formido/recipes-20k huggingface dataset:
banana oatmeal chocolate chip cookies
preheat oven to 350 degrees
combine first 6 ingredients in a bowl
whisk together oil , soy milk and vanilla in a separate bowl
add wet mixture to dry ingredients
stir to combine
fold in banana , walnuts and chocolate chips
line a baking sheet with parchment paper
scoop dough onto pan with a small ice-cream scoop
bake 25 minutes or until golden brown , turning baking sheet halfway through
let cool on a wire rack
so instead of bananas , walnuts and chocolate chips , try one of the following: raisins and a pinch of cinnamon , dried blueberries with raw sugar sprinkled on cookies , dried cranberries and 1 / 2 teaspoon orange extract or slivered almonds and 1 / 2 teaspoon almond extract
banana on a stick
cut the banana's in half crosswise
insert a popsicle stick into the cut end of each
wrap each banana in foil and place in freezer till frozen
in double boiler , melt chocolate over hot , not simmering , water
stir until smooth
remove from the heat
place nuts on wax paper
dip each banana into the chocolate and , just as the chocolate starts to set , roll in nuts
serve immediately or refreeze till ready to eat
banana orange bran muffins with pecans and raisins
preheat oven to 400 degrees
spray 12-cup muffin tin with nonstick cooking spray and set aside
in large bowl , whisk together mashed bananas , orange juice concentrate , egg and oil
stir in bran flakes , let sit about 15 minutes to soften cereal
in separate bowl , combine flour with baking powder , baking soda , cinnamon and salt
add to cereal mixture and stir just until combined
gently fold in raisins and pecans
spoon batter evenly into muffin tins
bake 20 to 25 minutes or until done
cool 5 minutes in tin
banana orange smoothie
place all ingredients in blender and process until smooth, adjust consistency with orange juice, pour into glasses and serve
banana peanut butter cookies
preheat oven to 375
spray baking sheets with cooking spray
combine flour and baking soda in a small bowl
in a medium mixing bowl , beat banana , sugar , butter and peanut butter until light and fluffy , using a mixer on medium speed
beat in egg and vanilla
gradually beat in flour mixture until dough forms
shape dough into 1-inch balls , placing them 2 inches apart , on baking sheets
using a fork dipped in flour , press crisscross pattern onto each cookie
bake cookies , in batches , until edges are set , aobut 10 minutes
cool completely
banana pecan biscotti
preheat oven to 350, lightly spoon flour into dry measuring cups , and level with a knife, combine the flour , sugar , baking powder , and salt, combine banana , oil , vanilla , and egg in a medium bowl, stir in flour mixture and pecans, turn dough out onto a lightly floured surface, shape dough into 2 rolls with floured hands, place rolls on a baking sheet coated with cooking spray, flatten to 1 / 2-inch thickness, bake at 350 for 23 minutes, remove rolls from baking sheet, cool 10 minutes on a wire rack, cut each roll diagonally into 12 slices, place slices , cut sides down , on baking sheet, reduce oven temperature to 250, bake 15 minutes, turn cookies over, bake an additional 15 minutes, remove from baking sheet, cool completely on wire racks
banana pecan bread
set oven to 350 degrees
grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper
in a large bowl beat the butter with sugars and vanilla until light and fluffy
add in eggs , sour cream and mashed bananas
mix well until combined
in a small bowl sift together the bread flour with baking powder , baking soda and salt
add to the creamed mixture and mix with a wooden spoon until just combined
stir in pecans
transfer the mixture to prepared baking pan
bake for about 55-70 minutes or until the loaf tests done
banana pecan pancakes
in a bowl , mix together all the dry ingredients
make a well in the center and pour in the milk
start with 1 1 / 4 cups milk , adding up to another 1 / 4 cup if necessary , as you mix it with the flour
add the two eggs , vanilla if using and oil , whisking until mixed but still a bit lumpy
peel bananas , placing in a seperate bowl
mash with fork , then stir into pancake mix
add chopped pecans
heat a frying pan and when hot , pour desired amount of pancake mix
when the pancake starts to bubble on top and is golden brown on the cooked side , turn it and continue cooking until both sides are golden brown
repeat the cooking process with the remaining batter
you may need to adjust the heat as pan tends to get hotter as you keep making pancakes
keep the cooked pancakes covered with a tea towel , to keep them warm while you finish cooking the rest
to add even more flavor , i use store bought bottled syrup , place 1 cup in small saucepan , add 1 / 2 reserved banana , in slices , and heat until just warm
the banana adds so much flavor ! i dip the syrup over the pancakes without the banana chunks , but you can do either way
banana pecan pie  raw foods
pie shell: grind the pecans , dates , and vanilla in a food processor until finely ground
press mixture evenly into a pie plate
binder: blend dates , bananas , and lemon juice in the food processor until smooth
