SPICED BANANA BREAD
This is a very moist banana bread with a little kick of spice. Loved by my family and all who have tried it.
Provided by Jennifer Walsh
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside.
- Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 31.5 g, Cholesterol 38.5 mg, Fat 6.7 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 247.4 mg, Sugar 16.3 g
CINNAMON-SPICED BANANAS
The whole family will love this special treat that uses the microwave so it's ready in a flash. Plus, it's a delicious way to jazz up bananas and add more fruit to your diet. Janet Hommes - Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.
Nutrition Facts : Calories 211 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 50mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED SPICED SUGAR BANANAS
Provided by Janet Johnston
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium high.
- In a medium size bowl, mix the sugar, cinnamon and allspice until thoroughly blended. Next, slice the bananas in half length wise. Do not remove the peel. Lay the bananas skin side down and the generously sprinkle the flesh side of the bananas with the spiced sugar. Repeat until all bananas are coated. Place the bananas on the grill, skin side down, and cook until the sugar caramelizes and the skin falls away from the banana.
- Spray a sheet tray with foil and spray with non stick spray
- Add vanilla sugar, water, cinnamon, and allspice to a large saucepan over medium high heat. Bring to a boil, then simmer until reduced by half, about 5 minutes. The mixture will start looking dark and thick.
- Quickly stir in the walnuts to the simmering syrup. Cook in the syrup while stirring until it begins to bubble and thicken. Spread the candy in a single layer to the prepared sheet tray- breaking up large clusters with a wooden spoon. Let cool completely, about 5-10 minutes until the candied harden and the syrup dries. Break apart and enjoy.
NUTTY SPICED BANANAS
Steps:
- Preheat the oven to 375 degrees.
- Slice the bananas and place them in a greased, ovenproof, 9 by 9 inch dish.
- In a small bowl, mix the cashew nuts, peanuts, coconut, sugar, cinnamon, and nutmeg.
- Pour the orange juice and rum over the bananas, then sprinkle them with the nut and sugar mixture. Dot the top with butter. Bake in the oven for 20 to 25 minutes, until the bananas are golden and the sauce is bubbling.
- Serve warm with vanilla ice cream.
SPICED BANANAS
Yield Makes about 4 pints
Number Of Ingredients 11
Steps:
- Peel the bananas, cut into 1/2" thick slices and place in a large bowl. Mix the vinegar, light brown sugar, dark brown sugar, lemon juice, cinnamon and mace in a large pot. Tie the cloves, cardamom, peppercorns and saffron in a cheesecloth bag and add to the pot. Bring to a rolling boil and pour over bananas. Drain off and repeat for 5 more days. On the seventh day, discard the spice bag, pour the bananas and juices into a large pot, bring to a rolling boil and ladle in sterilized jars, cover and seal .
SPICED BANANA LICUADO
This recipe came from a friend in my gourmet class from college. We did a beverage unit and we were to make a family favorite. She was from the southwest and her dad's family was from Mexico. I had never heard the word "licuado" used in a recipe before. I enjoyed the drink, but haven't made it in a while.
Provided by Redneck Epicurean
Categories Smoothies
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a blender, combine chilled milk, cinnamon, ground cloves, and ground nutmeg.
- Add banana chunks, ice cubes, and brown sugar.
- Whirl until smooth.
Nutrition Facts : Calories 144.6, Fat 6.1, SaturatedFat 3.8, Cholesterol 22.8, Sodium 82.1, Carbohydrate 17.9, Fiber 0.8, Sugar 7.5, Protein 5.6
BANANA SPICE BARS
Our favorite use for over-ripe bananas, a nice alternative to banana bread. It has a light lemon glaze that really compliments the spice and banana filled bars. *Note* Recipe edited per Laurie's Review suggestions for the glaze.
Provided by akgrown
Categories Bar Cookie
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Cream sugar and shortening.
- Add the rest of the ingredients and mix well.
- Pour into a greased 9 x 13 pan and bake at 375° for 25- 30 min or until a toothpick inserted into the middle comes out clean. Spread the glaze over the top while still hot.
- Glaze.
- Mix butter, water, and lemon juice well. Add enough powdered sugar to make thin glaze(a little thicker than gravy).
Nutrition Facts : Calories 325.1, Fat 13.9, SaturatedFat 5.1, Cholesterol 46.9, Sodium 321.5, Carbohydrate 47.8, Fiber 1.4, Sugar 28.2, Protein 3.9
SPICED BANANA ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Freeze/Chill Kid-Friendly Frozen Dessert Banana Vanilla Anise Cinnamon Gourmet Small Plates
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Stir together cream, milk, brown sugar, cinnamon stick, star anise, nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then add pod. Purée banana in a food processor, then whisk into cream mixture. Bring just to a boil, stirring occasionally. Remove from heat and let stand, covered, 30 minutes.
- Return to a boil, uncovered. Meanwhile, whisk together yolks in a large metal bowl. Add boiling-hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.
- Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.
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