Mixing Colors Recipes Recipezaar Recipe For Banana

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EASY BANANA BREAD



Easy Banana Bread image

This recipe appealed to me because it only uses one mixing bowl! The ingredients can be added in any order and there's no need to get out the electric mixer. It's just so easy!! And yummy!

Provided by Lisa Young

Categories     Quick Breads

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 12

3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
4 eggs
2/3 cup water
1 cup vegetable oil
2 cups bananas, mashed
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Combine ingredients in large mixing bowl.
  • Pour batter into 2 prepared bread pans or 1 prepared bundt pan.
  • Bake for 1 hour or until firm and golden brown.
  • Cool on wire rack for at least 15 minutes before turning bread out onto tray.

Nutrition Facts : Calories 358.4, Fat 16, SaturatedFat 2.1, Cholesterol 37.2, Sodium 302.3, Carbohydrate 51.1, Fiber 1.6, Sugar 32.1, Protein 4.2

BANANA AND/OR COCONUT CREAM PIE FROM SCRATCH



Banana And/Or Coconut Cream Pie from Scratch image

Cool whip and pudding mix are great for a speedy dessert, but when you want truly homemade, this is a great recipe! Be sure and use a deep dish pie pan. You can make a combo banana/coconut pie, or... If making just a coconut cream pie, omit the bananas, and substitute the banana extract for coconut extract. If making just a banana cream pie, just omit the coconut.

Provided by 2Bleu

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 23

1 cup all-purpose flour, plus more for rolling the dough
1/2 cup cake flour
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoons butter, well chilled and cut into small cubes
2 tablespoons Butter Flavor Crisco, chilled well and cubed
1/2 teaspoon lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups 2% low-fat milk
3 egg yolks, beaten
2 tablespoons butter
1/4 teaspoon vanilla extract
1/2 teaspoon banana extract or 1/2 teaspoon coconut extract
1/2 cup shredded coconut (optional)
3 bananas
2 cups heavy cream, cold
1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 teaspoon banana extract or 1/2 teaspoon coconut extract
3 drops yellow food coloring
1/3 cup toasted shredded coconut (optional)

Steps:

  • PIE CRUST: Place flours, sugar, and salt in a bowl, cover and place in the freezer for about 20 minutes to get good and cold.
  • Add dry mix to a food processor and pulse briefly to combine. Pulse in the butter and shortening just until coarse crumbs form, about 10 seconds. Add water and lemon juice and pulse just until moist crumbs form, about 10 seconds.
  • Turn the dough onto a work surface and gently shape it into a disk about 5" in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day (or you can freeze them for up to 2 months).
  • Preheat oven to 400°F Roll out dough and place over a deep dish pie pan, crimping the edges. Prick with fork all over and bake for 12 minutes until golden. Remove from oven and let cool to room temperature.
  • FILLING: In a saucepan, combine sugar, flour, salt, and milk. Using a whisk, mix well, stirring constantly over medium/med-high heat until the mixture thickens and comes to a boil. Continue whisking while boiling for 1 minute then remove from the heat (but keep burner on).
  • To the egg yolks, stir in about 1/4 cup of cream to temp the yolks. Slowly whisk the yolk mixture back into the saucepan and cook for 1 more minute, stirring constantly.
  • Remove from the heat and stir in the butter, extracts, and optional coconut, mixing well. Allow to cool to room temperature, stirring occasionally.
  • Place the bananas (if using) into the pie crust in a single layer, cutting in half to fit as needed, leaving a little space between. Pour filling over bananas into cooled crust and refrigerate.
  • CREAM TOPPING: Using an electric mixer and the whip attachment, whip cream to soft peaks. Add remaining ingredients and whip to firm peaks (moving the whisk around while whipping). Spread over filling, piling high. Sprinkle with toasted coconut if desired.
  • Refrigerate pie for at least 2 hrs before serving.

Nutrition Facts : Calories 592.9, Fat 37, SaturatedFat 21.9, Cholesterol 173.3, Sodium 349.5, Carbohydrate 59.5, Fiber 1.9, Sugar 30.6, Protein 7.6

EASY MOIST CAKE



Easy Moist Cake image

Add orange juice instead of water to turn ordinary boxed cake mix into a moist, fresh tasting dessert! This recipe is for light color cake mixes; golden, white or lemon. I have never tried it with chocolate mix as I have always thought orange juice would reduce the richness of the chocolate. Makes a nice, moist cake that is light and delicious.

Provided by Hybrid Cookin

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package cake mix
1 (3 1/2 ounce) package instant pudding mix (vanilla or other non-chocolate)
4 eggs
1 cup orange juice
1/2 cup canola oil

Steps:

  • Preheat oven to 350°F
  • Mix all the ingredients together until blended.
  • Pour batter into 2 well greased cake pans ( 8 inch, or other) and bake for 40-45 minutes.
  • Serve frosted or with ice cream and fresh fruit. Also delicious drizzled with vanilla sauce.

