Tag: bananas

Banana Bread
[ad_1]
This easy Banana Bread recipe is a no-fail favorite that always comes out perfectly moist.

With a handful of ingredients that you likely have on hand and only a few minutes of prep, you’re going to start buying extra bananas just for this recipe!

Why We Love This Easy Banana Bread
- Quick: This banana bread is so quick to prepare you’ll probably have it ready to go before your oven even finishes preheating!
- Easy Ingredients: The ingredients are items I always have on hand so that I can make this at a moment’s notice.
- Extra Moist: The banana bread in this recipe is deliciously moist with a tender crumb, just as it should be.
- Versatility: Banana bread can be customized with various add-ins like chocolate chips, nuts, or spices!
Ingredients Needed

Bananas – Use overripe bananas with many black spots; they’ll be soft and full of sugars. You can peel them and freeze them to bake with at a later date, too.

Eggs & Oil – Eggs and oil add moisture to quick breads like zucchini bread and, of course, this recipe.

Mayonnaise – I also replace some of the oil with mayonnaise (which is made of… eggs and oil)! While this may seem like a weird ingredient, as you can see from the reviews, it is the perfect addition! No butter is needed; the mayo adds extra moisture.

Add-Ins – You can add pecans, walnuts, or stir-in chocolate chips to this banana bread recipe to change the flavor.
How To Ripen Bananas Quickly

Uh oh! You have beautiful yellow bananas, perfect for a smoothie or banana pudding, but not so much for baking!

To ripen in 1-2 days: place them in a brown paper bag (with other ripe fruit if you have any) and seal.

To ripen immediately, bake at 300°F for 15-20 minutes. Cool before using in this recipe.
How to Make Banana Bread

Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.
1. Combine dry ingredients in a mixing bowl (per recipe below).
2. Combine bananas (of course), mayonnaise, and egg in a second bowl.
3. Mix the two together just until moist (image below, the batter should be lumpy).
4. Pour into a greased pan and bake.
Tips for a Moist Banana Bread
- The batter has a thick texture; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick breads, do not overmix. Stir with a spoon (not a mixer) just until incorporated.
- Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
- Seal well once cooled (a freezer bag works well too).
- For easy removal, line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan.
How to Store Banana Bread

Banana bread should last about 3 days, in an airtight container on the counter.

To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, just pop it in the microwave for a few seconds or even just add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch!

Use Up Those Ripe Bananas!

Did your family love this Banana Bread recipe? Leave us a comment and a rating below!
4.98 from 2257 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Banana Bread Recipe

This banana bread is one of the easiest recipes and turns out perfectly moist every time!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Preheat the oven to 350°F.

Mash the bananas with a fork. In a medium bowl, mix together mashed bananas, mayo, and egg. In a separate large bowl combine flour, sugar, baking soda, salt, and pecans

Add the flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix.

Pour into a greased loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.

Remove from the pan and place on a wire rack to cool completely before slicing.

To Ripen Bananas Quickly bake at 300°F for 15-20 minutes. Cool before using.
Avoid adding extra bananas; this can make the bread too dense. You should have about 1 cup of mashed bananas, if it’s a little bit over or under it’s okay in this recipe.
As with all quick breads, do not overmix. Stir just until incorporated.
Check your bread at least 10 minutes before the bake time is up.
Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
To Make Muffins, divide over 12 muffin wells and bake for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.

Calories: 231 | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 253mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2.6mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
November 30, 2023
Banoffee Pie
[ad_1]
This banoffee pie recipe only takes a few ingredients and even fewer steps!

A no bake graham crust is filled with layers rich toffee layer, bananas and whipped cream.

This is a decadent dessert that is positively delicious.

No Bake Banoffee Pie

Banoffee is a British dessert that combines ‘banana’ and ‘toffee’ into one decadent treat!
- Combines sweet, sticky toffee with fresh bananas — a match made in dessert heaven.
- Quick and easy to whip up, this is a no-bake dessert.
- You only need a few simple ingredients.
- It’s a year-round treat, light enough for summer and comforting for winter.
Ingredients for Banoffee Pie

Crust – A homemade graham crust is recommended, as store-bought crusts often don’t hold up to toppings or break apart when serving. Graham crumbs can be replaced with almost any type of cookie crumbs; try Biscoff or Nutter Butter cookies.

Bananas – Save the ripe bananas for banana bread; firm, and fresh bananas are best for this recipe.

Toffee – Be sure to use dulce de leche, which is made with milk and sugar (caramel is water and sugar). You can also find dulce de leche online. Boiling it a little bit helps it to thicken so the pie sets a little bit better.

