formido/recipes-20k huggingface dataset:
banana chocolate chip upside down cake
to make the topping , mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet
heat the mixture until it begins to boil , reduce the heat and simmer 45 seconds , stirring constantly
remove from heat and set aside to cool
when cool , slice the bananas into 1 / 4-inch thick slices
arrange them in rows over the melted sugar in the pan , overlapping them slightly
sprinkle the slices with the lemon juice
to make the cake , preheat the oven to 350 degrees
sift the flour , baking powder , baking soda , salt and cinnamon into a large bowl
stir in the granulated sugar
in a separate bowl , mix together the butter , egg , egg white , banana puree , sour cream and vanilla
make a well in the center of the flour mixture and stir in the wet ingredients until just combined
fold in the chocolate chips
carefully spread the batter over the bananas and bake for 40 minutes
remove from oven and allow to cool for at least 20 minutes
loosen the edges of the cake from the pan and invert on a serving platter
banana chocolate french toast
combine first 5 ingredients in a shallow dish
spread each of 3 bread slices with 1 1 / 2 tablespoons nutela spread
1 / 3 cup banana slices over each bread slice
top sandwiches with remaining 3 bread slices
heat oil in a large nonstick skillet over medium-high heat
working with one sandwich at a time , place into milk mixture , turning gently to coat both sides
carefully place coated sandwiches into pan
cook 2 minutes on each side or until lightly browned
cut each sandwich into 4 trianges
sprinkle each evenly with powdered sugar
banana cinnamon bundt cake
heat oven to 350f grease 12-cup bundt cake pan with shortening
lightly flour
beat cake mix , water , bananas , butter , cinnamon and eggs in large bowl with electric mixer on low speed for 30 seconds
increase speed to medium for 2 minutes , scraping the bowl occasionally
stir in walnuts
pour into bundt pan and bake for 43-53 minutes or until toothpick comes out clean
cool in pan for 10 minutes
turn pan upside-down onto wire rack or heatproof serving plate and remove pan
cool completely
once cool drizzle cinnamon glaze over cake
cinnamon glaze: stir all ingredients together until thin enough to drizzle
sprinkle top with cinnamon for presentation
banana cinnamon waffles
in a large mixing bowl combine flour , baking powder , cinnamon , nutmeg , and salt
in a separate bowl beat together egg yolks , milk , banana , and oil
gradually stir in the yolk mixture with the flour mixture until combined but slightly lumpy
in a medium bowl whisk the egg whites until stiff peaks form
gently fold the egg whites into the rest of the batter , leaving a few white fluffs of egg white
don't over mix
pour 1 to 1 1 / 4 cup batter into grids of a preheated , lightly greased waffle iron
close lid quickly and do not open during baking
bake according to manufacturer's directions
when done use a fork to lift waffle from grid
repeat with remaining batter
keep waffles warm in oven while cooking remaining waffles
serve with maple syrup
banana cocoa bran muffins ww
preheat oven to 400 degrees
in a bowl mix together salt , baking powder , baking soda , flour and cocoa , set aside
in a large bowl combine fiber one cereal and milk and allow to stand till milk is absorbed , about 20 minutes
after milk is absorbed , mix in egg whites and apple sauce , beating well
stir in bananas , if using
mix in dry ingredients , stirring only till combined
mixture will be thick
portion dough into 10 greased muffin pan cups
bake for 18 minutes or until lightly browned
banana coconut   cream pie  smoothie
place coconut milk , pineapple juice , vanilla , sugar , nutmeg , ice cubes , and frozen banana pieces in a blender
blend on high until mixture is frothy and ice cubes are finely ground , about 30 seconds to 1 minute
pour into 4 glasses
garnish with whipped cream and sprinkle on a little toasted coconut if desired
for vegan omit whipped cream
banana coconut bread
preheat the oven to 350 degrees
mix the sugar , butter and eggs together and then beat the mixture until light and fluffy
add the mashed bananas and coconut and stir
sift the flour with the baking powder , salt , and soda
stir this into the other mixture , string until smooth
add the nuts if desired and stir again
pour the batter into a greased 9 by 5 by 3 inch loaf pan
bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done
banana coconut muffins
heat oven to 350f lightly oil 12 muffin cups or coat them with cooking spray
in a medium bowl , whisk together flour , baking powder , cinnamon , baking soda and salt
stir in coconut
set aside
in another bowl , whisk together bananas , buttermilk and vanilla
set aside
in another bowl , use an electric mixer on high to beat butter until smooth , about 1 minute
add brown sugar and beat until fluffy , about 2 minutes longer
beat in egg
with mixer on low , alternately beat in dry ingredients in three additions and banana mixture in two additions , beating until just combined each time
