Banana Loaf
3 c. unsifted all purpose flour
3 tbsp. margarine
1/3 c. sugar
1 sm. ripe banana, cut in pieces
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1 egg
About 1/4 c. cold milk
With the metal blade of a food processor in place, combine flour, margarine, sugar, banana
pieces and salt in a bowl; process 10 seconds to combine. Dissolve yeast in warm water;
pour through feed tube. Add egg; begin processing, pouring cold milk through feed tube in
a fast stream until ball forms, about 10 seconds. Continue processing 60 seconds to knead
dough. (If dough does not form a ball on top of blade within 10 seconds, add flour, a
tablespoon at a time, through feed tube until ball forms.) Carefully remove dough from
processor bowl. Shape dough into a ball; place in a greased bowl, turning to grease top.
Cover bowl; let rise in a warm place, free from draft, until doubled in bulk, about 1 1/2
hours. Punch dough down; shape into a loaf.
Orange Banana Nut Bread
2 1/2 c. sifted all-purpose flour
3/4 tsp. salt
1 1/2 c. mixed candied fruits
1/2 c. shortening
3 eggs
1/2 c. orange juice
4 tsp. baking powder
3/4 c. chopped nuts
1/3 c. raisins
3/4 c. sugar
1/2 c. mashed banana
Sift together flour, baking powder and salt. Stir in chopped nuts, candied fruits and
raisins. Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a
time, beating after each addition. Combine mashed banana and orange juice; add to creamed
mixture alternately with flour mixture, beginning and ending with dry ingredients. Turn
into a greased, wax-paper lined 9x5x3 loaf pan. Bake at 350 degrees for 1 1/4 hours. Cool
20 to 30 minutes before turning out on cake rack. Makes one loaf.
Pumpkin Banana Bread
1 c. Libby's solid pack pumpkin
1/2 c. (1 med.) mashed ripe banana
1 c. brown sugar
1/2 c. oil
2 eggs
2 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 1/2 c. chopped nuts
Combine pumpkin, banana, sugar and oil in large mixer bowl; beat well. Beat in eggs, one
at a time. Beat in remaining ingredients except nuts. Stir in nuts. Pour into greased
9x5x3 inch baking dish. Bake in slow oven (325 degrees) about 1 hour or until toothpick
inserted in center comes out clean. Remove from dish. Decorate with glaze.
Banana Nut Bread
1/4 c. oil
1 c. sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
1 box instant banana cream pudding
1 tsp. soda
2 c. flour
3 mashed bananas
1/2 c. chopped nuts (opt.)
Cream oil, sugar and egg together. Add the mashed potatoes and instant pudding, mix well.
Add remaining ingredients. Mix well. Pour batter into greased and floured pan and bake for
35 minutes at 350 degrees or until done.
Poppy Seed Bread
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. poppy seed
2 1/4 c. sugar
3 eggs
1 1/2 c. milk
1 1/8 c. oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
(Can add 1 banana)
Bake at 350 degrees for 1 hour. Makes 2 loaves or 17 to 20 muffins.
GLAZE
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. butter, melted
Mix and pour over bread (after out of the oven for few minutes.)
Caramel Banana Cream Pie
8 or 9-inch graham cracker crust
24 caramels
2 tbsp. milk
3 1/2 oz. pkg. instant vanilla
pudding and pie filling
1 c. cold milk
1 c. frozen whipped topping, thawed
2 bananas
Additional banana slices
In small saucepan, melt caramels with milk over low heat, stirring occasionally until
smooth. In small bowl combine pudding mix and milk, blend at low speed until smooth. Fold
in whipped topping. To assemble pie, but 1 banana into slices, arrange evenly over bottom
of crust. Drizzle caramel mixture evenly over bananas. Slice second banana, place slices
over caramel layer. Spread pudding mixture over bananas. Refrigerate to chill. To serve
cut into wedges. Garnish top with banana slices. Makes 6 to 8 servings.
Blueberry Banana Pie
1 envelope Dream Whip dessert topping
1/2 c. milk
1 tsp. vanilla flavoring
6 oz. pkg. cream cheese
1 c. powdered sugar
1 c. blueberry pie filling
1 lg. banana
1 vanilla wafer pie shell
Prepare Dream Whip with milk and flavoring according to directions on package. Blend in
the softened cream cheese and confectioners' sugar. Beat until smooth. Put layers of
bananas on bottom. Put layer of cream mixture next (saving a little for the top). Put
blueberry filling on top. Swirl the remainder of cream mixture with the blueberries.
Refrigerate for at least 1 hour.
