formido/recipes-20k huggingface dataset:
banana ginger crepes with yogurt
crepes: in your blender or food processor beat the eggs until creamy
add sugar
beat
add milk
beat
slowly add flour and beat until very smooth
wipe a non stick 12-inch skillet with a bit of butter or margarine
pour in enough batter to form a thin layer , tilt the pan to spread it evenly over the bottom
your layer should not be thicker than an 1 / 8-inch
cook over medium heat , when the bottom is golden flip and cook for another minute place on a place and cover with a piece of wax paper
continue to cook all the crepes
cover the crepes with plastic wrap
you may now freeze them for later use or have them ready for the last minute filling and serving
filling: gently mix all the ingredients
place a crepe on a serving plate and spoon on a generous amount of the filling
flip up the bottom of the crepe and fold in the sides
sprinkle with pine nuts and if you wish add a sprinkle of confectioners sugar
allow 2 crepes per serving
serve
banana ginger parkin
preheat the oven to 160 / 325 / gas 3
grease and line an 18 x 28cm cake tin
sift together the flour , bicarb of soda and ginger , then stir in the oatmeal
melt the sugar , margarine and syrup in a saucepan , then stir into the flour mixture
beat in the egg and mashed bananas
spoon into the tin and bake for about 1 hour or until firm to the touch
cool in the tin , turn out and cut into squares
sift the icing sugar into a bowl and stir in just enough water to make a smooth , runny icing
drizzle the icing over each square
banana gingerbread
preheat the oven to 350 degrees
spray a 9x5 loaf pan
sift together all the dry ingredients
in a large bowl , cream the butter , brown sugar , molasses , and honey until smooth
mix in the eggs one at a time
mix in the sour cream and bananas
stir in the dry ingredients just until blended
place the batter in the pan and bake for 55-60 minutes , or a toothpick comes out clean
cool in the pan for 10 minutes , then turn onto a wire rack and cool completely
dust with powdered sugar or glaze
banana gingersnap pudding
mix sugar and cornstarch together, pour milk into medium-size microwaveproof bowl, whisk in sugar mixture until cornstarch dissolves, microwave on high 4 minutes , stirring once, whisk a little of the hot milk mixture into beaten egg, return to bowl, sti r in rum, microwave on high 1 to 2 minutes longer until custard thickens, remove from heat, cool slightly, slice a layer of bananas into each of 4 individual dessert dishes, add a layer of cookies and top with another layer of bananas, pour custard over top bananas, serve warm or chilled, conventional method: mix sugar and cornstarch in medium saucepan, stir in milk, cook , over medium heat , stirring constantly until mixture begins to boil, whisk some of hot milk mixture into beaten egg, return to saucepan, bring to boiling , cook 1 minute, follow procedure above
banana glace
in a blender , beat mashed bananas , cream and sugar until frothy, pour into freezer trays and freeze for 1 to 2 hours until partially firm, cut 8 bananas in half lengthwise and then in half across, place 4 pieces in a row side by side on a dessert plate, spread the frozen bananas uniformly over the fresh bananas, sprinkle with toppings, serve immediately
banana graham cracker pudding
mix sugar , cornstarch , and salt in saucepan
add milk
cook and stir over medium heat until thick and bubbling
cook and stir 2 minutes more , then remove from heat
add a small amount of hot mixture to beaten egg yolks , then quickly add back to rest of mixture
cook and stir for 2 more minutes , then remove from heat and add butter and vanilla
layer in serving bowl
i put 1 / 2 of grahams on bottom , 1 / 2 bananas next , 1 / 2 pudding mixture next
repeat layers and add 1 / 4 cup graham crumbs on top for garnish
makes 4 or 5 servings
i usually make this in the morning , because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry
i also double this because there is never enough for all of my family
banana graham muffins
preheat oven to 400 degrees
line 16 muffin cups with paper liners or spray with nonstick cooking spray
in large bowl , combine graham cracker crumbs , flour , brown sugar , baking powder and salt
in medium bowl , whisk together bananas , apple sauce , milk , egg and vanilla
stir apple sauce mixture into flour mixture just until moistened
fold in pecans , if desired
spoon evenly into prepared muffin cups
bake 20 to 25 minutes or until toothpick inserted in center comes out clean
immediately remove from pan
cool on wire rack 10 minutes
serve warm or cool completely
banana granola pancakes
in a mixing bowl , add the flour , sugar , baking powder , baking soda , salt , and granola
