Recipes for "banana"

Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan.

Make cake: Mix mashed bananas with lemon juice in a small bowl.

Mix flour, baking soda, and salt in a medium bowl.

Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes.

Beat in eggs one at a time, then stir in vanilla.

Beat in flour mixture alternately with buttermilk. Stir in banana mixture.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.

Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.

Spread frosting on cooled cake.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Make cake: In a large bowl, beat sugar, butter, eggs, and vanilla until creamy.

In another bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients. Add mashed bananas and sour milk and mix until combined. Pour into the prepared pan.

Bake in the preheated oven for 25 to 40 minutes. Remove from the oven and let cool to room temperature.

Meanwhile, make frosting. Mix frosting and mashed banana together until well combined. Spread over cooled cake. Sprinkle with confectioners' sugar.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.

Whisk together flour, baking soda, and salt in a small bowl; set aside.

Cream white sugar, brown sugar, and butter in a large bowl until light and fluffy. Beat in eggs, one at a time. Mix in mashed bananas. Add flour mixture alternately with buttermilk, mixing well after each addition. Stir in chopped walnuts. Pour batter into the prepared pans.

Bake in the preheated oven until cake springs back when gently pressed, about 30 minutes.

Remove cake layers from the oven and place them on a damp tea towel to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

Cream butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and beat well. Dissolve soda in sour cream and add it to butter mixture; beat well. Mix in mashed bananas; add cake flour and mix until just incorporated. Stir in vanilla extract. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Prepare yellow cake mix according to package directions.

Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.

Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch dish.

Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add bananas, flour, walnuts, eggs, baking soda, vanilla, and salt; mix thoroughly.

Pour batter into the prepared dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean.

Cool completely, then frost as desired.

Preheat the oven to 350 degrees F (175 degrees C). Grease three (9-inch) round cake pans.

Beat together brown sugar and 1 cup butter in a large bowl until creamy and smooth. Add eggs one at a time, mixing well after each addition. Beat in mashed bananas and 1 cup sour cream. Stir in flour, baking soda, and salt until well combined. Mix in nuts and 2 teaspoons vanilla until incorporated.

Bake in the preheated oven until a toothpick inserted into the centers of cakes comes out clean, 30 to 40 minutes. Allow cakes layers to cool completely on wired racks.

Meanwhile, beat confectioners' sugar, remaining 1/2 cup butter, and remaining 1/4 cup sour cream in a large bowl until well combined. Add remaining 1 teaspoon vanilla and beat until frosting is fluffy.

Layer cooled cake layers with frosting.

Preheat oven to 350 degrees F (180 degrees C).

Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.

Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.

Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.

To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.

Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.

Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.

Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.

In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.

Combine flour, sugar, and baking powder in a bowl. Combine banana, milk, oil, and vanilla extract in a microwave-safe bowl; stir in flour mixture until batter is smooth.

Microwave until cake is cooked through, about 2 minutes. Cool slightly; spread chocolate-hazelnut spread on top.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.

In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.

Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

1. Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.

2. Place the shredded zucchini in a clean towel, then squeeze out any excess water.

3. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Stir in the zucchini. Fold in the chocolate. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until the center is just set. Remove and let cool for at least 30 minutes before frosting.

4. To make the frosting, dissolve the instant coffee in 1 tablespoon hot water. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar, coffee, and vanilla. Beat until the frosting is light and fluffy, 2 to 4 minutes more.

5. Spread the frosting over cake. Slice, snack, and enjoy!

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until center is just set. Remove and let cool for at least 30 minutes before frosting.

3. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

3. Spread the frosting over cake. Slice, snack, and enjoy!

1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. Line a baking sheet with parchment paper and place the whole bananas on the baking sheet. Transfer to the oven and roast for 20-25 minutes or until the tops of the bananas are blackened on the outside. Remove from the oven and let cool. Once cool enough to handle, remove the peel, and mash the bananas.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the oil, yogurt, eggs, sugar, brown sugar, vanilla, and lemon juice. Beat in the bananas, mixing until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Stir in the shredded coconut.

4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

6. Place one cake layer on a serving plate or cake stand. Spread with frosting. Repeat with the remaining 2 cake layers. Frost the cake sides. Serve or store in the fridge for up to 2 days. Bring to room temp. before serving.

Preheat oven to 350 degrees.

In a large bowl, sift the flour, powder, soda, salt (and flax, if using).

In a smaller bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.

Add wet ingredients to dry ingredients. Pour into a greased 9×9 baking dish. Bake for 20-24 minutes or until knife inserted comes out mostly clean.

For the frosting, whisk peanut butter with sugar and water until smooth and fluffy. Add more peanut butter or water to achieve the desired consistency. Frost the cooled cake and serve immediately.

Gather all ingredients.

Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil.

Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.

Serve at once over vanilla ice cream. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

In large bowl, stir together flour, baking powder, baking soda, and salt.

In a medium bowl, whisk egg whites until foamy. Stir in bananas, sugar, oil, and lemon zest. Add flour mixture, stirring just until combined. Stir in walnuts. Fill the prepared muffin cups 2/3 full.

Bake in the preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and transfer muffins to a wire rack to cool.

