I always have bananas and often they go soft and no one here will eat them after they get soft. I need something other than banana bread to make out of them.What can you use bananas for when they turn soft other than banana bread? Got any recipes to share?
Banana milk shakeWhat can you use bananas for when they turn soft other than banana bread? Got any recipes to share?
Chocolate dipped banana pops:
Melt your favorite chocolate (any method works, just don't burn it)
Peel soft bananas
Cut bananas in half width -wise (*not* the way you'd cut them to make a banana split)
Roll banana halves in chocolate*
Lay on wax paper on cookie sheet
Insert popsicle sticks into cut ends of banana halves
Freeze
Eat
*If you like nuts, after you roll the banana halves in chocolate, roll them in your favorite finely chopped nuts as well!
you can make a banana dumpling
Ingredient
Banana
flour
sugar
salt
oil
baking powder
First, you smash the banana. And then, add in flour, sugar and a bit salt. Also add in a baking powder. after mixing the ingredient together, fried the in a hot oil.use spoon when add in the ingredient to the cooking oil. fried them until it get cook.
Here are a few things I like to do with soft bananas (I can't eat wheat and I haven't found a good wheat-free banana bread recipe yet):
-Mash them up and fry them in a pan with a little bit of butter for dessert. You can put whipped cream on top if you want to. They're especially good with chocolate whipped cream.
-Mash them up and mix them in with vanilla or chocolate pudding mix to make a nice twist on pudding.
-Put them in the blender and add a tiny bit of liquid (water, milk, and chocolate syrup all work). Then fill an ice cube tray with the banana mix, stick toothpicks in each cube and freeze them to make mini-popsicles.
I made these the other days and they were really good.
Banana-Ginger Cookies
Makes: 3 dozen cookies Bake: 8 to 10 minutes
Prep: 15 minutes
Ingredients
鈥?2 cups all-purpose flour
鈥?3/4 teaspoon salt
鈥?1/4 teaspoon baking soda
鈥?3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
鈥?1 cup packed light-brown sugar
鈥?2 medium-size ripe bananas, mashed (about 3/4 cup mashed)
鈥?2 tablespoons grated fresh ginger
鈥?1 teaspoon vanilla
鈥? Lemon Glaze (recipe follows)
Directions
1. Heat oven to 375掳F. Coat 2 baking sheets with nonstick cooking spray.
2. In medium-size bowl, stir together flour, salt and baking soda.
3. In large bowl, beat butter, sugar until light and fluffy, 2 minutes. Beat in banana, ginger and vanilla. On low speed, slowly beat in flour mixture.
4. Drop mixture by rounded tablespoons onto prepared baking sheets, spacing the mounds about 2 inches apart.
5. Bake in 375掳F oven until lightly browned around edges and set, 8 to 10 minutes. Let stand on baking sheets 1 to 2 minutes. Transfer cookies to wire rack; let cool.
6. When completely cooled, frost and decorate with Lemon Glaze.
Lemon Glaze: In medium-size bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons milk, 2 teaspoons grated lemon rind, 1-1/2 teaspoons fresh lemon juice and 1/8 teaspoon salt until good glazing consistency. Reserve 2 tablespoons. Frost tops of cookies with the remaining glaze, leaving the edges of the cookies unfrosted. Add 2 drops of yellow food coloring to the reserved glaze. Stir in a few drops of milk for a good drizzling consistency. Dip a fork into thinned glaze and drizzle over the frosted cookies.
Didn't make the glaze but it's probably really good with the cookies. Just a word of advice. I went over the amount of mashed bananas that the recipe called for because I wanted to use them up. Well, they turned out really, really soft. The taste, however, was yummy. So to fix them, I broke them up into little pieces, put them on a cookie sheet, and baked them again at 400 for 5 minutes. Now they're like little crispy cookie bites (even better I think) so my mistake turned into a win win situation. If you want to keep to the recipe, don't use too much banana.
