formido/recipes-20k huggingface dataset:
banana pecan biscotti
preheat oven to 350f, lightly grease your cookie sheet, sift flour and baking powder into a bowl, add sugar and salt and stir together, in another bowl combine all the wet ingredients: banana , oil , vanilla and egg, pour dry ingredients into wet ones along with pecans, stir together, flour a board and turn dough out onto it, form two 8-inch logs, put onto cookie sheet and pat down to 1 / 2 inch thickness, bake at 350f for 23 minutes, turn oven down to 250f, remove logs from cookie sheet and cool for 10 minutes, then cut into about 1 / 2 inch slices and bake 15 minutes at 250f, turn biscotti over and bake another 15 minutes, biscotti will still be soft but will harden as they cool
banana pecan bread by tyler florence
preheat oven to 350 and lightly grease a 9 by 5-inch loaf pan
in a large bowl , combine the flour , baking soda , and salt and set aside
mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture and set aside
with an electric mixer fitted with a wire whisk , whip the remaining bananas and sugar together for 3 minutes to make a light and fluffy banana cream
add the melted butter , eggs and vanilla and beat well
scrape down the sides of the bowl
mix in the dry ingredients just until incorporated - no need to overly blend
fold in the nuts and the mashed bananas with a rubber spatula
pour the batter into the prepared loaf pan
give the pan a good rap on the counter to get any air bubbles out
bake for about 1 hour and 15 minutes , until golden brown and a toothpick inserted into the center of the loaf comes out clean
rotate the pan periodically to ensure even browning
cool the bread in the pan for 10 minutes and then turn out onto a wire rack to cool completely before slicing
banana pecan bread pudding
melt butter in a skillet over medium heat
add bananas and 2 ounces of sugar and cook several minutes , stirring to cook evenly
remove from heat and cool to room temperature
combine the heavy cream , rum , eggs , vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend
add bananas and bread and let this mixture soak for an hour minimum
preheat oven to 300f
line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside
cover and cook in a water bath until it reaches 175f
remove from oven and cool completely
rum sauce:
melt butter in a saucepan over medium-high heat
add cream , sugar and salt
bring to a boil , stirring until sugar dissolves
remove from heat and stir in rum
to assemble and serve:
remove pudding from mold and slice into -inch slices
coat each piece evenly with flour , egg wash , and pecan pieces
fry each piece to order using equal parts oil and butter till golden on each side
sprinkle with a bit of salt and serve with a scoop of ice cream
drizzle with rum sauce and sprinkle with powdered sugar
banana pecan buttermilk pancakes
finely grind 1 / 2 c of the pecans in a food processor , or chop them into a fine powder
coarsely chop the remaining 1 / 4 c pecans and reserve
transfer the ground pecans to a large bowl
add the flours , sugar , baking powder , salt and flaxseed and whisk until combined
in another bowl , whisk the eggs , butter , milk , buttermilk and vanilla until frothy
pour the wet ingredients into the dry ingredients and stir until just combined
fold the reserved 1 / 4 c of chopped pecans into the batter
heat a large skillet over medium heat
brush the the skillet with butter
keep the surface buttered well throughout cooking to prevent the bananas from sticking
pour 1 / 4 c of the batter onto the skillet for each pancake
lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown
flip the pancakes and cook until golden brown , 6-8 minutes
garnish with extra bananas and pecans and drizzle with syrup and enjoy !