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.

Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.

Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.

Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.

Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Preheat oven to 400 degrees F (200 degrees C.)

Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.

Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.

Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.

Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.

Place banana slices in bottom of pie crust.

In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.

Gently stir in whipped topping to pudding, then spoon mixture into pie crust.

Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.

Arrange banana slices over chocolate.

Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.

Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase the speed and add vanilla and banana pudding mixes; whip until fully blended and the mixture thickens. Increase the speed to high and beat until mixture is stiff.

Line the bottom and halfway up the sides of the pie crust with banana slices. Cover bananas with 1/2 of the cream mixture, layer with remaining banana slices, and top with remaining cream mixture.

In a small bowl, whip remaining 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream on top of pie until completely covered. Refrigerate for 1 hour before serving.

Gather all ingredients.

Slice two bananas; arrange banana slices in a single layer to cover bottom of pie crust.

Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup whipped topping.

Pour into crust over bananas. Refrigerate until firm, at least 3 hours.

When ready to serve, spread remaining whipped topping over pie. Slice remaining banana and arrange over topping.

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, carrots, coconut oil, honey/maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the walnuts if using.

3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool for 30 minutes before frosting.

4. To make the frosting. In a bowl, beat the butter, cream cheese, vanilla, cinnamon, and a pinch of salt. Mix in the sugar, using it to your taste. Frost the top of the bread. Slice and enjoy!

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.

Mix flour, baking powder, baking soda, and salt in a bowl.

Stir bananas, milk, and cinnamon in another bowl.

Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition.

Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Slice and enjoy!

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.

Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts if using. Divide batter evenly between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined.

Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Enjoy!

Place bananas, flour, sugar, eggs, oil, baking powder, and baking soda in the pan of the bread machine.

Select Dough setting; press Start. Mix dough until well combined and bananas are mashed, 3 to 5 minutes. Use a rubber spatula to push dough from the sides of the bread pan if necessary. Press Stop, then smooth out the top of the loaf with a rubber spatula.

Select Bake setting; press Start. Bake in the bread machine until a toothpick inserted into the center comes out clean, about 50 minutes. If there is batter on the toothpick, reset the machine on Bake and continue baking for 10 to 15 minutes.

Remove the pan from the machine. Allow bread to remain in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Add milk and frozen yogurt to the jar of a blender. Slice banana; set 4 to 6 slices aside for garnish. Add remaining banana and pudding mix to the blender. Set 2 vanilla wafers aside for garnish; add remaining vanilla wafers to the blender. Blend until smooth.

Pour mixture into 2 tall glasses. Top each milkshake with whipped cream, remaining banana slices, and a vanilla wafer.

In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.

Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown, turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.

Preheat the oven to 375 degrees F (190 degrees C).

Cream margarine and sugar together in a medium bowl until smooth. Stir in eggs and vanilla.

Sift flour, baking soda, cloves, and cinnamon together into a bowl. Stir dry ingredients into the wet ingredients. Add bananas, oats, and chocolate chips; mix until well blended.

Drop dough by rounded spoonfuls onto ungreased cookie sheets.

Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

Remove from the oven and transfer cookies to a wire rack to cool.

Gather all ingredients.

Place kale, banana, soy milk, flax seeds, and maple syrup into a blender.

Cover and purée until smooth.

Serve over ice.

Gather all ingredients.

Place ice cubes, pineapple, banana, and pineapple juice into the container of a blender.

Purée on high until smooth.

Enjoy!

Gather all ingredients.

Combine apple, frozen banana, orange juice, and milk in a blender; blend until smooth.

Pour into glasses to serve. Enjoy!

Gather all ingredients.

Combine milk, yogurt, sugar, and salt in a blender. Add oranges and banana and blend for about 1 minute. Add ice and blend until smooth.

Serve and enjoy!

Blend orange in a blender until mostly juice.

Add water and kale; blend again on High speed until kale is liquefied.

Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

Spoon pumpkin puree into a resealable bag and freeze, 8 hours to overnight.

Remove pumpkin from freezer and allow to soften at room temperature, 5 to 10 minutes.

Pour milk into the blender; add pumpkin, banana, brown sugar, cinnamon, and vanilla extract. Blend until smooth, about 3 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove skin, then cool in the refrigerator 8 hours to overnight.

Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

Place almond milk, apple, strawberries, banana, and yogurt in a blender, being sure the milk goes in first. Process until smooth, occasionally scraping down the sides of the blender with a rubber spatula, if necessary.

Pour into serving glasses and serve immediately.

Stir together flour, 1 1/3 cups oats, salt, and baking soda.

In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.

Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.

Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.

Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.

Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.

Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.

Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Sift flour, ½ cup plus 2 tablespoons sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract; beat until smooth.

Beat egg whites and cream of tartar together in a glass, metal, or ceramic bowl bowl using an electric mixer until soft peaks form; continue beating until stiff and shiny peaks form. Add remaining ½ cup plus 2 tablespoons sugar; beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.

Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate; cool. Run a table knife around the edges to loosen edges of cake; remove pan.

Blend 1/2 banana, peaches, applesauce, water, and coconut oil together in a blender until smooth; pour into a serving bowl.

