formido/recipes-20k huggingface dataset:
banana crepes with brown sugar rum sauce
in a blender , blend eggs with milk
add the flour , melted butter , and 2 tablespoons sugar , salt , cinnamon , and 1 teaspoon vanilla
blend until smooth
pour into a container , cover , and refrigerate let stand for 1 hour or refrigerate for up to 12 hours
to cook , heat a lightly buttered 7" or 8" crepe pan
pour about 1 / 4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan
cook until the edges begin to brown
carefully lift with a thin spatula and flip over
cook for a few seconds , just until lightly browned
place on a plate and repeat with remaining batter
if you will be storing the crepes for a short time , separate the crepes with small squares of waxed paper
make the sauce:
in a medium saucepan combine 1 cup brown sugar , 2 tablespoons dark corn syrup , 2 tablespoons rum , 2 tablespoons butter , the heavy cream , and 1 teaspoon vanilla in a medium saucepan
bring to a boil
reduce heat and simmer for 2 minutes
the mixture will foam , so be careful it doesn't boil over
set aside and let cool to room temperature
slice a banana
arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar
roll up and place on a serving plate
if desired , sprinkle with a few berries , extra slices of banana , or pecans
drizzle the crepe with more rum sauce and sprinkle with powdered sugar
repeat with remaining crepes and bananas
makes about 8 crepes , depending on size
banana crisp
preheat oven to 400 degrees
butter 9 inch pie pan or shallow baking dish
topping:
in small bowl mix together flour , oatmeal , sugar , coconut and butter
with finger
in separate bowl combine orange liquor and lime juice
peel bananas and slice them on the diagnal in 1 / 4 inch ovals
arrange the slices in a single overlapping layer and sprinkle with lime juice mixture , nutmeg and brown sugar
sprinkle topping evenly over the bananas
bake until the juices are bubbly and the topping is crisp and brown , about 20 minutes
serve warm with fresh cream , yogurt or ice cream
banana crispy rolls
cut bananas in half lengthwise and sprinkle with lemon juice
set aside
cut phyllo sheet in half and brush with melted butter
the pastry sheets will dry out unless covered with plastic wrap or damp towels
using one phyllo sheet , place one piece of caramel in between two pieces of banans
fold pastry sheet over bananas long side and roll up
place on greased baking sheet
repeat with remaining bananas , pastry sheets and caramels
bake at 350-degrees f for 15 minutes or until rolls are crisp and golden
let cool
sprinkle rolls with powdered sugar and drizzle with hot fudge sauce
serve with ice cream and berries
banana crumb muffins
preheat oven to 350f grease or line 12 muffin tins with paper liners
prepare the crumb topping: in a small bowl , whisk together flour , sugar and salt
cut shortening into flour mixture until it resembles coarse crumbs
larger crumbs are a bit more desirable
stir in the mashed banana and set bowl aside
prepare the batter: in a medium bowl , sift together flour , baking soda , baking powder and salt
in a large bowl , whisk together sugar , vegetable oil , buttermilk , egg , bananas and vanilla
pour flour mixture into banana mixture and stir until batter is just combined
spoon into muffin tins , filling each 2 / 3 full
top each muffin with crumb mixture , dividing it evenly
bake for 18-21 minutes , until a tester comes out clean and the muffins spring back when gently touched
banana crumble
preheat oven to 400 degrees
evenly distribute bananas among 4 ramekins , lightly sprayed with pam
place all dry ingredients in a medium mixing bowl , add the butter and work mixture with your hands till crumbly
sprinkle over bananas , crumbling further with your fingers , enough to cover
bake till crumble get firm and golden in color , about 10-12 minutes
serve warm
banana crunch bars
preheat oven to 350f
in a medium bowl combine the crushed wafers , sugar , cocoa powder , and vanilla
stir in 1 / 2 cup melted butter
press into the bottom of a greased 8x8-inch pan
bake for 10 minutes and cool slightly on a wire rack , about 10 minutes
in a small saucepan combine the corn syrup and 2 tablespoons butter
stir over medium heat until melted and bubbly
remove from heat
stir in bananas and rum flavoring
spoon banana mixture in an even layer over baked crust
in another small saucepan combine the chocolate chips , peanut butter chips , and shortening
stir over low heat until melted
drizzle over the banana mixture
cover and chill until set , about 4 hours
let stand at room temperature for 20 minutes before cutting into bars
serve the same day
banana crunch bread