banana pecan butterscotch pie
reserving 1 / 2 cup of pecan halves , finely chop the remaining nuts and mix with butter , brown sugar and 1 / 4 tsp vanilla
pat nut mixture evenly over the bottom of the piecrust
layer the banana slices over the nut mixture
with a whisk or electric mixer , combine the pudding mix powder , half and half and 1 tsp vanilla until smooth and creamy
pour over banana layer in pie
chill at least 1 hour
before serving , decorate the top of the pie with the reserved pecan halves--make a pretty pattern or just place in a circle around the edge
if desired , top with pie with one or more dollops of reddi-whip
banana pecan loaf
in a large bowl , cream butter and sugar until light and fluffy
add eggs , one at a time , beating well after each addition
beat in mashed bananas
combine the flour , baking powder , baking soda and salt
add to creamed mixture
fold in pecans
transfer batter to a greased 9-in
x 5-in
loaf pan
bake at 350 degrees fahrenheit for 50-60 minutes or until a toothpick inserted near the center of the loaf comes out clean
cool for 10 minutes before removing loaf from pan to a wire rack
for an equally delicious spread: combine 1 pkg
cream cheese , softened , and 1 cup canned crushed pineapple , well drained
it's delicious as a spread for your banana bread
banana pecan muffins
preheat oven to 375 degrees f, grease or line muffin tins with paper cups, spread nuts on a tray and toast in oven 8-10 minutes set aside, in a bowl combine flour , baking pwdr & salt, in another bowl cream butter , sugar and vanilla until smooth and creamy, beat in eggs one at a time, add mashed bananas and beat until combined, stir dry ingredients into banana mixture just until flour disappears, lightly stir in nuts , choc chips or a mix of both, spoon batter into muffins cups to the top, bake 20 minutes or until toothpick comes out clean, these double and freeze well
banana pecan oatmeal cake
preheat oven to 350f grease a 9x13-inch pan
combine the flour , oatmeal , baking powder , baking soda , salt and nutmeg
mix well and set aside
at medium speed of an electric mixer , cream together the shortening and sugar until light and fluffy
add the eggs , one at a time , beating well after each addition
at low speed , add the flour mixture alternately with the buttermilk and mashed bananas , beginning and ending with the flour mixture
beat only until ingredients are blended
do not overbeat
stir in the vanilla extract
spread evenly in the prepared pan , and bake for 35 to 40 minutes or until a cake tester comes out clean
allow cake to cool for 10 minutes
topping:
in a small saucepan , melt the butter
add the brown sugar , milk , coconut and pecans , and stir well
spread the topping evenly over the cake
place cake in a preheated broiler about 6 inches from the heat
broil for 2 minutes or until golden brown
banana pecan pancakes served with berries
in a medium-large mixing bowl , combine flour , brown sugar , baking powder , baking soda , cinnamon and salt
blend together until all the ingredients are well combined
in a large mixing bowl , combine buttermilk , egg , vanilla essence , orange zest and oil
mix until all the ingredients are well combined
gently fold the flour mixture into the buttermilk / egg mixture , stirring until completely but only just combined
gently fold in the bananas and pecans until completely but only just combined
the batter will be lumpy
lumpy is normal: don't worry about it
and don't stir any more !
spray a large non-stick pan with oil , and place over a medium-high heat
pour in 1 / 3 cup of the batter for each pancake
depending on the size of your pan , you may have to cook the pancakes in two batches
while completing the pancakes , keep the cooked pancakes warm on the serving dish covered with aluminium foil
when the pancakes are bubbling in the centre and beginning to firm at the edges , they are nearly ready to turn
if you have not made pancakes before , wait a few more moments , about 15 seconds , then turn the pancakes with an egg slide and finish cooking
the pancakes will take 2-3 minutes each side to cook
the pancakes are done if the centre is springy when touched
serve the pancakes on individual plates with berries on top , or serve the pancakes and berries on separate serving dishes
or serve with dancer^'s banana lemon sauce for pancakes #80841
chef's
banana pecan sour cream coffee cake
combine pecans , 1 / 4 cup of sugar and cinnamon and set aside
cream butter and sugar until light , then beat in eggs , bananas and vanilla alternately with sour cream
mix dry ingredients together and add slowly to creamed mixture
do not overbeat
sprinkle half the topping mixture in the bottom of a well greased 10" bundt pan
pour half of batter over , then sprinkle with rest of topping
pour remaining batter over
bake at 350 for 45 minutes or until cake tests done
cool ten minutes in pan , then invert onto wire rack to cool completely
banana pecan whole wheat mini muffins
preheat the oven to 350f, spray your mini muffin pans with non stick spray, beat the butter and sugar together, add the egg and mix well, then add the oat bran and mix well, in a separate container combine the mashed banana with the 2 tablespoons water, mix the dry ingredients together, add the banana mix to the butter alternatively with the mixed dry ingredients, mix well, add the vanilla and the pecans, bake for about 15 minutes or until the muffins start to brown