Slice remaining half banana and arrange on top of smoothie. Add shredded coconut, almonds, and raisins.

Pour the coconut milk into a medium saucepan over low heat. Heat until bubbling slightly, about 5 minutes. Add the brown sugar and stir until smooth. Thicken the sauce to your desired consistency by keeping it at a low boil and stirring very frequently. I kept mine on the heat for almost 30 minutes. It thickens slightly as it cools, but you should be able to see it thickening in the pan as well.

Steam the lumpia wrappers for a few minutes to soften them and make them easier to pull apart. I just held mine over the top of the steaming sauce pan for a few minutes. 🙂

Peel the bananas and cut them in half lengthwise. Place the banana on the lumpia wrapper. If they are still too long to fit inside your lumpia wrappers, cut the ends off or cut them in half again. Dip your fingers in water and run them along the edge of the lumpia wrapper to make them easier to fold. Fold the top and bottom over the banana, and then roll it sideways, sealing the banana inside and using a little more water to make the wrapper stick together.

Heat the oil in a large skillet or frying pan over low heat. When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. Drain on paper towels and allow to cool for 10 minutes. Serve with the dipping sauce.

1. Preheat the oven to 350° F. Grease 16 muffin tins.

2. In a blender, blend the cottage cheese until almost whipped, about 1 minute. Add the mashed bananas, peanut butter, coconut oil, maple syrup, eggs, and vanilla. Blend to fully combine. Add the flour, baking soda, and salt, blend again until just combined. Fold in the chocolate chips.

3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.

1. In a blender, blend together the yogurt, peanut butter, bananas, and vanilla. Add a pinch of salt. Blend until completely smooth and creamy. If needed to thin the mix (if it feels too creamy) add 2-4 tablespoons milk.

2. Evenly divide the mix between 8 Dixie Cups or popsicle molds. Insert popsicle sticks. Freeze until firm, 4 hours or overnight. Keep in the freezer until ready to eat!

3. Melt the chocolate and coconut oil together in the microwave. Let cool 10 minutes. Remove the pops from the freezers and cover in chocolate, then roll through the pretzel crumbs. Eat or keep in the freezer until ready to eat!

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

2. In a bowl, stir together the bananas, peanut butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the coconut oil.

4. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.

5. Meanwhile, make the glaze. You can make both glazes or just one.

Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.

Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.

6. Dip the doughnuts into the glaze. Decorate, as desired with sprinkles and or crushed marshmallows. Enjoy and have fun with these!

1. Preheat the oven to 350° F. Grease 16 muffin tins.

2. In a blender, combine the bananas, peanut butter, coconut oil, maple syrup, eggs, and vanilla until combined. Blend to fully combine and mash the bananas. Add the flour, baking soda, and salt, blend again until just combined. Fold in the chocolate chips.

3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.

1. Line a 9 inch springform pan with parchment paper. Line a small baking sheet with parchment paper. Preheat the oven to 350°.

2. In a food processor, pulse the pretzels and Nilla wafer cookies into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press half of the crumbs into the bottom of the springform pan, spread the remaining crumbs out on the baking sheet, drizzle with 1 tablespoon honey. Bake 5-8 minutes, until toasted.

3. Scoop 3-4 cups of vanilla ice cream out onto the cooled crust. Flatten/spread into a mostly even layer. Sprinkle with half of the loose pretzel/cookie crumbs. Freeze for 30 minutes.

4. Mash 2-3 bananas in a bowl with 2 tablespoons honey, 2 teaspoons vanilla, and a pinch of salt. Add 2 cups vanilla ice cream and gently swirl together. Spread onto the vanilla layer. Freeze for 30 minutes more.

5. Before serving, use an electric mixer to whip the cream with 1-2 tablespoons honey, 1 teaspoon vanilla, and a pinch of salt until soft peaks form.

6. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Top with sliced bananas, whipped cream, and the remaining crumbs. Slice and enjoy immediately.

1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.

2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the almond flour, oat flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Fold in the walnuts, if using.

3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set. Eat warm with plenty cinnamon butter. Enjoy!

4. To make the butter, beat everything together until creamy. Serve with warm muffins.

1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.

2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.

3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.

4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.

6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy!

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, and salt, mix until just combined. Fold in the chocolate chunks.

3. Divide the batter among the prepared muffin cups. Transfer to the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and salt.

5. Serve the muffins warm or at room temperature smeared with honey-butter.

1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.

2. To make the cheesecake batter. In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and combined.

3. To make the muffin batter. In a large mixing bowl, stir together the mashed bananas, butter, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

4. Divide 1/2 the batter among the prepared pan. Spoon about 1 tablespoon cheesecake batter into each muffin. Cover the cheesecake batter with the remaining banana bread batter. It’s OK if some of the cheesecake is not fully covered. Transfer to the oven bake for 25 minutes or until a toothpick inserted into the center comes out clean. Eat warm or at room temp. Muffins with keep in an airtight container, at room temp for up to 3 days.

1. To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes.  Remove from the heat. Stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap and let cool completely until set, about 20-30 minutes..

