Place ingredients in blender.
Blend 10-15 seconds or until ingredients are texture of snow.
Pour into saucer champagne glass and serve with straw.
Garnish with maraschino cherry and banana slice if desired.
il skillet (old cast iron best) and drop 1 tablespoon of
an; garnish cake with additional banana slices and lime peel strips.
In blender, combine grapefruit juice, banana and ice.
Process until frothy.
If desired, garnish with mint or lime.
Makes 2 servings.
In blender, put banana broken into chunks.
Add lots of ice, frozen limeade, ice cream and rum.
Blend, adding cold water to thin while blending.
Enjoy!
Combine banana, light rum, lime juice, triple sec, and sugar in a blender; puree until smooth. Add ice cubes and blend on highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.
Take the peel off the banana. Put it in the blender.
Push the high button.
Add the ice cream and the ice cubes.
Push the high button again.
Pour the smoothie into a long glass.
Makes one yummy drink.
Peel banana and break into chunks.
Put chunks in bowl and mash with fork until lumps are gone.
Pour in milk and vanilla. Beat with eggbeater until shake is smooth and foamy.
Pour into glasses.
Serves 2.
Pour boiling water into blender.
Add gelatin and blend at low speed until completely dissolved, about 30 seconds.
Add ice cubes and stir until ice is partially melted.
Blend for 30 seconds. Mixture should be cold.
Add milk and banana slices; blend until smooth.
Spoon into dessert dishes.
Chill until set (at least 30 minutes).
One-half cup equals 1/2 fruit (also low in sodium and cholesterol).
ombined.
Dice banana (using diced, not mashed, banana allows the pancakes
ain later on in the recipe. Set this bowl aside.
Pop all the ingredients in the blender, ice in first.
Crush ice to break up most of it, then blend until no chunks remain.
Pour into glass and sip away.
a non-stick tin is best.
For the caramel topping
br>Cream -- together butter. Add banana; blend throughly.
Blend in
east 6 hours (overnight is best).
If you have a
For the banana sauce, toss the banana slices with the rum
uite dark.
Peel the banana. Halve it lengthways and then
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
ake an acception to this recipe.
I hope you enjoy
ne.
Lay out a banana leaf square with the