Place banana slices and marshmallows in a serving bowl; set aside. Dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened.
If necessary, remove unmelted ice.
Pour over banana and marshmallows in bowl or individual dessert dishes. Chill until set, about 30 minutes.
Makes about 3 cups or 6 servings.
In a bowl, whisk together milk and pudding for 2 minutes.
Fold in whipped topping. Refridgerate for at least 5 minutes.
Divide half of pudding mixture among four dessert cups (wine glasses would be pretty too!).
Top with half of the banana slices and remaining pudding mixture.
Sprinkle with crumbs and top with remaining banana slices.
Peel & chop the bananas & dates & mix them with the creamer in a bowl or a dessert dish.
Drizzle the chocolate syrup over the fruit & cream mixture & eat up!
To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down) on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping.
Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom).
Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.
Place water, salt, and almond extract in medium size pot.
Heat to boiling.
Add oats and banana.
Heat, stirring, ONLY until mixture comes back to a boil.
Turn off heat, cover and let sit for about 5 minutes.
Add sweetener and cinnamon; stir to combine.
Pour into bowl and ENJOY!
Place banana and marshmallows in covered bowl; set aside. Dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups.
Add to gelatin, stirring until jello begins to thicken.
Remove any unmelted ice.
Pour over the banana and marshmallows. Refrigerate until set.
Keep covered.
ineapple over bananas. Spread with dessert topping.
Sprinkle with chocolate
br>Stir in butter and banana extract or vanilla until combined
over the nilla wafers with banana cream pudding.
Place sliced
Prepare pudding with milk as directed. Fold in sour cream and set aside.
Line bottom of a 3-quart clear glass bowl with vanilla wafers.
Slice one banana on top; arrange. Top with 1/3 of strawberries, then 1/3 of blueberries. Spoon 1/3 of pudding over fruit. Repeat the layers twice more, ending with pudding.
Top with Cool Whip. Cover with plastic wrap and refrigerate 6 hours or overnight.
Mash up a banana in a small bowl (I find my hands work better than a fork).
Mix in honey and cinnamon.
Spoon small portions of mixture on to each gyoza, brush water around the edges with your fingers, and fold corner to corner.
Pour a small amount of olive oil into a skillet, and fry all gyoza until crispy.
Arrange the sliced banana on dessert plates.
Top each serving with the yogurt, Nutella hazelnut spread, whipping cream, hazelnuts, and strawberry slices or 1 or 2 maraschino cherries.
Mash banana; sprinkle soda on banana and let stand 10 minutes. Add sugar and mayonnaise.
Add flour last.
Makes 6 muffins. Bake at 375\u00b0 for 20 minutes.
1/4 cups ripe banana pulp.
Add the sifted
Cream the sugar and the cream cheese.
Add mashed banana and eggs.
Fold in baking mix and nuts.
Pour into loaf pan.
Bake 350 degrees for 60 minutes.
Slice banana.
Puree with remaining ingredients in blender. Makes 1 serving.
Place banana and marshmallows in a bowl.
Dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1 1/4 cups.
Pour into bowl.
Chill until set.
Serves 6.
Put banana, milk, ice, sugar, and cinnamon in a blender; puree until smooth.
In large bowl, combine the oat bran or the pulverized rolled oats, flour, brown sugar, baking powder, cinnamon, soda and nutmeg until smooth.
In another bowl, combine the buttermilk, oil, mashed banana and egg.
Stir the liquid ingredients into the dry ingredients all at once, stirring just until dry ingredients are moistened.
Fold in the dates.
Grease 12 large muffin cups generously.
Spoon muffin batter into the cups.
Bake at 375\u00b0 for about 18 minutes or until a toothpick inserted in the center comes out clean.
Sift flour, baking powder and salt. Set aside.
Blend until creamy, shortening, sugar and lemon rind. Next add eggs and banana pulp and beat.
Add the dry flour mix in by 3 parts. Beat until smooth.
Fold in nuts.
Place in greased loaf pan or in paper mufin cups.
Bake bread for 1 hour, In you used muffins bake for 18 to 23 minutes.