fill each muffin cup about two-thirds full
bake for 25-30 minutes or until the tops of the muffins spring back when lightly pressed at the center , and a skewer inserted comes out clean
transfer muffins to a wire rack to cool
banana coconut pudding
in a small bowl , soften tapioca in warm water to cover 1 hour
while tapioca is soaking , in a small saucepan , cook coconut milk , ginger and sugar over moderate heat , stirring , until sugar is dissolved
remove pan from heat and let mixture stand 10 minutes
drain tapioca
peel bananas and quarter lengthwise
cut quarters into inch pieces
heat coconut milk mixture over low heat and gently stir in tapioca and bananas
cook pudding , stirring , until thickened slightly and bananas are heated through , about 5 minutes , and cool
divide pudding among six ramekins and chill , covered , until cold
garnish puddings with crystallized ginger
banana coffee biscuits
combine first 7 ingredients in a medium bowl, cut in margarine with a pastry blender until mixture resembles coarse meal, combine banana , coffee and milk, stir well, add to flour mixture , stirring just until dry ingredients are moistened, sprinkle 1 tbl flour over work surface, turn dough out onto floured surface , and knead 3 to 4 times, roll dough to -inch thickness, cut with a 2-inch biscuit cutter, transfer to a baking sheet coated with cooking spray, bake at 425 degrees for 8 to 10 minutes or until lightly browned
banana cranberry bars
preheat oven to 400f coat an 8 x 8-inch baking pan with 1 spray of cooking spray
put butter , brown sugar and banana in a food processor and process until smooth
add oats , flour and baking powder and pulse until blended
add zest , juice and cranberries and pulse until a smooth batter forms with bits of cranberry throughout
spread batter in baking pan and smooth top with a wooden spoon
bake until firm and golden brown , about 35 to 40 minutes
cool completely before cutting into 8 bars
banana cranberry blossoms
place 3 / 4 cup cranberries in small bowl
fill with hot water to cover
let stand 10 minutes to soften
drain and reserve
heat oven to 350f
youll need a baking sheet lightly coated with nonstick spray
beat butter , sugar , vanilla , baking soda and cinnamon in a large bowl with mixer on medium speed 3 minutes or until fluffy
beat in eggs and bananas until well blended and bananas are mashed
on low speed , gradually beat in flour until just blended
stir in reserved cranberries , chocolate chips and nuts
drop level tablespoons of dough 2 inches apart onto greased baking sheet
bake 13 to 15 minutes , until golden brown
remove to rack to cool completely
frosting: beat ingredients in a medium bowl with mixer on medium-low speed until smooth
spread about 1 1 / 2 teaspoons frosting on each cookie
decorate tops of cookies with dried cranberries to resemble flowers
refrigerate cookies to set frosting
storage
banana cranberry spice muffins
heat oven to 400 degrees f
grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray , or use paper baking cups
place cereal in resealable food-storage plastic bag
seal bag and crush with rolling pin or meat mallet
in medium bowl , beat egg , milk and oil with fork or wire whisk until well mixed
beat in bananas
stir in crushed cereal
let stand 5 minutes
stir in remaining ingredients except cranberries until blended
stir in cranberries
divide batter evenly among muffin cups
bake 20 to 25 minutes or until light golden brown
immediately remove from pan to cooling rack
serve warm
banana cream cheese pie
beat cream cheese until fluffy, gradually beat in sour cream, add the remaining ingredients and beat at low speed until well blended, pour into crust and chill until firm
banana cream cheesecake
preheat oven to 300 degrees, reserve 1 cup of the dry cake mix, mix remaining cake mix with 1 egg , oil and 1 / 3 cup sugar with mixer, press onto bottom and 1 inch up sides of a greased 13 x 9-inch baking pan, top with bananas, beat cream cheese and remaining sugar with mixer, add reserved cake mix , remaining eggs and lemon juice, beat 1 minute, blend in milk, pour into crust, bake 45 to 50 minutes or until center is almost set, cool, refrigerate 4 hours, top with whipped topping , refrigerate leftovers
banana date flax seed bread
place 1 / 2 cup flax seeds in a blender , and process until ground to measure 3 / 4 cup flaxseed meal
set flax seed meal aside
preheat oven to 350
beat the banana , sugar , oil , and eggs at medium speed of a mixer until well-blended
lightly spoon flour into dry measuring cups , and level with a knife
combine flour , flaxseed meal , 1 / 4 cup flax seeds , baking powder , baking soda , and salt , and gradually add to sugar mixture , beating until well-blended
stir in chopped dates
spoon the batter into an 8x4-inch loaf pan coated with cooking spray
bake bread at 350 for 55 minutes or until a wooden pick inserted in center comes out clean
cool 10 minutes in pan on a wire rack , and remove from pan
cool completely on wire rack
serve and enjoy !
