hell).
Slice the remaining bananas on top of the 2
Select ripe bananas. Remove skins; cut bananas in halves lengthwise. Dip into batter made from the egg, flour, milk, sugar and salt. Roll bananas in bread crumbs. Fry the bananas until golden brown. Drain on paper towels; keep hot. Squeeze lemon juice over them before serving.
Mash the ripe bananas; set aside.
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
Combine mashed bananas, sugar, eggs and melted butter. Blend well.
Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
Pour into greashed 9-1/2-inch loaf pan.
Sprinkle top with reserved nuts and chips.
Bake at 350\u00b0 for 60 minutes (or shorter time for smaller loaves).
Cool.
Cut bananas in half crosswise then lengthwise.<
or the filling, cut the ripe bananas into large chunks and place
fter each addition. Beat in bananas and vanilla.
In a
efrigerator. Do not use overly ripe bananas. The peel should be smoothly
ticking.
For the caramel bananas, place sugar in a medium
large bowl.
Peel ripe bananas and, using a fork, mash until
our.
Stir again before using.
Preheat a heavy-bottom
Melt the 2 tbsp butter in a large skillet, over low heat.
Add brown sugar; stir until melted.
Add the halved bananas; saute for 10 mins, until JUST tender, turning once, (careful not to overcook, as bananas will get mushy).
In a medium bowl, stir together the pint of icecream and the Rum.
Remove the bananas from the skillet, along with the sugar juice.
Transfer to serving dishes.
Spoon the brown sugar juices over the bananas.
Serve with the icecream/rum sauce.
Mash peeled bananas into a bowl, using a potato masher or a fork.
Add flour and mix.
Add sugar and mix well.
Put oil in pan and heat (deep fat frying).
When oil is hot, drop mixture by spoonfuls into oil, turning frequently.
Cook until golden brown on both sides.
br>Add the maida, mashed bananas, cardamom powder and coconut pieces
Preheat oven to 325\u00b0.
Lightly grease 8 1/2 x 4 1/2-inch loaf pan.
Place ripe bananas in large mixing bowl; mash slightly with a fork.
Add oil, sugar and eggs.
Using electric mixer, beat together until smooth.
Sift all dry ingredients into banana mixture; stir until well combined.
Fold in the vanilla and chopped walnuts.
Pour batter into baking pan.
Bake 60 minutes or until skewer inserted in center comes out clean.
Put the raisins in a bowl with the rum.
Let them soak while you saute the bananas.
Melt the butter in a frying pan, add the sugar and stir until dissolved.
Add the bananas and cook for a few minutes, until tender.
Sprinkle the spices over the bananas, then pour the rum and raisins on top.
Sprinkle on the almonds and serve.
Good with ice cream.
Cream together the butter and eggs.
Mix in the ripe bananas and vanilla.
In a small bowl, mix the flour, salt, baking powder, and sugar together.
Add to the wet ingredients and mix just until all is moistened.
Add the walnuts and coconut.
Spoon the batter into muffin tins.
Bake at 350 for 30 minutes or so, until done.
an. Slice two of the bananas into the bottom of the
auce to simmer.
Add bananas and cook for 1 minute
nto a large bowl. Peel bananas and mash with a fork
Drain the can of peaches.
Peel and smash the bananas add the peaches and continue to mash together.
Sift the baking powder & flour into the mashed mix, add sugar if using.
stir the mix
Heat oil in pan or wok (about 320ml or 1/3 cup 4x) should be enough to allow the dough to float.
Place tablespoon worth of mix into hot oil, the dough will begin to turn golden brown and float, turn the donut over to get same likeness of color.
remove and place on a plate w/ paper towels.