fruit filling: cut bananas into 1 / 4 inch circles , fold into the binder , and fill the pie shell
topping: sprinkle about 1 tablespoon of chopped pecans on top , cover with plastic wrap , and refrigerate for a couple hours
banana pecan spice cake
preheat oven to 350 degrees, coat two 9-inch round cake pans with cooking spray, spread pecans over ungreased baking sheet, bake 3-4 minutes until lightly browned, cool, at low speed beat cake mix , oil , water , eggs and banana 30 seconds, increase speed to medium, beat 2 minutes, stir in pecans and chocolate chips, divide batter between pans, bake 30-35 minutes or until toothpick inserted into centers comes out clean, cool on racks 20 minutes, remove from pans, cool completely on racks, transfer 1 cup frosting to pastry bag fitted with star, place 1 cake layer on serving plate, spread with 1 cup frosting, top with remaining cake layer, spread cake with remaining frosting, pipe rosettes onto cake, garnish with pecans , if desired
banana pecan upside down cake
pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray
for the topping , melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel
pour over the base of the cake tin and sprinkle the crushed pecans over this
place the sliced bananas on the caramel-nut mixture , pour honey over this and then sprinkle with cinnamon and set aside for later
for the cake batter , sift the flour , baking powder & salt into a bowl
in a separate bowl , cream together the butter and sugar until light and fluffy
add the vanilla and almond extract , 2 egg yolks and beat well
in another separate bowl , whisk the 2 egg whites until stiff
fold the flour mixture into the butter mixture in 2 steps and add the milk to this mixture
fold in the beaten egg-whites
pour the cake mixture on top of the bananas and bake in the oven for approx 35 minutes , or until the top of the cake is brown and the edges have begun to come away from the tin
remove from the oven and let it cool , loosen the edges of the cake from the tin and then turn upside down onto a serving plate
banana pecan whole wheat loaf
measure all ingredients , except pecans , into bread machine pan in the order suggested by manufacturer , adding bananas with water
process on basic / white bread or fruit and nut cycle , adding pecans according to manufacturer's directions
use light or medium / normal crust color setting , as desired
do not use delayed-bake feature
remove bread from pan
cool on wire rack
banana pineapple cake
in a mixing bowl thoroghly stir together the flour , sugar , salt , and baking soda
make a well in center of the dry ingredients
combine eggs , bananas , oil , and undrained pineapple , and vanilla
add all at once to dry ingredients , stirring until well moistened
pour batter into a greased and floured flute or tube pan
bake at 350 for 65 -70 min or until cake test done
cool on wire rack
combine icing ingredients and pour on top of cooled cake
banana pineapple jam
peel and mash the bananas , then add the pineapple to the bananas, add the sugar to the fruit mixture and pour it into a large enameled pot, stir over low heat until sugar dissolves, bring to a boil over medium heat , stirring continuously, boil mixture for 1 minute, remove from heat , stir in pectin , and stir for 5 minutes, skim and seal in hot sterilized canning jars, may be water bath processed for 10 minutes , if preferred
banana pineapple nut bread  healthy
preheat oven to 375 degrees
spray a 9 by 5 inch loaf pan with butter flavored cooking spray
in a large bowl , combine flour , dry pudding mix , baking powder and baking soda
stir in pecans
in a small bowl , combine banana , undrained pineapple and sour cream
add banana mixture to flour mixture
mix until combined
evenly spread batter into prepared loaf pan
bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean
place loaf pan on a wire rack and let set for 5 minutes
remove bread from pan and continue cooling on wire rack
cut into 8 thick or 16 thin slices
banana pineapple salad
comine the lemon juice , honey , and cinnamon in a small bowl, combine the bananas , pineapple , and peanuts , in a medium bowl, drizzle the honey mixture over the fruit , tossing lightly, chill
banana pineapple slushie
combine pineapple , honey and ice in blender, blend till smooth, add banana, blend until desired smoothness is reached, you may have to stop blender to stir slushie, add water if needed
banana pineapple upside down cake
cream butter and sugar , add beaten egg
sift flour , baking powder and salt , add gradually with milk to butter mixture
fold in mashed banana
melt butter and sprinkle brown sugar through it on bottom of pan , 8 inches square or small angel food pan
add well drained crushed pineapple and chopped nuts
pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes
banana poppy seed waffles
preheat the waffle iron
in a large bowl , stir together both flours , the poppy seeds , sugar , baking powder , baking soda , and salt
in a medium bowl , stir together the buttermilk , banana , egg yolks , butter ,
and vanilla extract