stir to combine , in another bowl , beat the eggs with the buttermilk
pour the egg mixture over the flour mixture
stir just until dry ingredients are moistened
fold in bananas
gently stir in the melted butter
spray a large griddle or skillet with nonstick cooking spray
over medium heat , spoon 1 / 4 c
batter
cook until bubbles form on top and edges start to dry
flip pancake over and cook until golden brown
repeat with the remaining batter
serve with warm maple syrup
banana grape cup with yogurt
combine all ingredients in a bowl, toss and chill until ready to serve
banana gumdrop bread
preheat oven to 350f, measure first 5 ingredients into a bowl, stir in gumdrop pieces, combine remaining ingredients and stir into dry mixture, stir until blended, scrape into greased loaf pan, bake 50 minutes
banana gyoza dessert
mash up a banana in a small bowl
mix in honey and cinnamon
spoon small portions of mixture on to each gyoza , brush water around the edges with your fingers , and fold corner to corner
pour a small amount of olive oil into a skillet , and fry all gyoza until crispy
banana half wheat pancakes
preheat your griddle
i get perfect results with my electric griddle set between 350 and 400 degrees
mix all dry ingredients in a medium bowl
smash the banana roughly with a fork on a small plate then add to the dry ingredients
add remaining wet ingredients and stir until just blended -- don't over-stir !
i use a 1 / 4 measuring cup to pour the batter onto my griddle
cook until bubbles forming on the top surface stay open when they pop , then flip and cook until bottom is lightly browned
these are perfect with just a little syrup , but they're insane garnished with whipped cream and sliced strawberries
banana halva
mash the bananas to a pulp and place in a saucepan with the sugar and water
stir over a low heat until the sugar has dissolved then boil rapidly for 5 minutes
remove pan from heat and gradually stir in the melted ghee
replace pan on the heat and stir constantly until the mixture begins to form a firm ball in the pan
stir in the nuts and cardamom seeds , colour with saffron if desired and turn out on to a flat dish
when the mixture is cool , cut into 1 inch squares
banana health bar
combine all ingredients together, mix well , will be dry and difficult to mix, may need to use hands, scoop mixture into greased casserole pan, use hands or back of spoon to flatten out to 1 / 2" thickness, bake at 350 for 30 minutes or until golden brown
banana health loaf
mix together flour , coconut , baking powder , baking soda and salt in a bowl
combine banana , oil and honey
stir into flour mixture quickly but gently until just combined
do not overmix
spread batter evenly in a lightly greased 8 x 4 inch loaf pan
bake in 350 degree oven 45 to 50 minutes until tester inserted in center comes out clean
cool in pan 10 minutes , turn out of pan and cool completely on rack
wrap in waxed paper and store overnight before slicing
if keeping for longer than 2 days , refrigerate
banana health nut bread muffins
preheat oven to 350 degrees
using a stand mixer , or hand mixer , cream butter and applesauce together
add eggs , bananas , honey , and vanilla and mix well
add flour , flax , oat bran , oats , baking soda , salt , and mix well
fold in the raisins , coconut , and walnuts
add mix to either greased muffin cups or a greased loaf pan
bake at 350 degrees - muffins take about 25 minutes , and a loaf takes about 60 minutes
banana honey and seed loaf
preheat oven to 180c or 350f
grease a loaf tin
combine seeds in a small bowl
place oil , sugar , honey , eggs , banana , buttermilk , oats , raisins , flour , cinnamon and 2 / 3 of seeds mixture in a bowl
stir until combined
pour into tin and scatter remaining seeds on top
bake for 1 hour or until skewer inserted in centre is clean
brush top with extra honey when still warm
enjoy !
banana honey blueberry smoothie with added fibre
add broken up banana , blueberries and cup of milk to your mixer / blender
blend very well , the mixture will go a nice lavendar colour
add some benefibe or your choice of fibre powder , and honey
the honey i used was "raw" or unprocessed honey straight from a local apiarist / bee keeper , and is not runny like shop bought liquid honey and has a nicer , less syrupy flavour , almost creamy in nature
blend again very well , ensuring the honey has fully dispersed through the mix
as there is banana involved , the smoothie will start going slighty darker , or brownish if not consumed right away , so is best if you only make what you are going to drink immediately , or it wont look as appetising later
i shared some with my little boy , what better way to get some fibre into your kids ?
