like to make my banana bread in a larger cake
Cream shortening and add sugar gradually, mix in eggs and banana.
In a separate bowl sift the dry ingredients together and add them to the creamed mixture.
Then add the milk, sour cream and vanilla& mix till combined.
Grease 1 bundt pan or 2 bread pans, pour in batter and bake for 1 hour (or until done) at 350\u00b0F.
uite dark.
Peel the banana. Halve it lengthways and then
Heat vegetable oil in frying pan over medium heat.
In medium bowl, mix together equal parts corn meal and crushed saltines.
Prepare another shallow bowl of buttermilk.
Dip banana peppers in buttermilk.
Coat with cornmeal/cracker mixture.
Fry in veg oil over medium heat until golden brown.
Drain/cool slightly on paper towels.
Enjoy alone or with cocktail sauce!
Combine cream cheese, sugar and margarine.
Blend in banana and eggs.
Add remaining ingredients.
Mix just until moist.
Pour in greased and floured 9 x 5-inch loaf pan.
Bake for 1 hour and 10 minutes at 350\u00b0.
Makes one loaf.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
Pour batter into the prepared loaf pan.
Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
he flour mixture and mashed banana alternately to creamed mixture,beating
Beat together sugar, vanilla and butter.
Add banana and yogurt.
Add mixture of dry ingredients.
Blend in Grape-Nuts. Pour into muffin cups and bake 16 minutes at 375\u00b0.
Cream butter, sugar and eggs.
Mix banana pulp, vanilla and sour cream.
Mix alternately with dry ingredients.
Bake at 350 degrees in greased and floured loaf pans.
1 large loaf or 2 small loaves.
Bake 50-60 minutes.
Grease a 9 X 5 X 3 inch loaf pan.
Beat butter or margarine, sugar and egg in a large bowl until fluffy.
Combine bananas and milk in a bowl.
Sift flour, baking powder, and baking soda onto wax paper.
Stir into sugar mixture alternately with banana-milk mixture.
Stir in nuts.
Turn into prepared pan.
Bake at 350 degree for 1 hour or until center springs back.
Cool in pan on rack for 5 minutes.
Turn out of pan and cool completely.
BEST PANCAKE MIX: In large bowl,
ombined.
Dice banana (using diced, not mashed, banana allows the pancakes
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Use directions on package of pudding.
Thoroughly whip the cream to a froth.
Fold into pudding.
On a separate serving dish, alternate layers of wafers, thinly sliced bananas and pudding. Crush two or three wafers in hand and sprinkle over top.
Best served soon.
o 3 minutes). Fold in banana extract. Spread over pudding, sealing
Preheat oven to 400 degrees F (205 degrees C).
In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
In another large bowl, mix together milk, applesauce, and vanilla.
Add the mashed bananas, and combine thoroughly.
Stir the flour mixture into the banana mixture until just combined.
Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 20 minutes.
br>Cream -- together butter. Add banana; blend throughly.
Blend in
For the banana sauce, toss the banana slices with the rum
Blend the yogurt, ice cream, strawberries, banana, sugar, vanilla, chocolate syrup, and milk together in a blender until smooth.
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.