Raspberry Banana Breakfast Tacos Recipes

RASPBERRY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
• Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
• Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

RASPBERRY-BANANA BREAKFAST TACOS

Steps:

• Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened., Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.

RASPBERRY & BANANA NO-KNEAD BREAKFAST LOAF

Steps:

• Preheat the oven to 350°F and line an 8 1/2 x 4-inch loaf pan with baking parchment. I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the pan once it is cooked.
• Cream the butter and sugar together in a large bowl until nicely combined. Add the eggs in two batches, beating well between each addition. The mixture won't quite look its best, but it will soon come good! Add the whole wheat flour, all-purpose flour and baking powder and stir through until nicely mixed in. Then stir the bananas in, followed by a gentle fold in of the raspberries.
• Pour the mixture into the loaf pan, smooth it out a bit with the back of a spoon and then sprinkle the oats evenly over the top. Bake in the oven for 50-55 minutes or until a skewer comes out clean when the loaf is pierced in the center.
• Leave to cool in the pan for a few minutes before lifting out and leaving to cool completely on a wire rack. The loaf will stay at its best for 1 to 2 days when stored in an airtight container.

BANANA RASPBERRY SMOOTHIES

Steps:

• Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process until smooth and serve.

BREAKFAST TACOS

Steps:

• Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
• Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

DARK CHOCOLATE-RASPBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
• In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
• Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
• After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
• Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

RASPBERRY AND COCONUT BREAKFAST LOAF

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
• In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
• In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
• Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

BANANA RASPBERRY MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, and salt.
• Cream butter with sugar until fluffy.
• Beat in eggs.
• Puree bananas, sour cream and vanilla.
• Alternate dry ingredients and banana mixture to the egg mixture.
• Beat enough to incorporate.
• Fold in raspberries and toasted nuts.
• Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
• Makes about 15 muffins.

STRAWBERRY BANANA CREPES

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.