formido/recipes-20k huggingface dataset:
banana waffles
beat the egg yolks until thickened, add the milk and melted butter into yolks, beat egg whites until stiff and set aside, mix together the dry ingredients then add them to the yolk mixture, add the beaten egg whites into the yolk mixture, gentle stir in the bananas, pour into a hot waffle iron, bake for 3 minutes
banana waffles with toasted pecans
preheat oven to 350 and preheat waffle iron
place pecans in a pie plate or on a baking sheet and spread out so that they are not touching
bake for 10 minutes or until lightly toasted and golden
remove from oven and let cool
coarsely chop and set aside
reduce oven temperature to 225
in a large mixing bowl , whisk flour , cornmeal , baking powder and salt
in a small bowl , mix milk , melted butter and egg yolks
slowly stir the liquid into the dry ingredients until just moistened - lumps are okay
fold the 1 / 2" banana pieces into the batter
in a clean bowl with a hand mixer , beat or whisk the egg whites at medium speed until frothy
increase the speed to high and beat or whisk until firm peaks form and hold their shape
sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy
fold the whites into the batter until no streaks remain
oil , spray or butter the waffle iron
ladle batter onto each section of the grid rather than placing it in the middle
the grids should be full but not overflowing , or the batter will seep out the sides of the iron when the top is closed
bake until the waffle is golden , about 6 minutes , depending on the iron
carefully lift the lid
if the waffles resist at all , they need a bit more cooking time
transfer the waffle to an oven rack to keep warm
continue to cook the remaining batter in 3 batches
there should be no need to re-grease the iron between waffles
place waffles on plates and serve with the toasted pecans , banana slices and warmed maple syrup
banana waldorf salad
stir sour cream and sugar together until well mixed
peel bananas and cut into chunks
add to mixing bowl
stir in diced apple , pineapple , grapes , walnut halves and raisins and sour cream mixture
chill in refrigerator about an hour if possible
options: i occasionally add 1 / 4 cup shredded coconut , 1 / 2 cup mandarin oranges or 1 / 2 cup diced celery just for something different
refreshing summer side dish
banana walnut  vegan   yummy pancakes
sift together first 5 ingredients
in a separate bowl combine soy milk and vinegar
let sit for five minutes
mix bananas and other wet ingredients until pretty smooth
poor wet into dry -- but don't overmix ! fold in the walnuts
brush a large nonstick skillet with canola oil and heat over moderate heat
pour about 1 / 4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown , 1 to 2 minutes
[you should get nine pancakes , allow three per serving]
flip pancakes with a spatula till cooked through , 1 to 2 minutes more
transfer to a large plate and loosely cover with foil to keep warm
serve with sliced bananas and maple syrup
banana walnut and date loaf
preheat the oven to a moderate heat
grease and line a 20cm x 12cm loaf pan , with baking paper
beat butter and sugar together until creamy
add orange zest with one of the eggs and beat until smooth
add remaining egg and beat to a smooth batter
fold in the dates , bananas , flour , orange juice and walnuts and fold in well
spoon the batter into prepared loaf pan and bake for about 45 minutes or until cooked when tested with a scewer
cool loaf in pan for about 5 minutes , then turn out to a rack to cool completely
banana walnut bagels
combine yeast , water , and sugar in bowl of electric mixer fitted with a dough hook
mix to combine and let sit for 10 minutes
when the yeast is foamy , add all of the mashed bananas and nuts
mix until combined
add all of the salt and the flour 1 / 2 cup at a time until 4 cups have been added
add another half cup and mix with a spoon
add the final half cup and mix
dough will be sticky , but firmer than regualar bread dough
dump all onto a floured surface and kneed for 10 minutes until the dough is no longer sticky
form into a ball and let rise in a greased bowl for 1 hour
punch down dough and divide into 12 portions
roll the dough into a 6 inch log and pinch together the ends
put onto a lightly greased surface and continue until all 12 are finished
cover with a clean towel and let rise for another 30 minutes
in the meantime , bring to a boil 12 cups of water with 1 tablespoon of sugar
drop 4 bagels in at a time and boil for 1 minute
remove to a baking sheet lined with cornmeal
bake for 5 minutes at 450 , then lower to 350 and bake for 25-30 minutes , depending on how you like your bagels
banana walnut bread
cream butter and sugar in a medium bowl, beat eggs and add to butter mixture with milk and vanilla, sift flour , baking powder , baking soda and salt, fold dry mixture into batter, coarsely mash bananas, add bananas and chopped walnuts to mixture, pour into greased 9 inch bread pan, dust with cinnamon, bake at 350 for 60 minutes
banana walnut bread  splenda
preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray, combine dry ingredients and set aside, in another bowl , combine the rest of the ingredients except the walnuts, pour the wet ingredients into the dry ingredients and mix well, fold in the walnuts and stir until just mixed, pour batter into pan and bake 45-55 minutes or until center is set
banana walnut breakfast shake
add above ingredients in to a blender, blend till all are combined and the shake is nice and smooth, enjoy !
