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Double-Banana Bread
Prep Time: 15 min / Total Time: 3 hr 25 min / Servings: 16
ingredients:
Bread:
3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried banana chips, chopped
2 cups Oatmeal Crisp Almond cereal, slightly crushed
Topping:
1/2 cup Oatmeal Crisp Almond cereal, crushed
2 teaspoons sugar
2 teaspoons canola or vegetable oil
Reserved 2 tablespoons banana chips
Preparation:
Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Double-Banana Bread

Prep Time: 15 min / Total Time: 3 hr 25 min / Servings: 16

ingredients:

Bread:

  • 3/4 cup sugar
  • 1/4 cup canola or vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup mashed very ripe bananas (2 medium)
  • 2 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dried banana chips, chopped
  • 2 cups Oatmeal Crisp Almond cereal, slightly crushed

Topping:

  • 1/2 cup Oatmeal Crisp Almond cereal, crushed
  • 2 teaspoons sugar
  • 2 teaspoons canola or vegetable oil
  • Reserved 2 tablespoons banana chips

Preparation:

  1. Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
  2. With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
  3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
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Chocolate Banana Cream Pie
Makes one 9-inch pie
Ingredients:
For Pie Crust
1 cup plain all purpose flour
4 oz (1 stick) unsalted butter, chilled
1/4 cup water
1/4 teaspoon salt
-
1/4 cup cocoa powder
1/4 cup sugar
For Filling:
3/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
-
2 medium bananas, sliced
-
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla
-
Chocolate curls, for garnish (optional)
Directions:
Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar. Roll out and gently press into a 9” pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your own is preheating).
Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.
In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.
Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.
Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.

Chocolate Banana Cream Pie

Makes one 9-inch pie

Ingredients:

For Pie Crust

  • 1 cup plain all purpose flour
  • 4 oz (1 stick) unsalted butter, chilled
  • 1/4 cup water
  • 1/4 teaspoon salt

-

  • 1/4 cup cocoa powder
  • 1/4 cup sugar

For Filling:

  • 3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup semi-sweet chocolate chips

-

  • 2 medium bananas, sliced

-

  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla

-

  • Chocolate curls, for garnish (optional)

Directions:

  1. Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar. Roll out and gently press into a 9” pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your own is preheating).
  2. Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.
  3. In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
  4. Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
  5. Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.
  6. Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.
  7. Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.
  8. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.
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Banana Almond Butterscotch Cookies
Ingredients:
Yield: 34 cookies
2 eggs, at room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract (optional)
2 teaspoons banana extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened to room temperature
1 cup brown sugar, tightly packed
1/4 cup sliced almonds
3/4 cup butterscotch baking morsels
1/4 cup freeze-dried bananas, halved
Preparation:
Preheat the oven to 375 degrees F.
In a mixing bowl, beat the eggs with the superfine sugar for about 5-6 minutes. You’ll get a pale, yellow foam and the texture of the eggs will be thicker. Add vanilla and almond (if used) extracts.
In a bowl, combine the flour, salt, baking powder and baking soda.
Cream the butter with brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the banana extract. It will bring a nice aroma to the cookie dough. Mix well using a silicone spatula. Add the sliced almonds, butterscotch morsels and dried bananas. Divide the dough and roll into 2 (2-1/4” diameter) logs. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
Slice the logs into 1/4” to 1/2” thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat. Make sure they are spaced apart so they don’t touch each other when they expand while baking.
Bake for about 5 minutes at 375 degrees F, then lower the heat to 350 degrees F for another 6-8 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
Enjoy with a tall glass of Sharbat (pink-colored Indian milk drink)
Bon Appetit!

