utter and sugar -- add mashed ripe banana -- set aside.
whisk together
ripe banana-it should be sweet and soft. Peel the banana
Peel ripe banana; cut in half and freeze.
Cut the banana into 3 or 4 pieces.
Put the ice cubes in blender on lowest speed to chop up the ice.
Add the pieces of frozen banana and allow them to be chopped up.
Add the milk, flavoring and sugar substitute and blend for a few seconds to mix.
Pour in a glass and serve.
Combine egg, ripe banana, sugar, softened butter or margarine, banana extract in a mixing bowl; mix well. Stir in enough flour to make a soft dough. Turn out onto a floured surface; knead lightly a few times. Gently pat dough out and cut out with a biscuit cutter. Place on an ungreased baking sheet and bake at 350 degrees about 15 min-18 minutes.
ized bowl, mash 1 large, ripe banana with a fork. Add 1
Toast two slices of whole grain bread.
If desired, spread one tablespoon butter on each slice of toast.
Spread one tablespoon honey on each slice of toast.
Cut one medium ripe banana into even slices; layer the banana slices over each piece of toast.
Sprinkle toast with ground cinnamon to taste.
Enjoy, perhaps with a mug of hot green tea.
o 1 1/4 cups ripe banana pulp.
Add the sifted
Mash banana and add sugar.
Add egg, vanilla and nutmeg.
Mix baking powder, salt and flour and add to banana mixture.
Heat oil in skillet.
Drop batter by tablespoon into hot oil.
Fry on one side until golden brown, then turn with slotted spoon to brown on other side.
Remove and drain on paper towels.
Keep fritters warm until all are fried.
Dust with powdered sugar before serving.
ut aside.
Mash very ripe banana and stir in sour cream
Beat 3 eggs until light.
Add 3 cups buttermilk, 3 tablespoons butter and ripe banana.
Combine the dry ingredients with the liquid ingredients.
Cook on medium hot griddle.
Makes 24 medium pancakes.
Freeze extras for easy, healthy breakfast, lunch or snacks.
Beat egg in a medium bowl.
Add the buttermilk and mix well. Stir in the Bisquick until well blended.
Mash the ripe banana and add to mixture.
Gently fold in the blueberries.
Pour about 1/4 cup onto a hot griddle; cook until edges are dry.
Turn and cook until brown.
Try spreading peanut butter and syrup on top for a great tasting alternative.
In a blender, process until smooth ripe banana, strawberries, fat-free milk, low-fat plain yogurt, honey, and 1 or 2 ice cubes.
Serve.
et aside.
To make banana batter, sift together the flour
Preheat oven to 350F degrees.
Cut the acorn squash in half.
perpendicular to the lines.
Scoop out the sides and hack off the stem so that each half stands like a bowl.
Combine spices with mashed banana and add vanilla.
Add butter substitute if desired.
Fill each bowl with mixture and smear on sides.
Sprinkle more spices over the top.
Place in baking dish with a little water in the bottom.
Bake 45 minutes or until tender.
ombined.
Dice banana (using diced, not mashed, banana allows the pancakes
ake the toasted coconut and banana sambal, heat a small frying
Preheat the oven to 350oF.
Heat the coconut milk, milk and butter in a pot over a low heat until the butter has melted. Take off the heat and beat in the mashed banana, sugar, salt and eggs.
Take each slice of bread and dip into the banana mixture. Lay into a greased 9x11-inch dish. Pour the excess banana mixture over the top of the bread. Sprinkle with the flaked coconut and raw sugar then bake for 20-25 minutes until golden and crisp on top.
then stir in cereal and banana.
Spoon batter into muffin
inute (you can slice the banana now!).
Now carefully cover
he cream cheese and the banana in a medium mixing bowl