banana walnut buttermilk bread
preheat oven to 350 degrees f
in a large bowl cream together the sugar and the butter
add eggs one at a time , beating after each addition
beat in mashed bananas and vanilla and continue beating until mixture is smooth
in a large measuring cup stir baking soda into the buttermilk and add it to the banana mixture along with the flour and chopped nuts
stir the batter until it is just combined
pour batter into a greased and floured 9x5 inch loaf pan and bake for one hour or until tooth pick inserted in the center comes out clean
transfer the bread to a rack and let it cool in the pan for 10 minutes
turn it out onto a rack and let it cool completely
banana walnut buttermilk waffles
preheat your waffle iron
always do this first so your iron is good and hot by the time your batter is ready , and you'll have perfect waffles from start to finish
measure all the dry ingredients in a mixing bowl and whisk to blend well
in a large liquid measuring cup , measure the water up to the 1 2 / 3 cup mark , then pour the vegetable oil the rest of the way to the 2 cup mark
add your eggs and blend well
add the vanilla extract , mashed banana and walnut bits and stir again
pour the wet ingredients into the bowl of dry ingredients , and stir just enough to blend out the lumps
don't over-stir
brush your waffle iron plates with a little cooking oil
pour a cup of batter onto the iron and close the lid
i'm using my mother's 40 year old sears waffle iron , which makes a 9
5 inch square waffle
i set the temperature to just a bit darker than medium and set a timer to count down two and a half minutes just as i'm pouring the batter on the iron
a cup of batter on my iron yields an 8-inch round , four-way-split waffle
that's just a guideline if you have a large waffle iron
so many shapes and sizes are available and the perfect waffle on your waffle iron will require some tinkering with amounts , settings and timing
if you can't find buttermilk powder , replace it with the same amount of flour and use milk instead of water as your main wet ingredient
the results won't be as elastic and springy , but it'll still be great
of course you can always use real buttermilk , just remember to adjust the flour to make up for the lack of buttermilk powder
i've used leftover eggnog as the main liquid in this recipe and the resulting waffles were to die for -- and i despise eggnog !
banana walnut cake
heat oven to 350f in a large mixing bowl cream butter , vanilla and sugar until light and fluffy
beat in eggs , one at a time
sift flour , baking powder , baking soda and salt together
mix mashed bananas and milk together
blend dry ingredients into batter alternating with banana mixture
stir in chopped nuts
pour batter into 2 greased and floured 8-inch round or square baking pans
bake for 30 to 40 minutes or until cake tester inserted in center comes out clean
cool 10 minutes , then turn out on racks until thoroughly cool
when ready to serve frost with cream cheese frosting
cream cheese frosting: in mixing bowl , stir cheese until smooth
gradually beat in sugar a little at a time
add vanilla
beat until smooth
spread mixture between layers and around sides
banana walnut cupcakes with cream cheese frosting
cupcake batter: cream butter and sugars , add mashed bananas
add eggs and vanilla
add flour , baking soda and salt
stir in yogurt
add walnuts
scoop into 12 cupcake papers bake in a preheated 350 degree oven for 18-22 minutes , or until a toothpick inserted near the center comes out clean
mine took 20 minutes
frosting: whip cream cheese , vanilla and confectioners sugar , by hand or electric mixer
banana walnut flax pancake
heat and spray pan with oil to medium heat
smash ripe banana
add remaining ingredients
add water slowly until reaching desired consistency , i had it somewhere between a pancake and a muffin batter consistency
dump batter on pan , smooth around into a circle about 1 / 2 to 3 / 4 inch thick , roughly 5-6 inches wide
i think it took 4 minutes on first side
it is a bit tough to flip , i kept checking with spatula until i felt i could get under it and flip it over
cook other side til browned
1-2 minutes
just eat plain , its yummy enough alone
i used a 5-grain pancake mix
choose whatever pancake mix you have , i go for whole grains and variety
banana walnut loaf  bread machine
all ingredients other than buttermilk should be at room temperature
place ingredients in order indicated in pan
select quick bread / cake cycle and medium crust and start machine
after batter has been mixed for 4 minutes , stir sides and bottom of pan with spatula to ensure complete mixing
