formido/recipes-20k huggingface dataset:
banana split tart
heat oven to 375f remove pie crusts from pouches, unroll 1 crust flat in center of ungreased large cookie sheet, place second crust flat over first crust , matching edges and pressing to seal, with rolling pin , roll out into 14-inch round, fold 1 / 2 inch of crust edge under , forming border, press to seal seam, if desired , flute edge, prick crust generously with fork, bake 20 to 25 minutes or until golden brown, cool completely , about 30 minutes, spread 1 / 4 cup of the melted chocolate chips evenly over cooled baked crust, spread yogurt over chocolate, arrange banana slices on top of yogurt, spread pie filling evenly over top, arrange strawberries over pie filling, drizzle remaining melted chocolate over top, cut into wedges, store in refrigerator
banana spring rolls  paw pia kluay
mix the tempura flour with a little water or beaten egg
place 1 / 4 of each banana in each of the spring roll wrappers , roll each one tightly , and tightly seal the edge with tempura mix
heat the oil in a wok over medium heat until oil is hot
when hot turn heat to low
add the spring rolls to the hot oil
, turning them continually until they turn golden brown , then remove them from the wok and drain them on some kitchen paper
cut each spring roll into 3 pieces and serve on a platter with honey
banana squares
in a bowl , beat egg whites until soft peaks form and set aside
in another bowl , cream shortening and sugar
beat in egg yolks and mix well
add bananas
combine flour and baking soda and add to creamed mixture alternately with milk , beating well after each addition
add vanilla and fold in egg whites
pour into a greased 13-in
x 9-in
x 2-in
baking pan
bake at 350 for 45-50 minutes
cool
if desired , garnish with a dollop of whipped cream and a few banana slices
banana squash soup
in a large baking dish bake the banana squash , cut sides down , in the middle of a preheated 375 p
oven for 30-45 minutes , or until it is tender when pierced
discard the seeds and scoop out the flesh with a spoon
in a kettle cook the onion in the butter over moderately low heat , stirring , until it is softened , add the flour , and cook the roux , stirring , for 3 minutes
add the broth , the squash , and the vermouth and simmer the mixture , covered , stirring , for 20 minutes
pure the soup with a hand blender or in batches in a food processor , return it to the kettle , and add the ginger and the nutmeg
bring the soup to a boil , simmer it , stirring occasionally , for 10 minutes , and add salt and pepper to taste
enjoy !
banana sticks
peel bananas and halve
insert icecream stick in cut end of each piece , to make a handle
holding by stick , dip into yoghurt , cover completely to exclude air , allow to drain away slightly then roll in granola lightly
place on tray covered with foil or cling and freeze immediately in coldest part of freezer
yum !
banana strawberry  yogurt smoothie
put ingredients in a blender and process to smooth, drink and enjoy
banana strawberry cream pie
combine 36 finely crushed vanilla wafers , 1 / 4 cup sugar and butter
press evenly over bottom of 9-inch flan or springform pan
arrange about 36 whole wafers around the edge of pie , overlapping slightly and press into crumb mixture
bake in preheated oven at 350f for 8 minutes
cool
beat cream cheese , sugar , lemon juice , sour cream and vanilla together
pour into crust
arrange strawberries over top of pie and drizzle with melted chocolate or brush with jam
remove from pan and serve
banana strawberry freezer jam
combine mashed bananas and strawberries in medium bowl, set aside, combine sugar and freezer jam pectin in small bowl , stirring to blend evenly, gradually stir pectin mixture into prepared fruit , stirring for 3 minutes, ladle jam into freezer jars , leaving 1 / 2 inch headspace, let jam stand to thicken , not to exceed 30 minutes, serve immediately, refrigerate up to 3 weeks or freeze up to one year, yield: 5 - 8 oz, jars
banana strawberry mango smoothie
place all of the ingredients into a blender and blend
banana strawberry muffins
preheat oven to 375, line 12 muffin cups with paper baking cups, combine sugar , oil and eggs and blend well, stir in bananas and vanilla, lightly spoon flour into measuring cup and level off, add flour , baking soda and salt to sugar mixture and stir just until combined, stir in strawberries, spoon batter evenly into lined muffin cups, bake for 17 to 21 minutes or until toothpick inserted in center comes out clean, immediately remove from muffin cups
banana strawberry smoothie
whatever else you do , don't use all frozen fruit ! place all ingredients in a blender & mix by using on / off pluse function until ingredients are mostly blended
continue mixing , gradually increasing the speed , until the mixture is smooth
pout into 2 glasses & enjoy !