preheat oven to 325 degrees f
grease an 8" by 4" loaf pan
topping :
combine all ingredients in small bowl
s et aside
batter:
mix oil , sugar , vanilla and eggs in large bowl
add bananas and stir until thoroughly combined
add flour , baking soda , baking powder and salt until flour is incorporated
add 3 / 4 cup white chocolate chips and pour into prepared pan
top with remaining 1 / 4 cup white chocolate chips and cover with topping mixture
bake in centre of preheated oven for about 65-70 minutes until toothpick inserted in centre comes out clean
cool in pan on rack
banana crunch cake
heat oven to 350f grease and flour 10 inch tube pan
in medium bowl , combine flour , coconut , rolled oats , brown sugar and pecans
mix well
using fork or pastry blender , cut in butter until mixture is crumbly
set aside
in large bowl , combine bananas , sour cream and eggs
blend until smooth
add cake mix
beat 2 minutes at high speed
spread 1 / 3 of batter in greased and floured pan
sprinkle with 1 / 3 of coconut mixture
repeat layers 2 more times using remaining batter and coconut mixture , ending with coconut mixture
bake at 350f for 50-60 minutes or until toothpick comes out clean
cool upright in pan 15 minutes
remove from pan
place on serving plate , coconut side up
cool completely
banana crunch muffins
preheat oven to 350f
line 18 large muffin cups with paper liners
sift the flour , sugar , baking powder , baking soda , and salt into the bowl of an electric mixer fitted with the paddle attachment
add the melted butter and blend
combine the eggs , milk , vanilla and mashed bananas , and add then to the flour-and-butter mixture
scrape the bowl and blend well
don't overmix
fold the diced bananas , walnuts , granola and coconut into the batter
spoon the batter into the paper liners , filling each one to the top
top each muffin with dried banana chips , granola , or coconut , if desired
bake for 25-30 minutes , or until the tops are brown and a toothpick comes out clean
cool slightly , remove from the pan , and serve
banana crunch muffins  w grape nuts
preheat oven to 350
mix flour , sugar , baking powder , baking soda and salt in a large bowl
beat the egg in a small bowl
stir in bananas , yogurt and vanilla
add to flour mixture
stirring until just moistened
stir in cereal
spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray , filling each cup 2 / 3 full
bake in preheated oven for 25 minutes or until golden brown
serve warm
just thaw at room temperature and reheat until warm
banana crunch muffins  a healthy alternate
puree' the bananas and mix with the soymilk , crushed cereal , cane sugar , oil and raisins in one fairly large bowl
let this all stand for 5 minutes while you oil or grease your pans , and sift the flour mixture
sift flour , powder , soda , and salt together with spices
combine dry with wet mixture , being sure there are no powdery spots
fill the tins mounding over top and add poppy seeds if desired
this is fluffy but not runny batter set oven to 375f
bake muffins for approximately 25 minutes , checking them with a toothpick
let cool briefly in the pan
if refrigerated or frozen and individually wrapped , they will last a few weeks at a minimum , except for the eating habits of the consumers !
banana crunch pie
preheat oven to 400 degrees, combine bananas and lemon juice and let sit for 15 minutes, combine flour , sugar , butter and nuts and set aside, combine sugar , cinnamon and nutmeg and add to bananas, pour into pie shell and sprinkle flour mixture on top, bake for 35 to 40 minutes
banana crunch popsicle  raw vegan
place all of the ingredients on seperate plates and then roll one banana at a time through each of the ingredients
press the nuts in a bit so they stick
once each banana is loaded with goodies place on a piece of wax paper and freeze
keep them frozen until your ready to eat them !
banana crunch punch
dissolve sugar in water
mash bananas and add all juices
(by using some of the lemonade over the bananas as theya re mashed or blended , the natural color is kept
" freeze in containers of your choice
remove from freezer 2 hours before serving
add ginger ale
no ice is needed
banana crunch ravioli
cut the wonton skins into 4 equal squares each, mix all filling ingredients, place about 3 / 4 teaspoons of filling on one wonton, brush water around the edges of the wonton and top with another wonton, using your fingers , seal around the outside to make a "ravioli", brush the top with water and sprinkle with cinnamon suger, place in a 350f oven for 8 minutes, while they cook , heat the peanut butter in the microwave for dipping, take out the ravioli and dip in peanut butter -- enjoy !
