formido/recipes-20k huggingface dataset:
banana prune muffins
1
preheat oven to 350 degrees f
grease and flour a muffin pan , or use paper liners
2
in a large bowl , combine sugar , oil and eggs
beat until smooth
blend in banana and vanilla
mix together flour , baking powder , baking soda , salt and cinnamon , then stir into egg mixture until just moistened
mix in the prunes
spoon into muffin cups
3
bake in the preheated oven for 20 to 25 minutes , or until a toothpick inserted into the center of a muffin comes out clean
banana pudding
separate egg yokes and whites
add the vanilla and magarine to the egg yokes
beat and set aside
mix sugar , flour , and salt together thoroughly in medium saucepan
slowly add milk , a little at a time , stirring to prevent lumps
turn burner to medium heat and stir constantly until smooth and somewhat thick
remove from heat and pour small amount into bowl with egg mixture , stirring while you add the hot pudding
then add that mixture back into the hot pudding , stirring well
let pudding cool in pan for 15 minutes , stirring one time about half way through cooling
while it's cooling layer large bowl with vanilla wafers and place a layer of sliced bananas on top of wafers
after the 15 minutes , pour 1 / 2 of pudding over banana and wafer layer
repeat layer of wafer and banana then pour remainder of pudding over that
top with a layer of sliced bananas with wafers on top this time
chill and serve
there are always a few extra wafers
place a slice of banana on a wafer and top with a dollop of pudding -- presto 'banana bites' to tempt the tastebuds for pudding later
banana pudding  quick  easy   low fat
mix the first four ingredients in a large bowl and let set in fridge, slice bananas and coat with lemon juice to prevent browning, layer bowl starting with nilla wafers , bananas and pudding mixture, layer 3 times, garnish with crumbs remaining from the nilla wafers, refrigerate for several hours before serving
banana pudding  raw recipe
blend banana and avocado until smooth and fluffy, chill til ready to serve , at which time top with pistacios as a garnish
banana pudding beach icebox cake
for the banana filling:
in a bowl , mix cream cheese , sugar , milk , and banana pudding mix
in another bowl mix , heavy cream , confectioners' sugar making whipped cream
combine the 2 bowls , folding them together gently
line the side of 9" springform cake pan with parchment paper
make one layer with this mixture in springform cake pan
for the vanilla filling
in another bowl , combine cream cheese , sugar , vanilla extract , milk
then in an additional bowl , whip together heavy cream and confectioners' sugar
gently fold the two together
and add that mixture as a 2nd layer
dip vanilla wafers in milk and add a 3rd layer with these cookies
spread another layer of the cream cheese , sugar , milk , and banana pudding mix
then add a layer of sliced bananas
spread yet another layer of same pudding mix
then spread a layer of the whipped cream
crush the remaining vanilla wafers into fine pieces and sprinkle over the top of the pie
freeze for 4 hours or more
remove the pie ring carefully
place chocolate sea shells along the outer rim of the cake
and insert several paper palm tree umbrellas into the center of the cake
banana pudding bites
remove the ends from the peeled bananas and discard, cut each banana into ten to twelve 1 / 2 inch slices, place vanilla wafer cookies on platter , top each cookie with a banana piece, dollop a heaping teaspoon of pudding over each banana piece, sprinkle with crumbled cookies to garnish
banana pudding bread
beat butter in mixer at medium speed till creamy
gradually add sugar , beating well
add eggs , one at a time
beating after each one
combine flour , baking powder , salt , and vanilla wafers
add to creamed mixture alternately with banana and milk , beginning and ending with flour mixture
mix at low speed after each addition
stir in 3 / 4 cup walnuts
spoon batter into a greased and floured loaf pan
sprinkle with remaining walnuts
bake at 350 degrees for 55 minutes- 1 hour or till a toothpick comes out clean- loosely covering with foil after 45 minutes
let cool in pan on a wire rack 10 minutes
remove from pan and let cool completely on rack
banana pudding cake
preheat oven to 350f
grease a bundt pan and set aside
in a large bowl , combine all ingredients and beat with your electric mixer for 3 minutes
pour into prepared pan and bake for 50-55 minutes , or until a tester comes out clean
cool for 15 minutes before removing from pan
if desired , combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake
banana pudding crunch