To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes.  Remove from the heat. Stir in the vanilla and butter. Transfer to a

, cover with plastic wrap and let cool completely until set, about 20-30 minutes..

2. To make the crust. Preheat the oven to 350 degrees F. In a small bowl, mix together the cracker crumbs, coconut, melted butter, and 1 tablespoon honey. Spread the mix out on a baking sheet and transfer to the oven. Bake 10 minutes, until light golden and toasted. Remove and let cool.

3. To make the cream. Whip the cream together until stiff peaks form. Fold in the 2 tablespoons honey.

4. Assemble. In the bottom of 6-8 glass jars or cups, layer the crust, bananas, pudding, and about 1 tablespoon whipped cream. Repeat the layer 1 more time. Chill 30 minutes or up to 1 day. Serve topped with shaved chocolate.

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the walnuts, if using.

3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before cutting…or just eat it warm with a smear of cinnamon butter. Enjoy!

4. To make the cinnamon butter, In a bowl, beat the butter, maple syrup, cinnamon, nutmeg, allspice, ginger, cloves, and a pinch of salt. Serve with the warm bread.

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. You will not need all of this, save the blend for another use.

2. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

3. In a bowl, stir together the bananas, coconut oil, maple, eggs, and vanilla until combined. Add the flour, baking soda, 1-2 tablespoons chai spice, and salt, mix until just combined. Fold in the chocolate chunks.

4. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool slightly.

5. To make the butter, whip together the butter and maple syrup until light and creamy, about 3 minutes using a hand whisk. Spread over the warm bread. Trust me it's delish.

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, molasses, eggs, and vanilla until combined. Add the rye flour, flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks.

3. Pour the batter into the prepared bread pan. Bake for 55-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting…or just eat it warm and enjoy!

1. In a bowl, stir together the mashed bananas, coconut oil, honey, egg, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

2. Pour the batter into a (10-12 ounce) microwave-safe mug. Microwave on full power for 1 minute and 35 seconds to 2 minutes (I always do 1 minute 35 seconds, but it's better to under "bake"). Eat warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!

1. Cut the bananas into slices, then arrange on a parchment-lined baking.

2. Add toppings to each slice. Don't overload the slices. Arrange on a parchment-lined baking sheet. Freeze 20 minutes.

3. Meanwhile, line a mini or regular cupcake mold with paper liners. Melt the chocolate and coconut oil together in a bowl in the microwave. Heat on 30-second intervals until melted. Drop 2 teaspoons of melted chocolate into each liner. Add the frozen banana slices, it's ok if they're popping out of the mini pan. Pour over the melted chocolate to mostly cover the bananas. Sprinkle with flaky sea salt.

4. Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!

1. Line a cupcake mold with paper liners.

2. In a bowl, mix the yogurt with the honey or maple, and vanilla. Add the banana slices and gently toss to coat. Add the peanut butter (if using). Scoop a small spoonful (3-ish banana slices) and place in the paper liners. Freeze 1-2 hours.

2. Melt the chocolate and coconut oil together in a bowl in the microwave. Dip each frozen cluster in the chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt (if desired). Freeze until completely frozen, 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar, flour, and salt in a saucepan. Gradually stir in milk.

Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat. Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk egg yolk mixture into the saucepan.

Cook over medium-low heat, stirring constantly until mixture coats the back of a spoon, about 2 more minutes. Remove from heat and stir in butter and vanilla.

Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.

Bake in the preheated oven until filling sets, 12 to 15 minutes.

Let pie cool completely on a wire rack, then chill pie in the refrigerator for at least 1 hour before serving.

Gather all ingredients.

Combine sugar, flour, and salt together in a medium saucepan. Whisk in eggs and milk; cook mixture over low heat, stirring constantly (and patiently), until mixture has thickened enough to coat the back of a spoon, up to 15 minutes.

Remove from heat and continue to stir until pudding has cooled slightly; whisk in butter and vanilla until incorporated and smooth.

Spread pudding into a large serving dish; layer with sliced bananas and vanilla wafers.

Chill at least 1 hour in the refrigerator before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Sift flour, baking powder, baking soda, and salt together in a bowl; set aside.

Mix bananas, sugar, egg, and melted butter in a separate large bowl until well combined; fold in flour mixture until smooth.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30 minutes.

Cool briefly in the tin, then transfer to a wire rack to cool completely.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 10 muffin cups with paper liners.

Prepare muffins: Mix flour, baking soda, baking powder, and salt together in a large bowl.

Beat bananas, white sugar, melted butter, and egg together in a separate bowl.

Stir the banana mixture into the flour mixture just until combined.

Spoon batter into prepared muffin cups, filling each about 3/4 full.

Prepare crumb topping: Mix brown sugar, flour, and cinnamon together in a small bowl. Use a fork to mix in 1 tablespoon butter until mixture is crumbly; sprinkle topping over muffins.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Serve and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.

Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.

Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.

Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 7x3-inch loaf pans.

Whisk flour, sugar, baking soda, and salt together in a bowl. Mix in melted butter and beaten eggs, then stir in mashed bananas. Pour batter into the prepared pans.

Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, about 1 hour.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.

Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed.

