Banana Cheesecake
Yield: 10
Servings
1 1/2 lb cream cheese
4 eggs
4 oz sugar,about
1/2 cup
1/2 c cream
1 orange
2 t vanilla
nutmeg
banana
jam
Mix cream cheese with
sugar; add cream & grated rind of orange. Add
vanilla, nutmeg and
eggs. Cook in a double-boiler for 45 minutes. Put
in mould to set.
Unmould when cool. Put a topping of banana jam &
decorate with whipped
cream and ripe banana.
Banana Cheese Dip
8 oz cream
cheese
4 T milk
1 T sherry
3/4 t curry powder
3 T chutney,chopped
1 c bananas,diced, ripe
potato
chips (or crackers)
Blend together cream
cheese, milk and sherry until light and fluffy.
Add curry powder and
chutney to mixture. Fold in diced banana.
Serve
with chips or crackers
Banana Coconut Delight
Yield: 6
Servings
2 ripe bananas
2 T brown sugar
1 t ginger
1 t cinnamon
1 T lime juice
1 c coconut,grated
1 pk gelatin
1 orange
Prepare the gelatine and
pour into a shallow pie dish; leave to
partially set.
Slice bananas and arrange over gelatine, sprinkle lime
juice over them.
Mix together sugar, ginger and cinnamon, sprinkle
over banana. Peel
brown skin of coconut and grate; spread evenly over
banana. Decorate
with orange segments. Refrigerate.
Banana Cold Souffle
Yield: 8 Servings
1 T unflavored gelatin
1/4 c water,cold
3 eggs
1/2 c evaporated milk
1 T lemon juice
2 T sweetened condensed milk
1/2 c sugar
4 T banana puree
DRESSING
1 c whipped cream
1 banana,ripe
7 strawberries,or cherries
yellow
food coloring
lime
(or lemon juice)
Sprinkle gelatine over
cold water to dissolve. Separate eggs, beat
yolks slightly, add
lemon juice. Heat evaporated milk in double boiler,
add egg yolk and
condensed milk, stirring constantly until thick.
Stir in banana puree.
Remove from heat & add gelatine. Beat egg
whites and gradually add
sugar. Fold gently into banana mixture.
Pour
into bowl or souffle
dish. Chill 2-3 hours.
DRESSING: Whip cream,
add lime or lemon juice & add sufficient drops of
colouring to make the
cream brighter colour than the top of the souffle.
Spread over souffle;
garnish with banana slices & cherries.
Banana Cottage Cheese Salad
Yield: 2
Servings
1/2 c cottage cheese
2 prunes,stewed
2 peaches,stewed
4 strawberries
1 ripe banana,sliced in
-rounds.
lettuce
leaves
Centre the cottage
cheese on lettuce bed. Circle with the prunes,
peaches, strawberries
and banana.
Banana Cream Pie
Yield: 6
Servings
2 c flour,sifted
3/4 salt
1 c shortening
4 T ice water,up to 6 TBSP
Banana
Cream Filling
1/3 c flour
2/3 c sugar
1/4 t salt
2 c milk
3 egg yolks,beaten
2 T butter,or oleo
1/2 t vanilla
2 bananas,pureed up to 3
bananas
Sift flour and salt
together and cut in shortening. Add water,
sprinkling in a little
at a time until the pastry holds together.
Press lightly into a
solid mass. Roll out on a floured board, and line
pie tin. Prick
bottom of pastry and bake shell. Prepare banana cream
filling. Pour into
baked pastry shell. Top with meringue.
Bake in
oven 400 degrees F. for
about 5 minutes
BANANA CREAM FILLING:
Mix flour, sugar & salt in saucepan. Stir in
milk, cook over low
flame until thick, stirring constantly. Add egg
yolks slowly. Add
banana puree. Stir well. Cook 2
minutes. Add
butter Cool & add
vanilla. Pour into pastry shell.