in a clean bowl , using clean beaters , beat the egg whites until stiff
stir the liquid ingredients into the dry ingredients until just combined
fold in the egg whites carefully , gently mix in nuts if desired
grease the waffle iron and spread batter onto it
cook until the iron no longer steams , about 5 minutes
add favorite toppings
i sprinkled on powdered sugar and drizzeld strawberry syrup on the waffle
serve with nuts on top , too
banana praline muffins
stir together pecans , brown sugar and sour cream
set aside
mash bananas in a medium bowl , add egg and next 3 ingredients , stirring just until dry ingredients are moistened
place paper baking cups in muffin pans and coat cups with cooking spray
spoon batter into muffin cup , filling three fourths full
carefully spoon pecan mixture evenly in center of each muffin
bake at 400f for 18-20 minutes or until golden
remove from pans immediately and cool on wire racks
to reheat , microwave at high 1 minute
banana pumpkin bread with brown sugar icing
preheat oven to 350 degrees f
in a large bowl , mix together wet ingredients for the bread
separately , mix together dry ingredients for the bread and then stir into the wet ingredients , mixing until well combined
grease bottoms and sides of 9x5x3-inch loaf pan and pour batter in
bake at 350f for 50-60 minutes until a toothpick inserted comes out clean
cool in pan 15 minutes then finish cooling on a wire rack
when bread has finished cooling , begin preparing icing by mixing together icing ingredients in a saucepan
cook over medium heat until mixture boils , and continue to cook and stir , until mixture reaches 236f on a candy thermometer or forms a soft ball when a drop is placed in cold water , about 5 minutes after cooking
remove from heat and beat until mixture is nice and smooth and immediately spread on bread for an icing
do not allow to cool before spreading or mixture will harden
cool iced bread completely before slicing into serving pieces
banana quinoa muffins  wheat free
preheat oven to 400 degrees, mix flour and flakes with the other dry ingredients, in a separate bowl , mix together bananas , eggs and honey, add to dry ingredients, pour into greased muffins tins, bake for 20-25 minutes
banana raisin muffins
heat oven to 400f grease bottoms only of 12 regular-size muffin cups, crush cereal, in large bowl , stir together cereal , flour , brown sugar and baking powder, stir in remaining ingredients just until moistened, divide batter evenly among muffin cups, bake 18 to 22 minutes or until golden brown
banana raisin nut coffee loaf
set oven to 350 degrees
grease two 8 x 4-inch loaf pans
in a bowl beat melted butter with brown sugar for 2 minutes
add in eggs , vanilla , almond extract and the rind from 1 orange
mash 2 cups bananas in 1 cup brewed coffee
add to the creamed mixture
mix to combine
in a small bowl mix together flour with , baking soda , baking powder , nutmeg and cinnamon
add to the creamed mixture and stir with wooden spoon until just combined
add in raisins and nuts
mix lightly until combined
divide the mixture between the two pans
bake for about 40-50 minutes or until loaves test done
banana raisin trail mix
in a storage container combine raisins , banana chips , peanuts , and fruit, store in a cool , dry place for up to 1 week, makes about 7 cups, make-ahead, store , covered , in a cool , dry place up to 1 week
banana rama mocktail
in a blender , combine all ingredients, blend until smooth, garnish with a slice of banana or strawberry
banana raspberry cake with lemon frosting
preheat oven to 350
to prepare the cake , coat 2 8-inch round cake pans with cooking spray
line the bottoms with wax paper
coat wax paper with cooking spray
dust each pan with 11 / 2 tsp flour
place granulated sugar and 1 / 4 cup butter in a large bowl
beat with a mixer at medium speed until well blended
add eggs , 1 at a time , beating well after each addition
lightly spoon 13 / 4 cups flour into dry measuring cups , and level with a knife
combine flour , baking powder , and 1 / 2 teaspoon salt , stirring well with a whisk
combine buttermilk , banana , and 1 tsp vanilla in a pyrex measuring cup
beginning and ending with the flour mixture , add the flour mixture and buttermilk mixture alternately to the sugar mixture
mix after each addition just until blended
pour batter into prepared pans
bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean
cool in pans 10 minutes on a wire rack
remove from pans
peel off wax paper
cool layers completely on wire rack
to prepare frosting , combine cream cheese , 2 tbs butter , rind , 1 / 2 tsp vanilla , and dash of salt in a large bowl
beat with a mixer at high speed until fluffy
gradually add powdered sugar
beat at low speed just until blended
do not overbeat
place 1 cake layer on a plate and spread with 1 / 3 cup frosting
arrange raspberries in a single layer over frosting and top with remaining cake layer
spread remaining frosting over top and sides of cake
store cake loosely covered in refrigerator
garnish with fresh raspberries , if desired
banana raspberry smoothie
put everything in the blender, blend, drink and enjoy this energy boost !