Stir in salt; pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Enjoy!

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.

Mix eggs, bananas, oil, and buttermilk together in a large bowl until well combined.

Sift flour, sugar, baking soda, and salt into a separate large bowl.

Stir flour mixture into the banana mixture until combined. Gently fold in pecans.

Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 hour and 20 minutes.

Cut into slices and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

Beat sugar and margarine in a bowl until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring just until combined. Pour into the prepared pan.

Bake in the preheated oven until a toothpick in the center comes out clean, about 1 hour. Remove from the pan and let cool.

Store in the refrigerator or freeze.

Preheat the oven to 350 degrees F (175 degrees C).

Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.

Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.

Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.

Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.

Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

Gather all ingredients.

Combine flour, white sugar, baking powder, and salt in a bowl. Mix together egg, milk, vegetable oil, and bananas in a second bowl. Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown, 3 to 5 minutes per side. Serve hot.

Serve hot and enjoy!

Gather the ingredients.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Mix flour, bananas, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt together in a bowl until well combined.

Drop 3-tablespoon portions dough onto the prepared baking sheet, about 2 to 3 inches apart. Sprinkle remaining 1 tablespoon sugar over cookies.

Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Whisk eggs, butter, milk, and vanilla together in a bowl until evenly blended. Stir flour, sugar, baking powder, baking soda, and salt together in a separate bowl, making a well in the center. Pour egg mixture into well and stir just until batter is combined; fold in mashed bananas, chopped banana, granola, walnuts, and coconut.

Spoon batter into the prepared muffin cups, filling to the top. Sprinkle with banana chips.

Bake in the preheated oven until a knife or a toothpick inserted into centers comes out clean, about 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

Sift flour, baking soda, and salt into a large bowl.

Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.

Pour wet ingredients into flour mixture and stir just until blended. Divide the batter evenly between the two prepared pans.

Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.

Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.

Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.

Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.

Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.

Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.

Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.

Mix together flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center and set aside.

Whisk together almond milk, bananas, melted butter, and vanilla in a separate bowl until smooth. Whisk in egg. Pour mixture into the well of flour mixture; stir until batter is just combined.

Heat a lightly greased skillet over medium-high heat. Drop 1/4 cup batter into the hot skillet; tilt gently to spread batter evenly. Cook until bubbles form on top and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Make the dulce de leche: Place the unopened condensed milk can in a saucepan and add water until it comes halfway up the can. Bring to a boil over medium-high heat and cook for 3 hours, adding more water as necessary. Remove from the heat and let cool, 1 to 2 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Make the pie: Stir graham cracker crumbs and melted butter in a mixing bowl until well blended. Press crumb mixture evenly into a 9-inch pie plate.

Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove pie crust from the oven and cool on a wire rack, about 10 minutes.

Open dulce de leche can and pour 1/2 of it (about 3/4 cup) over pie crust. Arrange 1/2 of the bananas in a single layer over dulce de leche. Repeat dulce de leche and banana layers once more.

Beat cream in a mixing bowl with an electric mixer until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form.

Spoon whipped cream over bananas. Chill pie for at least 1 hour before serving.

Gather all ingredients.

Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes. Whisk in condensed milk until smooth.

Stir in vanilla, then fold in whipped topping.

Arrange a layer of wafers in the bottom of a glass serving bowl. Top with a layer of banana slices, then a layer of pudding mixture; repeat layers until all ingredients are used.

For best results, chill pudding in the refrigerator for at least 1 hour before serving. Top with extra crushed wafers just before serving.

Enjoy!

In the bowl of a stand mixer fitted with the whisk attachment or a medium bowl if using a hand mixer, combine the whipping cream, powdered sugar, vanilla extract, and salt.

Whip until the cream becomes smooth and fluffy, about 90 seconds. (Don’t whip too long, or the milk will separate from the fat!) Set aside.

Simply Recipes / Frank Tiu

In a large bowl, combine the milk, half and half, sour cream, and pudding mix and whisk until the pudding begins to thicken.

Use a rubber spatula to gently fold in the whipped cream to the pudding mixture until you don’t see any white streaks.

Simply Recipes / Frank Tiu

In a 6-inch trifle bowl or 6x6-inch baking dish, spread 1/3 of the pudding mixture onto the bottom. Cover with half of the vanilla wafers in an even layer (they can overlap). Add a layer of banana using half of the slices.

Add another 1/3 of the pudding, then repeat layering with the remaining cookies and bananas.  Finish with the final 1/3 of the pudding smoothed on top. Place in the refrigerator to set briefly while you make the meringue.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

To make the optional meringue, clean and thoroughly dry the mixer bowl and whisk attachment or beaters. Add the egg whites and cream of tartar to the bowl and whip on medium speed until they form soft peaks, 2 to 3 minutes.

Simply Recipes / Frank Tiu

In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat until the mixture registers 240°F on an instant-read or candy thermometer, 8 to 10 minutes.

Remove the pan from the heat. With the mixer running on high, slowly drizzle the sugar syrup into the whipped egg whites until all is incorporated. Continue to beat on high speed until the meringue turns glossy and silky and the outside of the bowl feels room temperature, 5 to 6 minutes.