banana crush punch
combine the sugar and water in a large pot and bring to a boil, cool, add the fruit juices and bananas and mix well, place in a container and freeze, when ready to serve , plae the fruit mixture in a punch bowl, allow to soften slightly, break into slush, add the soda , raspberries if using , and tint with food coloring if desired
banana cupcakes
in a large mixing bowl , cream shortening and sugar
add the eggs , vanilla , bananas and buttermilk
combine the flour , baking powder , baking soda and salt
add to banana mixture
fill 18 paper-lined muffin cups two-thirds full
bake at 350 degrees f for 15-20 minutes or until a toothpick comes out clean
remove to wire racks to cool completely
in a small mixing bowl , cream the butter , sugar and enough milk to achieve desired spreading consistency
frost cupcakes
banana cupcakes w  peanut butter frosting
position rack in center of oven and preheat to 350f line 12 standard muffin cups with paper liners
whisk flour , baking powder , baking soda , and salt in medium bowl to blend
mash bananas with fork in another medium bowl until smooth
mix sour cream and vanilla into bananas
using electric mixer , beat sugar and butter in large bowl until light and fluffy , about 3 minutes
add egg and egg yolk and beat until well blended
add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions , beginning and ending with flour mixture and beating just until blended after each addition
divide batter among prepared muffin cups
bake cupcakes until tester inserted into center of each comes out clean , about 20 minutes
transfer cupcakes to rack and let cool completely
sift powdered sugar into large bowl
add cream cheese , butter , and peanut butter
using electric mixer , beat mixture until smooth
spread frosting over top of cupcakes , dividing equally
banana cupcakes with amaretto buttercream
preheat oven to 350
place 12 muffin cup liners in muffin cups
coat liners with cooking spray
set aside
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
combine flour , baking soda , and 1 / 4 teaspoon salt
combine banana , yogurt , and 1 1 / 4 teaspoons vanilla , stirring well
beating at low speed , add flour mixture and banana mixture alternately to sugar mixture , beginning and ending with flour mixture
spoon batter into prepared muffin cups
bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean
remove cupcakes from pan
cool completely on a wire rack
frosting: place 1 / 3 cup butter , liqueur , and 1 / 4 teaspoon vanilla in a large bowl
beat with a mixer at medium speed until smooth
gradually add powdered sugar and 1 / 8 teaspoon salt , beating just until smooth
spread frosting evenly over cupcakes
sprinkle evenly with almonds
banana cupcakes with cream cheese frosting
preheat oven to 350 degrees f
, and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray
important: if you use paper liners , be sure to spray the insides of the liners or the cupcakes will stick !
cupcakes: mix the mashed banana and 1 / 4 cup sugar and set aside
beat 1 / 2 cup sugar , butter and 1 tsp vanilla extract at medium speed of a mixer until well blended
add eggs one at a time , beating well after each addition
now add banana mixture and beat well
in separate bowl , whisk together flour , baking soda , salt and nutmeg
add flour mixture to wet mixture alternately with buttermilk , mixing after each addition
bake at 350 deg
for about 25 minutes or until a cake tester inserted in center comes out clean
cool completely on a wire rack
frosting: beat powdered sugar , chilled cream cheese and 1 / 2 tsp vanilla extract at medium speed just until blended
use the back of a spoon to spread over cupcakes
store frosted cupcakes and any leftover frosting in the refrigerator , although these cupcakes don't last long enough to worry about that !