Banana Almond Butterscotch Cookies

Ingredients:

Yield: 34 cookies

  • 2 eggs, at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract (optional)
  • 2 teaspoons banana extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter (2 sticks), softened to room temperature
  • 1 cup brown sugar, tightly packed
  • 1/4 cup sliced almonds
  • 3/4 cup butterscotch baking morsels
  • 1/4 cup freeze-dried bananas, halved

Preparation:

  1. Preheat the oven to 375 degrees F.
  2. In a mixing bowl, beat the eggs with the superfine sugar for about 5-6 minutes. You’ll get a pale, yellow foam and the texture of the eggs will be thicker. Add vanilla and almond (if used) extracts.
  3. In a bowl, combine the flour, salt, baking powder and baking soda.
  4. Cream the butter with brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the banana extract. It will bring a nice aroma to the cookie dough. Mix well using a silicone spatula. Add the sliced almonds, butterscotch morsels and dried bananas. Divide the dough and roll into 2 (2-1/4” diameter) logs. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
  5. Slice the logs into 1/4” to 1/2” thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat. Make sure they are spaced apart so they don’t touch each other when they expand while baking.
  6. Bake for about 5 minutes at 375 degrees F, then lower the heat to 350 degrees F for another 6-8 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
  7. Enjoy with a tall glass of Sharbat (pink-colored Indian milk drink)

Bon Appetit!

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Banana Whoopie Pies
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites - whoopie pie and moist banana cake - in an immensely satisfying revival.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners’ sugar, plus more for dusting.
Directions:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.

Banana Whoopie Pies

These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites - whoopie pie and moist banana cake - in an immensely satisfying revival.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mashed banana (from 1 large ripe banana)
  • 1/2 cup sour cream
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • 1 cup confectioners’ sugar, plus more for dusting.

Directions:

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
  2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
  3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
  4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
  5. Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
  6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.
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Banana Espresso Scones
Ingredients:
1 cup white whole wheat flour
1 cup old-fashion rolled oats
1/3 cup oat bran
1/4 cup light brown sugar, packed
1 tsp cinnamon
1/2 tsp espresso powder
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
1 cup ripe bananas, mashed
2/3 cup half-and-half
Topping:
2 tsp milk
2 Tbsp rolled oats
1 Tbsp brown sugar
1/2 tsp espresso powder
2 Tbsp mini chocolate chips
Icing:
1 cup confectioners’ sugar
1 tbsp milk
Ingredients:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, stir together the flour, rolled oats, oat bran, brown sugar, cinnamon, espresso powder, baking powder, and salt. Using a pastry blender cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour mashed bananas and half-and-half over the dry ingredients are moistened.
Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick. Either cut into rounds or cut into wedges. Place the rounds 1-inch apaprt on the prepared pan.
To top the rounds, mix together the rolled oats, brown sugar, espresso powder and mini chocolate chips. Brush them with the milk and sprinkle with the oat mixture.
Bake until golden brown, 10 to 15 minutes. Transfer to a rack to cool slightly.
For frosting, mix together confectioners’ sugar and milk until it comes to a drizzling mixture. Drizzle over cooled scones.

Banana Espresso Scones

Ingredients:

  • 1 cup white whole wheat flour
  • 1 cup old-fashion rolled oats
  • 1/3 cup oat bran
  • 1/4 cup light brown sugar, packed
  • 1 tsp cinnamon
  • 1/2 tsp espresso powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup ripe bananas, mashed
  • 2/3 cup half-and-half

Topping:

  • 2 tsp milk
  • 2 Tbsp rolled oats
  • 1 Tbsp brown sugar
  • 1/2 tsp espresso powder
  • 2 Tbsp mini chocolate chips

Icing:

  • 1 cup confectioners’ sugar
  • 1 tbsp milk

Ingredients:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, stir together the flour, rolled oats, oat bran, brown sugar, cinnamon, espresso powder, baking powder, and salt. Using a pastry blender cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour mashed bananas and half-and-half over the dry ingredients are moistened.
  3. Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick. Either cut into rounds or cut into wedges. Place the rounds 1-inch apaprt on the prepared pan.
  4. To top the rounds, mix together the rolled oats, brown sugar, espresso powder and mini chocolate chips. Brush them with the milk and sprinkle with the oat mixture.
  5. Bake until golden brown, 10 to 15 minutes. Transfer to a rack to cool slightly.
  6. For frosting, mix together confectioners’ sugar and milk until it comes to a drizzling mixture. Drizzle over cooled scones.
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Lightened-Up Special Banana Bread Recipe
24 Servings / Prep: 25 min. Bake: 55 min. + cooling
Ingredients:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, divided
Orange Glaze
1 cup confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange peel
Directions:
In a large bowl, beat the cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
Nutrition Facts: 1 slice equals 235 calories, 10 g fat (4 g saturated fat), 34 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Lightened-Up Special Banana Bread Recipe

24 Servings / Prep: 25 min. Bake: 55 min. + cooling

Ingredients:

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, divided

Orange Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel

Directions:

  1. In a large bowl, beat the cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans.
  2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  3. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 235 calories, 10 g fat (4 g saturated fat), 34 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

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Banana Nog Recipe
11 Servings / Prep: 20 min. + chilling
Ingredients:
3 cups milk, divided
3 cups half-and-half cream, divided
3 egg yolks
3/4 cup sugar
1/2 cup light rum
3 large ripe bananas
1/3 cup creme de cacao
1-1/2 teaspoons Spice Island Pure Vanilla Extract
Whipped cream and baking cocoa, optional
Directions:
In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160 degrees F and is thick enough to coat the back of a metal spoon.
Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired Yield: 11 servings (about 2 quarts)
Nutrition Facts: 3/4 cup (calculated without garnishes) equals 282 calories, 10 g fat (6 g saturated fat), 95 mg cholesterol, 62 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Banana Nog Recipe

11 Servings / Prep: 20 min. + chilling

Ingredients:

  • 3 cups milk, divided
  • 3 cups half-and-half cream, divided
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/2 cup light rum
  • 3 large ripe bananas
  • 1/3 cup creme de cacao
  • 1-1/2 teaspoons Spice Island Pure Vanilla Extract
  • Whipped cream and baking cocoa, optional

Directions:

  1. In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160 degrees F and is thick enough to coat the back of a metal spoon.
  2. Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
  3. Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired Yield: 11 servings (about 2 quarts)

Nutrition Facts: 3/4 cup (calculated without garnishes) equals 282 calories, 10 g fat (6 g saturated fat), 95 mg cholesterol, 62 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

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Easy Banoffee Pots
Serves 4 / Prep: 10 mins / Cooking: none
ingredients:
6 digestive biscuits
ready-made toffee sauce
2 bananas, sliced
300ml (1/2 pint) whipping cream
50g (2 oz) milk chocolate, grated
Method:
Place the biscuits in a food bag and use a rolling pin to smash into crumbs.
Divide the biscuit crumbs between the serving glasses (you should have about 2cm (1 inch) in each glass).
Squeeze a layer of toffee sauce on each biscuit layer - don’t worry about making it too neat.
Now top with the banana slices. Softly whip the cream and spread over the bananas. Finish by sprinkling with chocolate shavings.

Easy Banoffee Pots

Serves 4 / Prep: 10 mins / Cooking: none

ingredients:

  • 6 digestive biscuits
  • ready-made toffee sauce
  • 2 bananas, sliced
  • 300ml (1/2 pint) whipping cream
  • 50g (2 oz) milk chocolate, grated

Method:

  1. Place the biscuits in a food bag and use a rolling pin to smash into crumbs.
  2. Divide the biscuit crumbs between the serving glasses (you should have about 2cm (1 inch) in each glass).
  3. Squeeze a layer of toffee sauce on each biscuit layer - don’t worry about making it too neat.
  4. Now top with the banana slices. Softly whip the cream and spread over the bananas. Finish by sprinkling with chocolate shavings.
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Grilled Banana and Nutella Panini
Cook: 10 min / Yield: 6 servings
Ingredients:
3 ripe bananas, sliced
12 slices whole-wheat bread
1 cup chocolate-hazelnut spread (recommended Nutella)
16 tablespoons unsalted butter, softened
3 tablespoons confectioners’ sugar
Directions:
Place the bananas in a bowl and mash until smooth.
Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
Heat grill to medium-high.
Spread 1 side of the each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners’ sugar. Eat immediately.