banana pecan whole wheat pancakes
beat egg until it's fluffy, stir in milk and butter, stir in flour , sugar , baking powder and salt, melt butter in frying pan at high heat, pour batter into frying pan , reduce heat to medium, wait about 20 seconds , then lay slices of banana on pancake, then sprinkle pecans into them, flip it over to cook the other side, repeat until batter is finished
banana pepper cheese squares
drain , rinse and chop banana pepper rings, mix everything together in one bowl, pour into 13x9 pan , sprayed, bake for 30-35 minutes in a 350 degree oven
banana pepper rings
wash and slice peppers-you may seed them if you want to, pack in jars, boil vinegar , sugar , salt , alum , and turmeric, should be enough liquid for 2 pints, pour vinegar mixture over peppers in jars, seal with lids and screw rings, myfirst ones were mushy , second batch was oki used green chiles and jalapenos
banana pepper spread
stir all ingredients together in a bowl, serve immediately , or cover and chill up to 2 days
banana peppers ala dave
heat oil in deep fry pan, add peppers and cook for 10-15 minutes, add tomatoes , onions , garlic , balsamic vinegar and salt and pepper, simmer for 15-20 minutes, add butter and heat till thick, cool and put in preserve jar, refrigerate till needed
banana peppers stuffed with sauerkraut
mix vinegar , water and sugar
boil 15 minutes
cut off stem end of peppers and seed
stuff peppers with saurkraut and put into pint or quart jars very tightly
pour brine overtop
seal jars
this is an heirloom recipe that uses a method no longer recommended by the usda / nchfp
current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation and left to cool , upright and undisturbed , on a cloth-protected counter for 24 hours
check for seal
if the jar hasn't sealed , either re-process the jars within the 24 hours or refrigerate and use first
banana peppers stuffed with vienna sausages  or hot dogs
mix tomato juice , vinegar , sugar , ketchup and garlic
cook 30 minutes
cut stem end off of banana peppers and remove seeds
stuff 1 vienna sausage into each pepper
pack peppers tightly into pint or quart jars
bring sauce to boiling
pour over peppers
wipe rims of jar with a clean cloth
place llids and screw on rings finger
set the jars on lids for 5 minutes and then set right-side up until lids pop
this is an heirloom recipe that uses the inversion method , which is no longer recommended by the usda / nchfp because it can affect the ability of the lid to form a good , secure seal to the jar
current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety , but at the very least the jars should be processed in a boiling water bath and left to cool , upright and undisturbed , on a cloth-protected counter for 24 hours
check for seal and if the jar hasn't sealed , either re-process the jars within the 24 hours or refrigerate and use first
banana pia colada muffins
preheat your oven to 350f line a 12-cup muffin pan with muffin cups , and grease the cups
in a large bowl , beat together the butter , sugar , vanilla , and coconut or rum flavor
add the bananas , honey , eggs , baking soda , baking powder , nutmeg , and salt , beating until smooth
stir in the flour , then the dried fruit
spoon the batter into the muffin cups
sprinkle each muffin with coconut
bake the muffins for 25 to 28 minutes , until a cake tester inserted into the center of one comes out clean
remove from the oven , and as soon as possible tilt each muffin in its cup , to allow air to circulate and prevent the bottoms from steaming
serve warm , or at room temperature
if you like , substitute another dried fruit: chopped dates , raisins , or chopped apricots are all good choices
banana pie
preheat the oven to 190c
peel the bananas and mash with a fork
add the sweetened condensed milk , eggs , nutmeg , allspice and the cinnamon
mix well
pour the mixture into the pie shell
turn the heat of the oven down
bake the pie for around 30 minutes
let the pie cool
to serve , cut a slice and place in onto a plate
dust with a mixture of ground cinnamon and icing sugar , serve with a spoonful of vanilla ice cream
banana pina colada smoothie
dump everything in a blender and process until smooth, add ice and process until ice is crushed, serve in glasses and garnish with a piece of pineapple and a cherry , if desired
banana pina coladas
puree 1 / 3 of all ingredients in blender, transfer to pitcher, repeat with remaining ingredients in 2 batches
banana pineapple cake
cake instructions: combine first 5 dry ingredients in large bowl, measure 1 cup undrained pineapple, reserve rest for icing, add measured pineapple and remaining ingredients to bowl, mix just until thoroughly combined, turn into greased and floured 10" cake pan, bake at 350 f for 50 to 70 minutes , or until cake tester comes out clean, cool on rack 20 minutes , then remove from pan and cool completely, icing instructions: drain reserved pineapple well, whip margarine , icing sugar and pineapple juice together until smooth, fold in pineapple, spread on top and side of cake