Remove the pudding from the refrigerator, then pile the meringue on top. Smooth it into a thick layer right after making it for the best texture—an offset spatula is a wonderful tool for this.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Return the assembled pudding to the refrigerator and chill for at least 2 hours before serving. If desired, toast to meringue top with a kitchen torch just before serving. The pudding can be made up to 24 hours ahead and will keep for up to 3 days in the fridge.

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Simply Recipes / Frank Tiu

Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.

Line your pan with parchment for easy removal of this especially moist banana bread.

We find it works just as well baked in an 8x4 or 8 1/2x4 1/2-inch loaf pan.

Using a blender, food processor, or a fork, puree the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana puree.

Place the banana puree into a large mixing bowl. Stir the melted butter. Stir in the brown sugar, salt, egg, and vanilla extract. Whisk to break up any clumps of brown sugar.

In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.

Stir until just incorporated, then stir in the chocolate chips.

Pour the batter into the greased pan. Place in a 350°F (175°C) oven and bake for 1 hour, until the loaf feels relatively firm and bounces back when you gently push the center top of the bread down with your finger. If the loaf still has some give, keep baking it.

Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.

Remove the bread from the oven, set it on a cooling rack, and let it cool for 10 minutes in the pan.

Gently remove the loaf from the pan and place on the rack to cool completely.

Slice with a serrated bread knife to serve.

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Well wrapped, the bread will stay fresh at room temperature for 2 to 3 days. To keep it fresh a few days longer, keep it in the refrigerator. It also freezes well.

Simply Recipes / Mihaela Kozaric Sebrek

Whisk the milk, cream, cornstarch, eggs, yolks, sugar, vanilla, and salt together in a 2-quart saucepan until the mixture is well combined.

Place the saucepan over medium heat and whisk the mixture constantly until thick and a few bubbles rise to the surface of the pudding, about 10 minutes. Resist the urge to increase the heat, as it could break the pudding.

The pudding should be thick enough to coat the back of a spoon without running back together when you run your finger through it.

Spread the pudding into a large shallow dish (like a 9x13-inch pan) and press plastic wrap directly onto the surface of the pudding. Cool for 20 minutes on a rack before placing in the refrigerator to chill for at least 1 hour. You can do this step 1 or 2 days in advance.

Preheat the oven to 350°F.

While the pudding cools and chills, make the crust.

Add the vanilla wafers to your food processor and pulse until they become fine crumbs. Place the crumbs into a bowl and stir in the melted butter, sugar, and salt.

Press the crumbs firmly into the pie plate, using something with a flat bottom (like a measuring cup) to compact the crumbs. Bake the crust in the oven for 15 minutes and cool on a wire rack for about 20 minutes.

Peel two bananas and slice them into 1/4-inch rounds.

Remove the chilled pudding from the refrigerator and take off the plastic wrap (but save it for later). Give the pudding a stir until creamy and spoon half into the bottom of the baked pie crust.

Place the banana slices in a single layer on top of the pudding. Spread the remaining pudding over the bananas and smooth the top. Press the plastic wrap you saved directly onto the surface and chill for 6 hours or overnight.

In a small bowl add cold water and sprinkle the gelatin over the water. Let the gelatin “bloom” or absorb the water, there should not be any dry bits after 5 minutes or so.

Place the dish in the microwave and cook for 15 seconds at a time until just melted (about 30 seconds). Watch the gelatin as it will expand and could bubble up over the bowl. Let the gelatin cool slightly just for a minute or two while the cream whips.

In the bowl of a stand mixer, or in a bowl using a hand mixer, beat the heavy whipping cream while adding the powdered sugar a tablespoon at a time until the cream is foamy and just beginning to thicken.

With the mixer still running, slowly drizzle the melted gelatin into the cream until fully incorporated. Beat on medium speed until stiff peaks are reached.

Load the whipped cream into a piping bag fitted with a star tip and pipe swirls around the pie. Top the swirls with slices of banana.

Serve the pie immediately, or if you want to make it up to 24 hours in advance, go ahead and pipe the swirls on but wait to decorate with bananas until just before serving.

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Butter an 8x4-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Use nonstick cooking spray to generously grease a 1-pound (8 1/2x4 1/2-inch) loaf pan.

In a large bowl, add the peeled bananas and use an electric mixer to beat them into a purée with no obvious lumps. If you don’t have an electric mixer, use a fork to mash the bananas into a purée. You should have about 1 1/2 cups mashed bananas.

Simply Recipes / Cambrea Gordon

Add the eggs and beat with an electric mixer or fork until fully blended. Add the brown sugar, maple syrup, and vanilla, and beat again to fully blend.

Simply Recipes / Cambrea Gordon

Add the almond flour, cinnamon, cardamon, baking soda, and salt right on top of the banana mixture. Use a fork to stir the dry ingredients together. Then, use a rubber spatula to mix the batter together until just combined, being sure to scrape the bottom and sides.

Simply Recipes / Cambrea Gordon

Add the chocolate chips and mix just until combined.