Variations – Add sliced strawberries between the bananas or even mini chocolate chips. Drizzle extra dulce de leche or hot fudge sauce over the top for a fancy presentation.

How to Make Banoffee Pie
1. Cook dulce de leche in a medium saucepan for 3 minutes.
2. Pour caramel over graham cracker crust and refrigerate (as per the recipe below).
3. Layer sliced bananas over the caramel and top with whipped cream. Garnish with chocolate curls, if desired.
Storing Banoffee Pie

Banoffee pie is best eaten the day of or the day after you make it when the bananas are still fresh and firm. Banoffee pie can be made a day in advance, just cover it and keep it chilled until ready to serve. Due to the bananas and whipped cream, it’s not advised to freeze Banoffee pie.

Creamy Caramel Desserts

Did your family love this Banoffee Pie? Leave us a comment and a rating below!
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Banoffee Pie

Banoffee pie is a sweet delight with layers of bananas, caramel, and whipped cream on a crumbly graham cracker crust.

Prep Time 15 minutes

Cook Time 15 minutes

Chill Time 3 hours

Total Time 3 hours 30 minutes

In a medium bowl, mix graham crumbs, butter, and sugar until well combined.

Transfer the mixture to a 9-inch pie place and firmly press the crust into the bottom and up the sides of the plate. Refrigerate while preparing the crust.

In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 3-4 minutes, stirring constantly, until thickened.

Pour thickened caramel over the graham cracker crust and spread in an even layer. Refrigerate until completely cooled, at least 3 hours.

In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Refrigerate until ready to serve.

When ready to serve, slice the bananas and layer them over top of the caramel. Top the pie with whipped cream and chocolate curls. Serve immediately.

Serving tip: Dip the pie plate in hot water for 5-10 seconds to loosen the crust from the pie plate when serving.
Store leftover pie covered in the fridge for up to 2 days.

Calories: 297 | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 113mg | Potassium: 173mg | Fiber: 1g | Sugar: 12g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
November 9, 2023
Easy Banana Cream Pie
[ad_1]
This banana Cream pie recipe is a quick version of an old-fashioned favorite.

A flaky pie crust is filled with layers of sliced bananas, velvety vanilla custard, and crowned with whipped topping!

As Easy As Pie

Banana cream pie is a staple in my kitchen (along with a classic apple pie). Banana cream pie can certainly be made from scratch with eggs (either just yolks or whole eggs); however, we love this version because it’s so easy and has a nice thick texture.

Crust for Banana Cream Pie

This banana cream pie recipe can be set in a traditional pastry pie crust or a no-bake graham cracker crust.

Graham Cracker Crust: A graham cookie crust doesn’t require baking. Store-bought graham crusts tend to crack as the pie is served, so I suggest making a homemade graham crust; it takes about 5 minutes. This crust can also be made with vanilla wafer crumbs.

Pastry Crust: If using a pastry crust (either homemade or frozen from the store), you will want to blind bake the pie crust (bake it empty in the pie pan).

How to Make Banana Cream Pie (shortcut recipe)
1. Bake the crust and cool completely if using pastry.
2. Prepare the filling stir together pudding mix & milk, and fold in whipped topping (per the recipe below).
3. Fill the crust with sliced bananas and top with the banana cream filling.
4. Chill 4 hours or overnight, decorate with whipped cream and bananas.
Quick Tips
- When blind baking pastry, poke the crust with a fork to avoid bubbles.
- If desired, this can be served in a no-bake graham crust (see notes)
- Choose vanilla pudding; it really lets the fresh bananas’ flavor shine (banana pudding can overpower the fresh flavor).
- Ensure the bananas are completely covered with the filling so they don’t brown.
To Store Cream Pies

Once the crust is finished, this banana pie recipe does not need to be baked. It tastes best when served chilled, refrigerate at least 3 to 4 hours uncovered before serving! If storing longer than 4 hours, lightly cover with plastic wrap.
- Refrigerator: You can keep it in the fridge for up to 3 days; if you keep it too long, the bananas may get a bit weepy, but it’ll still taste great!
More Banana Recipes We Love

Browse More Banana Recipes

Did your family love this Banana Cream Pie? Be sure to leave a rating and a comment below!
4.85 from 164 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Banana Cream Pie

Whip up an easy banana cream pie using a pre-made crust for a quick and delicious treat!

Prep Time 15 minutes

Cook Time 10 minutes

Cooling Time 4 hours

Total Time 25 minutes

For the Pastry

If making a pastry crust, preheat the oven to 425°F.

Roll the pie crust into a 12-inch circle. Line a 9-inch pie plate wiht the pastry and fold the edges under. Crimp as desired. Poke the bottom of the crust with a fork.