Banana Macadamia Cheesecake Recipe
Ingredients:
***CRUST***
1/2 cup macadamia nuts -- toasted
2 cups oreo crumbs
6 tablespoons butter -- melted
***FILLING***
4 pounds cream cheese -- softened
2 cups superfine sugar
4 eggs
1 egg yolk
1/4 teaspoon salt
1/2 cup creme de banana liqueur
1/2 cup banana puree -- freshly ground
1/2 cup toasted macadamia nuts -- coarsely ground
***GLAZE***
1 cup pineapple puree -- freshly ground
1 cup pineapple juice
1 cup pineapple preserves
***GARNISH***
whole macadamia nuts
fresh mint leaves
Directions:
Preheat oven to 350 degrees F.
To toast macadamia nuts, spread nuts on a cookie sheet and bake for 5 minutes or until nuts are lightly browned.
Increase oven temperature to 400 degrees F.
To make crust, place toasted macadamia nuts and graham cracker crumbs in a processor and pulse until finely ground.
Combine with butter, mixing well together. Press into the bottom and up the sides of a 10'; spring form pan. Bake for 5 minutes, remove from oven %26amp; set aside to cool.
Reduce oven temperature to 350 degrees F.
To make filling, with an electric mixer set on medium speed beat cream cheese until fluffy.
Beat in sugar until smooth. Add eggs, one at a time. Add egg yolk, salt, creme de banana liqueur, %26amp; banana puree.
Increase mixing speed and continue to beat until batter becomes fluffy and increases in volume. The more air beaten into the batter, the lighter the texture of the finished cheesecake.
Fold in ground toasted macadamia nuts.
Wrap foil around bottom %26amp; sides of the spring form pan. Pour batter into crust %26amp; place spring form pan into a large roasting pan filled with water halfway up the sides of the spring form pan.
Bake for 1 hour, or until set. Remove from oven %26amp; roasting pan.
Increase oven temperature to 400 degrees F.
To make glaze, combine pineapple puree, pineapple juice %26amp; pineapple preserves in a heavy saucepan %26amp;heat to boiling. Reduce heat %26amp; simmer until mixture becomes thick.
Remove from heat, let cool %26amp; spread a thin layer evenly over top of cheesecake. Set aside extra glaze that is not used.
Bake for 10 minutes. Remove from oven %26amp; let cool on a wire rack for 1 to 2 hours.
Garnish cooled cheesecake with macadamia nuts and mint leaves. Serve with extra glaze, if desired.
Banana Caramel Sauce:
1 cup granulated sugar
2 tablespoon water
2 cups heavy cream
2 medium ripe bananas, peeled and sliced
In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar dissolves. Stop stirring, increase heat to high and cook until mixture turns to a dark amber caramel color. Immediately remove pan from heat and slowly add cream and bananas. Return to heat for 1 to 2 minutes, stirring to break up bananas and dissolve crystallized sugar. Set aside.
Did you know that you can blend your ripe bananas in 3 banana portions in a blender, put a teaspoon or two of lemon juice into it, and pour into a zip lock baggie and freeze for future use in cakes and other recipes where it would be needed? I have done just that and it works well.
i work at a ice cream shop in southern wisconsin and what we do with them when they got like that is we take the banana put it on a stick and dip it in any type of chocolate we use the chocolate dipping sauce we have but u probly dont have that soo after dipping it in the chocolate set it on wax paper and set it in the freazer then wait around i would say 3-4 hours or untel chocolate has hardend i am just saying 3-4 hours cause im not positive cause we just wait till the end of the day but so i would esamate that after that you have a delishiss banana dipped chocolate thing lol and you can also dip it in chocolate that add sprinkles or what ever you want before putting it the freazer
you can put them in the blender with a little milk,vanilla extract,sugar and ice and make a banana smoothie, you can also freeze it in small portions for banana sorbet
banana shake:
banana, milk, ice sugar, vanilla
muffins, smoothies ,milk shakes, peanut butter and banana sandwich
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