Simply Recipes / Cambrea Gordon

Scrape the batter into the prepared pan. Bake until the top feels firm to the touch and a knife inserted into the center comes out with moist crumbs and some melted chocolate (not coated in wet batter), about 1 hour and 10 minutes. The top will be deeply brown. Don’t worry! The inside is very moist.

Let the banana bread cool in the pan for at least 1 hour. Run a butter knife around the edges and gently tip it out. Set it upright.

Store it in a lidded container or wrap it with plastic wrap. It will keep on the counter for up to 3 days or in the fridge for up to 6 days.

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Simply Recipes / Cambrea Gordon

Coat an 8x8-inch square baking pan with cooking spray. Set aside.

If using, spread the walnuts in an even layer on a small baking sheet and toast in the preheated oven for 10 to 15 minutes, until lightly browned and fragrant. Set aside.

In a large bowl, combine the melted butter with the peeled bananas and use a fork or potato masher to mash the bananas until smooth. Add the egg, brown sugar, vanilla, baking soda, salt, and cinnamon and whisk until smooth, about 30 seconds. Add the flour, whisking until just combined, about 15 seconds. Fold in the walnuts, if using, until evenly distributed.

Pour the batter into the prepared baking pan. Bake until a skewer or toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the pan on a wire rack, 1 hour to 1 hour 30 minutes.

In a medium bowl, beat together the cream cheese and butter using an electric mixer on medium speed, until light and creamy, about 2 minutes. With the mixer on low speed, gradually beat in the powdered sugar. Add the vanilla and salt and beat on medium speed until fluffy, 1 to 2 minutes.

Top the cooled cake with the cream cheese frosting, if using. Garnish with additional toasted walnuts, if desired.

Cover the cake tightly and refrigerate for up to 5 days. If left unfrosted, you can freeze the cake, tightly wrapped in 2 layers of plastic wrap, for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and then frost, if desired, and serve.

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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Whisk flour, baking soda, and salt together in a large bowl; set aside.

Beat brown sugar, butter, and yogurt together in a separate large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas until well blended; add to flour mixture and stir just to moisten. Transfer batter to prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Add the bananas to a bowl and mash with a fork until there are no chunks. Add the eggs and flour to the bowl and mix until combined.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Melt about 2 teaspoons of butter in a nonstick pan over medium heat. Add a quarter of the pancake batter and use a silicone spatula to gently spread the batter from the center towards the edges to create a circular shape about 6 inches across.

Cook one side for 2 minutes and gently slide your spatula underneath to see if it is sticking to the pan. If it is still sticking, continue cooking for another minute. If it slides smoothly and is browned in spots, flip the pancake to the other side and cook until both sides separate from the pan, are nicely browned, and the edges lift slightly, another 2 to 3 minutes.

Carefully wipe out the pan with a paper towel. Repeat with the remaining pancake batter, adding more butter to grease the pan each time.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Garnish with your favorite pancake toppings and serve.

Leftover batter can be kept in an airtight container in the fridge for up to 2 days. Let any leftover cooked pancakes cool before storing in an airtight container in the fridge for up to 3 days. For the best leftovers, preheated an oven or toaster oven to 350°F. Place the pancakes on a baking sheet lined with a cooling rack and bake for 8 to 10 minutes.

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Simply Recipes / Frank Tiu

Preheat the grill to high heat, about 450°F. If needed, clean the grates.

Don’t peel the bananas. Use a sharp knife to slice them lengthwise, peel and all, going through the stem.

Slice the strawberries in half lengthwise. Line up halved berries on a cutting board and slide a skewer through the center, leaving about 2 inches of the skewer uncovered on each end to make them easy to handle. Repeating with the remaining berries.

Cut the pineapple into 4-inch long spears that are roughly 1 1/2 inches wide. Brush the cut sides of the bananas and strawberries with a light layer of oil. Brush all sides of the pineapple with oil.

Simply Recipes / Frank Tiu

Wet a folded clean paper towel with oil and grasp it with tongs. Use it to carefully oil the hot grates.

Add the fruit to the grill with the strawberries and bananas cut side down. Cook just until grill marks form, 1 to 2 minutes. Remove the strawberries and bananas from the grill and flip the pineapple, grilling on all 4 sides for 1 to 2 minutes per side.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Let the fruit cool for 5 minutes. Peel the grilled bananas and lightly dust with cinnamon (if using). Dice the strawberries and pineapple.

Simply Recipes / Frank Tiu

Place the grilled bananas along the sides of the dishes or bowls. Add a scoop of vanilla, strawberry, and chocolate ice cream to each. Top the vanilla with diced grilled pineapple, top the strawberry ice cream with the grilled diced strawberries, and top the chocolate ice cream with chocolate sauce.

Top with whipped cream, peanuts, and maraschino cherries, if using. Add an extra drizzle of chocolate sauce, if desired. Serve immediately.

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Simply Recipes / Frank Tiu

Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Filling: Without heat, whisk sugar, cornstarch, salt, and egg yolk together in a small saucepan. Slowly whisk in the milk until mostly smooth. Move your pan to the stove and bring to a low simmer over low heat, whisking frequently (it will get a little lumpy – that’s okay). Continue to heat gently for a few minutes until you get a nice thick pudding consistency. Remove from heat and stir in butter and vanilla.

Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).

Assemble: Top the baked crusts with slices of banana. Pour the filling over the top. Cover and refrigerate for 2-3 hours until set. Top with whipped cream and dive into that cold, sweet, creamy goodness.

Heat the oil over medium low heat. Add the brown sugar and wait until the sugar starts to caramelize.

Place the bananas in the oil and fry them with the brown sugar so until they are covered with the sticky brown sugar and a deep golden color.

Drain on paper towels and serve on individual skewers.

Preheat Oven: Preheat oven to 350 degrees.

Prep Muffin Tin: Grease a muffin tin.

Make Batter: Mix all ingredients in a blender or food processor until smooth.

Pour Into Tin: Pour batter into muffin tin (you should have enough for 10-12 standard size muffins). Top with chocolate chips if you want.

Bake: Bake for 15-20 minutes. Store in the fridge for up to 3 days.

Preheat the oven to 400 degrees. Slice the bananas into rounds. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place the bananas on the baking sheet and bake for 5-10 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.

Break down the oats in a food processor until a flour-like meal is formed. This should yield a little more than 3/4 cup. Combine the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir to combine.

In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry. Stir around the bowl just 10 times until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency). Fold the caramelized bananas into the mixture, stirring just 5 more times.

Transfer the batter to a greased 6 or 12 cup muffin tin. Mix the topping ingredients together and spoon over the muffins. Bake for 10-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.

Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.

Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.

Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.

Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

Cook the oatmeal according to package directions. For extra awesome creamy oatmeal, cook it in milk!

Heat the oil in a skillet over medium heat. Add the maple syrup, cinnamon, and vanilla, and let it bubble around for a little bit to get incorporated. It should be lightly foamy and bubbly.

Add bananas and simmer for a few minutes on each side until soft and plump.

Remove from heat. Stir half of bananas into oatmeal, and reserve the other half for topping. Add other desired toppings, and mwah! Delicious.

Preheat oven to 375. Cream the butter and sugar until well combined. Add the vanilla, peanut butter, bananas, and eggs. Cream until just combined.

In a separate bowl, combine the flour, oats, baking soda, and cinnamon. Add the buttermilk and flour mixture alternately to the butter/banana mixture. Stir gently with a wooden spoon or electric beater on low speed until JUST combined, adding the chocolate chips at the end. Do not overmix.

For the streusel, combine the flour, sugar, and cinnamon in a small bowl. Cut the butter into small cubes. Add the butter cubes and water to the flour mixture and work the mixture with your fingers, pressing the butter into the dry ingredients creating small crumbs.

Spoon into greased muffin tin, filling each cup about 3/4 full with batter. Top with a generous spoonful of the streusel crumbs. Bake for 11-15 minutes or until tops are just slightly golden brown and bounce back lightly when pressed.

In a small saucepan over medium heat, combine the oil, annatto seeds, garlic, and peppercorns. Bring the mixture to a boil, then lower heat to a simmer for 3 minutes.

Keep an eye on the mixture and do not leave it unattended or the garlic will burn, giving the oil a burnt flavor.

Simply Recipes / Frank Tiu

Turn off the heat. Remove the saucepan from the burner and let the sauce steep until room temperature, about 1 hour.

Strain the annatto oil and discard the seeds, peppercorns, and garlic bits. Store the infused oil in a clean mason jar. Refrigerate overnight.

This recipe makes excess annatto oil. Use it as a marinade for roasts; it adds a superb color and nutty, peppery flavor. The oil keeps in the refrigerator for 2 weeks.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Peel the bananas and add them to an airtight container. Freeze them overnight.

Remove the bananas from the freezer and thaw them completely before proceeding, 1 to 2 hours.

Simply Recipes / Frank Tiu

Once fully thawed, thoroughly mash them with a fork or potato masher until they form a thick pulp.

Simply Recipes / Frank Tiu

Add 2 tablespoons of the annatto oil to a medium saucepan over medium heat. Add the garlic and onion and sauté until the onions are translucent and fragrant, about 2 minutes.

Add the tomato paste and fry for 2 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

When the edges of the paste are sizzling, add the mashed bananas and the vinegar. Combine well until evenly distributed and the mixture is a reddish hue.

Add the water, corn syrup, and soy sauce. Add the paprika and season with salt and pepper and stir.

For a spicy version, add the optional red pepper flakes along with the other spices.

Simmer on low heat until the vinegary scent and flavor starts to fade, 6 to 8 minutes. The ketchup should be thick enough to coat a spoon, similar to store-bought ketchup.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Add the sugar and food coloring, if using, and mix well. It’s added at the last stage so that the mixture doesn’t burn.

Turn off the heat and let the banana ketchup cool off the heat.

Once the mixture has cooled to room temperature, either use an immersion blender to blend the mixture in the pan or process in a food processor until smooth.

Store in clean mason jars. For the best flavor, refrigerate for 2 to 3 days before using.

Banana ketchup will last for up to 3 weeks in the fridge. It can also be frozen for up to a month. Defrost in the fridge before using.

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Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.

To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.

Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.

Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.

Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.

Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.

Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly.

Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.