banana strawberry smoothy
place all ingredients in a blender and blend until smooth
banana streusel coffee cake
set oven to 350 degrees, grease a 13" x 9" baking pan, cream 3 / 4 cup butter and sugar until light and fluffy, add eggs and vanilla , beating well, stir in cream, mix well, sift together dry ingredients, add to creamed batter, mixing well, then fold in sliced bananas, spread mixture into prepared baking pan, for streusel: mix together brown sugar , flour and cinnamon, cut in butter , until mixture is crumbly, sprinkle on top of coffeecake, bake for 45-50 minutes , or until cake tests done
banana streusel muffins
preheat oven to 375 degrees f
lightly grease 10 muffin cups , or line with muffin papers
in a large bowl , mix together flour , baking soda , baking powder , and salt
in another bowl , beat together bananas , sugar , egg and melted butter
stir the banana mixture into the flour mixture just until moistened
spoon batter into prepared muffin cups
in a small bowl , mix together brown sugar , flour and cinnamon
cut in butter until mixture resembles coarse cornmeal
sprinkle topping over muffins
bake in preheated oven for 18 to 20 minutes , until a toothpick inserted into center of a muffin comes out clean
banana stuff
mix pudding and juice in a large bowl, you may have to add a bit of milk to get the consistency of "stiff" pudding, fold in the cool whip, add pineapple , bananas , and pecans, transfer to a serving bowl or dessert cups , cover with plastic , and chill, serve cold
banana stuffed acorn squash
preheat oven to 350f degrees, cut the acorn squash in half, perpendicular to the lines, scoop out the sides and hack off the stem so that each half stands like a bowl, combine spices with mashed banana and add vanilla, add butter substitute if desired, fill each bowl with mixture and smear on sides, sprinkle more spices over the top, place in baking dish with a little water in the bottom, bake 45 minutes or until tender
banana stuffed french toast
with a knife , slice the bread into triangles and make incisions on the edges of each piece
cut the banana into small discs and stuff into pockets of the bread pieces
in a bowl , combine the milk , vanilla , cinnamon and eggs
whisk lightly
heat a nonstick pan over medium heat
dip stuffed bread into egg wash and put into the pan
cook until golden brown on both sides , 3 to 4 minutes each side
remove from the pan and dust lightly with powdered sugar
banana sultana muffins
preheat oven to 375f and prepare muffin pans by either lining with cupcake papers or a light spritz with cooking spray
combine raisins and juice , let stand for 5 minutes
add buttermilk , egg whites , oil , and honey
whisk until smooth
sift flour , cornmeal , baking powder , baking soda together
add brown sugar and spices , whisk until mixed
add bananas and toss lightly
combine wet and dry ingredients and stir 'just to mix'
pour into prepared muffin tin , bake for 25 minutes
banana sundae with curried chocolate coconut sauce
stir chocolate and butter in medium saucepan over low heat until smooth
whisk in next 4 ingredients
stir sauce over low heat until just warm
scoop ice cream into serving dishes , slice bananas over ice cream , drizzle on sauce , top with whipping cream and toasted coconut
banana sundae wraps with custard sauce
prepare custard sauce: in a medium heavy saucepan , bring milk to a simmer
meanwhile , in a medium bowl , whisk together egg , sugar , cornstarch and salt until pale yellow
gradually whisk hot milk into egg mixture , return to saucepan
cook , stirring constantly , over low heat until custard coats the back of a spoon
transfer to a clean bowl , cool to room temperature and refrigerate until chilled
prepare egg rolls: peel bananas
quarter lengthwise
lay egg roll wrappers on a flat surface with point facing you
arrange 2 banana quarters on center of wrapper
sprinkle with 1 / 2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows
sprinkle with cinnamon
fold and seal as directed on egg roll package
repeat with remaining wrappers
in a deep skillet , pour oil 2 inches deep
heat to 365 degrees f
fry banana rolls one at a time , for 1 to 1 1 / 2 minutes or until deep golden brown
drain well on paper towels
keep warm in a 250 degree f oven until all are fried
serve warm with custard sauce and a scoop of vanilla ice cream , if desired
banana sunrise
fill glass with crushed ice and pour grenadine over ice, put the ingredients in a shaker and shake them with ice, pour carefully over grenadine and ice
banana sunrise cocktail
pour all the ingredients into a cocktail shaker with ice, shake well and strain into a highball glass before serving
banana sunset  dessert
preheat oven to 400f
cream butter & sugar
roughly slice ripe bananas & beat well into butter / sugar mix
add eggs 1 at a time & beat well
add milk , vanilla , lime juice , rum , honey & flour
mix well
add raisins , cherries & nuts , blending just enough to distribute well thru mixture
turn out mixture in a 9x13 in baking dish & bake for 45 minute
cover top w / cool whip , sprinkle w / shredded coconut & refrigerate till ready to serve
banana surprise cupcakes
preheat oven to 350f and line 12 muffin cups
mix dry ingredients
add oil , milk and vanilla
stir until the mixture starts comes together
mix in mashed bananas
do not over mix
fill muffin cups 1 / 3 full , place a few chocolate chips in center of each muffin , and then cover with remaining batter
bake on center rack about 30 minutes
if making chocolate chip cupcakes , mix in 1 cup chocolate chips with the bananas , and mini cupcakes take about 13 minutes to bake
banana sweet
put the sugar in a sauce pan and let it melt at medium heat until a brown color
be careful so it doesn't burn
add the water and it will make the sugar get harder
with a long spoon dissolve it until completely liquid
add the bananas , bring it to boil increasing the heat and then lower it to simmer for 2 hours
it's ready when the bananas are reddish brown color
enjoy it !
