NOTE:

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