banana ice
using an electric mixer beat evaporated milk until thick and the consistancy resemles mousse
mix in sugar
in a small bowl mash bananas to a pulp
add lemon juice
add banana mixture to evaporated milk
mix well
transer to freezerproof container and cover
freeze for 1 hour
stir well and re-freeze until firm
transer banana ice to your refrigerator to soften for 30 minutes before serving
banana ice cream
peel bananas , break into chunks and process with the lemon juice in food processor until smooth
stir in the simple syrup and heavy cream
if your simple syrup was not chilled , chill entire mixture in refrigerator for at least an hour
freeze according to ice cream freezer manufacturer's instructions
this will be a soft ice cream straight from the ice cream maker
it can be frozen to firm up , but use within a day or two for the best flavor
banana ice cream   no machine needed
place the frozen bananas and sugar in a processor, process until it starts to pulverise, start adding the milk and process until smooth and ice cream like, serve
banana ice cream  weight watchers
in an ice cream maker combine evaporated skim milk , egg substitute , bananas , vanilla , and sugar substitute
add low-fat milk to bring to fill line
process and freeze according to manufacturer's directions
banana ice cream cake
combine the oreo cookies and the melted butter , mixed until all of the cookies are evenly moistened , make it as a bottom layer in preparing pan
top with the banana slices
put the pan in the freezer for at least 10 to 15 minute
top the banana layer with the strawberry ice cream , as an offset to spread an ice cream into smooth even layer , and after doing this again put the pan in freezer for at least 30 minute after that spread the strawberry topping ice cream topping into the entire ice cream layer , and put the pan in freezer for min 1 hour
top the strawberry layer with the chocolate ice cream , as an offset to spread an ice cream into smooth even layer , and after doing this again put the pan in freezer for at least 30 minute after that spread the hot fudge sauce into the entire chocolate ice cream layer , and put the pan in freezer for min 1 hour
top the hot fudge sauce layer with the vanilla ice cream , use an offset to spread an ice cream into smooth even layer , and after that cover it with plastic wrap , and put it into the freezer , and freeze it over night
1 hour before serving release the cake from the pan , and put it into the rounded plate of the same size , and wrap the pan with the hot kitchen towel , and keep it for 30 sec
remove the bottom of the pan if cardboard is used , and put it into the serving plate and again freeze for at least 10 minute
when the cake is in freeze making the whipped ice cream , mixed the heavy cream , sugar , vanilla extract in the bowl
using the whisk attachment , whip on medium speed , until the cream is light and holds , and medium to firm peak from 2 to 3 minute at the time of serving spread the whipped cream around the outer edge of the cream
top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the chopped walnuts
now your yummy banana chocolate cake is ready to serve
for making this banana chocolate cake you have to plan for at least 1 day before
banana ice cream crepes
mix dry ingredients for the crepes
melt the butter , and let it cool some
whisk the milk and eggs together
add the butter into the milk / egg mixture
slowly mix in the dry ingredients
heat pan to medium heat and spray pan with cooking spray
pour batter onto heated pan , making sure they are spread out and thin
once bottom side is browned , flip to next side
allow your finished crepes to cool slightly
once crepes are cool , scoop ice cream in small scoops and place in the center of the crepe
roll it like a burrito
shower the crepe with bananas
add whip cream on top
add chocolate sauce to finish the dish
and enjoy !
banana ice cream that really tastes like banana
at least 6 hours or night before making ice cream , peel and cut the bananas into about thirds and freeze
add whipping cream and milk in a pan cook over low heat for 15 minutes until fully heated and almost breaking bubbles
mix the eggs and sugar in a bowl
add 1 c of the hot milk mixture to the egg mixture and mix quickly
add another 1 c of the hot milk mixture and again , mix completely
combine the egg mixture into the pan containing remaining milk mixture
stir thoroughly and simmer for about 3-5 minutes until slightly thickened
remove from heat , stir in vanilla , and cover with saran wrap on the surface and place it in the refrigerator until it is completely chilled
remove bananas from the freezer and using third of the bananas and third of the milk egg mixture into a blender and blend on high for several minutes until frothy
repeat with the remaining bananas and the milk egg mixture
put the mixture into the ice cream machine and follow the machine's instructions
i use gelato pro and it takes about 45-50 minutes churning
this makes about 2 quart ice cream
banana ice cream without an ice cream maker
put bananas in bowl and add lemon juice
add sugar and mix
add milk and yogurt and mix
freeze until solid
defrost mixture just enough to where you can get it out of the bowl and break it into pieces
put the pieces in a blender or food processor until smooth
mixture should come out like soft serve
you can not store this ice cream
banana in a blanket
lay tortilla on a plate, spread with peanut butter , cream cheese or ricotta cheese, sprinkle cereal or granola over peanut butter , cream cheese or ricotta, peel banana and cut lengthwise, place banana on the tortilla and roll the tortilla, cut banana wrap into 6 pieces, then eat !