banana date syrup
combine the banana , dates and juice in a blender , and puree until very smooth
add more juice if you want it thinner
sprinkle in a bit of cinnamon if you like
serve immediately
this gets sweeter if you store it very long in the refrigerator but it tastes best fresh
banana flax pancakes with blueberry sauce
in small bowl , mix together egg , oil , honey , milk and banana, set aside, in large bowl , combine pancake mix , ground walnuts , ground flax seed and salt, add egg mixture to dry ingredients and stir together, spoon batter onto hot skillet, cook until bubbles start to appear on surface and flip, cook until light , golden brown, blueberry sauce, in nonstick saucepan , combine blueberries and sugar, cook until blueberries are warm and softened, spoon warm blueberries on top of each pancake and serve
banana gingerbread muffins
preheat oven to 375 f
grease or line 16 muffin cups
mix all ingredients until well-blended
divide batter evenly among muffin cups
bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean
immediately remove from the pan
banana lemon bread
preheat oven to 350f
puree bananas in blender or food processor
combine with butter
combine flour , baking powder , baking soda and salt
in bowl , beat egg , sugar and lemon peel
beat in banana mixture
beat in flour mixture
turn batter into 9 x 5-inch loaf pan coated with vegetable spray
bake in 350f oven for 35 minutes
cool in pan
meanwhile , in small pan stir together lemon juice and sugar over medium heat until sugar melts
poke holes in bread with skewer
pour syrup over top
let stand 10 minutes
remove from pan
slice when completely cooled
banana lemon pudding cake
grease the inside of a 3- to 4-quart slow cooker with butter
in a large bowl , using a handheld mixer , beat the egg whites on high speed until soft peaks form
in another large bowl , beat together the egg yolks , yogurt , elmon peel and lemon juice on medium speed for 1 minute
add the sugar , flour and salt and beat on medium speed until smooth , about 2 minutes
working in 3 or 4 batches , gently fold in the beaten egg whites
scatter three-quarters of the banana slices on the bottom of the slow cooker , then pour in the batter
cover and cook on high until the cake is puffed , the top is set and the dges are browned , about 1 hour 20 minutes
remove the slow cooker insert , still covered , and cool for about 20 minutes
spoon the pudding into bowls and top with the whipped cream , if using , and the remaining banana slices
banana lemon tea bread
preheat oven to 375 degrees f, butter a 9 x 5 x 3 inch loaf pan, cream butter with sugar for 6 minutes , until light, beat in eggs , one at a time, blend in bananas and lemon juice, sift together flour , baking soda and salt, blend into banana mixture along with lemon zest, turn into prepared pan, bake for 1 hour or until tested done, remove , cool for 15 minutes and turn out of pan, cool completely
banana mango batidos
place all ingredients in a blender and puree until smooth, pour into 2 stemmed glasses
banana mango smoothie
place 1 / 4 cup low-fat plain yogurt , 1 / 4 cup orange juice , 1 / 2 sliced banana , and 1 / 2 mango into a blender
puree the mixture until it's smooth
banana mango smoothies
pour apple juice or coconut milk into blender, add mango , banana and honey, add ice cubes, cover and blend until nearly smooth
banana mango soy smoothie
process all ingredients in blender until smooth and frothy
banana maple ice cream
combine 1 cup milk , sugar , and egg yolks in a small heavy saucepan, stir well with a whisk, place over medium heat , stirring constantly, cook for 8 minutes or until mixture reaches 180 and is slightly thickened, remove from heat, pour custard into a cool bowl, place over ice water to cool completely, combine 1 / 2 cup milk , dry milk , and vanilla, stir in custard , banana , and syrup, cover and chill, pour mixture into the freezer can of an ice-cream freezer, freeze according to manufacturer's instructions, spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm
banana mocha shake
process all ingredients in a blender 1 minute or until smooth , stopping to scrape down sides
serve immediately
banana nectarine smoothie
in a blender container , combine banana and orange juice, blend until smooth, add cut up nectarine and ice cubes, blend until smooth, with blender running , add milk, blend until smooth and frothy
banana nut bread
heat oven to 350f
grease bottoms only of 4 loaf pans , 8-1 / 2 x 4-1 / 2 inches or 2 loaf pans , 9x5x3 inches
another option is to trace the bottom of a loaf pan on parchment paper , cut out and place at the bottom of the loaf pan
when baking is complete , the bread will come clean from the pan and the parchment paper can be peeled off the bottom and discarded
