Best Banana Heaven Recipes

BLUE HEAVEN BANANA PANCAKES

Steps:

• Beat egg until fluffy. Add milk and oil/melted butter. Add vanilla.
• In another bowl, combine all dry ingredients.
• Take bananas out of skin and cut into very small pieces (1/2"). They do not have to be perfect, and do not worry about then getting a bit "mashed".
• Add dry ingredients gradually to egg mixture.
• Add cut bananas (and toasted nuts, optional).
• In a non-stick 8-10" skillet, heat pan to medium. Pan is ready when water dances on surface.
• Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
• When the edges start looking a little "matte" and the pancake is bubbly, flip. When you see steam start "wisping" from the edges of the pancake, it is done.
• Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.

CHOCOLATE BANANA HEAVEN CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (9-in.) round cake pans.
• Line bottoms of pans with wax paper.
• Stir cake mix and cocoa in large bowl.
• Add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
• Beat on medium speed 2 min; pour evenly into prepared pans.
• Bake at 350°F for 30 to 35 min or until toothpick inserted in centre comes out clean.
• Cool 10 min; remove from pans.
• Immediately remove wax paper.
• Cool cake layers completely on wire racks.
• Dissolve 1 tsp instant coffee in warm milk.
• Beat cream cheese with electric mixer on medium speed until creamy.
• Add milk mixture; beat 2 min, then blend in melted chocolate.
• Add powdered sugar; beat until smooth and fluffy.
• Use to fill and frost cooled cake layers.
• Immediately press pecans into frosting on side of cake.
• Garnish top with chocolate curls.
• To Make Chocolate Curls: Unwrap and heat a square of Semi-Sweet Chocolate for a few seconds in the microwave.
• Holding the square firmly in your hand, draw a vegetable peeler over the flat bottom.

BANANA BREAD/MUFFIN HEAVEN

Steps:

• 1. Preheat oven to 350. Butter and line bottoms with parchment 2 9x5 loaf pans. I used 2 smaller (approx 8x4) loaf pans and a muffin pan for 12 muffins, which I lined with papers.
• 2. Sift together flour, soda, pie spice, salt and set it aside. Beat together eggs and sugar at medium high speed for about 5 minutes, until very thick and pale in color. Scraping bowl occasionally. Reduce speed and slowly drizzle in oil. Then add bananas, sour cream and vanilla, mixing well. Then gently mix in flour mixture, until just combined, stir in nuts.
• 3. Divide batter between the loaf pans, or fill 12 muffin cups 2/3 full and divide remaining batter between the two smaller loaf pans.
• 4. Bake large loaves at 350 for 1 hour. Bake muffins at 350 for 20 minutes. Bake small loaves at 350 for 45 min. Bake mini loaves at 350 for 30-35 min. They are done when a toothpick inserted comes out clean. Cool in pans 10 mins. then turn out onto cooling racks, turning loaves upright to cool completely.
• 5. Caramel Glaze, it is not needed, but when I make it as a gift or to sell, I will add it, as it adds a nice touch. Caramel Glaze: 1/4c butter, 1/2c milk, 1c brown sugar, 2T corn syrup...slowly over medium heat stirring constantly, bring to a boil, boil 1 minute. Remove from heat and stir in 1t vanilla and pinch of salt. Allow to cool completely, stirring occasionally. Pour into squeeze bottle (if desired) and store in refrigerator. Microwave to warm up for drizzle over bread or muffins and/or even on ice cream!!!
• 6. Cream Cheese Filling/Spread, it is not needed, but sure tastes good!!! Beat together 8oz cream cheese, soft, and 1/4 c butter, soft. Add in 1 c powdered sugar beating until smooth and creamy. Use to spread on banana bread or fill muffins.
• 7. Helpful Hint: when I mash my bananas I put them in the food processor and add 1-2t lemon juice to prevent browning, and pulse a few times until the right consistency I want.

BANANA HEAVEN BREAD

Steps:

• Lightly grease an 8x4x2 inch bread pan. Pre-heat oven to 350 degrees F.
• In a mixer or a medium-size bowl, beat together sugar, butter and vanilla until fluffy, then add eggs and bananas (I like to mix the eggs and bananas in a blender beforehand), beating well. Next, mix in the dry ingredients and then add the raisins and chocolate chips. Mix well, then pour batter into the loaf pan. Scatter the walnuts on top of the batter in the pan. (The bread turns out really pretty if you use walnut halves.)
• Bake at 350 for 60-65 minutes, or until it tests done. (If the top is getting too dark during baking, cover it with aluminum foil for the last part of the baking process.) Cool in pan for ten minutes. Remove from pan. Cool. For easier slicing, wrap and store overnight. (If you can resist that long...I never can.) Enjoy!

BANANA HEAVEN

Steps:

• Toast almond slices in a dry, heavy-bottomed pan until golden brown. Set asid to let cool. In a blender combine unfrozen bananas and just enough almond milk to blend. This creates a creamier texture. With the blender on high, add frozen bananas one at a time. If the consistancy gets too thick, add more almond milk. You're looking for the consistancy of soft-serve ice cream. Pour into serving bowls. Dollop them some refrigerated coconut milk "cream" and sprinkle with a tablespoon of toasted almonds.

BANANA'S IN HEAVEN

Steps:

• Smash bananas,pour dry cake mix over bananas mix well. Pour in a greased loaf pan (or cup cake tins if there is excess or you like cup cakes). Bake till done about an hr less for cupcakes. ( according to box) or till cake springs back or knife inserted into center comes out clean. Eat when cool