Recipes for 'Banana Lovers Day' | Home & Garden
Here are some favorite recipes that include bananas to help you celebrate National Banana Lovers Day. Bananas are inexpensive, packed with nutrients like potassium, and taste great! Try one of these today:
Mama Steph’s Banana-peach bread
- one large egg, plus one egg white (or use equivalent amount of egg substitute)
- 1/2 c granulated white sugar
- 1/2 c packed brown sugar
- 1 tsp vanilla extract
- 1/2 cup canola oil (or substitute light olive oil)
- 4 TBS applesauce
- 1 to 1 1/2 cups peach slices (use fresh during summer for best flavor), chopped
- 2 ripe bananas, mashed
- dry ingredients:
- 1 1/2 c. plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
Whisk together the dry ingredients in a medium-sized mixing bowl
Stir the wet ingredients together in a large mixing bowl until well-combined.
Add dry ingredients to the wet ingredients, stirring only until combined.
Pour into greased or sprayed loaf pan or muffin tins.
Bake at 350 degrees until toothpick inserted in center comes out clean. (for loaf pan, about 50 minutes; for muffin tins, varies depending upon size.)
Cedric Fletcher of Fat Catz Louisiana Kitchen shares his simple but elegant recipe for bananas Foster.
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half
- Length wise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Mama Steph's homemade banana pudding:
- 1 cup white sugar
- 1/4 cup cornstarch
- 1 egg, well-beaten
- 1 12 oz. can evaporated milk
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 1 12 oz. box of vanilla wafers
- about 4 bananas, sliced
In a heavy saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk. Mix together well and stir continuously until thickened. You must avoid letting the pudding scorch on the bottom of the pan. Remove from heat, add vanilla and mix well.
In a large bowl arrange a layer of cookies, then a layer of bananas. Pour half of pudding over the cookies and bananas, and repeat. Top the layer of pudding with a scattering of vanilla wafers.
When I make banana pudding, I keep it out on the counter until it cools a bit and the cookies soften. My family likes to eat it when it is still a bit warm. If there are any leftovers I store them in the fridge.
Mama Steph's Purple Cow Smoothie
- 2 ripe bananas, peeled (frozen peeled bananas are best, but I’ve used room temperature, as well)
- 2 cups cold fat free milk
- 3TBS frozen grape juice concentrate (make sure it’s grape juice, not “grape drink”)
- 2TBS frozen apple juice concentrate (vitamin C added, if you find it)
Place all ingredients in jar of blender, and blend until mixed well. Makes two small or one large Purple Cow drink.
- Bananas that are ripening too quickly for your liking should not be tossed; peel them and store them in a zipper freezer bag to make things like this drink or banana bread.
- Store leftover drink mix in small freezer containers to use for more Purple Cows. They’ll want them, trust me!
- Add other fruits for fun, flavor and nutrients, such as frozen blueberries!
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