Best Strawberries And Bananas Recipes

STRAWBERRIES AND BANANAS

Steps:

• Place sugar, water and corn starch in sauce pan.
• Let come to a boil and stirring constantly boil until it becomes almost clear.
• Add jello and let cool.
• Slice strawberries and bananas and add the syrup.
• a tsp of vanilla or almond flavoraing can be added.

TRIFLE WITH STRAWBERRIES AND CARAMEL-COATED BANANAS

Steps:

• Make cake:
• Preheat oven to 350°F. Lightly spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper. Using electric mixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar, 1 3/4 teaspoons vanilla and 1/2 teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. (This means there is enough air and structure in the mixture to support the flour and batter.) Sift 1/2 cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. (To help prevent the batter from deflating, "fold" the flour in by cutting into the center with a rubber spatula; slide it across the bottom of the bowl, then up the sides, bringing up some batter each time.) Drizzle 2 1/2 tablespoons butter over and fold in gently (do not over mix or batter will deflate). Pour batter evenly into prepared pan.
• Bake cake until golden and tester inserted into center comes out clean, about 12 minutes. Transfer pan to rack; cool cake. Repeat with remaining ingredients and another pan to make second cake. (Can be prepared 1 day ahead. Cover cakes with foil and store at room temperature.)
• Make custard:
• Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours.
• Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.
• Make caramel syrup:
• Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.)
• Assemble trifle:
• Sift generous amounts of powdered sugar over 2 kitchen towels. Cut around pan sides to loosen cakes. Turn each cake out onto prepared towels. Hold the cake in place, and gently peel off the waxed paper, pulling it straight back and almost parallel to the cake.
• Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over the golden sides of 1 piece of each cake. Gently press second piece of each cake onto jam.
• Cut cake sandwiches crosswise into 3/4-inch-wide strips. Arrange enough cake strips in 3 1/2- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Next, set up a decorative row of strawberries around the side of the bowl; then fill in center.
• Add banana slices to caramel syrup; gently stir to coat. Using slotted soon, remove banana slices, a few at a time, draining all excess caramel back into bowl. As with strawberries, layer half of banana slices atop berries, arranging some to show at sides of dish.
• Spoon half of custard over bananas, spreading to side of dish, using the back of the spoon to press the custard to the edge of the bowl in a clearly defined layer. Repeat layering with cake, rum, berries, banana slices and custard. Arrange remaining cake strips atop custard; press gently to compact. Brush with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up to 10 hours. Cover remaining caramel syrup; store at room temperature.
• Halve additional berries. Slice additional bananas. Arrange fruit atop trifle, leaving 1-inch plain border at edge. Brush fruit with enough caramel syrup to glaze. Spoon cream into pastry bag fitted with medium star tip. Pipe cream around fruit. Garnish with mint, if desired.

CHOCOLATE HAZELNUT PIZZA WITH STRAWBERRIES AND BANANAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
• Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
• Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
• Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

DOUBLE DIPPED ALMOND FRENCH TOAST W/ FRESH STRAWBERRIES AND BANANAS

Steps:

• Mix the first 6 ingredients together in a large shallow bowl. Slice the strawberries and set them aside. Heat up the skillet and put a nice amount of butter on it so it is nicely coated. Dip the bread in the milk batter and then dip it into the nuts and then dip the bread in the battter again and then put it right into the hot skillet and cook for a couple of minutes or until it's golden brown then flip and repeat for all pieces, try to keep warm. Place french toast on a plate and place sliced strawberries, bananas or other seasonal fruit on top. sprinkle with powdered sugar and/or chocolate chips. Serve with maple syrup;

WHITE CHOCOLATE TARTLETS WITH STRAWBERRIES AND BANANAS

Steps:

• for crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water and vanilla; process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 6 equal pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before continuing.)
• Preheat oven to 375°F. Press 1 dough disk evenly onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts until firm, about 20 minutes.
• Bake crusts until golden and baked through, about 25 minutes. Remove from oven. Immediately sprinkle bittersweet chocolate over bottom of hot crusts, dividing equally. Let stand until chocolate melts, about 5 minutes. Using back of spoon, spread chocolate over bottom of crusts. Chill until chocolate sets, about 10 minutes.
• for filling:
• Stir white chocolate in top of double boiler set over barely simmering water until just melted and smooth. Remove top of double boiler from over water. Cool white chocolate to room temperature. Beat cream and liqueur in medium bowl until soft peaks form. Fold cream mixture into melted white chocolate in 3 additions. Divide filling among tartlet crusts; smooth tops. Chill until filling is set, about 4 hours. (Can be made 1 day ahead. Cover loosely with foil; keep chilled.)
• Gently toss banana slices and orange juice in bowl. Transfer banana slices to paper towels; pat dry. Alternate banana slices and strawberry slices in circle atop tartlets, overlapping. (Can be prepared 2 hours ahead. Chill.)

BANANAS AND STRAWBERRIES WITH SOUR CREAM

Steps:

• Slice bananas and put into a serving bowl.
• Add desired amount of sour cream.
• Top with desired amount of strawberries.
• Mix together lightly to blend.

THICK TROPICAL SMOOTHIE WITH BANANAS AND STRAWBERRIES

Steps:

• Let frozen Tropical Fruit thaw a bit so it begins to soften but is still slushy and mostly frozen.
• Combine all ingredients in a blender, blend for a few minutes until thick and smooth.

STRAWBERRIES, BANANAS, AND SOUR CREAM RECIPE - (4.4/5)

Steps:

• Combine sour cream, lemon juice and sugar in large mixing bowl; blend until smooth. Fold in strawberries and bananas. Pour into large serving bowl. Cover and refrigerate until ready to serve, not more than 1 hour. If desired, garnish with toasted coconut or chopped pecans.

ANGEL FOOD CAKE WITH BANANAS AND STRAWBERRIES

Steps:

• If you do have the premade angel food cake then cut the cake into 3 layers. Make your banana pudding. Once that is made mix it with the whipped topping.
• Then layer that pudding topping with the bananas and strawberries (sliced). Then put the cake back together with the layers. Then put more pudding on the top of the cake. Then layer it with more strawberries and bananas. For the sides of the cake, if you have any more pudding mix and whip cream add the cream cheese into it. Then ice the cake with it. Let is cool in the fridge until ready to serve.
• If you do not have the premade angel food cake, then follow the directions on the back of the boxes. If you have to make the angel food cake in the oven, once they are cooled than start layering the cake with the pudding mix and fruit like you already had the premade.

STRAWBERRIES AND BANANAS IN WALNUT SAUCE

Steps:

• 1. Prepare walnut sauce. Then, on each of 4 dessertplates, arrange the strawberries and bananas inoverlapping lines.2. Taste the walnut sauce and add sugar to taste,if desired. Drizzle 1 to 2 tablespoons of the sauceover the fruit, but do not cover completely.Scatter chopped walnuts on top, if desired, andgarnish each serving with a sprig of mint. Theremaining walnut sauce can be passed at thetable. (Leftover walnut sauce keeps, refrigeratedabout 5 days.)