Banana Cream Pie 1
1 baked 9" pie shell
2/3 c sugar
3 T cornstarch
1/4 t salt
3 egg yolks
1 c evaporated milk
1 c WATER
1 t vanilla extract
1 1/2 c bananas,sliced
whipped
cream (or whipped
-topping)
You can make evaporated
milk by mixing 1 cup milk & 1 cup dry
powdered milk.
Mix sugar, cornstarch,
salt & egg yolks together thoroughly in a
saucepan. Combine
evaporated milk & water; stir into sugar mixture
until smooth. Cook
over low heat, stirring until thickened, about 10
minutes. Remove
from heat, stir in vanilla & let cool completely.
Add bananas in baked pie
shell. Cover with cool custard.
Spread
w/whipped cream or
whipped topping & refrigerate.
Banana Daiquiri
Yield: 6
Servings
2 ripe bananas
4 oz lime juice
6 oz sugar
8 oz rum
Place ingredients in
blender with cracked ice and blend well.
Garnish as desired.
Banana Delight
Yield: 6
Servings
1 lb ripe
bananas
16 oz mango nectar
1 rum
1 lime
Puree all bananas but
one. Add nectar & rum to puree.
Mix well.
Dice remaining banana;
add to mixture. Serve over crushed ice.
Garnish with lime
slices.
Banana En Casserole
Yield: 6
Servings
3 sweet potatoes
4 ripe bananas
8 gingersnap cookies,crushed
2 T butter
2 oz raisins
1/3 c orange juice
1/3 c water
2 T sugar
Cook potatoes.
Peel and slice 1/4" thick. Peel and slice bananas.
Arrange alternate layers
of potatoes, bananas, crumbs and raisins in
casserole. Dot
layers with butter. Boil together orange juice, water
and sugar. Pour
over layers. Bake covered in a hot oven 400 degrees F
for 25 minutes.
Uncover and allow to brown. Serve with ham or roast
pork.
Banana Encante
Yield: 4
Servings
4 green bananas
2 T oleo
1 egg
1/2 t baking powder
2 T coconut milk
2 T flour
salt
and pepper
Boil green bananas.
Mash while hot with oleo to moisten. Beat egg.
Combine with coconut
milk, salt, baking powder and flour. Mix all
ingredients together.
Blend well. Drop by spoonful into
hot fat and
fry until golden brown.
Serve with ackee and codfish, scrambled egg or
any other fish or meat
dish.
Banana Floating Island
Yield: 8
Servings
4 egg yolks,slightly beaten
3 T sugar
1/8 t salt
1 1/2 c milk
1/2 t vanilla
1/2 t lemon
rind,Grated
1 1/2 c ripe banana puree
Combine egg yolks,
sugar, banana and salt. Slowly stir in milk.
Cook in double-boiler,
stirring constantly until mixture thickens.
Cool quickly. Add
vanilla. Pour into dessert glasses.
Chill. Make
meringue and use to top
mixture in glasses
Banana Fritters
Yield: 12
Servings
4 ripe bananas
1/4 lb flour
1/2 t nutmeg
1 t vanilla
1 egg
1 pn salt
fat
Mash bananas. Add
vanilla. Beat egg & add to mixture.
Add nutmeg
& salt to flour,
then add to mixture. Mix well.
Drop by spoonful into
hot fat and fry.
Drain. Sprinkle with lime juice
and granulated sugar.
Banana Glory
Yield: 6
Servings
6 eggs
1 pt milk
10 oz sugar,( 1 1/4
cups)
1 c banana puree
1 c coconut,Grated
1 t almond extract
Mix all ingredients
together. Pour into mold. Place
mold in a pan
of water and bake for 40
minutes at 350 degrees F. Cool and unmold.
Put to chil &
decorate with whipped cream.
Banana Home-Style
Yield: 4
Servings
1/4 lb cod fish
8 green bananas
1/2 t salt
1 onion
1 sm cucumber
1 carrot
1 sm callaloo
(or spinach)
1 oz
butter,melted
Soak pork and fish in
cold water. Boil bananas and mash while hot.
