No-Bake Banana Pudding

After several hours in the refrigerator, the vanilla wafers will become very soft and will blend into the cream mixture.  If you prefer the a harder cookie, replace the vanilla wafers with shortbread cookies. I used Keebler brand for this recipe.

Ingredients

4 bananas, sliced
3 cups whole milk
1 box Nilla Wafers
2 small boxes instant French Vanilla Pudding
1 8 oz. pkg. cream cheese
1 14 oz. can sweetened condensed milk
1 12 oz. container Cool Whip

Line the bottom of a 13 x 9 dish with 1/2  of cookies.  Layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. In a separate bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Ad the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate at least 4 hours or overnight.

Chocolate Banana Nana Bars

Moist, cake-like bars that incorporate chocolate, bananas & peanut butter chips.  Good as dessert or snacks.  Wrap tightly or store in an air tight container to maintain moistness.

Ingredients

1 c sugar
1 stick butter, softened
3 medium bananas, mashed
1 large egg
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c unsweetened cocoa
1/3 c chocolate chips
1/3 c peanut butter chips
Confectioners' sugar for dusting

Makes about 36 bars.

Preheat oven to 350*. Grease a 9x13 pan. Combine the sugar and butter in a large bowl and beat with an electric mixer on medium speed, scraping the bowl several times, until light and fluffy, 1-2 minutes. Add the bananas, egg and vanilla and continue beating and scraping the bowl until well mixed, 1-2 minutes longer. Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to blend. Add to the banana mixture and beat on low speed for 1-2 minutes, scraping the bowl several times, until the batter is well mixed.

Measure out 1 1/2 cups of the batter and place in a separate bowl.  Add the peanut butter chips.  Drop by spoonfuls into the prepared pan, leaving gaps for the chocolate batter. Add the cocoa to the remaining batter and beat on low speed for about 30 seconds.  Mix in the chocolate chips.  Drop by spoonfuls into the pan, covering the bottom.  Using an offset spatula lightly and carefully smooth the batter so it is even across the pan without mixing the two batters too much for a black & white effect.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.  Just before serving, dust with confectioners' sugar.  Cut into bars.

The Sugar Faerie's Hazelnut Banana Cake

Ingredients:

3 c all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
3 large eggs
2 c granulated sugar
1 2/3 c vegetable oil
1/2 c buttermilk
2 large ripe bananas, mashed
1 T vanilla bean paste
1/2 c skinless hazelnuts, roasted and chopped
Zest of 1 large orange

Preheat oven to 350*.  Grease and flour a 12-cup tube or bundt pan.  Set aside.
In a large bowl whisk the flour, soda and salt.
In a bowl of an electric mixer add the eggs, sugar, oil and buttermilk.  Beat on low until well blended. Slowly add dry ingredients and mix just until combined.  Add bean paste, bananas, nuts and zest.  Mix only until incorporated.
Pour into prepared pan, place on center rack in oven and bake approximately 1 hour or until tester inserted near center comes out clean.  Cool 10 minutes and remove from pan.  Place on rack over waxed paper; cool completely.  Prepare glaze.  Drizzle over cooled cake.

Cream Cheese Flavored Glaze
2 c confectioners' sugar
3 T freshly squeezed orange juice
1 tsp. cream cheese flavoring (you can substitute almond extract)

Whisk until smooth and drizzle over cooled cake.

Enjoy this moist cake made with Mozart's favorite fruit >>> Ba na na na nah!

Banana Bread Cobbler

Ingredients:
1 1/2 c self-rising flour
1 c granulated sugar
1 c milk
1/2 c butter, melted
3/4 c packed light brown sugar
1/2 c butter, softened
1 c old-fashioned oats
1/2 c chopped pecans
4 ripe medium bananas, sliced
Vanilla ice cream & caramel topping, if desired

Preheat oven to 375*F. Spray 11x7 pan with cooking spray.
In medium bowl, mix 1 cup of the flour, sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into pan.

In small bowl mix brown sugar, remaining 1/2 c flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture.
Bake 50 - 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary.  Serve warm with ice cream and drizzle with caramel topping.

Recipe featured in the Betty Crocker Fall Entertaining 2013 magazine.

Banana Split Delight

Dedicated to my Mother.  This one was her favorite ...

Banana Split Pie

Fill a 9" pie dish with a graham cracker crust.  Mix all  the ingredients below together and press evenly into the dish.  This makes a thinner crust.  If you like thicker, kick it up a notch or two!

1-1/4 cups graham cracker crumbs
1/4 cup granulated sugar
5 Tbsp butter at room temperature

For the creme layer, beat the following ingredients together for 10 minutes with a mixer (hope you have a stand mixer for this step!), scraping down the bowl  occasionally.  Yes, the eggs are raw.  I've made this recipe and many have eaten it, for ummm, at least 30 years and I haven't  lost one yet! ;).  So, once the ingredients have turned into a pale creme, pour into the prepared crust.

1 stick butter at room temperature
2 large eggs
2 cups confectioner's sugar

Top this layer with sliced bananas, crushed pineapple that's been well drained, sliced strawberries and/or fresh blueberries.  You can mix and match the fruit as you please.  Albeit, you'll have to change the name of the recipe if you omit the bananas! :)  Top it all  off with one 9 oz. container of thawed Cool Whip or larger, if you happen to be a CW junkie like my mom was.

Note:  If you like toasted coconut, sprinkle some on top for added texture and flavor.

Enjoy,