in a bowl , combine milk , pudding mix and sour cream, whisk until mixture begins to thicken , about 1 minute, fold in bananas, pour into a 1-1 / 2 quart serving bowl, cover and refrigerate, for topping , combine sugar , pecans and egg, spoon onto a greased 15-in, x10-in, x1-in, baking pan, bake at 350 for 20 minutes or until browned and crunchy, cool, using a spatula , loosen pecan mixture from pan and break into small pieces, sprinkle over pudding just before serving
banana pudding dessert
in a large bowl , combine pudding mix , water and milk, beat on low speed for 2 minutes, chill for 5 minutes, fold in the whipped topping, in individual dessert dishes , layer wafers , pudding , bananas and more pudding, top each with a wafer, chill until serving
banana pudding ii
place butter in a saucepan and melt the butter , add by degrees , the flour , then the milk , and let all boil a few minutes , stirring well
take from the fire and add 2 ozs sugar , the yolks of eggs , and the bananas cut into small pieces , place all in a pie dish and bake 20 minutes
whisk the egg whites to a stiff froth , add the caster sugar and beat well
place roughly on the pudding and return to the oven for a few minutes until the froth is light brown
serve it swimming in cream
cheers , doreen
doreen randal , wanganui
new zealand
banana pudding nut bread
preheat oven to 350 degrees, blend all ingredients in large bowl, bake in loaf pan for 30 minutes
banana pudding parfaits
crush the graham crackers into coarse crumbs , mix in the chopped pecans
place the cold milk in a medium size bowl and sprinkle with pudding
beat with a wire whisk for 2 minutes
in 4 wine glasses or parfait glasses , spoon in a couple of tablespoons crumb mixture , top with 4 slices of banana and pudding
repeat layers once
cover each glass with plastic wrap and refrigerate until ready to use
to serve , top each with a dallop of whipped topping and 1 additional slice of banana
please
place on paper towels and pat dry
banana pudding pie
reserve 30 vanilla wafers
coarsely crush the remaining wafers in a food processor
combine with the butter until blended
firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate
bake at 350f for 10-12 minutes or until lightly browned
cool on a wire rack for 30 minutes
when completely cool , arrange banana slices in the crust
vanilla cream filling: in a saucepan , combine the 3 / 4 c sugar , flour , eggs , egg yolks , and milk
cook over medium low heat , stirring constantly , for 8-10 minutes or until it has thickened to the consistency of pudding
remove from heat and add vanilla
pour half of the vanilla cream filling over the bananas
layer 20 vanilla wafers on top of the filling
pour the remaining filling over the wafers
meringue: beat the egg whites on high speed with a mixer until foamy
add the sugar , 1 t at a time , and beat until stiff peaks form
spread the meringue evenly over the filling and be sure to seal the edges
bake at 350f for 10-12 minutes or until the meringue is golden brown
cool on a wire rack for 1 hour or until completely cool
coarsely crush the remaining 10 wafers and garnish the top of the pie
chill for 4 hours before serving
banana pudding poke cake
prepare cake mix according to package directions for a 9x13 cake
once cake comes out of the oven , allow it to cool for just a couple of minutes
then , with a wooden spoon handle or some other similarly-sized object , begin poking holes in the cake
you want the holes to be fairly big so that the pudding has plenty of room to get down in there
be sure to poke right down to the bottom of the cake
in a bowl , prepare pudding
whisk together instant pudding mix with 4 cups milk
stir until all the lumps are gone
let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set , it should still be easily pourable
pour pudding over cake
taking care to get it into the holes as much as possible
spread it all out and using the back of the spoon , gently push pudding down into the holes
put the cake into the fridge to set and cool
once your cake has completely cooled , spread on whipped topping
if you haven't done so already , crush your vanilla wafers
i just place mine in a ziploc bag and crush them with a rolling pin
leave some of the pieces big
it's nice to have a bit of a crunch when you eat the cake
spread crushed wafers onto the top of the cake
you can do this part immediately before serving the cake if you like
this will ensure the wafers are crunchy when you serve it
serve with freshly sliced bananas on top of each piece of cake
keep refrigerated
banana pudding squares
mix wafers and butter, press firmly into bottom of 8x8 baking dish, beat cream cheese and powdered sugar together, gently fold in 1-1 / 2 cups of the cool whip, spoon mixture over the crust, carefully spread to cover, cut bananas in half crosswise, cut each piece lengthwise in half, arrange banana pieces over the cheese mixture, pour milk into a large bowl, add pudding mixes, beat 2 minutes, spoon over bananas, spread with remaining whipped topping, sprinkle evenly with chocolate, refrigerate at least 3 hours