banana cupcakes with honey cinnamon frosting
preheat oven to 350 degrees
line a standard 12-cup muffin pan with paper liners
in a medium bowl , whisk together flour , sugar , baking powder , baking soda , and salt
make a well in center of flour mixture
in well , mix together butter , mashed bananas , eggs , and vanilla
stir to incorporate flour mixture
dividing evenly , spoon batter into muffin cups
bake until a toothpick inserted in center of a cupcake comes out clean , 25 to 30 minutes
remove cupcakes from pan
cool completely on a wire rack
spread tops with honey-cinnamon frosting
just before serving , peel and slice banana into rounds , and place one on each cupcake , if desired
honey-cinnamon frosting: in a medium bowl , using an electric mixer , beat confectioners' sugar , unsalted butter , honey , and ground cinnamon until smooth , 4 to 5 minutes
banana cupcakes with orange cream cheese glaze
in a bowl , thoroughly mix together the mashed bananas and grated carrot or zucchini
in a medium bowl , cream together the softened butter through vanilla with an electric mixer
combine flour through ginger and mix into the butter mixture with your mixer on low speed until thoroughly blended
add the banana mixture and chopped nuts and stir with large wooden spoon until completely blended into batter
spray 12 standard sized cupcake / muffin pan cups or 12 baby bundt pans with nonstick cooking spray , making sure to coat thoroughly
divide the batter among the cups
bake at 375f about 20 minutes
remove from pans and let cool before glazing
glaze: whisk together glaze ingredients until smooth and thick
use about 1 tbs glaze per cupcake or more on the baby bundts since you're coating all sides , not just the top
banana cupcakes with vanilla pastry cream
make the pastry cream: in a medium saucepan , bring the half-and-half to a simmer and keep warm
in a medium bowl , whisk the egg yolks , sugar , cornstarch , and salt together until the mixture is pale , about one minute
whisk half of the half-and-half into the egg yolk mixture , then pour the egg mixture back into the pot with the remaining half-and-half
cook over medium heat , whisking constantly until thickened and boiling , about 6-10 minutes
remove from the heat and whisk in the vanilla
strain the pastry cream through a fine-mesh sieve into a container
press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming
chill at least one hour , overnight is better
make the cupcakes: preheat the oven to 325 degrees f
line two 12-cup cupcake pans with paper liners
sift the flour , baking powder , baking soda , and salt together into a large bowl and set aside
in the bowl of an electric mixer fitted with the paddle attachment , beat the butter and shortening together on medium speed until creamy , 3 to 4 minutes
add the sugar and vanilla and beat until fluffy , about 3 minutes
scrape down the bowl , add the eggs , and beat until just combined
scrape down the bowl again and add the bananas , beating until just combined
turn the mixer to low
add the flour mixture , alternating with the buttermilk , in three additions , beginning and ending with the flour mixture
remove the bowl from the mixer and scrape down the sides with a rubber spatula , giving the mixture a final stir to ensure it's combined
fill the cupcake liners about 3 / 4 full
bake for 20-25 minutes , or until a toothpick inserted in the center comes out clean
cool in pans on a wire rack for 20 minutes
remove them from the pans and cool completely
assemble the cupcakes: place the vanilla pastry cream in a plastic disposable piping bag or a zip top gallon sized bag
cut the end of the bag so that the opening is about a half inch in diameter
pipe a dollop onto the cupcake and garnish with a dried banana slice
banana curd
mash the banana , using a wooden spoon or fork
melt the butter slowly in a heavy based pan , then add the sugar , bananas , lemon rind and juice
cook for 10 minutes
beat the eggs with a wooden spoon , then gradually beat in 3 tablespoons of the banana mixture ,
pour onto the remaining banana mixture , stirring constantly , until the mixture thickens and is thick enough to coat the back of a spoon
but do not boil
pour into hot sterilized jars and seal
banana curry
heat vegetable stock in pan , add half the curry paste and half of the bananas, toss until coated and remove from the pan , pour over the lime juice, add remaining curry paste and onions into the pan, cook until onions are soft, add the chicken and cook until golden brown, stir in the vegetables , water and stock powder, add coconut cream and simmer until just thickened, add banana mixture, mix through the remaining bananas and allow to heat through, sprinkle with the basil and serve with rice
banana curry dip
place all ingredients in the container of electric blender, cover and blend on high until smooth, pour dressing into a container or jar until ready to serve, jan
banana curry soup
peel and chop the bananas, melt the butter in a pan and sweat the onion for 5 minutes, stir in the curry powder and cook for about 30 seconds, add the stock , bananas , lemon juice and salt to taste, bring to the boil, cover and simmer gently for 15 minutes, process the soup in a blender and stir in the cream, check seasonings and return to the pan, reheat to serve
