Bananas Foster Bread Pudding

Recipe by Our Best Bites

6 c. stale bread or croissant cubes
4 medium bananas, divided
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
1 c. brown sugar, divided
1/4 tsp. kosher salt1 tsp. vanilla extract
1 1/2 tsp. rum flavoring (optional; I leave it out because I don’t like the flavor of rum, but true Bananas Foster has rum in it.)
1 tsp. cinnamon, divided
2 Tbsp. butter, divided

Preheat oven to 400.  Line a rimmed baking sheet with heavy-duty foil.  In a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 Tbsp. melted butter.  Combine 1/4 c. brown sugar and 1/4 tsp. cinnamon and then add them to the bananas and butter.  Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize.  Remove from oven and reduce heat to 350.

While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon.  Spray a 9×13″ dish with non-stick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan.  Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas.  Spread the remaining bread cubes over the bananas.  Whisk the egg mixture one last time and pour evenly over the bread cubes.  Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs.  Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean.  Serve with Crème Anglaise (with 1/4 tsp. ground cinnamon added), Buttermilk Syrup, or vanilla ice cream.

Peanut Butter Banana Smoothie

These smoothies mix peanut butter, frozen banana, milk and oats. Don't worry. The oats get ground up before you start so you'll hardly even realize they're in there. My 6 year old said that this smoothie is so good that I should open an ice cream store :) After giving up refined sugar (excluding my weekly dessert) it seems like nature's "sweets" have grown to have a whole new level of flavor and depth that I never quite appreciated before. You could add a little bit of honey to these if you want to, but I recommend that you try it without the honey first. In my opinion it is just perfect without any extra sweetness added.  It feels like you're indulging in a treat, but they're actually chock full of good for you stuff. 

Peanut Butter Banana Smoothie Recipe
serves 2

2 bananas sliced and frozen
1/4 cup oats
1/4 cup peanut butter
3/4 cup milk

Put oats in blender and blend until they're powdery. Add remaining ingredients and blend until there are no more chunks of frozen banana. Garnish with fresh banana slices if desired.

Banana Chocolate Chip Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Banana Chocolate PB Shake

Ingredients

1 ripe banana
1 cup of non-dairy milk (I used vanilla almond milk or rice milk but cow’s is fine too)
1 1/2 Tbsp unsalted peanut butter (any nut or seed butter will work here)
1/2 tsp gluten free vanilla extract
1/2 tsp ground flaxseed (optional but provides a good source of Omega-3s)
pinch of sea salt, optional but so yummy!
dash of cinnamon (plus more for sprinkling on top, if desired)
ice cubes

Directions

1. Place all ingredients in a blender and mix until combined. Pour into glass and enjoy!

Serves 1

Recipes Notes: You can make a chocolate version too by adding 1 Tbsp of cocoa powder. If it’s too bitter with the cocoa, add sweetener of choice to taste (honey, stevia, agave, etc).

Banana Boats

Ingredients:
Bananas (As many as you need. Estimate 1 per person.)
Chocolate chips, butterscotch, peanut butter chips, sweetened coconut , nuts, any toppings you like
Foil

Preparation: 
1. Choose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.

2. Slit the banana lengthwise.

3. Stuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.

4. Line your grill with foil, and place the nanas on top.

5. Grill with the cover on until toppings get melty and delicious.

6. Eat with a spoon.

Uncooked Banana Pudding

Ingredients

• 8 ounces sour cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 2 cups whole milk
• 1 (16 ounce) package vanilla wafer cookies
• 4 bananas, peeled and sliced

Directions

1. In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Banana Fosters Bread Pudding

Makes 48 tassies

Tassie Filling
1 cup pecan halves
2 large eggs, room temperature
1 ½  cups packed dark brown sugar
½  tsp vanilla extract
¼ cup light corn syrup
2 TBSP unsalted butter, melted

Cream Cheese Dough
1 ½ cups all-purpose flour-measured by fluffing, scooping and leveling
2 TBSP powdered sugar
1 TBSP Bourbon
Pinch salt
8 tablespoons (4 ounces) unsalted butter, cold
8 ounces cream cheese, cold
¼ tsp  vanilla extract