Brush with melted butter
and make into balls. Chop callaloo finely.
Clean and flake fish.
Cut pork into small cubes. Fry fish and pork
together. Combine
with callaloo, salt and onion. Steam until callaloo
is tender. Arrange
on platter with banana balls around. Garnish with
sliced carrot, tomato
and cucumber.
Banana Hot Biscuits
Yield: 12
Servings
2 ripe bananas
1 T lard
1 c flour
1 1/2 t baking powder
1
1/2 Tablespoons sugar
1
pinch salt
Mash bananas. Sift
together flour, baking powder and salt. Cut in
lard. Make dough
with mashed bananas and flour mixture. Roll out on
floured pastry board.
Cut into 2 1/2" rounds. Prick tops of rounds
with fork and place on
greased, floured tin sheet. Bake in hot oven
for 10 minutes.
Banana Ice Cream
Yield: 8
Servings
2 c whole milk
1 T custard powder
2 egg yolks
1/2 c sweetened
condensed milk
3/4 c evaporated milk
3 bananas,pureed
Mix custard powder to a
paste with a little of the milk. Bring
remainder of milk to
boil and stir in paste and beaten egg yolks. Cook
over low fire for 3
minutes. Stir until cool, then mix in condensed
and evaporated milk and
banana puree. Set to freeze. When
very firm
pack in container lined
with wax paper; leave edge to overhang. Cover.
Store in freezer.
Banana Indiani
Yield: 4
Servings
2 c green banana,sliced
3 c water
3 t gelatine
2 T breadcrumbs
1 t lemon juice
1 T mango chutney
Mix curry powder, salt
and lemon juice. Put banana and curry
mixture into water to
cook. Add chutney, crumbs and dissolved gelatine.
Place in mould and put
to set. Garnish with sweet red peppers.
Banana Jam
3 lb ripe
banana,mashed
1 1/2 lb sugar
1/2 c lime juice
1 1/2 t almond extract
Mix all ingredients
together. Bake in hot oven for 1 hour.
Allow
to cool. Use as
desired.
Zosha's note: This
appears to be used as a refrigerator jam, I don't
see why you couldn't
process in a boiling water bath. Unfortunately,
no yield is listed.
I would put the almond extract in last after the
cooking process.
Banana Jonkanoo Pie
Yield: 6
Servings
1 1/2 c milk
3 eggs
3 T cornstarch
6 oz sugar,about
3/.4 cup
5 bananas,pureed & ripe
Boil milk with sugar.
Mix cornstarch with 1/2 cup cold milk and
the egg yolks. Add
to rest of milk and cook for 5 minutes. Add banana
puree and pour into baked
pie shell. Beat egg whites to which a little
sugar has been added
until stiff. Form meringue over top.
Grill for 2
minutes. Decorate
as desired.
Banana Milk Shake
Yield: 3
Servings
3 ripe bananas
1 pt milk
1/2 t vanilla
1/4 t Angostura
bitters
sugar,To
Taste
food
coloring,if desired
Puree all bananas.
Add sugar, milk, salt, vanilla and bitters.
Blend well. Serve
over cracked ice.
Banana Mossah
Yield: 6
Servings
6 green bananas
2 coconuts,grated
1 onion
1 hot pepper
escallion
1 salad tomato
1 thyme
1/2 t salt
2 annatto,optional
Extract coconut milk.
Place in saucepan over medium heat & bring to
boil. Add peeled
green bananas. Add remaining ingredients.
Let cook
until the coconut
becomes a custard.
Banana Nectar
Yield: 3
Servings
6 ripe bananas
3 lg limes -
juice of only
sugar,to
taste
Peel bananas, rub through
sieve or blend in food blender. Add sugar
and lime juice.
Blend again. Blend with cracked
ice before serving.