Cut an 11-inch circle of parchment paper and gently place in the pie crust and fill it with dried beans or pie weights. Bake for crust 15 minutes, remove the parchment and beans/weights and then bake for an additional 12 to 15 minutes or until golden. Cool completely.

For the Filling

Slice the bananas and arrange over cooled pie crust.

In a medium bowl, whisk the vanilla pudding mix and cold milk until smooth. Let rest for 3 minutes to thicken. Fold in 1 cup of whipped topping.

Spread the pudding mixture over the bananas. Refrigerate for at least 4 hours or overnight.

Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired.

For a No Bake Graham Crust, combine 6 tablespoons melted butter, 1 ½ cups graham crumbs, and ¼ cup granulated sugar. Press into the bottom and sides of a 9-inch pie plate. Chill for at least 15 minutes before filling.

Calories: 293 | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 276mg | Potassium: 241mg | Fiber: 1g | Sugar: 30g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
For all of you who have loved and made the original from-scratch version, you can view and print the original from-scratch banana cream pie recipe here or you can print the easy banana cream pie listed above.
[ad_2]

Holly Nilsson

Source link
November 6, 2023
Homemade Banana Pudding
[ad_1]
This Banana Pudding recipe is a no-bake dessert with layers of fresh banana slices, a rich and creamy vanilla pudding layer, and freshly whipped cream!

This is the perfect make-ahead dessert and a hit any time of year.

An Easy Make-Ahead Dessert

Homemade Banana Pudding is one of those desserts that everyone seems to love. There are many versions of this recipe including the famous Magnolia Bakery banana pudding (honestly SO good) but this recipe is a easy, quick, and delicious favorite!
- easy to make – no baking required
- prep ahead
- family favorite
Ingredients for Banana Pudding

Crust Layer – ‘Nilla Wafers cookies as the base. These soften up and take on a cake-like texture. Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.

Bananas – Ripe bananas that are yellow and slightly firm will hold up the best. Slice them right before layering so they don’t brown. Overripe bananas aren’t ideal for this pudding, they’re better suited for banana bread or banana cake.

Pudding Layer – This is where the magic happens. Cream cheese, sweetened condensed milk, and instant vanilla pudding mix create a decadent creamy base. Ensure that you choose instant pudding mix (and not cooked pudding).

Whipped Cream – Fresh whipped cream is best in this recipe however, whipped topping (like Cool Whip) can be substituted.

Skip the banana pudding mix in this recipe, the fake banana flavor overtakes the recipe. Opt for vanilla pudding (with a little fresh vanilla extract if you’d like) so the dessert has a fresh banana flavor.

How to Make Banana Pudding

This recipe is an easy no-fuss dessert. Prep it ahead of time and let it sit overnight so the cookies soften.
1. Mix Creamy Layer – Make the cream cheese/pudding mixture (per the recipe below).
2. Make Whipped Cream – Make homemade whipped cream. Fold some of it into the cream cheese mixture.
3. Layer the Banana Pudding – Layer cookies and then bananas in a 9×13 pan or two 9×9 pans. Top with the cream cheese mixture and finally the whipped cream.
4. Refrigerate – Cover with plastic wrap and refrigerate for 4 hours or overnight.
Tips for Perfect Banana Pudding
- Dish: Use a 9×13 pan, two 9×9 pans, or a trifle bowl and serve with a spoon.
- Bananas: Completely cover the layer of bananas with the pudding mixture to keep them from browning.
- Chill: Chill in the fridge for at least 4 hours, but overnight is better if possible.
- Whipped Cream: I add a packet or two of stabilizer to my whipped cream which is a powder that keeps your whipped cream from ‘wilting’ (try Dr. Oetker Whip it).
Make-Ahead and Storage

Keep in mind that this banana pudding recipe needs to sit for at least 4 hours but overnight is definitely best!

Add the bananas on top for garnish just before serving so they don’t brown. If you’re going to leave them out for a little bit, toss them with a bit of lemon juice after slicing to keep them from browning.

This recipe is best served the day after making it but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great!

The Best Banana Desserts

Did your family love this Banana Pudding Recipe? Leave a rating and a comment below!
4.96 from 88 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Pudding Recipe

Easy Banana Pudding is an old-fashioned no-bake recipe with layers of fresh bananas, a rich and creamy vanilla pudding layer, and freshly whipped cream!

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 35 minutes

In a large bowl, combine the sweetened condensed milk and cream cheese. Use a hand mixer to beat until fluffy.

Add in pudding mix, milk, and vanilla. Continue beating until well combined.