Banana Cream Pie
8-9" pastry crust
1/4 c. cornstarch
1/4 tsp. salt
3 c. skim milk
4 egg yolks, slightly beaten
2 tbsp. margarine, softened
1 tbsp. plus 1 tsp. vanilla extract
16 packets (16 grams) Equal Tabletop
sweetener
1 sm. banana
Bake the Pastry Crust and set it aside. Stir together cornstarch and salt in a medium
saucepan. Blend milk and egg yolks; gradually stir into dry mixture. Cook over medium
heat, stirring constantly, until mixture thickens. Cook 1 minute longer, stirring
constantly. Remove from heat; blend in margarine, vanilla and Equal. Press plastic wrap
onto surface of filling in saucepan and cool to room temperature. Peel and slice banana;
arrange banana slices in baked pastry crust. Pour in cooled filling. Chill pie thoroughly,
at least 2 hours. Just before serving, top pie with a dollop (1 tablespoon) of whipped
topping if desired. Servings: 8.
Banana Nut Cheesecake
Makes 10 servings
1 c Chocolate Wafer
Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese Softened
1/2 c Sugar
1/2 c Mashed Ripe Bananas
2 ea Large Eggs
1/4 c Chopped Walnuts
1/3 c Milk Chocolate Chips
1 tb Margarine
2 tb Water
Combine crumbs and margarine; press onto the bottom of a
9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and
banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350
degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt
chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle
over cheesecake. Chill.
Banana-Nut Muffins
Makes 6 servings
2 c Unbleached Flour, Sifted
3 ts Baking Powder
1/2 ts Salt
1/2 c Shortening
1 c Sugar
2 ea Large Eggs
1 1/3 c Mashed Ripe bananas (3 Med.)
1 c Chopped Walnuts
Sift together flour, baking powder and salt; set aside.
Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at
medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in
mashed bananas. Add dry ingredients all at once, stirring just enough to moisten.
Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling
2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or jelly.
Banana Bread Dip
Makes 6 servings
1 c Ripe Bananas; Mashed
1 ts Lemon Juice
1 ts Vanilla Extract
1/4 ts Salt
1/2 c Sugar
1 1/2 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground
1/2 c Quick Oatmeal; Uncooked, *
* Do NOT use the instant packets for the oatmeal. Use the
Quick Oats.
Mix the bananas and lemon juice, blending well. Add all of
the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers,
Pound Cake Cubes, Vanilla Wafers
BANANA NUT CHEESECAKE II
Base
1 c Chocolate wafer crumbs
1/4 c Margarine, melted
Body
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1/2 c Mashed ripe banana
2 ea Eggs
1/4 c Chopped walnuts
Topping
1/3 c Milk chocolate pieces
1 tb Margarine
2 ts Cold water
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at
350, 10 minutes. BODY: Combine cream cheese, sugar and banana, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Stir in walnuts; pour over crust. Bake at 350, 40 minutes. Loosen cake from rim
of pan; cool before removing rim of pan.
TOPPING: Melt chocolate pieces and margarine with water over
low heat, stirring until smooth. Drizzle over cheesecake. Chill.
Banana And Mango Bread
Makes 2 loaves
1 c Butter
1 1/4 c Packed Brown Sugar
3 Eggs
3 c Self-raising flour
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Grated Fresh Nutmeg
1 1/2 c Mashed Ripe Bananas
1 Small Ripe Mango
1 c Golden Raisins
1/2 c Chopped Walnuts
* The recipe says to use self-raising cake/pastry flour and the small ripe mango should be
peeled and pureed. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one
at a time, until incorporated. In another bowl, combine self-raising flour with salt,
cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and
banana mixture, alternately, into the creamed mixture until batter is just combined; fold
in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave
in pan for 10 minutes; remove form loaf pans and let cool on racks.
Makes 2 loaves.
Banana Pecan Pie
1-1/2 c. Grape Nuts
1-1/3 c. apple juice concentrate
1 tsp. cinnamon
Mix above ingredients into 9 inch pie pan. Press to form shell. Bake at 350 degrees for 10
minutes.
FILLING:
1 pkg.banana tapioca mix
1/2 c. apple juice concentrate
1 1/2 c. water
2 ripe bananas, sliced
Pecans
Empty contents of package into 1 quart saucepan and add liquids. Slowly bring to boil,
stirring frequently. (Filling will not thicken until cooled.) Add bananas. Pour into pie
shell. Top with a few pecans and chill.