Nutrition Facts : Calories 326.9, Fat 15.5, SaturatedFat 1.9, Cholesterol 70.5, Sodium 423.9, Carbohydrate 43.2, Fiber 0.4, Sugar 32.7, Protein 4.2

COCHINITA PIBIL



Cochinita Pibil image

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.

Provided by Lust3218

Categories     Pork

Time 5h

Yield 3 1/2 pounds, 30-36 serving(s)

Number Of Ingredients 17

1 (4 -6 lb) boneless pork butt, trimmed but with some fat remaining (4 to 6 pounds)
3 ounces achiote paste
12 garlic cloves
1 medium onion, coarsely chopped
10 allspice berries, cracked or 2 teaspoons allspice, ground
2 tablespoons dried Mexican oregano, toasted
1 teaspoon cumin seed, toasted
2 teaspoons cracked black pepper
6 bay leaves
2 tablespoons Worcestershire sauce
2 limes, juice of
1 orange, juice of
1/4 cup apple cider vinegar
2 habaneros, fresh, stems and seeds removed
2 tablespoons vegetable oil
3 tablespoons kosher salt
1 lb banana leaf

Steps:

  • Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
  • Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
  • Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
  • Marinate at least 2 hours or overnight in frig, overnight is best.
  • If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
  • Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
  • Remove pork roast from the bag and reserve marinade.
  • Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
  • Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
  • Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
  • Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
  • Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.

Nutrition Facts : Calories 151.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 39.9, Sodium 746.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 11.6

BUTTERMILK BANANA POUND CAKE



Buttermilk Banana Pound Cake image

I made this just last night and this cake is very moist and has a beautiful color--and it taste great!

Provided by southern chef in lo

Categories     Dessert

Time 1h10m

Yield 1 10-inch cake, 12-14 serving(s)

Number Of Ingredients 10

1 1/2 cups shortening
2 cups sugar
4 large eggs
2 cups mashed ripe bananas
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chopped pecans

Steps:

  • Beat the shortening at medium speed for 2 minutes or until creamy.
  • Gradually add the sugar, beating 5 to 7 minutes.
  • Add the eggs one at a time, beating just until the yellow disappears.
  • Combine the bananas, buttermilk and vanilla in a medium bowl.
  • Combine the flour, baking soda and salt together.
  • Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
  • Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
  • Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.

Nutrition Facts : Calories 550.9, Fat 31, SaturatedFat 7.3, Cholesterol 70.8, Sodium 210.9, Carbohydrate 64, Fiber 1.9, Sugar 37.1, Protein 6.2

BONELOS AGA RIPE BANANA & PEACH DONUTS



Bonelos Aga Ripe Banana & Peach Donuts image

Fried banana & peach donuts. My grandmother who is chamorro frequently made these donuts when the bananas got to ripe. She added canned peaches to make it sweeter. Recipe not for those who don't like fried food!!

Provided by martinsvm

Categories     Dessert

Time 30m

Yield 22 small donuts, 3-4 serving(s)

Number Of Ingredients 6

3 very ripe bananas (not the plantain)
1 (15 ounce) can peaches, halves
1 teaspoon baking powder
1 cup flour
5 teaspoons sugar (optional)
vegetable oil (for Frying)

Steps:

  • Drain the can of peaches.
  • Peel and smash the bananas add the peaches and continue to mash together.
  • Sift the baking powder & flour into the mashed mix, add sugar if using.
  • stir the mix
  • Heat oil in pan or wok (about 320ml or 1/3 cup 4x) should be enough to allow the dough to float.
  • Place tablespoon worth of mix into hot oil, the dough will begin to turn golden brown and float, turn the donut over to get same likeness of color.
  • remove and place on a plate w/ paper towels.

Nutrition Facts : Calories 312.8, Fat 1.1, SaturatedFat 0.2, Sodium 123, Carbohydrate 72.6, Fiber 6.3, Sugar 26.4, Protein 6.9

CHERRY BANANA SNICKER SALAD



Cherry Banana Snicker Salad image

A twist on the classic version. You don't have to measure out everything exactly. Just throw it in a bowl. You can also make quite a few variations of this salad. You could put in sliced apples or grapes.

Provided by Shani Banani

Categories     Dessert

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 4

2 (8 ounce) jars maraschino cherries (drained and pitted)
8 bananas (peeled and sliced)
2 1/2 cups Snickers candy bars (chopped)
2 (12 ounce) containers Cool Whip

Steps:

  • Combine cherries, banana slices, and chopped snickers into a medium sized bowl.
  • Fold in Cool whip and mix until everything is coated with Cool Whip. (You may add in some cherry juice for more color and cherry flavor, making sure to mix it in without diluting the Cool Whip.).
  • Let salad stand overnight for best flavor.

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