Bananas, More Bananas & Banana Bread (Among Other Things)

hands of bananas
My banana trees in my backyard are going crazy producing so many hands I think it must be clapping for itself. Now my creativity is kicking in and I am up to my ears in mashed bananas, sliced flambéed bananas and banana smoothies. Help!
So today I am bringing you several recipes using bananas. Now how surprised are you at that? I decided to make my banana bread but with a tropical flair. This one I mixed together with pecans & coconut that I always have on hand for my granola. It smelled heavenly coming out of the oven and looked so beautiful that I couldn’t wait to have a piece. Take a look at this scrumptious specimen!
Tropical Banana Bread | 2CookinMamasI also whipped up a batch of Chocolate Covered Bananas and Stuffed French Toast (recipes below) and a Banana Upside Down Cake (recipe coming soon) which I used as dessert for Memorial Day. I really think I am going bananas!

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 Covered Bananas | 2CookinMamas

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


Prepare cookie sheet by lining with parchment of waxed paper. Make sure that it will fit into your freezer.
Cut one banana into round slices then cut the other two bananas in half and insert a popsicle stick or thick wooden skewer into each half.
Place all prepared bananas on cookie sheet and place in freezer for about 2 hours or until well frozen.
When ready to assemble, break dark chocolate into pieces and place in microwave-safe measuring cup with 4 Tablespoons of cream. Microwave for 15 seconds and stir to melt chocolate. If there are still chunks of unmelted chocolate place back in microwave for an additional 15 seconds. If chocolate looks too thick, add more cream until it reaches desired consistency.

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 | 2CookinMamas

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)


Preparing Stuffed French ToastIn a medium bowl, whisk all ingredients together for batter. Set aside.

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.

Stuffed French Toast closeupPlace 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.

Serves 2.

☆ Featured Recipe☆  on Share Your Stuff Tuesdays @ Cookin’ Mimi  (Chocolate Covered Bananas)


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