Ruby Rhubarb Mold
2 c. diced fresh rhubarb
1/2 c. sugar
1/4 c. water
1 tbsp. lemon juice
2 (3 oz.) pkgs. cream cheese, chilled
& diced
1 (6 oz.) or 2 (3 oz.) pkgs.
strawberry Jello
1 banana, sliced
1 3/4 c. water
In a saucepan, combine sugar, rhubarb, and 1/4 cup water. Cook, covered over medium heat
for 3 minutes until rhubarb is tender. Stir occasionally. Cool, then drain, reserving
syrup. Add enough water to syrup to equal 2 cups, return to saucepan. Bring to a boil then
stir in strawberry Jello until dissolved. Add 1 3/4 cups cold water and the lemon juice.
Chill until it is a thick syrupy consistency. Add rhubarb, diced cheese and bananas. Turn
into a 6 cup mold. Chill until set.
Strawberry Banana Mold
1 (6 oz.) pkg. strawberry banana Jello
1 c. boiling water
Dissolve 1 pint vanilla ice cream or ice milk in hot mixture. Pour over 1 (20 oz.) can of
crushed pineapple undrained. Refrigerate until firm. Garnish as desired. I place on
lettuce and surround with fresh strawberries and banana slices.
Cranberry Banana Jell-O Salad Mold
1 (6 oz.) pkg. strawberry-banana or
strawberry Jell-O (or you can use two 3 oz. pkgs.)
1 env. Knox unflavored gelatin
2 bananas
1 (16 oz.) can jellied cranberry sauce
2 c. boiling water
1 c. cold water
Empty contents of Jell-O and the envelope of unflavored gelatin into a large bowl. Mix
with a fork to blend. Boil enough water to make 2 cups. While water boils, mix in the
blender the can of cranberry jelly, the bananas and the one cup of cold water. Blend at
high speed until smooth and liquidy. Mixture will be thick; set aside. When water comes to
a boil, pour two cups and add to the dry gelatin mixture. Stir or whip until the gelatin
is completely dissolved. Add the cranberry/banana mixture to the hot Jell-O mixture and
stir until completely blended. Pour into an 8x11 inch or 9x12 inch glass dish or your
favorite gelatin mold. Refrigerate until well molded (several hours).
Molded Waldorf Salad
1 c. boiling water
1 (3 oz.) pkg. lemon-flavored gelatin
1 (11 oz.) can mandarin orange
segments
1 (8 1/2 oz.) can pineapple tidbits
1 med. apple, diced
1 med. banana, sliced
1/4 c. nuts, coarsely chopped
Pour boiling water on gelatin large bowl, stirring until gelatin is
dissolved. Stir in orange segments (with syrup), pineapple tidbits (with
syrup), apple, banana and nuts. Pour into 5 cup mold or 8 to 10 individual
molds. Chill until firm. Serve with your favorite fruit salad dressing. 6 to
8 servings.
TO UNMOLD
Dip mold in warm (not hot) water up to the depth of contents; loosen around edge with tip
of knife. Place plate on mold and invert both. Jiggle the mold gently; lift off.
Ginger Ale Fruit Salad
2 tbsp. gelatin
1/4 c. cold water
1/2 c. boiling water
1/4 c. lemon juice
2 tbsp. sugar
1/4 c. nuts, chopped
1 c. ginger ale
1 c. grapes
1 apple
2 oranges
1 banana
Soak gelatin in cold water 5 minutes and dissolve in boiling water. Add lemon juice, sugar
and ginger ale. Cut grapes in halves and remove seeds. Slice banana. Peel and chop apple.
Separate oranges into sections and remove membranes. When ginger ale mixture begins to
thicken, fold in fruit and nuts. Turn into molds and chill. Serve on lettuce leaves with
fruit salad dressing.
Fruit Salad
1 apple, washed and chopped
1 banana, sliced
3-4 strawberries, sliced
2 tsp. honey
2 tbsp. plain yogurt
1/2 c. raisins
1/2 c. walnuts, chopped
Mix ingredients. Refrigerate and serve.
Strawberry Sour Cream Mold
3 pkg. (3 oz.) strawberry Jello
3 c. water
1 can (20 oz.) crushed pineapple
1 pkg. (16 oz.) frozen strawberries
1 crushed banana
1 pt. sour cream
Stir Jello in water. Add frozen strawberries, mix until thawed. Add pineapple and banana;
mix well. Fill mold 1/2 full, put in refrigerator to set. Put remaining Jello mixture
aside (not in refrigerator). Spoon sour cream carefully over set mold. Put rest of Jello
mixture in mold and let it set.
Banana Pudding
8 oz. Cool Whip
Banana cream pudding, instant
Vanilla pudding, instant
3 c. milk
3 bananas
Cut up bananas and mix in.
Peanut Butter Pudding
1 banana, cut into chunks
1/2 c. plain yogurt
1/2 c. peanut butter
Blend in a blender until smooth and refrigerate. I sometimes add raisins after blending.
You can also substitute other fruits. Makes 2 servings.
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