allow to continue mixing
if your machine permits pausing , remove kneading paddle before baking
continue to conclusion of cycle
remove bread from pan and transfer to wire rack to cool
bread slices best when allowed to cool
banana walnut muffins
preheat oven to 375 degrees f
line a 12 cup muffin pan with baking liners
in a small bowl mix 1 / 4 cup sugar with 1 tsp cinnamon
set aside
in a large bowl , mix flour , remaining 1 / 2 cup sugar , baking powder , salt remaining 1 / 2 tsp cinnamon , walnuts and raisins
in a small bowl , beat together the banana , yogurt and egg with a fork
stir in the butter
stir the wet ingredients into the dry ingredients until just combined
fill the lined muffin cups
sprinkle with the reserved cinnamon-sugar mixture on top
bake until golden and toothpick inserted in the middle comes out clean , about 20 minutes
banana walnut oatmeal
in a small saucepan , combine milk , salt and 3 / 4 cup water
heat over medium heat until steaming hot , but not boiling
add oats and cook , stirring until creamy , 1 to 2 minutes
remove the pan from the heat and stir in mashed banana and 1 tablespoon maple syrup
divide between 2 bowls , garnish with walnuts and a little more maple syrup and serve
banana walnut pancake  paleo compliant
in a large bowl , mash bananas , add eggs , flour , baking powder , baking soda , vanilla , and cinnamon
mix thoroughly
let sit for 20 minute add coconut milk to thin out if too thick to pour
grease cast-iron skillet or griddle with butter or coconut oil
pour 1 / 4 cup per pancake
sprinkle with walnuts
turn , once set and beginning to brown
brown on other side
remove and keep warm
don't use as high a heat as you would regular pancakes
the banana pancakes need time to set and you don't want them to burn
if they break when turning , just form back together--it's all good
another method that works well is to use a small , non-stick fry-pan with a lid
the lid helps to get the pancake to set quicker
serve with raw honey or other paleo--approved toppings
i like to puree strawberries with a tablespoon of honey
banana walnut stuffed french toast
cream cheese filling:
combine the cream cheese , sugar and vanilla extract in the mixer bowl
beat until smooth
set aside
banana and walnut topping:
dry toast the walnuts in a small pot for 2 minutes
carefully add syrup to nuts bring to a light boil , add half and half stir to combine
add bananas
keep warm over low flame
french toast:
in a wide dish , combine the milk , eggs , lemon zest , salt , and vanilla extract
beat with a fork until well blended
pour enough vegetable oil into a large skillet to cover by 1 / 8 inch
dip the bread slices into the egg mixture , and moisten thoroughly on both sides
add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown
flip
continue cooking on other side until deep golden brown and slightly puffy throughout , 2 to 3 minutes
transfer bread slices to paper towels to remove excess oil
place in a warm oven while preparing remaining slices
repeat with remaining bread slices , adding more oil if necessary
cover half of the slices of toast with 1 / 4 of the cream cheese filling
place the remaining slices on top of the cream cheese-covered ones , forming sandwiches
cut on an angle
pour warm banana walnut topping over toast
banana walnut syrup
in small saucepan over medium heat , melt butter, saute walnuts in butter until they just begin to brown, add bananas, stir to coat with butter mixture, stir in syrup , reduce heat to low, serve warm
banana walnut upside down cake
toast walnuts
set aside to cool
combine brown sugar and 1 / 4 cup butter in heavy pan -- stir over low heat till butter melts -- and ingredients are well blended
pour into a 9" cake pan with 2" high sides --
spead to coat the bottom of the pan --
pour maple syrup over sugar mixture --
sprinkle walnuts evenly over this
place banana slices in circles over the nuts , overlapping slightly , and covering the bottom --
whisk dry ingredients to blend --
in another bowl , beat sugar and butter in bowl and add to dry ingredients alternately with milk
spoon batter over bananas and bake for approximately 30 minutes --
run a butter knife around sides --
cool on rack for about 30 minutes
invert onto serving plate
leave pan on about 3 minutes
life off pan --
serve warm with whipped topping if desired
banana weet bix choc chip muffins
preheat oven to 180c
grease a 12-hole muffin pan
mash bananas in a bowl , then crumble in weet-bix and stir in the milk
set aside for 10 minutes
meanwhile , beat together the eggs and margarine , then add to the banana mixture