banana pineapple eggnog
slice banana into blender and blend until smooth, add remaining ingredients and blend thoroughly, pour into chilled glasses and top with ice cream if desired
banana pineapple freeze
combine all ingredients in a food processor , processing until smooth and creamy
pour mixture into a 9- by 9- by 2-inch baking dish and freeze overnight or until firm
serve chilled
banana pineapple nut bread
combine flour , sugar , soda , cinnamon , pecans and salt in large bowl
set aside
in another bowl , mix vanilla , eggs , oil , bananas and pineapple
after blending , add liquid mixture to dry mixture and stir until well blended
pour into two greased and floured loaf pans
bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean
cool in pans on wire rack for 10 minutes before removing
continue to cool on wire rack
store in airtight container or plastic wrap
banana pineapple streusel muffins
preheat oven to 375 degrees f
streusel topping: combine sugar , flour , and cinnamon
with a pastry blender , cut in butter until mixture resembles crumbs
set aside
batter: combine flour , salt , baking soda , sugar and cinnamon
stir in pecans
combine eggs , vegetable oil , mashed bananas , drained crushed pineapple and vanilla extract in separate bowl
add to flour mixture , stirring just until dry ingredients are moistened
do not over stir
fill paper-lined muffin tins a little more than half full
sprinkle tops with streusel mixture
bake about 25 minutes
let cool for 10 minutes , then remove and finish cooling on wire racks
batter can be used to make 2 medium-sized loaves
bake at 350 degrees f
banana pineapple yogurt smoothie
place yogurt in a small bowl , cover and freeze at least 6 hours or up to 2 days, transfer frozen yogurt to blender, add bananas , pineapple juice , ice cubes and brown sugar and blend until smooth, divide among 4 glasses
banana pistachio pie
combine graham cracker crumbs and margarine in small bowl , stirring with fork until crumbly
press onto bottom of 9-inch pie plate
prepare pudding mix according to box directions , using 2 1 / 2 cups milk
gently stir in banana and cinnamon
fold in 1 cup whipped topping
pour into prepared crust
refrigerate at least 1 hour
top with additional whipped topping before serving , if desired
banana poe
peel the bananas , cut into large slices , and place them in a large saucepan with the water and vanilla
bring to a boil and cook 15 minutes
drain the fruit , setting the vanilla bean aside
when the bananas have cooked , puree in a food processor
add the starch and scrape vanilla seeds into the mix
mix thoroughly so that the mixture is smooth and creamy
fill a buttered casserole dish with the poe , and place in a 300 degree oven for 30 minutes
remove poe from oven and cut into small pieces
serve with the coconut milk or cream and sugar
banana poi
mash bananas until a smooth paste is formed, add the lemon juice, gradually add the coconut cream , stirring constantly, chill and serve in glasses
banana poppy seed cake
set oven to 350 degrees
butter a 13 x 9-inch baking pan
in a bowl sift both flours , baking soda and salt together
set aside
in another small bowl mix the buttermilk with the mashed banana
set aside
cream the butter , oil , both sugars and vanilla together until fluffy
add in the eggs , one at a time to the creamed mixture , beating well after each addition
add in the banana / buttermilk mixture
beat until combined
add in the poppy seeds
add in the flour mixture to the creamed mixture with a wooden spoon only until combined
transfer batter to prepared baking pan
bake for about 30-35 minutes , or until cake test done
frost with favorite cream cheese frosting or dust with powdered sugar
banana poppy seed dressing
add all ingredients into blender and blend until smooth, chill for at least 30 minutes before serving, use as a topping for your favorite fruit or salad greens
banana poppy seed quick bread
mash bananas with a potato masher until all large pieces are broken down - you should receive about 1 cup of banana total
if not , then add enough banana to equal one cup
cream together the sugar and butter until light and fluffy
beat in eggs and grated lemon peel until blended
combine the flour , baking powder , salt and cinnamon
beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients
hand stir in the poppy seeds
pour into a well-greased 9x5 inch loaf pan
bake at 350 f for 50-60 minutes until pick inserted in center comes out clean
cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool
banana pops
for each pop , insert posicle stick into bottom of one banana , burying 1 / 2 of stick
wrap individually in plastic wrap
freeze for minimum 6 hours
to serve , unwrap and eat like a popsicle
if desired , lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving
to combat dripping chocolate , hold the pop over the plate while eating
frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks
banana pops   a healthy  fun  kid snack
peel banana and cut in half
stick on popsicle sticks
spread peanut butter on each half of the banana , and then roll in whatever your fourth igredient was
freeze for 3 hours , and then enjoy !
