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.
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.
nd serve.
Consider using Banana Ginger syrup Recipe #452393.
Enjoy.
In a small bowl, beat egg.
Add sugar and butter, and mix until smooth.
Add banana, and mash with a fork or potato masher.
Batter will be lumpy.
Add chips, nuts, etc.
Tear bread into small pieces and add to mixture.
Stir until bread is coated with the batter.
Pour into smallest baking pan you have.
(I used a 6 1/2 inch cast iron skillet.) Bake at 375 degrees for 15 minutes.
(Remember to adjust cooking time depending on the size of the pan.).
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
nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
Cream butter, sugar and pudding mix in mixing bowl.
Hand mash bananas and add to butter mixture.
Stir in milk + vinegar.
Gradually add eggs, flour vanilla, baking soda and salt.
Pour batter evenly into 6 mini loaf pans or 4 larger loaf pnas.
Bake approximately 45 minutes - 1 hour depending on oven and altitude.
Bread is done when toothpick comes out clean.
Preheat oven to 180c (350f) or 160c (320f) for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan).
Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
In a separate large mixing bowl, mash banana (I use a fork to mash and mix throughout this recipe), add egg, canola oil, honey, butter and sugars, mix well.
Add dry ingredients to wet ingredients, mix until well combined.
Spoon into prepared muffin pan, bake for 20mins.
Cool on cooling rack.
Serve warm or cool, with or without butter.
Mash banana.
Combine with sugar, cinnamon, and chips.
Add in just a small splash of milk to thin.
Pour most of your cupcake batter recipe into bake pan. Add about a spoonful of filling, then top with another small spoonful of cupcake batter.
Cook according to cupcake batter recipe.
small bowl, mash the very ripe banana well then mix in
mall food processor, pour in moonshine and blend together. When mixed
gain later on in the recipe. Set this bowl aside.
wire whisk.
Mash the overripe banana (more brown than yellow
Combine all dry ingedients.
Mash 1/2 of banana very well in a large bowl.
Combine Applesauce, almond milk, and vanilla extract in with banana.
Add dry ingredients to bowl in four parts (mixing in between).
Mix all ingredients together until combined well.
Heat pan on med and spray with oil.
Pour about 1/6 Batter onto pan and cook until bubbles begin to form.
Flip pancake and cook until golden color appears.
Repeat until all the batter is gone.
Serve with left over half of banana (sliced) and Maple Syrup.
ne.
Lay out a banana leaf square with the
Add a little of the banana mixture at a time, beating
Mash the banana with a fork.
Mix in the rest of the ingredients with a spoon.
Alternatively, process all ingredients in a food processor until mixed.
Note: Some people use pitted mejool dates instead of honey or another sweetener. I prefer a liquid sweetener, since the dates don't give a very smooth texture in the final product. If you want to use dates, one should be enough in this recipe.
icrowave.
Peel, chop and mash banana.
Lightly beat egg and
ups or greasing well.
Mash the bananas well and combine