banana in coconut cream
in a saucepan , heat the coconut milk with the cinnamon , sugar and salt , and cook gently until the sugar has dissolved
add the banana pieces and cook gently for 5 minutes
remove cinnamon and discard
divide the mixture into 6-8 small bowls and serve warm
banana in coconut milk
heat coconut milk until boiled, add banana , sugar and salt and cook for 5 minutes, add mint leaf and turn off the heat
banana instant oatmeal muffins
preheat the oven to 375 f
prepare a 12 cup muffin pan with paper paper liners , a thin coating of oil or cooking spray
whisk the flour , sugar , baking soda , baking powder spices and oats into a large bowl
in another bowl beat the eggs , oil , mashed bananas and buttermilk
quickly fold this mixture into the dry ingredients , mixing until just combined
divide the mixture between the muffin cups and bake for 15-20 minutes until a toothpick inserted comes out clean
cool for 5 minutes in the pan , then turn out onto a wire rack and cool completely
banana jam
combine bananas , lemon juice and 3 cups sugar in a pan and let stand 1 hour
after 1 hr , add remaining sugar and place pan over medium-high heat
stirring constantly until sugar is dissolved
bring mix to a boil for two minutes
remove pan from flame and skim off any foam
place pan over heat again for 1 minute
boil
again , remove and skim off foam
add butter and bring mix to a boil again
add pectin and stir constantly
boil 1 minute
skim off foam
allow jam to cool for 7 min before adding to canning jars
wipe jar edges with a clean cloth , place lids and screw on bands finger
close jars and process in a boiling water bath for 10 min to create seal
remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours
check for seal
re-process unsealed jars or refrigerate and use first
banana jam betty
preheat oven to 375, sprinkle graham crackers in the bottom of a 9-inch square baking dish, peel and slice bananas, arrange slices on top of the graham, crackers and drizzle with lemon juice, in a small bowl combine jam , walnuts , coconut , and sherry or juice, spread over bananas, bake for 20 to 25 minutes , until top is lightly browned
banana jubilee pie
prepare pie-crust , bake and cool
mix sugar , flour , and salt in a medium heavy saucepan
slowly stir in scalded milk
cook , stirring constantly , over medium heat until mixture thickens and boils 1 minute
remove from heat
beat eggs in a small bowl
slowly stir in cup of the hot mixture
stir back into the pan
cook stirring constantly , over medium heat 3 minutes , or until mixture thickens again and mounds softly
remove from heat
stir in butter or margarine and vanilla
cool
peel and slice one banana and place in the bottom of the baked pie-crust
spread half of the custard over the banana
repeat with another banana and remaining filling
cover with plastic wrap and chill in the refrigerator 4-5 hours or until set
just before serving , peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie
top with one or two spoonfuls of the jubilee sauce and / or whipped cream , if desired
serve with remaining sauce , if desired
optional jubilee sauce:
drain syrup from cherries into a 1-cup measuring cup
add water to make 1 cup
set cherries aside
mix sugar and cornstarch in a small saucepan
stir in cherry liquid
cook , stirring constantly , until sauce thickens and boils 3 minutes
stir in rum extract or flavoring and cherries
cool
banana julius
combine all ingredients except the bananas and ice in a blender, blend on high about 15 seconds, add bananas and ice and blend until ice is crushed
banana jumbo cookies
preheat oven to 375 degrees
mix shortening , sugar , and eggs well
stir in bananas , buttermilk , and vanilla extract
blend flour and baking soda
stir into other ingredients
blend in nuts
chill 1 hour
the dough will still be slightly sticky even after chilling
for jumbo cookies , drop rounded tablespoonfuls onto lightly greased baking sheet
for smaller cookies use a teaspoon
bake at 375 for about 7-10 minutes or until light golden brown
leave unfrosted or frost with favorite flavored frosting
banana kale smoothie
make sure you remove the kale leaf from the central stem
place all ingredients in blender
blend till smooth
i love coconut and hazelnut so i used those two flavors
using the christmas pumpkin spice creamer and vanilla extract is an awesome variation as well
another is fat-free half & half with blueberry syrup and vanilla extract
the flavors don't match the color , this smoothie is bright green
makes one huge meal-sized smoothie or two smaller ones