hints: because it's too sweet to be served alone , i like to put on top of toasts or cakes you can also serve it with table cream or cream cheese
some people add cinnamon to this recipe , but you can always add it later on top
banana sweet potato puff casserole
in a large bowl , combine all ingredients, beat with electric mixer until light and very fluffy, turn into 1 quart casserole dish, bake at 350 degrees f, in the oven for 20 minutes or until puffed and lightly browned
banana sweet potatoes
in a large saucepan cook sweet potatoes , covered , in enough boiling salted water to cover for 30-40 minutes or until tender
drain
preheat oven to 350 degrees fahrenheit
peel potatoes
mash on low speed of electric mixer
add banana , butter or margarine , lemon peel , and salt
beat until fluffy
add yolks
beat well
carefully fold stiff-beaten egg whites into potato mixture
turn into a buttered 1 1 / 2-quart casserole
bake , covered , at 350 degrees fahrenheit for 20 minutes
uncover and bake 25 minutes
banana syrup cake
preheat oven to 180 degrees celsius
melt together butter and brown sugar over low heat , cook for a few minutes , stirring occasionally
pour into greased cake tin and swirl around to cover bottom
slice firm bananas into rings and place into bottom of cake tin in one layer
sift together flour , cinnamon and nutmeg put aside
mash very ripe banana and stir in sour cream , put aside
cream together butter and caster sugar , add vanilla , add eggs , one at a time , mixing well between each
mix in sifted flour and add banana / sour cream mixture stir till just combined
pour batter carefully into tin over caramel and bananas , spread carefully , to avoid disturbing bananas
bake for approximately 45 minutes , or until cake springs back when lightly touched
remove from oven and stand for a couple of minutes before inverting onto serving plate
wait about 30 seconds before removing tin
drizzle top of cake with golden syrup , and serve warm with whipped cream
banana tapioca pudding
in a saucepan , combine milk , tapioca , sugar and egg: let stand for 5 minutes with no heat
cover and stir over medium heat until mixture comes to a full boil
remove from heat
stir in vanilla and bananas
cool for 20 minutes
serve warm or cold
banana tarte tatin
preheat oven to hot 220 c degrees or 200 c degrees fan forced
combine butter , sugar , cream and cinnamon in a small saucepan , stir over low heat until sugar dissolves
bring to the boil , reduce heat and simmer , uncovered for 2 minutes
pour caramel sauce into the base of a 23cm pie dish , arrange bananas over the pie dish
trim the corners from the pastry sheet to form a 24cm circle
place the pastry sheet over bananas , ease pastry into side of dish
brush pastry with egg , cook in a hot oven for 15 minutes or until pastry is browned
invert tart , serve with ice-cream or cream
banana tea
boil water
cut off both ends of banana and place in water
boil for about 10 minutes
pour water through colander and into mug
drink one hour before bed
if you're feeling adventurous , you can also eat the banana and its peel an hour before bed
for an extra flavor kick , sprinkle with cinnamon !
