Best Banana Crumble Pie Squaresbars Recipes

"BANANA CRUMBLE PIE" SQUARES/BARS

Steps:

• Let me tell you first, that I have used the NoEgg Orgran's egg replacer for a mounth now, and each time with having a terrible results. Even if there are the instructions on the box, everything was remining raw inside and wasn't rising at all. I left it in my closet, sure that one day I'll throw it away, as its horrible product. This time I had no choice. I couldn't use eggs. Egg whites doesn't work well ither with the gluten-free flours. So I had to give it one last chance. But this time, doing by myserf, without following their instructions.
• So, turn on the oven to 350°F Line a small square baking pan with baking paper.
• In a large mixing bowl place the flour and add the vegetable margarine. Work with your fingers both ingredients until it's crumbly. Exactly as you do for the pie pastry. Make a well in the center.
• In another bowl, pour the eggreplacer and add the water. whisk with a spoon until it's smooth without any lumps. Add the liquid sweetener and whisk again. Stir in the flour mixtur. Start to work dough very quickly with your hads. If it's too dry (as mine was) add 2-3 more tbsp warm water. Form dough with your hands, cut 1/4 from it and set aside. Place the remaining dough into the pan and flat it with your hands or the back of a glass. Bake in the preheated oven about 20 minutes.
• Remove from the oven. Do not turn it off.
• Spread the applesauce over the top of the baked base. Peel and slice quickly the banana. Arrange the fruit slices over the applesauce. In a small bowl combine the 1/4 dough with the ground almonds, the cinnamon, the lemon peel and raisins (if you use them). Stir with your hands until crumbly, then cover the banana slices. Bake about 25-30 more minutes, until it's golden brown and crispy.
• Remove from the oven and allow to cool completely on a room temperature. Better if you do what I did. Make it the evening before and serve it sliced the next morning for breakfast. You can dast it with confectioners' sugar if you want just before serving. It's perfect for the coffee! It's crispy, sweet becouse of the banana, but not over sweet.
• Enjoy it!

BANANA CRUMBLE

Steps:

• Preheat oven at 350F.
• For the crumble, combine flour, sugar, cinnamon or nutmeg (if desired) in a large mixing bowl.
• Cut butter into small cubes, and rub the cubes into the flour, until the flour mixture resembles crumbs.
• Do not over do it.
• Chill in the refrigerator while starting on your filling.
• For the filling, cut the ripe bananas into large chunks and place in an 8" pie pan or pyrex dish.
• Pour the light corn syrup, banana liquer and dark rum over the bananas.
• Sprinkle in the ground cinnamon and mix all the ingredients well.
• Top with the crumble mixture covering the whole pie pan, and press down.
• Bake in the oven for 35- 45 minutes, until the crust turns golden brown, and the juices bubble from the sides.

BAKED BANANA CRUMBLE

Steps:

• Preheat oven to 375 deg F.
• Peel and slice bananas and divide, cut side up, among 4 greased ramekins or custard cups.
• In a small bowl, combine the orange juice and vanilla, and drizzle over the bananas.
• In a large bowl, combine the flour, oatmeal, brown sugar, nutmeg and salt. Cut in the cold butter until you have pieces the size of small peas. Spoon evenly over the fruit.
• Bake for 15-20 minutes. Serve warm, with vanilla yogurt or ice cream, if desired.

BANANA CREAM SQUARES

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
• In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
• In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.
• In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
• Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.
• To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

BANANA CRUMBLE

Steps:

• Preheat the oven to 400°F. Have children grease a 9- by 13-inch baking dish.
• Let the kids help you slice the bananas in half lengthwise with a table knife. Place the bananas cut side down in the prepared baking dish.
• Have the children place the dry ingredients in a medium mixing bowl. Using a table knife, have the kids help you cut up the cold butter into little pieces and add them to the bowl. With clean hands, have the children work the butter into the dry ingredients until the mixture is crumbly. Then spread the crumble mixture over the bananas in an even layer, pressing down slightly.
• Place the dish in the oven and bake until the crumble gets firm but not mushy and has turned golden in color, 10 to 15 minutes. Serve very warm.

BANANA CRUMBLE

Steps:

• Preheat oven to 400 degrees.
• Evenly distribute bananas among 4 ramekins, lightly sprayed with Pam.
• Place all dry ingredients in a medium mixing bowl, add the butter and work mixture with your hands till crumbly.
• Sprinkle over bananas, crumbling further with your fingers, enough to cover.
• Bake till crumble get firm and golden in color, about 10-12 minutes.
• Serve warm.