banana ketchup
combine the raisins , onions , garlic , tomato paste and 1 / 3 cup vinegar in the container of a food processor
process the mixture until smooth , and then transfer the mixture to a large , heavy saucepan
add the banana chunks and another 1 / 3 cup vinegar to the food processor container
process the mixture until smooth and then transfer the banana mixture to the saucepan
add the remaining 2 / 3 cup vinegar , 3 cups water , brown sugar , salt and cayenne pepper
bring the mixture in the saucepan to a boil over medium-high heat , stirring frequently
reduce the heat to low and cook the ketchup , uncovered , stirring occasionally , for 1 hours
if the ketchup threatens to stick to the bottom of the pan at any point , add some of the remaining water , up to 1 cup
add the corn syrup , allspice , cinnamon , nutmeg , pepper and cloves to the ketchup
cook the ketchup over medium-low heat , stirring frequently , for 15 minutes longer , or until it is thick enough to coat a metal spoon
stir in the rum
remove the ketchup from the heat and let it cool a few minutes
force the ketchup through a fine sieve to strain it , pressing down hard on the solids
remove the ketchup from the heat and let it cool to room temperature
store covered , in the refrigerator , for up to 1 month
banana lassi
put all the ingredients ina food processor and blend well until combined, add honey to taste if desired, serve immediately
banana latkes
mash banana, beat eggs and egg whites, stir in sugar and cinnamon, blend banana into egg mixture, add matzo meal and combine well, let stand about 5 minutes until thickened, spoon pancake size amounts onto sprayed griddle, turn when browned
banana latte
blend all ingredients until smooth, enjoy !
banana layer cake with cream cheese frosting
preheat oven to 350f
coat 2- round cake pans with cooking spray
line bottoms with wax paper
coat wax paper with cooking spray
lightly spoon flour into dry measuring cups
level with a knife
combine flour , baking powder , baking soda , and salt in a small mixing bowl , stirring well with a whisk
place granulated sugar , oil , vanilla extract , egg whites , and egg in a large bowl
beat with a mixer at medium speed until well blended
add mashed banana
beat well
add flour mixture and buttermilk alternately to sugar mixture , begining and ending with flour mixture
pour batter into prepared pans
bake for 35 minutes or until a wooden pick inserted in center comes out clean
cool 10 minutes on wire racks
remove from pans
peel off wax paper
cool completely on wire racks
to prepare frosting: place cream cheese and vanilla extract in a large bowl
beat with a mixer at medium speed until fluffy
add powdered sugar
beat at low speed until smooth
place 1 cake layer on a plate
spread with 1 / 2 cup icing , and top with other cake layer
spread remaining icing over top and sides of cake
sprinkle pecans and coconut or / & chocolate curls over top of cake
all of these are optional
cake is lovely as is !
store cake loosley covered in refrigerator
enjoy , you have earned it
banana layered pie
pour cold milk into bowl, add pie filling mix, mix at low speed , beat until blended , about 1 minute, pour 1 / 2 cup of the pie filling into pie shell, slice 1 banana, arrange slices on filling in shell, top with 3 / 4 cup of the pie filling, blend whipped topping into remaining pie filling, spread over filling in pie shell, chill about 3 hours, slice remaining banana, brush with lemon juice, arrange banana slices on pie, garnish with additional whipped topping , if desired
banana lemon poppy seed muffins
preheat oven to 350 degrees
in a small bowl , mix together the powdered sugar and just enough lemon juice to make it slightly runny
set this glaze aside
in a medium bowl whisk together the flour , baking powder , baking soda and salt
in a large bowl mash bananas
add eggs , sugar , buttermilk , lemon juice , canola oil , and poppy seeds
mix liquid ingredients
add dry ingredients and mix just until moistened
lumps are ok
spray muffin tins by with spray-release and fill each tin a little more than half-way full
bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes
turn out muffins onto cooling rack and brush with glaze while still hot
banana lemonade
add the first 4 ingredients to the container of an electric blender, cover and process on high speed until mixture is smooth, pour into chilled glass, add ice cubes garnish with lemon slice, alternative: banana limeade--substitute fresh lime juice for lemon juice, garnish with a lime slice