Banana Nova
Yield: 2
Servings
2 bananas,ripe
3 sl bacon
1/4 c flour
Peel and cut each banana
into 3 pieces. Cut bacon strips in halves.
Wrap each piece of
banana with a piece of bacon and pin with toothpick.
Roll in flour and fry in
deep fat for about 1 1/2 minutes.
Banana Nut Bread Special
1 3/4 c flour,sifted
2 t baking powder
1/2 t salt
1/2 c nuts,chopped
1/3 c sugar
2 eggs
1 c ripe banana,pureed
Sift together flour,
baking powder and salt. Add nuts,
Cream
shortening and sugar.
Add eggs and beat well. Add flour mixture,
alternately with banana
puree, blending thoroughly after each addition.
Pour into 9" loaf
pan. Bake in oven 350 degrees F for one hour. Let
bread cool in pan before
turning out.
Banana Nut Cake
2 1/2 c flour
1 2/3 c granulated sugar
1 1/4 t baking powder
1 1/4 t baking soda
1 t salt
2/3 c Crisco
shortening
2/3 c buttermilk (or
sour milk )
-divided
1 1/2 c ripe bananas,mashed
3 lg eggs
2/3 c chopped
nuts,toasted
Buttercream
Icing
4 c confectioners' sugar
1 c Hi-Ration shortening,or
-Crisco
1/4 c milk
1/4 c Fudge Icing
Base,(optional)
1 t vanilla,or white vanilla
Sift together flour,
granulated sugar, baking powder, baking soda
and salt; set aside. In
large mixing bowl, add shortening, 1/3 cup
buttermilk and bananas.
Beat about 2 to 3 minutes until well mixed. Add
the eggs and the other
1/3 cup of buttermilk and mix together. Add the
sifted dry ingredients.
Beat together until well mixed but don't
overmix. Add chopped
nuts and mix.
Pour into lightly
greased and floured 8-inch round pans and bake in a
350 degree oven 45 to 50
minutes or until a toothpick inserted in the
middle comes out clean.
Frost with buttercream frosting (recipe below)
or your favorite
frosting.
ICING: Add all
ingredients to mixer and mix until thoroughly blended
and fluffy.
Banana Nut Salad
Yield: 4
Servings
3 bananas,ripe
1 lettuce
1/2 c sour cream
1/2 c nuts,chopped
Slice bananas.
Arrange lettuce leaves in salad bowl. Place banana
slices on top. Mix
sour cream and spread over bananas. Top with
chopped nuts.
Banana Oracabessa
Yield: 6
Servings
3/4 lb flour,about 1 1/2
cups
1/4 lb shortening,1/2 cup
1 pn salt
1 egg
3 green bananas
8 oz cottage
cheese
5 streaky bacon
Mix flour, shortening
and salt. Add egg to make a stiff dough.
Roll and line pie tin.
Fill pie shell with sliced bananas, streaky
bacon and cheese.
Bake in oven at 325 degrees F. Remove and sprinkle
with chopped parsley and
paprika
Banana Orange Fruit
Shake
Yield: 2
Servings
1 banana,ripe
1 c ginger ale
1/2 c orange juice
Puree banana. Add
orange juice. Shake until smooth and creamy.
Mix in ginger ale.
Chill well or serve over cracked ice.
Banana Pancake
Yield: 6
Servings
6 green bananas
3 eggs
1 onion
1 1/2 c flour
1 t nutmeg
salt
Peel & grate
bananas. Grate onion. Mix with eggs,
flour & nutmeg,
adding salt to taste.
Shape as for pancake and fry in hot fat until
golden brown.
Banana Pineapple
Meringue
Yield: 6
Servings
3 ripe bananas
2 eggs
2 T sugar
1 t nutmeg
1 can crushed pineapple,drained
1 T rum
Puree bananas and rub in
unbeaten egg yolks, 1 TBSP sugar and nutmeg.