banana popsicle
pour vanilla vodka and banana liqueur over ice in a shaker adding equal parts of orange juice and pineapple juice to the spirits
shake and strain over ice cubes into a collins glass
banana popsicles
mix pudding mix and milk together, add cut up banana to pudding and blend evenly, spoon enough pudding / bananas into popsicle cups to cover bottom, periodically tap the cups to get any air pockets out, freeze till set
banana pork in orange sauce
preheat oven to 450, rub pork loin with mustard , salt and pepper, place in shallow baking pan, reduce temperature to 375 and roast 1 hour, drain fat, heat orange juice in small sauce pan, do not boil, pour over roast and bake an additional hour, slice bananas 1 / 4 inch thick, arrange on top of pork 20 minutes before roasting time is completed, when roast is done , remove from pan, add sour cream to pan sauce, heat gently to serving temperature, do not allow to boil, decorate top with orange slices
banana porridge
peel and finely slice banana
place the oats , soya milk , water , sugar and banana in a heavy based saucepan
bring to the boil , stirring steadily
reduce the heat and simmer , stirring occasionally for about 5 to 10 minutes , or until the desired consistency is reached
divide mix between 2 bowls , pour over a little more soy milk and scatter the pumpkin seeds over the porridge
banana pound cake
preheat oven to 325
cream together shortening , butter , and sugar
add eggs one at a time , beating well after each addition
combine flour , baking powder , and salt
gradually add to creamed mixture
add milk and vanilla
fold in bananas
pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done
yield: 20 servings
to prevent overbrowning of the top , i lay a piece of aluminum foil over the cake after it turned golden brown
don't tighten it around cake
just lay it loosely over
banana pound cake the easy way
combine all ingredients in large mixer bowl, mix until blended , then beat at medium speed for 4 minutes, turn batter into lightly greased and floured 10" tube pan, bake at 350 degrees for 1 hour or until done, cool in pan for 10 minutes , then turn out onto rack and cool completely, serve dusted with confectioners' sugar
banana pound cake with a caramel glaze
preheat the oven to 325f
mix the flour , baking powder , baking soda and salt together
cream the butter and shortening together , then beat in the brown and white sugars gradually , beating constantly for 5 to 7 minutes
add the eggs one at a time , beating until the hellow dissappears
add the flour mixture alternately with the milk , beating at low speed until blended after each addition , beginning and ending with the flour mixture
stir in the banana , pecans and vanilla
pour into a greased and floured 10 inch tube pan
bake for 65 minutes or until a woodenpick inserted in the center comes out clean
cool on a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack
to make the glaze , bring the butter , brown sugar , white sugar and cream to a boil in a heavy saucepan over high heat , stirring frequently
boil for 1 minute , without stirring
remove from the heat
stir in the vanilla
cool until slightly thickened , then drizzle over the cooled cake
banana power smoothie
combine all in a blender & liquify, pour into 2 cups & enjoy
banana praline crepes
in a skillet , melt butter on medium heat
add brown sugar and orange juice
stir until dissolved and thickened
fold in sliced bananas
heat through
fill each crepe with 1 / 3 cup filling
fold two sides of crepe over
top with 1 heaping tbsp of praline butter sauce: in small mixing bowl , cream butter till fluffy
add sugar
beat well
mix in chopped pecans
use to top banana crepes
banana protein muffins
bake at 400 degrees
grease muffin tins with pam spray
combine flour , splenda , baking powder , baking soda , salt & cinnamon and mix together
in a bowl , beat egg whites with a wisk or fork
stir in mashed banana , applesauce , nuts and milk
add flour mixture and mix together
spoon into muffin tins
bake for 20-25 minutes
stick a toothpick in the center of muffin to be sure cooked thru
cool in pan for 5 minutes then remove and cool on a wire rack
banana protein smoothie shake  ibs safe
blend all in blender or magic bullet until smooth, enjoy !