combine flour and sugar in a large bowl and add wet ingredients and choc chips
stir until just combined , then spoon into muffin pan and bake for 25 minutes until a skewer inserted into the centre comes out clean
banana wheat germ muffins
preheat oven to 375f
grease muffin tins
combine whole wheat flour , wheat germ , bown sugar , baking powder , baking soda and salt , stir well
in another bowl blend bananas , milk , lemon juice , vegetable oil and eggs
add the banana mixture to the dry ingredients and stir until just blended
spoon into prepared muffin tins and bake for 20-25 minutes
banana whip cream sandwich
peel the banna and slice in the midlle , then chop into bite-size pieces, take some bread and add whipped cream , then top it with bananas, add more whipped cream , then more bannas, put a slice of banna bread on top, then dab some whipped cream, then add more bannas to garnish
banana white chocolate cake with icing   absolutely decadent
cake: preheat oven to 350 , grease and flour 2 9 inch cake pans
cream butter and sugar until light and fluffy , beat in eggs and vanilla
in a separate bowl , sift flour , baking powder , baking soda , cinnamon and salt , add to creamed mixture alternately with the mashed bananas
fold in the chopped white chocolate and divide mixture into into pans , spread evenly
bake 30 minutes or until a tester inserted in center of the cakes comes out clean
allow to cool ten minutes in the pans , then turn out onto a serving plate
cream cheese icing: with electric beater cream cheese until smooth , then beat in the butter
reduce speed and add icing sugar beating until smooth , stir in sour cream
to assemble: when completely cool ice and garnish with large white chocolate curls made using a vegetable peeler
banana white chocolate loaf
preheat oven to 350f grease and flour a 6 x 3-inch loaf pan
cream butter and sugar together until light and fluffy
beat in egg and vanilla extract
in a separate bowl , sift together flour , baking powder , baking soda , cinnamon and salt
add to creamed mixture alternately with banana
fold in chopped white chocolate
scrape batter into pan and spread evenly
bake for 30 minutes until a tester inserted in the center of the cake comes out clean
allow to cool 10 minutes in the pan , then turn out onto a plate
to assemble
melt white chocolate and drizzle on to cake
banana whole wheat bread
add all ingredients , in this order to bread machine, bake at basic cycle
banana whole wheat pancakes
combine first 5 ingredients, stir well, combine milk and next 3 ingredients, add to dry ingredients , stirring until smooth, grease heated griddle, pour about 3 tablespoons of batter from spoon or pitcher on griddle or pan, cook until pancakes are puffed and dry around edges, turn and cook on other side until golden brown
banana whoopie pies
preheat oven to 350
line 2 baking sheets with parchment
sift flour , baking powder , baking soda and salt into a bowl
combine banana and sour cream in another bowl
beat butter , granulated sugar and brown sugar with a mixer on medium-high speed , until pale and creamy
add egg and 1 / 2 teapsoon vanilla , beating until incorporated
add banana mixture in 2 additions , alternating with the flour mixture
transfer batter to a pastry bag fitted with a 1 / 4 inch plain
bake until edges are golded , about 12 minutes
slide parchment , with cookies onto wire racks , let cool
beat cream cheese , confectioners' sugar and remaining 1 / 2 teaspoon vanilla with a mixer on medium speed until smooth
pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies
sandwich with remaining cookies
dust with confectioners' sugar and serve immediately
banana with peanut butter   chocolate syrup
peel banana , split lenghtwise and place on a plate, spread peanut butter on banana, drizzle with chocolate syrup, eat~~ enjoy~~~
banana wonton rolls
preheat oven to 375f
peel the banana and cut into 12 equal pieces
lay a wonton wrapper on a clean cutting board
place a piece of banana near the corner of the wrapper and roll to wrap the banana
wet the corner of the wonton wrapper to seal and then wet the inside of the two ends , press down to seal
repeat the process until all are rolled
brush the wonton rolls with softened butter
place the 12 banana rolls on a baking sheet and bake for 15 minutes
remove from oven and serve immediately
banana wontons with coconut cream sauce
make the filling: stir the bananas , sugar , cinnamon , and coconut together in a small bowl , lightly mashing the bananas as you mix
the mixture should still be a little chunky