In a separate bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Reserve 2 ½ cups of whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture.

Line the bottom of a 9×13-inch pan or two 9×9-inch pans with vanilla wafers, and top with sliced bananas. Spread the pudding mixture over top ensuring the bananas are completely covered.

Top with the remaining whipped cream. Cover and refrigerate 4 hours or overnight.

Garnish with additional banana slices for serving if desired.

Cookies Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.

Dish Use a 9×13 pan, two 9×9 pans, or a trifle dish. Serve with a spoon.

Bananas Completely cover the bananas with the other layers to keep them from browning.

Chill Allow the dessert to sit at least 4 hours but overnight is better if possible. This softens the cookies.

Calories: 477 | Carbohydrates: 50g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 238mg | Potassium: 359mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1060IU | Vitamin C: 4.4mg | Calcium: 162mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
November 2, 2023
Banana Pudding Cheesecake
[ad_1]
This banana pudding cheesecake is a triple-decker dessert!

Banana cheesecake is baked over crushed Nilla wafers and topped with more bananas, creamy vanilla pudding, and a thick layer of whipped cream.

Ingredients for Banana Pudding Cheesecake

Crust – Nilla wafers and bananas are a perfect pair! However, feel free to make your own graham cracker crust, or buy one. Even chocolate Oreo crust will taste delish with this recipe.

Bananas – Use ripe bananas with spots for the cheesecake and fresh and firm bananas for the top layer in Step 6.

Cheesecake Filling – This recipe uses a block of full fat cream cheese, lighter versions don’t hold up as well.

Pudding – Whole milk and heavy whipping cream provide the rich and creamy flavor this dessert is so popular for. Banana, cheesecake, or coconut pudding can be swapped for vanilla but we prefer the flavor of vanilla pudding in this recipe.

Toppings – Top with whipped cream or whipped topping like Cool Whip. Sprinkle extra crushed Nilla wafers on the top or go for some mini toffee, butterscotch, or chocolate chips.

How to Make Banana Pudding Cheesecake
1. Prepare Nilla Wafer crust (as per the recipe below).
2. Combine the cheesecake layer ingredients in a blender until smooth and pour over the crust.
3. Bake until set. Cool the cheesecake completely (two hours or overnight in the fridge).
4. Whisk the pudding mixture together. Beat the whipping cream and fold half into the pudding mixture, reserving the other half for the end.
5. Arrange the remaining banana slices over the cooled cheesecake and sprinkle with Nilla Wafers.
6. Top with pudding and the last layer of whipped cream. Refrigerate before serving.
Tips for a Great Cheesecake
- Line the bottom of the springform pan with a sheet of parchment paper for a guaranteed no-stick cheesecake and easier transfer to a serving dish.
- If you don’t have a springform pan, use a square 8×8 pan with parchment paper on the bottom and overlapping on two sides for easier removal.
- Be sure you are using instant pudding and not the cooking kind!
- Cream cheese and eggs will blend faster if they’re at room temp for faster blending in Step 2.
- Allow the cheesecake to chill in the refrigerator for several hours or overnight. This helps it set properly and develop its full flavor.
Storing Cheesecake
- Banana pudding cheesecake tastes best when it’s chilled so store it in the refrigerator for up to 2 days.
- Add the final topping of whipped cream and any garnishes just before serving.
More Cheesecake Recipes

Did your family love this Banana Pudding Cheesecake? Leave us a rating and a comment below!
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Pudding Cheesecake

Enjoy this decadent dessert with layers of bananas, pudding, and cheesecake!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Chill Time 7 hours

Total Time 8 hours 40 minutes

Preheat the oven to 350°F.

To make the crust, in a medium bowl combine cookie crumbs and butter. Press into the bottom of an 8-inch springform pan.

Place cheesecake ingredients into a blender. Blend until smooth and pour the mixture into the prepared crust. Bake for 45 minutes or until set. Turn the oven off, open the door slightly, and let cool for 1 hour.

Transfer to the fridge and cool for at least 2 hours or overnight.

For the pudding mixture, whisk together milk and vanilla pudding mix. Set aside. In a separate bowl, beat the whipping cream until soft peaks form. Fold ½ cup of the whipped cream into the pudding mixture.

Slice the remaining bananas and place over the cheesecake layer. Sprinkle with the crushed Nilla Wafers and top with the vanilla pudding. Decorate the top with the remaining whipped cream.

Refrigerate at least 4 hours.

Store cheesecake tightly sealed in the fridge for up to 4 days.

Calories: 428 | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 277mg | Potassium: 315mg | Fiber: 2g | Sugar: 33g | Vitamin A: 869IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
October 27, 2023