Grilled Banana and Nutella Panini

Cook: 10 min / Yield: 6 servings

Ingredients:

  • 3 ripe bananas, sliced
  • 12 slices whole-wheat bread
  • 1 cup chocolate-hazelnut spread (recommended Nutella)
  • 16 tablespoons unsalted butter, softened
  • 3 tablespoons confectioners’ sugar

Directions:

  1. Place the bananas in a bowl and mash until smooth.
  2. Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
  3. Heat grill to medium-high.
  4. Spread 1 side of the each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners’ sugar. Eat immediately.
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Chocolate Banana Crepes
Ingredients:
1/2 cup milk (I used fat-free with a splash of cream)
1 tbs butter, melted
1 egg
1 tsp vanilla
1 tbs cocoa powder
1/2 cup all-purpose flour
2-3 ripe bananas, sliced
Chocolate Sauce (recipe below)
Method:
In a medium bowl stir together the milk, melted butter, egg and vanilla. Whisk in the cocoa powder until completely incorporated, then the powdered sugar, and lastly the flour.
Heat a small non-stick skillet over medium heat and spray with cooking spray or coat with a very small amount of butter. Pour about 1/4 cup of the butter into the pan and swirl to form a very thin disk. Cook for about 2 minutes then use a fork or spatula to flip, cook about 1 minute more or until completely cooked.
Place the crepe on a plate and add desired amount of sliced banana. Drizzle chocolate sauce over the bananas and fold crepe closed with the seam side down. Drizzle with additional chocolate sauce and a sprinkle of powdered sugar. Repeat the process for each crepe and serve warm - but the crepes are just as good cold!
Chocolate Sauce
Ingredients:
1 1/2 tbs butter
1 tbs milk
1 tbs cocoa powder
2 tbs powdered sugar
Splash (or two) of Grand Marnier (optional)
Method:
Melt butter in a saucepan over low heat then stir in milk and Grand Marnier, if using. Whisk in the cocoa powder and powdered sugar. Heat gently over very low heat to keep warm enough to drizzle.

Chocolate Banana Crepes

Ingredients:

  • 1/2 cup milk (I used fat-free with a splash of cream)
  • 1 tbs butter, melted
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs cocoa powder
  • 1/2 cup all-purpose flour
  • 2-3 ripe bananas, sliced
  • Chocolate Sauce (recipe below)

Method:

  1. In a medium bowl stir together the milk, melted butter, egg and vanilla. Whisk in the cocoa powder until completely incorporated, then the powdered sugar, and lastly the flour.
  2. Heat a small non-stick skillet over medium heat and spray with cooking spray or coat with a very small amount of butter. Pour about 1/4 cup of the butter into the pan and swirl to form a very thin disk. Cook for about 2 minutes then use a fork or spatula to flip, cook about 1 minute more or until completely cooked.
  3. Place the crepe on a plate and add desired amount of sliced banana. Drizzle chocolate sauce over the bananas and fold crepe closed with the seam side down. Drizzle with additional chocolate sauce and a sprinkle of powdered sugar. Repeat the process for each crepe and serve warm - but the crepes are just as good cold!

Chocolate Sauce

Ingredients:

  • 1 1/2 tbs butter
  • 1 tbs milk
  • 1 tbs cocoa powder
  • 2 tbs powdered sugar
  • Splash (or two) of Grand Marnier (optional)

Method:

  1. Melt butter in a saucepan over low heat then stir in milk and Grand Marnier, if using. Whisk in the cocoa powder and powdered sugar. Heat gently over very low heat to keep warm enough to drizzle.