make the sauce: in a small sauce pan , bring the milk and coconut milk to a boil then remove from the heat
beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth , 2 to 3 minutes
stirring constantly , gradually pour half of the hot milk mixture into the egg yolk mixture , then stir the yolk mixture into the milk mixture remaining in the pan
over medium heat , stir the milk mixture constantly until thickened , about 2 minutes
strain the sauce into a medium bowl
for extra coconut flavor , add the 1 / 2 cup flaked coconut
let cool to room temperature , then cover the bowl and chill until cold
wontons: place a heaping teaspoonful of the filling in the center of one of the wonton wrappers
moisten the edges of the wrapper with a finger
pinch the edges together firmly to seal
pull the opposite corners of the base of the triangle , moisten one of the corners with water , and press the two corners firmly to seal
repeat with the remaining wontons and filling , keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out
pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches
heat the oil over medium heat to 350f slip a few of the wontons into the oil and fry , turning occasionally , until golden brown , 2 to 3 minutes
remove with a slotted spoon and drain on paper towels
repeat with the remaining wontons
serve hot or cold , with the coconut cream sauce
banana wontons with coconut sauce
make wonton filling by mixing the banana , cinnamon and 1 t coconut in a bowl
lightly mash with a fork as you mix , but leave it a little chunky
set aside
make sauce by putting 3 / 4 c of coconut milk in a pan and heating on med-high
while this is heating , mix remaining 1 / 4 c coconut milk with cornstarch till smooth
add to pan and stir constantly till thickened a bit and starting to bubble
remove from heat and stir in the 1 / 2 c coconut flakes and coconut flavoring
set aside
place 1 slightly heaping teaspoon of filling on a wonton wrapper
moisten edges of wonton with finger dipped in water and fold it in half to form a triangle
press the edges together firmly
repeat with remaining wontons , keeping folded wontons under a damp towel to prevent from drying
put about a t oil in a fry pan and heat on medium to med / high heat
add wontons in batches to avoid crowding and fry about 2 minutes on each side till lightly browned
these can also be deep fried
remove to serving plate and serve with coconut sauce
can be served warm or cold
banana wrap
spread tortilla with peanutbutter, chop peanuts, sprinkle with chopped nuts and chocolate chips, peel banana, place on prepared tortilla, roll, cut into 1 / 3
banana wrap  n run
spread tortilla with peanut butter, lay banana at one edge of tortilla , and roll it up, eat on the go
banana yogurt bread
combine flour , baking powder , baking soda and salt in a large bowl
make a well in center of ingredients
combine yogurt , banana , sugar , margarine , egg whites , egg and vanilla
add to dry ingredients , stirring just until dry ingredients are moistened
coat a 9 inch loaf pan with cooking spray , sprinkle with 2 teaspoons flour
spoon batter into prepared pan
bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean
let cool in pan for 10 minutes , remove and finish cooling on wire rack
banana yogurt cake
in a large mixing bowl , stir together flour , the 1 / 3 cup sugar , baking powder , baking soda and salt
set aside
in a medium bowl , stir together yogurt , banana , oil , lemon peel and vanilla
set aside
in a small mixer bowl , beat egg whites until soft peaks form
gradually add remaining 3 / 4 cup sugar
beat on high speed until stiff peaks form
stir yogurt-banana mixture into flour mixture until moistened
fold in about a fourth of the egg-white mixture to soften
then fold in remaining egg whites
preheat oven to 350f
pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan
bake for 40 to 45 minutes , or until a wooden toothpick inserted in the center comes out clean
cool cake in the pan on a wire rack for 10 minutes
remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store
this cake slices better when held overnight
for icing , stir together corn syrup and water
add cocoa powder , stirring till smooth
drizzle chocolate over cake in a lacy design
let stand about 30 minutes , until set
serve with raspberries
banana yogurt muffins
in a large bowl , combine flour , sugar , baking powder , salt and cinnamon and mix in another bowl , combine yogurt , egg , milk , and oil
add contents of wet mixture to dry ingredients and mix- do not over mix
stir in bananas place batter in muffin tins
bake at 400 degrees for 20-25 minutes or until golden