Tag Archives: bananas

Banana Nut Bread

2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed bananas (2-3 medium)
1/2 cup margarine or butter, softened
3 Tbsp. milk
2 eggs
1 cup coarsley chopped walnuts

Heat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick cooking spray.

In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed bananas, margaine or butter, and milk. Beat with an electric mixer on low setting until blended, then beat on high for 2 minutes. Add eggs and remaining 1 cup of flour, and beat until well blended. Stir in the walnuts.

Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Cool for 10 minutes. Remove from pans and cool on wire racks.

To make these up to one month ahead, simply bake the loaves and cool completely. Place each loaf in a freezer bag and freeze up to one month. Thaw for 1 hour at room temperature before slicing.

Impossible Banana Custard Pie

1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup Cool Whip, thawed
1/4 cup coarsely chopped walnuts, if desired

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping and walnuts until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Store covered in refrigerator.

Chocolate Covered Bananas

6 bananas
6 oz. semi-sweet chocolate chips
1 Tablespoon vegetable oil
1 cup of chopped walnuts, peanuts, or sprinkles of your choice.
Popsicle Sticks

Cut bananas in half; insert popsicle stick in end that was cut. Place on tray lined with wax paper, and put in freezer for about 30 minutes – just to make them cold.

Melt chocolate with vegetable oil in microwave for 2 minutes. Dip banana halves in chocolate, spooning chocolate over the bananas to coat. Roll in chopped nuts.

Place the chocolate bananas on the same tray and refrigerate for at least 20 minutes.

Sawdust Salad

1st Layer
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows

Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.

2nd Layer
2 Eggs
5 Tbsp. Flour
2 cups Pineapple Juice

Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.

3rd Layer
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese

Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.

– From Nana’s Recipe Collection

*I suggest a 9×13 cake pan

** You can use Cool Whip, but you need to omit the milk.

Easy Banana Cake

1 pkg. yellow cake mix
2 eggs
1 c. water
2 lg. ripe bananas, mashed
1 tsp. baking soda

Blend ingredients, then add bananas. Pour into a well greased 9×13 pan. Bake at 350 degrees for 35 minutes or until cake tests done. Cool.

My favorite frosting for this cake is cream cheese icing. But the last time I made this cake, I used pudding and Cool Whip instead.

I spread a layer of vanilla pudding (made according to package directions), then added a layer of bananas and topped that with Cool Whip. I finished it off by sprinkling nuts on the top.