Preheat the oven to 350 degrees F., with an oven rack in the middle of the oven.
Spray-grease three nonstick mini-muffin pans.
For the filling:
Chop the pecans to medium-fine dice. In a bowl, whisk together the ingredients.
For the pastry:
Place the flour, powdered sugar, Bourbon, vanilla extract, and salt in a food processor bowl and pulse-process to mix the ingredients together. Cut the butter into ¼ inch chunks, add to the processor and pulse on and off, until the mixture looks like coarse meal.
Add the cream cheese, by tablespoonful to the processor. Pulse-process until the dough just starts to come together (about 10, 5-second bursts), and then turn it out onto a board. Press the dough together into a cohesive mass and then divide the dough into 48 balls.
Assembly:
The easiest way to press the dough into shape is to use a tart tamper, if not use your hands.
To use the tamper, place a ball in each cup and tamp down on each ball, lightly, just so that the dough is centered and fills the cup.
Dust the tamper with flour and then press down gently, and not all of the way to the bottom, just until the dough starts to curl around the top part of the tamper bulb. To get the tamper out of the dough, rock it side to side and pull up. Use the tamper to thin the edges of the tarts by patting it against the edges. Place the tamper back into the tart and push down until it bottoms out. Touch the bottom to make sure that it is neither too thin nor too thick, pushing the dough up or down to make it right. The dough in the bottom should not be so thin that you can see through it, nor so thick that it feels squishy when you touch it.
Place ½  rounded teaspoonful of nuts into each cup. Spoon in 1 ½ to 2 tsp of the sugar/egg mixture, filling the tarts to within a scant 1/8-inch of the top. Do not fill the tarts up to the top, as the filling expands as it cooks and tarts that have overflowed are hard to remove from the pans after baking.
Place the pans on a cookie sheet and bake for 23-27 minutes, until the filling is puffed and the pastry is lightly browned. Remove the pans to a cooling rack. Let the pastry stand for 5 minutes. While the pastry is still warm, run a skewer along the top edge of the pastry to loosen it from the pan and then remove the tarts from the pans. Set the tarts on a cooling rack to cool completely.

Banana Butterscotch Chip Cake with Brown Sugar Frosting

2 ½ cups all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup unsalted butter, at room temperature
1 ½ cups granulated sugar
1 tsp. vanilla extract
2 eggs, at room temperature
6 TBSP plain yogurt
3 large VERY ripe bananas, smashed
1 cup butterscotch chips

Preheat oven to 350F.

Prepare two 9-inch round cake pans with baking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and beat an additional 30 seconds.

Add eggs, one at a time, scraping down the bowl after each addition.

Mix in half of the flour mixture on low speed.

Add in the smashed bananas and yogurt.

Add in the remaining flour mixture on low speed, just until incorporated.

Fold in butterscotch chips.

Divide batter evenly among two pans. Bake until golden brown and a knife inserted into the center comes out clean, about 40 minutes.

Remove from oven and let cool completely on a wire rack. Frost when cool.

Brown Sugar Frosing

1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar, more or less depending on how thick you want it

In a saucepan, melt 1/2 cup butter.

Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.

Add the milk and bring to a boil, stirring constantly.

Cool to lukewarm. Gradually add sifted powdered sugar.

 mixer with whisk attachment beat until thick enough to spread. If too thick, add a little hot water.

Banana Cake with Cream Cheese Frosting

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners’ sugar – the confectioners’ sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart’s delight!

Chocolate Bottom Banana Bars

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions:

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.

2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.

3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Banana Breakfast Shake

1 1/2 cups fat free skim or 1% lowfat milk
1 peeled and sliced medium banana, frozen*
1/2 teaspoon vanilla extract, optional
1/4 teaspoon almond extract, optional
Cinnamon for garnish, optional
In a blender container, combine all ingredients, except cinnamon. Blend until smooth, about 20 seconds.
Pour into glasses and garnish with a sprinkle of ground cinnamon, if desired.
Makes 2 servings.

*Wrap sliced banana in plastic wrap or place in a freezer storage bag. Freeze several hours or overnight.

Aloha Quick Bread

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions
In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Coconut Banana Bread

Ingredients
1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract sometimes I use Almond Extract, I like the almond flavor with banana and coconut
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans
Directions
In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Banana Bread Pudding

4 Cups French bread or croissants (1 or 2 day old) cubed into 3/4 inch pieces
1 cup sliced bananas, 1/4 inches thick
3 eggs
3/4 cups sugar
1/4 cup melted butter
2 cups milk
1 1/2 tsp. Vanilla extract
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Sauce:
1 Pkg. (3.4 oz) Vanilla (cook and serve) pudding (not instant)
1 cup Milk

Toss bread cubes with melted butter, put buttered bread cubes and bananas in greased 2 quart casserole dish.

In a separate bowl beat the eggs, then add the milk, vanilla, cinnamon, sugar, nutmeg and salt. Pour the mixture over the bread and bananas.
Bake uncovered at 375 for 40 minutes or until knife inserted in the center comes out clean.

For Sauce - follow instructions on pudding box. After it's finished cooking and still hot, add one more cup of milk to make it thin and saucy (add a touch of rum for extra flavor if desired). Pour warm sauce over bread pudding before serving.

Cold & Creamy Banana Pudding

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped or use cool whip for convenience if you want
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

In a large mixing bowl, combine sweetened condensed milk and water.
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.

Banana Pudding

ngredients:
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Banana Cake With Cream Cheese Frosting

Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
GARNISH
chopped walnuts
Directions
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
tir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

Banana Crumb Muffins

Ingredients

1 1/2 cups all-purpose flour
1 tsp vanilla
1/2 tsp nutmeg
3/4 tsp cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder vanilla nutmeg cinnamon and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Fried Peanut Butter and Banana Sandwich

1/2 cup butter, softened
3/4 cup crunchy peanut butter
3 tablespoons honey
1 1/2 teaspoons ground cinnamon
2 to 3 ripe bananas
8 slices white bread
Topping:
1/4 cup sugar
1 tablespoon ground cinnamon
Directions
In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn. In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices. Top with the remaining 4 slices of bread. Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot.

Banoffee Pie

Ingredients
1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.