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Banana Recipes - Includes salad, pudding, breads, and pie recipes.

All Easy to Prepare Banana Recipes - Includes salad, pudding, breads, and pie recipes. Recipes use everyday ingredients found in most kitchens.

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.
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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.
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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.
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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.
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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.)
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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.
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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.
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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.
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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.
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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 shortening 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.
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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
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Banana Nut Cheesecake #2

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.
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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.
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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.
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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.
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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.
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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 envelope 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).
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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.
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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.
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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.
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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.
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Banana Pudding

8 oz. Cool Whip
Banana cream pudding, instant
Vanilla pudding, instant
3 c. milk
3 bananas

Cut up bananas and mix in.
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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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More Banana Recipes
Ambrosia Salad with Bananas   
Apple and Banana Jello Salad  
Apple and Banana Waldorf Salad
  
Applesauce Banana Bread  
Apricot Orange and Banana Jello Salad 
Baked Bananas  
Banana Bran Muffin  
Banana Bread  
Banana and Orange Jello Salad 
Banana and Pecan Pound Cake 
Banana Angel Food Cake Dessert

Banana Angel Food Cake
Banana Ants on a Log
Banana Apricot Nut Bread
Banana Blueberry Pie
Banana Buttermilk Shake
Banana Cherry Shake
Banana Cinnamon Toast
Banana Cow
Banana Cream Cheese Icing
Banana Cream Cheesecake
Banana Cream Cheese Sandwiches
Banana Cream Pie
Banana Cream Pie/Chocolate Lining
Banana Cream Roll
Banana Date Coffeecake
Banana Fruit Drink
Banana Fruit Kabobs
Banana Fruit Salad
Banana Fruit Salad Cones
Banana Glorified Rice
Banana Loaf Bread
Banana Log
Banana Malt
Banana Muffins
Banana Nog
Banana Nut Wreath
Banana Oatmeal Coffee Cake
Banana Orange Smoothie
Banana Pancakes
Banana Pina Colada Smoothie
Banana Pineapple Fruit Salad
Banana Pineapple Slush
Banana Pudding Cake
Banana Pudding Trifle (5 WW Points_
Banana Rhubarb Jello Salad
Banana Rice Oriental Salad
Banana Salad Dressing
Banana Splits
Banana Slush Punch
Banana Smoothie
Banana Sour Cream Walnut Loaf
Banana Split Pancakes
Banana Split Pie
Banana Split Shortcakes
Banana Strawberry Cream Salad
Banana Strawberry Sour Cream Jello Salad
Banana Walnut Coffee Cake
Banana Yogurt Pie
Banana Yogurt Smoothie
Banana Orange Salad with Lemon Dressing
Chocolate Banana Shake
Chocolate Banana Sundae Shake
Cookout Banana Splits
Cranberry Banana Jello Salad
Easy Banana Smoothie
Frosted Banana Fruit Salad
Frozen Banana Milk Shake
Fruit Dip for Bananas and other Fruit
Ginger Ale Banana Fruit Salad
Impossible Banana Cream Pie
Jello Salad with Bananas
Jello Banana Pudding Pie
Low Fat Banana Bread
Microwave Banana Muffins
Peanut Banana Smoothie
Peanut Butter and Banana Spread
Pina Colada Banana Freeze
Pineapple and Banana Fruit Salad
Pineapple Banana Smoothie
Rapberry Banana Jello Salad
Strawberry and Banana Shake
Strawberry Banana Cooler
Strawberry Banana French Toast
Strawberry Banana Jello Salad
Strawberry Banana Layered Salad
Strawberry Banana Sour Cream Jello Salad
Sugarfree Banana Coffee Cake
Tropical Fruit and Banana Shake