ow heat. Stir in the banana juice and remaining chocolate until
hen stir in the chopped banana and walnuts. Divide between 6
combine cake mix, water, mashed banana and eggs. Beat with an
oosely with foil.
Cool cakes in pan on wire rack
emperature. Stir in creme de banana.
Once cake has finished
dd dry ingredients alternately with banana mixture in 3 additions, beginning
lour mixture into the butter-banana mixture.
Spoon the batter
Slice banana.
Spread peanut butter on rice cakes.
Place sliced banana on top of peanut butter.
1/2 inch thick) crab cakes if serving as an appetize
ine.
Lay out a banana leaf square with the smooth
Grease a slow cooker bowl.
Heat butter and milk in a medium saucepan until butter is melted. Remove from heat and let cool for 5 mins. Stir in vanilla and 1/2 cup sugar. Stir in flour, banana, nuts and egg. Transfer to slow cooker and sprinkle with remaining sugar. Gently pour 2 1/2 cups boiling water and golden syrup evenly over mixture. Cook, covered, on high, for 2 hours 30 mins, or until cake feels firm.
Remove bowl from slow cooker and let stand for 10 mins. Serve.
and mixer, blend together the banana, almond butter, apple butter, vanilla
supposed to be. Most recipes load up on bread crumbs
or 18-20 minutes until cakes are firm to touch and
ashed banana.
Divide mixture evenly between 3 cakepans.
Bake cakes
0 minutes.
While the cakes are cooling:
Beat whipping
Mash 3/4 of banana slices in a bowl; stir in egg whites and oats to form a batter.
Spray a skillet with cooking spray. Drop batter by large spoonfuls into the skillet and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place oat cakes on a serving plate. Top with peanut butter and remaining banana slices.
he edges of the cooled cakes. Grease a baking sheet lightly
aper cases.
Place the banana, eggs, almond butter, baking soda
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.