Place in shallow pie
dish. Cover with drained pineapple. Beat egg
whites until stiff
enough to stand in peaks, adding rum and remaining
sugar. Pile over
pineapple and bake in oven until golden brown.
Banana Split French Toast
10 oz maraschino
cherries,Canned
1 lb French
bread
8 oz cream
cheese,softened
1/4 c granulated sugar
1 t vanilla extract
8 oz crushed pineapple,drained
1/3 c miniature
semisweet
-chocolate
chips
4 eggs
1/3 c milk
4 sm ripe
bananas,halved
-lengthwise
2 c frozen whipped topping
-about
2/3 of an
1 8 oz thawed
1/4 c pecans,Chopped
Maple
syrup,warmed
Cut 4 maraschino
cherries in half; set aside for garnish. Chop
remaining cherries. Cut
off and discard ends of bread loaf. Slice
remaining loaf into 16
(1/2-inch to 3/4-inch) slices.
Combine cream cheese,
sugar and vanilla in a medium mixing bowl; beat
with an electric mixer
at medium speed 3 to 4 minutes, or until creamy.
By hand, stir in
pineapple, chocolate chips and chopped cherries; mix
well.
Spray a 15x10x1-inch
baking pan with nonstick cooking spray. Combine
eggs and milk in a
shallow bowl or pie plate. Dip one side of 1 bread
slice into egg mixture.
Place on baking pan, dipped side down. Gently
spread with 1/8 of cream
cheese mixture; top with a banana half. Repeat
with 7 more slices.
Dip one side of each of
the remaining 8 bread slices in egg mixture.
Place, dipped side up,
on top of banana Bake in a preheated 350-degree
oven 35 to 40 minutes,
or until tops are light golden brown and centers
are set.
To serve, top each
serving with 1/4 cup whipped topping, 1-1/2
teaspoons chopped pecans
and 1 reserved cherry half. Serve with maple
syrup.
Makes 8 servings.
Basic Pie
Crust
single
crust
1 c all purpose flour
1/2 t salt
1/3 c shortening,plus
1 tablespoon
2 T cold water
double
crust
1 1/3 c all purpose flour
3/4 t salt
1/3 c shortening,plus
2
-tablespoons
3 T water
Mix together flour &
salt. Cut in shortening until particles are
the size of tiny peas.
Sprinkle on water a tablespoon at a time. Mix
only enough for dough to
come away from sides of bowl. Form into
ball/s. This dough
does not require chilling, although it may rest in
refrigerator until
needed.
Roll out pastry &
ease into pie pan. If you are making a double crust
pie, roll out top crust.
TO BLIND BAKE: Preheat
oven to 425 degrees. Prick bottom of dough
evenly w/tines of fork.
Cover the dough with buttered foil, placing
buttered side against
the bottom crust. Fill with rice or beans.
These may be saved &
used again for baking unfilled pie shells. Bake
for 15 minutes, or until
set. Remove foil & bake 5 minutes longer or
until golden. Let
cool before filling
Ionia County Free Fair
Becky's Butter Pecan
Cream Cheese Bars
2 c flour
2/3 c brown sugar
3/4 c soft butter
1 c pecans
8 oz cream
cheese
1/3 c brown sugar
1/2 t vanilla
2 T flour
2 ea eggs
1 c butterscotch chips
1 oz unsweetened
chocolate
-melted
(glaze)
Mix flour, brown sugar
and soft butter until crumbly. Mix in pecans.
Press into 13" x
9" pan. Bake at 350 for 15 to 20 minutes.
Beat cream cheese,
vanilla and brown sugar. Add flour and eggs. Blend
well. Pour over
baked crust. Sprinkle with butterscotch chips. Bake
at 350 for 15 to 20
minutes. Drizzle with 1 ounce unsweetened
chocolate, melted.
Store in refrigerator.
I want to thank Medical Weight Loss Philadelphia for these these recipes.