mix flour , baking powder , salt and baking soda until incorporated , set aside
mix sugar and margarine in a large bowl
stir in eggs
add bananas , milk , vanilla extract and banana extract and stir until smooth
stir in flour mixture , scrape sides of the bowl until moistened
stir in nuts
bake loaves about 1 hour and 15 minutes or until toothpick comes out clean
let cool for 5 minutes then , remove from the pans
cool completely on wire rack
bread can be stored tightly wrapped in the refrigerator for up to a week or can be frozen using freezer bags
banana nut buttermilk cake
set oven to 350 degrees
grease a 13 x 9-inch baking dish
in a small bowl mix together the mashed bananas with lemon juice
set aside
in a bowl , sift together flour , baking soda and salt
in a large bowl , cream together the 3 / 4 cup butter and 2 cups sugar until light and fluffy or until no sugar granules remain
add in eggs one at a time with vanilla , beating well after each addition
beat in flour mixture alternately with buttermilk
stir in banana mixture with a wooden spoon
add in walnuts
stir to combine
transfer to prepared baking pan
bake for about 50 minutes to 1 hour , or until cake tests done
cool completely , and frost with cream cheese , or desired icing
banana nut cheesecake
crust:
mix crumbs and margarine
press into bottom of a 9-inch springform pan
bake at 350f degrees for 10 minutes
filling:
beat cheese , sugar and banana at medium speed with mixer until blended
add eggs , one at a time mixing well after each one
stir in nuts and pour over crust
bake at 350f degrees for 40 minutes
just loosen cake from rim of pan: cool before removing side rim of pan
topping:
melt chocolate chips and margarine with water over low heat , stirring until smooth
drizzle over cake in any pattern and cool completely before serving
banana nut muffins
preheat oven to 400 degrees
grease a 12-cup muffin pan
sift flour , sugar , baking powder and salt into a medium bowl
make a well in center
mix milk , egg , water , oil , banana and walnuts in a small bowl
pour mixture into well
mix batter just until moistened
do not overmix
spoon batter into prepared muffin cups
bake until a toothpick in the center comes out clean or until muffins are golden brown , about 15 minutes
banana nut muffins or loaf
line muffin tins with muffin liners , spray with a vegetable spray, in a large bowl mix the dry ingredients , stir in walnuts, set aside, add the mashed bananas , beaten eggs , buttermilk and the extracts, fold into the dry ingredients, bake for 20 to 25 minutes or until a tooth pick comes out clean, remove from the oven and cool on a wire rack, bake at 350 degrees
banana nut oatmeal cookies
mix together oats , milk , and pecans in a bowl and set aside
mix together brown sugar , egg whites , mashed banana , and vanilla in a large mixing bowl
add flour , baking soda , salt , nutmeg , and cinnamon , and stir well to combine
add oat mixture and stir well
drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper
flatten each cookie slightly with a fork or spatula
bake at 350 degrees for 12 minutes
banana nut pound cake
preheat oven to 325 degrees
grease and flour a 10-inch fluted tube pan
set aside
in a bowl combine flour , baking powder and salt
set aside
in a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined
gradually add sugar , beating about 7 minutes or until light
add eggs , one at a time , beating 1 minute after each addition
scrape bowl frequently
in a separate bowl combine bananas , bourbon and vanilla
alternately add flour mixture and banana mixture to butter mixture
beat on low to medium speed after each addition just until combined
stir in pecans
spread evenly into prepared pan
bake 80 minutes or until a toothpick inserted near center comes out clean
cool cake in pan on a wire rack for 10 minutes
remove from pan
cool on rack
sprinkle with powdered sugar
to acquire an even sprinkling , use a sieve
banana nut waffles  gluten free and vegan
heat waffle iron
beat bananas , milk substitute , oil , and sweetener with a wire whisk or electric mixer
stir in flour , baking powder and salt until just mixed
batter may be lumpy
fold in nuts or berries or chocolate chips
spray waffle iron with non-stick cooking spray
pour about 2 / 3 cup of batter onto the center of the iron
close lid
bake about 5 minutes or until steaming stops
carefully remove waffle and serve with non-hydrogenated margarine and real maple syrup or honey
other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream
if you have extra batter , either store it in an airtight container in the fridge for a day or two or go ahead and cook up some more waffles and freeze them in ziploc bags
then toast for a weekday morning treat !
