[Banana Recipe] Banana Shortcakes For Dessert Recipe

Versatile and varied, shortcake can be combined with almost any fruit, from rhubarb to raspberries. Our classic 1889 recipe paired it with fresh-picked strawberries; this version relies on ripe bananas, a perfect winter-season substitute. Since the bananas brown in a rich rum-butterscotch sauce (think bananas Foster minus the flambé), we cut the cake's sweetness with two tangy tweaks — buttermilk in the batter, and sour cream in the cream.

Ingredients

Shortcakes

1/2 cup(s) old-fashioned oats

1/3 cup(s) pecans, toasted and cooled

1 1/2 cup(s) all-purpose flour

1/4 cup(s) packed dark brown sugar

2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

1/4 teaspoon(s) baking soda

3/4 cup(s) low-fat buttermilk

3 tablespoon(s) canola oil

1 large egg

Cream

1/2 cup(s) cold heavy cream

1/2 cup(s) reduced-fat sour cream

1 tablespoon(s) confectioners' sugar

Bananas

2 tablespoon(s) butter or margarine

6  firm, ripe bananas, each cut lengthwise in half, then crosswise into 1-inch chunks

1/3 cup(s) packed brown sugar

2 tablespoon(s) dark rum

Directions

Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached, pulse oats and pecans until finely ground.

In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.

In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.

Spoon by 1/3 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.

Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.

Prepare Bananas: In 12-in. skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.

To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops.

Source:http://www.goodhousekeeping.com/

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[Banana Recipe] Banana Pudding for Dessert Recipe

I LOVE and adore banana pudding, real banana pudding. By real I mean the kind where you make the pudding from scratch and pour it warm over a bowl of yummy Nilla wafers and fresh cut bananas. That stuff with boxed pudding mix cannot even come close to how this tastes. If you think you’ve had banana pudding before and it involved a boxed pudding mix…THAT was not banana pudding! THIS is Banana Pudding!

The complete recipe is listed at the bottom of this page. I always insist on Nilla brand wafers. I am not a big brand person (alright, I do have a thing about White Lily flour), but if you’re going to make banana pudding, might as well do it right. For my Banana pudding, we won’t be doing a meringue. I like meringue but know far too many people who don’t. Plus that adds an extra step, which may be a wee bit complicated for someone who has never made it before. If you want to make a meringue and don’t know how, just visit my Lemon Meringue pie tutorial for complete instructions along with pictures!

I just want you to make the pudding, I don’t want you to feel you have to sit through an entire culinary class. That having been said, if you put Cool whip or any type of refrigerated dairy topping on this divine concoction after we are done making it, I will personally hunt you down and haunt you for the rest of your life. ~sweet smile~ We’re going to do this right

Put a layer of Nilla wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat these layers until you’ve used up all your Nilla wafers and bananas. It really is important that you put Nilla wafers first, by the way. These are going to soak up all the yummy pudding that settles at the bottom of your bowl.

I use a mixing bowl because that is what my mother always used. She had this Corning green glass mixing bowl, it was enormous. She must have made at least two recipes of banana pudding each time she made it. Seeing that bowl on the counter was always a welcome sight!

Crack your three eggs and separate the whites from the yolks. Since we aren’t making a meringue, we won’t be using the whites. You can save them for another use or throw them away (which I did because….I just care about my banana pudding right now.)

Place 1/3 cup flour, 1/2 cup sugar (or Splenda), and a dash of salt in a saucepan. You can use a double broiler for this and not have to fret over it so much, but I just like living on the edge. Muhahaha! My trick for substituting Splenda for sugar in this is to always use just a wee bit less than the recipe calls for. If it calls for a cup of sugar, I might do a cup minus two tablespoons of Splenda. To me, that keeps it from tasting artificial.

Add milk to saucepan.

Put this on the stovetop on medium low heat and stir it really well with a whisk. You can also just use a spoon for this.

When you are done stirring it up it will look something like this.

Now settle in and BE PATIENT. You need to stir the pot constantly, scraping the bottom so none of it gets a chance to stick and scorch. This will take about fifteen minutes so I usually get something to read while I stand there and stir because I don’t think I’ve ever “just” done one thing for fifteen minutes straight.

Today I read a few articles from the new issue of PopSci. I love that magazine. This one shows you how you can turn your iPod or even iPhone into a projector that will project movies onto your wall up to 5′ x 7′! All you need are a small cosmetic mirror, a cardboard box, some tape, and a lense from an old slide projector. I actually want to do this. Anyone have an old slide projector? ~grins~

Seriously, be patient, keep stirring, don’t turn the heat up past four. This is going to take a long time and do nothing, but then ALL OF A SUDDEN it will be thicker.