banana pudding supreme
cream the cheese with milk until smooth, stir in sweetened condensed milk and pudding mix, fold in half of the whipped topping, layer pudding , cookies and bananas in dish, top with remaining topping, chill
banana pudding trifle
combine first 3 ingredients in a large heavy saucepan
whisk in milk
bring to a boil over medium heat , whisking constantly
remove from heat
beat egg yolks until thick and pale
gradually stir one-fourth of hot mixture into yolks
add to remaining hot mixture , stirring constantly
cook , stirring constantly , 1 minute
stir in vanilla
layer one-third of wafers in a 16-cup trifle bowl
combine bourbon and rum
brush over wafers
top with one-third of banana
spoon one-third of custard over banana , and sprinkle with 1 / 3 cup crushed candy bar
repeat layers twice
beat cream at medium speed with an electric mixer until foamy
gradually add powdered sugar , beating until soft peaks form
spread whipped cream over trifle , and sprinkle with remaining crushed candy bar
cover and chill 3 hours
banana pudding with graham cracker crunch
preheat the oven to 325 degrees
butter a baking sheet
in a medium bowl , stir the graham-cracker crumbs and melted butter together
press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter
bake for 8 minutes
set aside to cool
use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet
let the crunch sit until the chocolate is firm
[the chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding
i always have a problem with this step , but if it crumbles it doesn't alter the flavor :-)]
in the bottom of a 2-quart serving bowl , spread 1 / 2 of the banana slices
spread about 1 / 2 of the pudding over the bananas and sprinkle about 1 / 3 of the graham crunch over the pudding
repeat the layering once
spread the whipped cream over the crunch and sprinkle with the remaining crunch
refrigerate for at least 2 hours or overnight and serve cold
banana pudding with soymilk
stir eggs and sugar together in a saucepan , blend well
add cornstarch , salt , and milk
cook on stovetop using medium-high heat , stirring constantly until pudding is thick
remove from heat and add your vanilla extract and bananas
stir well
pour pudding into a glass bowl and cover with plastic wrap
cool in refridgerator or serve warm
enjoy !
banana pumpkin bread
puree bananas
mix well with pumpkin , eggs , sugar and vanilla
add oil
add remaining dry ingredients , mixing until evenly blended
grease 5 small , or three standard size loaf pans and fill 1 / 2 full with mix bake at 350- small loaves need 35-45 minutes , standard loaves need 50-60 minutes bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air squeezed out
banana pumpkin pudding
heat oven to 350 degrees f and butter a 1 1 / 2 quart casserole dish
peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas
mix together the brown sugar , salt , cinnamon , ginger , nutmeg and cloves
beat the spice mixture into the pureed pumpkin
beat together the eggs , evaporated milk& the whole milk
gradually stir the liquid into the pumpkin mixture , mix well
pour over the bananas into the casserole
bake for apprx 1 hour or until a knife comes out clean when inserted in the center serve with a good dollop of whipped cream on top
banana pumpkin smoothie
combine all ingredients in blender, process until smooth, garnish with dash of cinnamon , if desired
banana pumpkin spice muffins
preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray
mash your bananas thoroughly and add in the sugar and oil , stirring to combine
toss in the cinnamon , salt , both flours , baking powder and soda all at once , and mix just enough to moisten all of the dry ingredients , but theres no need to be too thorough
finally , add in the pumpkin butter and stir that well , being careful not to over-mix
the resulting batter should be rather thick
spoon the batter into your prepared tins , mounding it up generously in the centers
sprinkle oats and cinnamon on top as desired , and bake for 15 - 25 minutes until golden brown , and a tooth pick inserted into the middle comes out clean
let cool on a wire rack and enjoy
banana pumpkin zucchini bread
mix all ingredints, divided between two greased bread loafs, bake for 60- 75 minutes
banana punch
bring water and sugar to a boil, boil for 3 minutes and let cool, make frozen juices according to can directions, mix bananas and all juices together , then add the sugar water, freeze mixture, let thaw 2 or 3 hours before serving, just before serving , add the 7 up , slowly, serve while still slushy, enjoy ! !