banana tea bread
cream sugar and shortening together, add eggs then bananas, add dry ingredients, bake in a loaf pan for 1 hour at 350 degrees fahrenheit
banana tea bread recipe
preheat oven to 350 f
sift flour with baking powder , soda and salt
keep aside
cream shortening until light
then , add sugar gradually continuing to cream until fluffy
beat in eggs
add flour mixture alternately with bananas beginning and ending with flour
spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch
cool upright in pan for 10 min then turn out on a wire rack and cool before slicing
banana therapy coffee cake
preheat oven to 350
grease and flour 9x13 pan
mix all of the dry ingredients together
stir in oil with a fork until mixture is crumbly
remove 1 cup of the crumbs and set aside to use for a topping
stir egg and milk-soda mixture into dry ingredients
beat until smooth
pour into prepared pan
slice banana's into halves then slice halves lengthwise into about 4 slices per half
place on top of batter in pan , sprinkle bananas with brown sugar and then top with reserved crumbs
bake for 40-45 minute
banana toast
toast the bread, in small bowl , mash banana, add cream cheese and mix well, add remaining ingredients and spread on toast
banana toffee bars w  browned butter icing
for the bars
preheat oven to 350 degrees
grease a 15x10x1-inch baking pan
beat the butter in an electric mixer on medium to high speed about 30 seconds
beat in the sugar until fluffy - about 1 minute , scraping bowl as needed
beat in the egg , mashed bananas , sour cream and vanilla until very well combined
in a medium bowl , sift together flour , baking powder , baking soda and salt
add dry mixture to wet and mix together , scraping bowl as needed until well combined
stir in 3 / 4 c toffee pieces
pour the batter into the prepared baking pan , spreading evenly
bake for 22-25 minutes or until a wooden toothpick inserted near the center comes out clean
let cool 20-30 minutes before icing
for the icing
in a small saucepan heat one-third cup butter over low heat until melted
continue heating until the butter turns a light brown
this may take a few minutes
remove from heat
pour into a medium bowl
add 2 1 / 2 cups sifted powdered sugar , 1 t
vanilla and 1 t
milk
beat with an electric mixer on low speed until combined
beat on medium to high speed , adding enough milk to make frosting of spreading consistency
i usually add 2 more tablespoons milk
use icing immediately
banana toffee blondies
preheat the oven to 350, grease and flour a 9" baking pan, sift flour , baking powder and salt into a bowl, set aside, in another bowl , beat butter and brown sugar until fluffy, add vanilla extract, beat eggs in one at a time until blended, add flour mixture a little at a time just until blended, stir in 1 cup of toffee bits and the banana by hand, pour into the prepared pan and sprinkle remaining toffee bits on the top, bake 30 minutes, cool , dust with powdered sugar and cut into squares
banana toffee bread pudding
preheat the oven to 220c / 425f / gas 7
cut the bread slices in half diagonally
in a medium pan gently melt the butter
stir in the honey and sugar until melted
add the bananas
in a separate pan gently heat the milk and cream together
in a medium ovenproof dish lay half the bread over the base
top with half the banana mixture and pour over half the milk mixture
lay the remaining bread on top , followed by the remaining banana and milk mixture
bake in the oven for 12-15 minutes until golden
banana toffee picnic cake
heat oven to 350f
grease and flour a 13x9x2 inch pan
beat cake mix , water , oil , eggs and almond extract in large bowl with electric mixer on low speed 30 seconds
beat on medium speed 2 minutes
beat in bananas until smooth
stir in toffee chips
pour into pan
bake 35 to 40 minutes or until cake springs back when touched lightly in center
cool
banana toffee pizza
preheat oven to 350f shape cookie dough into large circle , 12-18 inches in diameter , and bake until golden brown , approxiamately 20 minutes
let cool completely
mix cream cheese until smooth , then add brown sugar
mix until well blended
fold in whipped topping
spread mixture over cooled cookie crust
coarsely chop candy bars
just before serving , place banana evenly over filling
sprinkle candy over pizza
drizzle ice cream topping over pizza , then sprinkle with almonds
cut into pizza style slices
refrigerate leftovers , if you have any
banana tofu curry
use bananas that are ripe but not mushy
saute the onion in a bit of white wine
heat the coconut milk over a medium-high flame
add the spices , coconut , and raisins and stir thoroughly
reduce heat to medium , add the bananas , and continue to cook until the bananas are hot add the tofu , and milk as needed to thin out the sauce
as soon as the tofu is hot this is ready to serve
heating and stirring beyond that point can turn this into a tasty mush
serve with basmati rice , with a side of nuts , raisins , and chutney
banana topping for ice cream  with variations
melt butter in a large , heavy saute' pan
peel and slice the bananas into 1 / 2-inch pieces
