Bananas are a staple in the fall. They are a great price. They are a great source of potassium and fiber, also. You can freeze these over ripe gems, but then what do you do with them? Make that dreadful, dried out banana bread recipe of Grandma’s? BORING!
I have some recipes for those bananas that will knock their socks off, plus give you a way to use all of those black bananas in your freezer, or those spotty ones that are just about one second from being too ripe to eat alone. These recipes are simple to prepare, and you probably have the main ingredient in your freezer or in your kitchen. You will be able to justify the cash spent on your bargain bananas!
This banana cake recipe is not difficult, and you could definitely serve it to company. The banana pudding recipe is a family favorite. Just pour the pudding over layers of vanilla wafers and sliced ripe banana. It is also really good the next day, after it has been in the fridge overnight and the cookies and vanilla pudding absorb the banana taste. Yum!
The banana bread recipe has a delightfully different taste delivered by the addition of crushed pineapple to the mix. This large loaf makes a great gift at Christmas time, or when a friend needs a pick-me-up.
3 c flour
2 c sugar
1 t soda
1 t salt
1 T cinnamon
1 c nuts
2 t vanilla
1 ½ c vegetable oil
2 c mashed bananas
1-8 oz. can crushed pineapple
Mix eggs, oil, bananas, pineapple, and vanilla together. In another bowl, sift together the flour, sugar, soda, salt and cinnamon . Add egg mixture to dry ingredients. Stir until mixed thoroughly. Add nuts. Pour into two large, prepared loaf pans. Bake at 350 degrees for 65 minutes.
Clissa’s Banana Cake with Icing
¾ c brown sugar
½ c Crisco
1 egg, beaten
½ c milk
4 mashed bananas
1 ½ c flour
2 t baking soda dissolved in 1T water
1 t vanilla
1 c walnuts of pecans (optional)
Bake at 350 degrees in 9″x13″ pan sprayed with non-stick spray for 30-40 minutes.
3T brown sugar
¼ c milk
Mix this all together. Gradually add to this one box of powdered sugar.
Mix until thoroughly blended. It will be very thick. Spread over warm cake.
1 and 1/2 cup sugar
2 tablespoons flour
1 and 1/2 cup evaporated milk
1 stick (1/2 cup) butter
1 teaspoon vanilla
3/4 box vanilla wafers
Couple sprinkles of cream of tartar
Mix sugar and flour in a saucepan.
Separate eggs. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Put saucepan on low heat and allow to cook until a custard forms and thickens. Stir it a time or two. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring. Never add vanilla when it is hot.
While allowing custard to cool, line a quart-size Pyrex dish, measuring 9-by-5-by-2 inches, with three layers of vanilla wafers and three layers of bananas. Pour cool custard over wafers and bananas.
Add a couple of sprinkles of cream of tartar to the egg whites. Using an electric mixer, beat until frothy. Continue beating and add 1/2 cup sugar and 1/2 teaspoon vanilla. Spread on top.
Bake at 375 degrees in a pre-heated oven for 10 to 15 minutes or until brown. Makes 6 to 8 servings.
*Substitute a large can of drained, crushed pineapple for the bananas to make pineapple pudding, which is equally as good.
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