banana nutmeg cream cake
combine the first 5 ingredients in a large mixing bowl
stir well
add the banana , 1 / 3 cup buttermilk , oil , and vanilla
beat at a low speed of an electric mixer until blended
beat an additional minute at high speed
add remaining 1 / 3 cup buttermilk and egg yolks , and beat at a high speed 1 minute or until blended
beat the egg whites at high speed until foamy
gradually add 1 / 3 cup sugar , 1 tbsp at a time , beating until stiff peaks form and the sugar dissolves
fold the beaten egg whites and the pecans into the banana mixture
pour the batter into 2 greased and floured 9-inch round cakepans
bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean
cool in the pans on wire racks for 10 minutes
remove from pans , and let cool completely on wire racks
for frosting: beat the whipping cream in a large mixing bowl until foamy
gradually add the powdered sugar and nutmeg , beating until soft peaks form
spread 3 1 / 2 cups nutmeg whipped cream between the layers and on top and sides of cake
spoon remaining nutmeg whipped cream into a decorating bag fitted with a large star
cover and chill
prep time does not include the time for cooling the cake layers before frosting
banana oat bran muffins
preheat oven to 400 degrees f
combine dry ingredients in large bowl
whisk milk , applesauce and vanilla in medium bowl
add milk mixture to dry ingredients , stirring just until combined
mix in bananas
divide batter among 12 muffin cups
bake until toothpick inserted in centre of muffins comes out clean , about 20 minutes
transfer to a rack to cool
serve warm or at room temperature
banana oat pancakes
stir together mashed bananas , lemon juice and sugar in a medium bowl
beat in eggs
mix remaining dry ingredients in a seperate small bowl and create a well in the center
pur in the wet ingredients
stir the batter until thoroughly moistened
let sit for 10 minutes before using
heat a nonstick griddle
surface of pan is hot enough when a drop of water sputters accross it
spoon batter on hot surface
sprinkle pancakes with walnuts if desired
let the pancakes cook 3-4 minutes on the first side or until bubbles begin to form around the edges of the cakes
adjust heat as necessary
flip and let them finish on the other side
they should be golden brown on both sides
serve immediately or keep warm on a 200 degree oven
banana oat smoothie
put everything in the blender and puree until smooth, serve immediately
banana oatmeal bars with chocolate chunks
preheat oven to 350
butter and flour 15x10x1-inch baking sheet
blend first 4 ingredients in medium bowl
beat butter in large bowl until fluffly
add both sugars and beat until well blended
add eggs 1 at a time , beating well after each addition
beat in bananas , then vanilla
stir in flour mixture , then chocolate and pecans
spread batter in prepared pan
bake until tester inserted in center comes out clean and top os golden , about 45 minutes
cool in oan on rack
cut into 3x2-inch bars and serve
banana oatmeal bread
preheat oven to 350f and spray a 8 x 4 inch loaf pan with cooking spray
combine dry ingredients together in a large bowl
combine banana , buttermilk , oil , vanilla , and eggs in a small bowl or measuring cup
pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened
spoon batter into the prepared pan and bake for 55 minutes , or until a toothpick inserted in the center comes out clean
cool on a wire rack , in the pan , for about 15 minutes
remove the bread from the pan after 15 minutes and cool thoroughly on the rack
banana oatmeal chocolate chip cookies
preheat oven to 350
combine first 5 ingredients in a large bowl
beat with a mixer at medium speed until smooth
add egg
beat well
weigh or lightly spoon flour into dry measuring cups
level with a knife
combine flour , oats , baking soda , and salt in a medium bowl , stirring with a whisk
add flour mixture to banana mixture in bowl
beat with a mixer at medium speed until well blended
stir in chocolate chips
drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray
bake at 350 for 18 minutes or until golden
cool on pans 2 minutes
remove cookies from pans
cool completely on wire racks