Let me know what your favorite banana recipes are as I can use all the recipes I can get my hands on.
Tropical Banana Bread
- ¾ cup brown sugar
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons rum
- ¼ cup plain lowfat yogurt
- 3 ripe bananas, mashed (about 1-1/4 cup)
- 2 cups flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup toasted coconut
- 1/2 cup pecans or walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease and flour loaf pan.
Crumb sugar and shortening together. Add the eggs, vanilla, rum and yogurt and mix well. Stir in mashed bananas.
Combine all dry ingredients. Mix into banana-egg mixture. Fold in toasted coconut and nuts. Pour mixture into prepared loaf pan and bake for 75 minutes. Check after 30 minutes to make sure top is not getting overly brown. If so, cover top loosely with aluminum foil.
After 1 hour, test for doneness by inserting pick in center of bread. It is done if pick comes out clean. If not, place back in oven in 10 minute increments until pick comes out clean. Remove from oven, set on wire rack, and cool for 15 minutes. Remove loaf from pan and finish cooling on rack.
Note: Can be frozen for later use. Wrap in aluminum foil and then place in ziploc bag for best results.
Makes 1 loaf.
Chocolate & Nutella Covered Bananas
- 3 bananas, 1 sliced into pieces and the other two just cut in half
- 12 squares Ghiradelli dark chocolate (72% cacao) or about 6 oz (can also use 1 cup of dark chocolate chips)
- 4-6 Tablespoons cream (enough to make a consistency you can dip bananas into)
- chopped nuts
- Nutella mixed with some cream to make it spreadable
Remove banana pieces from freezer. Using a fork or toothpick for the slices and the popsicle stick for the larger pieces, dip banana into chocolate and place back on cookie sheet. If it is easier for you, you can also spread the chocolate on them. If you prefer, you can then roll them in the chopped nuts, granola or sprinkles then place on cookie sheet. Repeat with remaining frozen bananas then refreeze for at least 3 hours.
If you want to try covering them with Nutella, which is really addictive, place desired amount of Nutella in microwave safe dish and heat for 10 seconds in microwave. Add a small amount of cream and mix until it is smooth and spreadable. You can also roll these in chopped nuts or sprinkles as well. Freeze as stated above.
Take out and eat frozen for a sublime treat.
Stuffed French Toast
4 1″ thick slices of Challah or egg bread
2+ Tablespoons butter
- 4 eggs
- 1 cup almond milk (coconut, rice, soy or lowfat milk)
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2-oz. cream cheese, softened
- 1/2 cup ripe banana, mashed
- 1 teaspoon sugar
- 1/2 teaspoon vanilla
- 1/8 cup dark chocolate chips or chopped nuts (optional)
Prepare filling by whipping cream cheese and mashed banana together until smooth. Add in sugar and vanilla and mix well. Lastly, stir in chocolate chips or chopped nuts.
Place 2 slices of bread on plate. Divide filling between slices, making sure to cover top of slice completely. Place the remaining slices of bread on top of each filling-covered slice and press together.
Place 2 tablespoons butter on large flat griddle or skillet, turn heat to medium and wait until butter has melted. Take each french toast “sandwich” and holding together, dip into batter until covered and well soaked. Place on hot griddle. Repeat with remaining “sandwich”. Brown well then turn and brown other side. Add more butter to pan if the toast begins to stick. Check to make sure that cream cheese has melted in center before serving.
Serve with maple syrup or coat with powdered sugar.
☆ Featured Recipe☆ on Share Your Stuff Tuesdays @ Cookin’ Mimi (Chocolate Covered Bananas)