cook the bananas in the hot butter , stirring until the fruit begins to soften , about 2 minutes
add the sugar , cinnamon , and nutmeg
cook until the sugar dissolves and begins to caramelize , about 2 minutes
add the banana liqueur and vanilla
serve warm or at room temperature
variations: banana walnut topping: add 1 / 2 cup chopped walnuts at the last moment before serving
banana marshmallow topping: add 1 / 2 cup mini-marshmallows along with the vanilla , and stir until the marshmallows are melted completely
serve immediately
banana rum raisin topping: pour 2 tablespoon dark rum over 1 / 4 cup raisins and set aside for 1 hour before preparing the sauce
omit the banana liqueur
add the raisins and rum along with the vanilla
heat thoroughly and serve immediately
banana almond topping: substitute amaretto liqueur or almond syrup for the banana liqueur
proceed with the recipe as directed , adding 1 / 4 cup sliced toasted almonds at the last moment before serving
banana torte
combine crumbs with melted butter
pat into bottom of large rectangular baking dish
place in fridge
let stand one hour
using electric mixer , beat butter with eggs , icing sugar and vanilla for 10-15 minutes until it looks like a frosting
spread on top of graham crust
placed sliced bananas over the top of creamed mixture
then spread cool whip over bananas
place in fridge , let stand at least four hours before cutting into squares and serving
banana treat
break up banana in dish, mix granola , yougurt and honey together, pour over banana, sprinkle rasins
banana tree
place all ingredients except banana slice with skin and pineapple juice in blender
blend until thick and creamy
pour into 14 oz wine glass
garnish with banana slice dipped into pineapple juice
banana tres leches cake
preheat oven to 350
grease and flour a non stick 9x13-inch pan
combine cake mix , eggs , water , oil , and bananas in a large mixing bowl
with an electric mixer , mix until ingredients are well combined
bake for approximately 30 minutes or until light golden brown
sit aside for 1 hour to cool
with an electric mixer , mix all the milks and sugar until well combined
using a fork or straw , make holes all over the cake , the more holes the better the leches will absorb
pour 1 / 2 of the milk over the entire cake slowly
wait about 10 minutes and pour the rest of the cake
place in the refrigerator
meanwhile mix the heavy whipping cream , sugar and vanilla in a bowl until it thickens
then layer it on top of the cake
place cake back into the refrigerator for at least 4 hours before serving
overnight is best !
enjoy !
banana tres leches dessert
heat oven to 350f
grease bottom only of 13x9-inch pan with shortening or cooking spray
in large bowl , beat cake mix , water , oil , eggs and mashed bananas with electric mixer on low speed 30 seconds
beat on medium speed 2 minutes , scraping bowl occasionally
pour into pan
bake 30 to 35 minutes or until toothpick inserted in center comes out clean
cool completely , about 1 hour
poke top of cake every 1 / 2 inch with long-tined fork , wiping fork occasionally to reduce sticking
in large bowl , stir together condensed milk , coconut milk and whipping cream
carefully pour evenly over top of cake
cover
refrigerate at least 2 hours or overnight until mixture is absorbed into cake
spread frosting over cake
garnish each serving with banana slices and / or toasted coconut , if desired
store covered in refrigerator
high altitude : bake 35 to 40 minutes
banana trifle
slice the bananas and set them aside in a mixing bowl
combine the butter and sugars in a measuring cup and heat in the microwave until soft
beat the mixture until smooth , then heat 1-2 minutes more on high until it bubbles
add the rum and mix thoroughly
pour over the bananas and refrigerate until cool
bake the cake according to package directions
pan doesn't matter
slice the cake into 1" cubes
mix the lemon juice into the yogurt , stirring thoroughly to get it nice and creamy
cook the bananas in the microwave for a few minutes
they should be soft but not mushy
pour off and reserve the cooking liquid
assembly time ! layer cake , bananas , and yogurt into a nice glass casserole or bowl
i usually do 2 full sets of layers , with a third layer of cake on top
pour the reserved cooking liquid on top and top with the remaining yogurt
if you've got an extra fresh banana lying around slice it and arrange it on top
sprinkle cinnamon or powdered nuts if you like
serve chilled
banana twist milk shake
blend the milk , banana , cherries , cocoa and coconut extract until smooth add the ice cream and blend again
serve immediately in chilled glasses
banana upside cake  bolo de banana
heat the oven to 180c
heat 1 cup sugar on a baking pan on the stovetop until a light caramel
allow the caramel to cool and arrange the banana slices in it
sift the dry ingredients on a bowl
mix the oil , sugar , eggs and bananas in a blender
mix the blender content with the dry ingredients
lay the cake mixture over the bananas and bake for 30 min or until a knife comes clean out of the cake
banana vanilla milkshake
blend it until it's all smooth, serve right away