banana rum cake
set oven to 350 degrees, butter and flour a 9-inch springform cake pan, cream the butter and sugar together using an electric mixer, add in the eggs , one at a time , beating well between additions, mix in the mashed bananas, sift together the baking soda , baking powder , flour and salt, add in half of the flour mixture to the batter, mix well, add in the rum and buttermilk, mix thoroughly, add in the remaining flour mixture, mix well to incorporate thoroughly, fold in the chopped nuts, transfer the batter to cake pan, bake for 1 hour , or until cake tests done, cool for 5 minutes before removing from the pan, finish cooling completely on a wire rack, serve with custard cream on top or icing
banana sour cream bars
cream butter and sugar, beat in eggs , one at a time, stir in sour cream, stir in mashed bananas and vanilla, combine flour , salt , and baking soda, stir into the wet mixture, pour into a greased 15 x 10" jelly-roll pan , and spread evenly, bake in a preheated 350f oven for 15- 20 minutes or until done, cool, cut into squares
banana sour cream cake with cream cheese frosting
preheat oven to 350 degrees fahrenheit
grease and flour 13 x 9-inch baking pan
set aside
beat cake mix , eggs , bananas , sour cream and oil in a large bowl with electric mixer on low speed just until moistened , stopping frequently to scrape bottom and side of bowl
beat on medium speed for 2 minutes
pour batter into prepared pan
bake for 35 minutes or until wooden toothpick inserted in center comes out clean
cool completely in pan on wire rack
beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended
gradually add powdered sugar , beating after each addition until well blended
remove cake from pan , cut crosswise in half
place one cake half , top-side down , on large serving plate
spread top with frosting
top with remaining cake half , top-side up
frost top and sides of cake with remaining frosting
carefully press walnuts into frosting on side of cake
store any leftovers in refrigerator
this helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting
don't worry if the frosting doesn't look perfect on the sides of the cake
the walnuts will cover any imperfections
banana split cheesecake
preheat oven to 325f
to prepare crust , combine first 3 ingredients in a bowl
toss with a fork until moist
press into bottom of a 9" springform pan coated with cooking spray
to prepare filling , beat cheese and sour cram at high speed of a mixer until smooth
add 1-1 / cups sugar , bananas , flour , and vamilla
beat well
add eggs , 1 at a time
beat well after each addition
pour cheese mixture into prepared pan
bake for 1 hour and 10 minutes or until almost set
cheesecake is done when the center barely moves when the pan is touched
remove cheesecake from oven
run a knife around outside edge
cool cheesecake to room temperature
cover and chill for at least 8 hours
top each serving with 1 teaspoon pineapple , 1 teaspoon strawberry syrup , 1 teaspoon chocolate syrup , 3 / 4 teaspoon pecans and 1 cherry
banana split pie
with electric mixer , beat cream cheese , margarine , and powdered sugar until light and fluffy
spoon into baked shell , spread to cover evenly
spoon on pineapple
arrange strawberries on top
now the banana slices
cover with whipped topping
sprinkle with walnuts
chill
banana strawberry tofu sherbet
drain tofu in a colander for about 5 minutes , then pat dry with paper towels
in a blender or food processor , combine tofu , bananas , orange juice concentrate , vanilla , strawberries and 4 t honey
whirl until very smooth
taste , and add more honey if desired cover and chill until cold , about 1 hour
pour tofu mixture into an ice cream maker
freeze according to manufacturer's directions until dasher is hard to turn or machine stops
serve , or cover and freeze until firm , at least 3 hours
banana stuffed french toast
combine the butter and maple syrup in the bowl of a food processor fitted with the metal blade
process until very smooth
scrape the maple butter into a serving bowl and set aside
trim and discard the ends from each loaf of bread
using a long , narrow object , pierce a hole through the center of each loaf of bread , pushing out slightly to make the hole large enough to push a banana through