banana curry   vegetarian
brown the onion in the butter , then add the curry powder and fry for for a few more minutes
add the remaining ingredients , except for the bananas , cover the pan and simmer for 10 minutes
halve the bananas , and pack them down into the sauce , and continue to simmer with the lid on till be bananas become soft ,
serve on a bed of rice , garnished with the hard boild eggs
banana custard pudding
combine sugar , cornstarch , and salt in saucepan
over medium heat , slowly add milk , stirring until mixture comes to a boil
cook for 2 minutes
temper egg yolks by adding a small amount of hot liquid , then return all to the saucepan
cook until thickened , then remove from heat
stir in vanilla and chill custard for 1 hour
just before serving , fold in banana slices
garnish with mint if desired
banana custard slice
into a large saucepan put milk , sugar , eggs and bananas and then blend with a stick blender heat over a very gentle heat stirring frequently until the custard thickens , add arrowroot to help thicken even more
spread the custard out on a tray to let cool completely
preheat oven to 180c
cut pastry sheets in half and place pastry sheets on baking paper lined trays
prick pastry sheets all over with a fork
place in oven and bake for 10 minutes
give cooled custard a stir to , put down a layer of pastry and top with 1 / 3 of the custard but don't take it right to the edge , put on another 1 / 3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry
sprinkle with icing sugar and then refrigerate for 1 hour
remove and slice into desired portions
banana custard smoothie
blend all ingredients until smooth
banana dahl
fry the onion , garlic and ginger in the oil over a gentle heat for approx ten minutes until golden
add the turmeric and fry for a further 1 minute
add the lentils and fry for 2 minutes
add the warmed stock and bring to the boil then simmer for 15 minutes
add the spices and seasoning and simmer for a further 10 minutes
if using banana or plantain add it a coupe of minutes before serving to allow to warm through
serve with warm chapattis or naan bread
banana daiquiri
combine ingredients expect for cherries in a blender and blend until smooth and frothy
pour into champaign or wine glasses and garnish with cherries
banana daiquiri muffins
preheat the oven to 350f, whisk together all dry ingredients, in a separate bowl , mix together all wet ingredients, stir together , just until moistened, spoon batter into prepared muffin tins, bake 22-25 minutes or until golden, cool slightly and dust with powdered sugar
banana date bread
preheat oven to 350 degrees
in a large bowl , beat together the oil and sugar
add the egg and mix well
in a medium sized bowl , combine the flour , baking powder , baking soda and salt
in another bowl , combine the bananas , water and vanilla extract
add banana mixture to the oil and sugar mixture alternately with the flour mixture , combining well after each addition
stir in dates and nuts
turn mixture into a greased and floured 9" x 5" loaf pan
bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean
cool for 10 minutes then remove from pan and let cool on wire rack before slicing
banana date muffins
preheat oven to 400
spray muffin tin with oil
in a medium bowl , combine all wet ingredients
in a large bowl , combine all dry ingredients
stir the dates into the dry ingredients
gently fold in the wet mixture
fill the muffin cups
bake 20-25 minutes
let sit 5 minute after removing from oven before taking the muffins out of the tins
banana date peach pudding  raw food
in a small bowl , combine dates & water & let set for 15 minutes , then drain & discard the liquid
place all ingredients in the bowl of a blender & process until smooth
spoon into several serving bowls & enjoy !
banana date shake
in a blender or food processor , puree all the ingredients until thick and creamy
if you like a thinner shake , use 1 / 2-3 / 4 cup more milk
banana date tofu pudding
open up the tofu , and drain off the water
peel the bananas and cut them into chunks
cut the tofu into small cubes and place it in a blender
add the corn oil , water or soy milk , banana chunks , dates , vanilla and salt
process for 2 to 3 minutes , or until the mixture is smooth with small date flecks blended throughout
you may have to stop the blender , and scrape down the sides a few times during blending
pour the pudding into 4 small 1 / 2-cup-sized , resealable plastic containers , or a big bowl and chill
banana date walnut breakfast
put ingredients in a blender in the above order and pulse until it is both smooth and lumpy
soaking instructions for wild rice:
place 1 / 2 cup black wild rice into a tupperware container or jar
add about 1 1 / 2 cups of water
place a lid on it
set aside on your counter for 1 1 / 2 to 2 days , some of the rice will "crack" open and reveal a white inner flesh
while soaking it's important to change the water every 12 hours or so
it is then ready to be eaten as is
simply drain and add to your dishes , or eat it raw - i love it with some fresh garlic , sea salt , and a dash of lime juice ! mmmm wild rice that has not been cooked has so much texture and flavor and nutrition - it is simply amazing ! for leftovers , strain , and place in fridge in a sealed container - keeps for about a week