banana purse in puff pastry
preheat oven to 400f with oven rack in center position
combine bananas with syrup , mashing the bananas slightly
lay flat 1 sheet of puff pastry and cut in 1 / 2 lengthwise
with rolling pin , roll out each 1 / 2 sheet into 15x5-inch rectangle
cut each rectangle crosswise into thirds , forming 6 squares total
distribute banana mixture onto center of each square , topping with banana slices , as desired
fold corners of pastry into the center and pinch ends together , twisting to seal
repeat with remaining sheet of puff pastry and remaining banana mixture
arrange pastries on cookie sheet
brush pastries with milk and sprinkle with sugar and cinnamon
bake for 15 minutes or until golden
serve warm
banana push ups
combine all of the ingredients in a blender and whirl until foamy, pour into paper cups and freeze, push up from the bottom of the cup
banana quesadillas
in the bowl of an electric mixer , beat the cream cheese until smooth
add the sugar and bananas , continue to beat until smooth
spread 1 / 4 cup of the filling over half of each tortilla
fold the other half over the filling and press slightly
place on a large plate and cover with plastic wrap
refrigerate until the filling sets , about 30 minutes
in a large saute pan , over medium heat , melt 1 tablespoon of the butter
pan-fry the tortillas in batches , 3 at a time , until golden on each side , about 2 minutes per side
repeat the above process with the remaining butter and filled tortillas
to serve , slice each filled tortilla into thirds
arrange the slices in the center of each serving plate
spoon a 1 / 4 cup of the warm caramel sauce over each plate
peel the bananas and slice 1 / 4-inch thick
garnish each plate with the sliced bananas and whipped cream , if desired
banana raisin and oatmeal pancakes
in a medium bowl combine the oats , flour brown sugar , baking powder , baking soda and cinnamon
in another bowl whisk together sour cream , milk , eggs and vanilla
whisk dry ingredients into the sour cream mixture just until blended
fold in mashed bananas , raisins and 1 / 4 cup melted butter
mix to combine
drop about 1 / 3 cup of batter onto hot skillet or griddle that has been brushed with melted butter
cook pancakes until bubbles form on top and bottoms are golden brown
delicious !
banana raisin bran muffins
1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk
preheat oven to 375 degrees
mix together wheat bran and buttermilk
let stand ten minutes or so
combine vegetable oil , egg , brown sugar , vanilla and bananas , then add to buttermilk / bran mixture
mix together flour , baking soda , baking powder and salt
add to first mixture and stir until just blended
add raisins and spoon into greased or lined muffin tins
bake for 15-20 minutes and enjoy ! :)
banana raisin bread
mix dry ingredients in a mixing bowl, mix wet ingredients in another bowl, combine wet and dry ingredients, pour in loaf pan sprayed with pam and sprinkle with 2 tablespoons sugar, bake at 350 for about an hour , until golden brown, cool completely before slicing
banana raisin muffins
preheat oven to 375 degrees
in a large bowl add sugar , baking soda , salt , and flour
stir well to combine dry ingredients
add oil , milk , mashed bananas and vanilla , mix just until flour is moistened
fold in raisins
using a non-stick muffin pan or muffin papers , fill muffin cups approximately 2 / 3 full with batter
bake for approximately 15-20 minutes or until golden brown
remove from pan and let cool
banana raisin oatmeal pancakes
whisk first 6 ingredients in medium bowl
whisk yogurt , milk , eggs , and vanilla in another medium bowl to blend
whisk dry ingredients into yogurt mixture just until combined
fold in mashed bananas , raisins , and 1 / 4 cup melted butter
coat nonstick griddle or skillet with nonstick cooking spray
heat over medium heat
working in batches , pour batter by 1 / 3 cupfuls onto griddle
cook pancakes until bubbles form on top and bottoms are golden brown , about 2 minutes
turn pancakes over and cook until bottoms are golden brown , about 2 minutes
banana raita
melt butter in a skillet over low heat
lightly crush spices together with a mortar and add to the butter , stir until fragrant
stir in bananas and remove from heat
stir in the yogurt and transfer to a serving dish
chill well in the refrigerator before serving
banana rama
make ice cream: combine bananas , sugar , and 1 / 2 cup milk in a food processor or blender
puree until smooth
add the cinnamon , vanilla , and the remaining cup of milk
puree until smooth and transfer into a 8x8 metal or plastic container