Yes, I need to clean my stove. I started to photoshop that out but then decided…..”eh”.

Now, your pudding isn’t going to get super thick, but after about fifteen minutes of stirring, it will suddenly get thicker. The consistency will be about what that boxed pudding is right after you mix it before it sets well. TAKE IT OFF THE EYE! Quick! we don’t want it to scorch or keep getting thicker. Now if you end up with scorched pudding or lumpy pudding, just use it anyway and pay attention to me when I tell you to slow down next time!

Add a teaspoon of vanilla and stir.

Immediately pour over your bananas and wafers.

Let this sit for about five minutes so the pudding has time to soak into the wafers. THIS IS SO GOOD! Eat it warm, then refrigerate leftovers. I prefer to eat the leftovers cold. YUMM!

Source: http://www.southernplate.com/
By: Chisty Jordan

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[Banana Recipe] Banana Crumb Cake for dessert

Total Time: 1 hr 5 min
Prep Time: 15 min
Oven Temp: 350

Ingredients
Coconut-Pecan Topping:
.5 cup(s) pecans, toasted and chopped
.25 cup(s) unsweetened shredded coconut, toasted
.25 cup(s) all-purpose flour
.25 cup(s) packed dark brown sugar
.25 teaspoon(s) ground cinnamon
2 tablespoon(s) butter or margarine
Banana Cake:
1.5 cup(s) all-purpose flour
1 teaspoon(s) baking powder
.5 teaspoon(s) baking soda
.25 teaspoon(s) salt
.125 teaspoon(s) ground cinnamon
4 tablespoon(s) butter or margarine, at room temperature
.5 cup(s) packed dark brown sugar
3 tablespoon(s) pure honey
2 large eggs, lightly beaten
1 cup(s) mashed bananas (from 3 very ripe medium bananas)
1 teaspoon(s) vanilla extract
Directions

Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resem­bles coarse crumbs with a few pea-size chunks remaining.
Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely.(Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)
More from Good Housekeeping

Read more: Banana Crumb Cake Recipe - Good Housekeeping 
Source:http://www.goodhousekeeping.com

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[Banana Recipe] Banana -Caramel Tart for dessert :)

Dulce de leche is a sweet Latin dessert made by slowly cooking down milk (usually sweetened, condensed) until it's thick and almost caramelized. Traditionally, it's spread on bread or crackers or used in pastries and cakes. But now you can get it in luscious ice cream, which we layered with fresh bananas over a no-bake pecan cookie crust.
Ingredients
Shortbread Cookie Crust
18  pecan shortbread cookies
1,cup(s) pecan, toasted
2,tablespoon(s) butter or margarine, melted
Ice Cream Filling
3,pint(s) dulce de leche ice cream, softened
4,ripe bananas
Directions
Prepare Shortbread Cookie Crust: In food processor with knife blade attached, pulse cookies and 1/2 cup pecans until very finely ground. With food processor running, drizzle in butter until blended.
With hand, press cookie mixture evenly onto bottom and up side of 11-inch by 1-inch round tart pan with removable bottom. Place pan in freezer 15 minutes to firm crust. Meanwhile, coarsely chop remaining 1/2 cup pecans; set aside.
Prepare Ice Cream Filling: Spread 1 pint ice cream over crust. Cut 3 bananas into 1/4-inch-thick slices and arrange them in 1 layer over ice cream. Cover tart with plastic wrap and return to freezer for 30 minutes.
Spread second pint ice cream over banana layer. Slice remaining banana. Arrange banana slices, overlapping slightly, on ice cream in a ring 2 inches from edge of tart pan. Sprinkle top of tart with chopped pecans. Cover and freeze at least 6 hours or until firm. If not serving tart same day, wrap and freeze up to 2 weeks.
To serve, uncover tart and let stand at room temperature 10 minutes to soften slightly for easier slicing. Remove side of pan and place tart on platter.

Read more: Banana-Caramel Tart - Good Housekeeping 
Source:http://www.goodhousekeeping.com/

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[Banana Recipe] Banana Caramel Pudding for dessert

Ingredients
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup all-purpose flour
2 large eggs
2 cups milk
4 large eggs, separated
2 teaspoons vanilla extract
48 vanilla wafers
Preparation

1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

Southern Living 
FEBRUARY 2012
Source:http://www.myrecipes.com/

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