push a banana into the hole until it protrudes out of both ends of the bread
trim off the banana ends to set the banana flush with the bread end
using a sharp knife , cut each loaf of bread into 1-inch-thick slices
place the eggs , chopped bananas , and cream in a blender and process to combine
add the sugar , cinnamon , and nutmeg and process to a smooth batter
add the vanilla and process to incorporate
pour the batter into a large , shallow bowl or pan
preheat the over to 350 degrees f
using a pastry brush , lightly coat a nonstick griddle with some of the oil
place the griddle over medium heat
working with one slice at a time , dip the banana-stuffed bread into the batter , allowing excess batter to drip off
place the battered bread onto the hot griddle and cook for about 2 minutes per side or just until golden
transfer the cooked slices to a cookie sheet
when all of the bread has been cooked , place the cookie sheet in the preheated oven and bake for about 5 minutes or until the bread is cooked in the center
serve hot with reserved maple butter
maple butter keeps very well , tightly covered and refrigerated or frozen
it can be used on pancakes , waffles , or toast
double
not only is it a perfect way to impress company- but it will impress a finicky child
if all else fails- just tell everybody it's a favorite breakfast of kings
banana stuffed french toast sunday morning yummy
preheat oven to 400 degrees
insert a small sharp knife into the side of the crust and carefully cut a small horizontal pocket directly into the middle of each slice of bread
stuff each slice with 6 slices of banana
in a bowl using a whisk , beat the eggs , milk , syrup and nutmeg until foamy
pour into a shallow bowl
soak each stuffed slice until soaked
turn once
melt butter in a large skillet and saut over medium heat until lightly browned
turn once
transfer slices to a parchment lined baking sheet and bake for 15 minutes and dust with powered sugar and serve fast !
banana tahini malted
combine all ingredients in the food processor and blend about 1 minute , till completely smooth
very important: after transferring smoothie to a mug , leave in the freezer for 15-20 minutes , or even longer
this is what makes it thick and creamy
i like to make it before lunch , and eat it after as dessert !
enjoy !
banana trail mix muffins
heat oven to 350f line 14 muffin cups with paper liners, combine flour , sugar , baking powder , salt and baking soda in large bowl, combine bananas , butter and eggs in medium bowl, beat into dry ingredients at medium speed until combined, stir in trail mix until well-blended, spoon into muffin cups, bake 20 to 25 minutes or until toothpick inserted in center comes out clean, cool in pans 10 minutes, remove from pans, cool completely on wire racks
banana walnut bread
spread the nuts in a single layer in a shallow baking pan
bake at a 350 oven for 5 to 10 minutes or till light golden brown , watching carefully and stirring once or twice so food doesn't burn
add the ingredients to a bread machine according to manufacturer's directions , adding the banana with the milk
bake the bread using regular or white setting
banana walnut cheesecake
preheat oven to 350f
to make crust: blend crumbs , walnuts , sugar , cinnamon
mix in melted butter until mixture is crumbly
press mixture into bottom of 9 inch springform pan
bake 5 minutes
cool
to make filling: beat cream cheese until light
add sugars
add 1 egg at a time taking care not to over mix
add zest , vanilla , and cinnamon
stir in well mashed banana until incorporated
pour into cooled pan
bake 20 minutes at 325f
rotate pan and bake 25 minutes at 275f
rotate pan and bake at 225f until center is just set approximately 15 minutes longer
let cool in oven until room temperature
set in refrigerator until well chilled
banana walnut loaf
mix sugar and shortening until light and fluffy, add egg one at a time , mixing to incorporate well, add mashed banana, mix all dry ingredients together and add to wet ingredients 1 / 3 at a time, add vanilla, spoon into well-greased loaf pan 5" x 13", bake@ 375 degrees for 45 minutes or until a tester comes out clean