cover and freeze for 4 hours or overnight
remove from the freezer and break up the mixture with a knife
working with half of the mixture at a time , process briefly in a food processor or blender
the mixture will transform from icy to smooth
return it to the freezer in the 8x8 container , cover and freeze for at least 30 minutes before serving
make chocolate sauce: combine the water , sugar , cocoa , and cornstarch in a medium saucepan
stir with a wire whisk until smooth
cook over medium heat , stirring frequently with a wooden spoon until smooth and thickened , about 5 minutes
remove from heat , and stir in the butter and vanilla
serve in small cups with a small scoop of ice cream and sliced bananas
drizzle with chocolate sauce
banana raspberry bread
preheat oven to 350 and grease a loaf pan
sift together flour , baking powder and baking soda in a medium size bowl and set aside
in a large bowl , combine shortening and sugar until fluffy
add eggs and beat well
alternately add flour mixture and bananas and mix until smooth
carefully fold in raspberries
pour into prepared pan and bake for 1 hour
cool in pan 10 minutes , then remove to rack to cool
banana raspberry muffins
sift together flour , baking powder , baking soda , and salt
cream butter with sugar until fluffy
beat in eggs
puree bananas , sour cream and vanilla
alternate dry ingredients and banana mixture to the egg mixture
beat enough to incorporate
fold in raspberries and toasted nuts
spoon into greased muffin tins and bake in a preheated 350 deg f oven for about 25 minutes , until puffed , browned and springy
makes about 15 muffins
banana raspberry slush
remove plastic wrap from banana
cut frozen banana into 1 / 2-inch pieces
place in a blender
add milk , raspberries and honey and blend until very thick and smooth , stopping to scrape down as necessary
adjust sweetness to taste
serve immediately
banana raspberry smoothie
add all ingredients to a blender and blend on high until smooth, add ice cubes to your taste to make it thicker
banana raspberry smoothie  vegan
throw it all in a blender , and puree !, stir in the mint leaves , bruising slightly , and garnish with lime, enjoy !
banana raspberry streusel muffins
to make the streusel , by hand , with a fork or pastry blender , mix the brown sugar , flour , cinnamon and butter until crumbly and well blended
preheat oven to 375f
line 12 muffin cups with paper cupcake liners , or coat with melted butter and dust with flour , or spray generously with cooking spray
to make sure the muffins release with ease , coat the top of the pan as well as the inside of the cups when you grease the tins
sift together the flour , baking powder , baking soda and salt
set aside
whisk the butter and brown sugar in a large bowl , then whisk in the eggs
add the bananas , milk and vanilla
add the dry ingredients all at once , stirring just until blended
quickly fold in the berries
divide into prepared muffin pans and sprinkle with 1 / 4 cup of the butter streusel
bake 25 to 30 minutes or until the tops of the muffins are golden brown and they spring back when lightly touched with a finger
cool for about 5 minutes , then remove from the pan
banana rice pudding
in a bowl , combine rice and sugar and mix well, cool completely , then fold in whipped cream and banana, cover and refrigerate until ready to serve, spoon into serving dishes and garnish with mint
banana rice pudding   nuwave flavorwave ovens
cook up rice using regular directions and then set aside
mix rice , sweetened condensed milk , vanilla , cinnamon , brown sugar , nutmeg and banana
mix well
check to see if this is to your liking , add more vanilla or cinnamon depending on what you like
in large flan pan or two square pans
cook 30 minutes on hi or until set
banana rice pudding served with a raspberry coulis
place milk into saucepan with vanilla pod , bring to the boil
pour in rice and sugar and stir
add a pinch of cinnamon
grease an ovenproof dish and pour in rice pudding then grease a small circle of greaseproof paper
put in a preheated oven 160c for 2 hours
raspberry sauce: place raspberries in a food processor with the icing sugar and blend to a smooth pouring consistency
strain the sauce to remove the seeds and put aside
take the pudding out of the oven and mix in the creme fraiche
mash the banana and mix with the pudding
add honey and crushed nuts and mix
then pack pudding into a ramekin dish , sprinkle the top with brown sugar and place under the grill
place ramekin on to a plate and decorate with the sauce
garnish with fresh sprigs of mint