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5 Mouthwatering Banana Desserts

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5 Mouthwatering Banana Desserts

Bananas are one of those fruits that virtually everyone loves. Kids love them because of their fun shape and color, teenagers because they taste good and they’re easy to grab, and adults because of their many health benefits! Bananas can help you increase potassium intake, lower blood pressure, aid in digestion and a number of other great things! Did we mention that bananas make amazing dessert ingredients? Below are five ways to serve them as a sweet treat after dinner.

1. Banana Soft Serve

Recipe from Blendtec.com
 
Ingredients:
 
  • 4 Bananas
  • Toppings of your choice
Directions:
 
  1. Add frozen banana pieces to a food processor and blend. When it has reached the consistency of your choice, add any toppings you like and enjoy. Serves 5.

2. Honey Roasted Peanut Butter Banana Cream Pie

 
Ingredients for crust:
 
  • 8 ounces chocolate wafer cookies
  • 2 tablespoons brown sugar
  • 5 tablespoons unsalted butter, melted
Ingredients for filling:
 
  • 10 ounces (2 cups) honey roasted peanuts
  • 1 banana, peeled and cut into chunks
  • 1 tablespoon honey
  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
Directions:
 
  1. To prepare crust, crush cookies in a Vitamix (or other professional-grade blender) on high speed until finely ground, using the tamper as needed to redistribute cookies. You should end up with 1 ½ cups of cookie crumbs. Transfer to a bowl and stir in brown sugar. Add butter and mix until evenly incorporated. Press into the bottom of a 9-inch spring form pan or in the bottom and up the sides of a 9-inch pie pan. Freeze crust until filling is ready. Rinse any remaining crumbs out of the canister and pat dry.
  2. Place peanuts in the canister and secure lid with the tamper in place. Turn machine on at the lowest speed, and gradually increase the speed to Variable 10, then to High, using the tamper to keep the nuts moving. Continue to mix for another minute or so, until the peanut butter begins to flow freely through the blades. You may notice the sound of the motor change from a high pitch chugging sound to a low laboring sound. Stop the machine and transfer the peanut butter to a large bowl, scraping as much of the peanut butter out of the canister as you can.
  3. Add banana chunks and honey. Turn to the lowest speed, then increase to Variable 5 for about 1 minute or until banana is liquefied (the slightly lower speed here will prevent too much of the banana from splattering up the sides). Pour into bowl with peanut butter and stir to combine.
  4. Wash and dry canister to remove any residual peanut butter. You want to be sure the canister is very clean, so your cream will whip up properly.
  5. Add cream, sugar and vanilla to canister. Turn to the lowest speed, then increase to Variable 5 for about 10 seconds. Watch it very carefully, the second the top of the cream stops moving, turn off the mixer immediately. Over-mixing will result in butter rather than whipped cream.
  6. Stir the whipped cream in the canister to even out the consistency (the top might be slightly firmer than the cream on the bottom). Remove about 1 cup of cream and set aside to use as a garnish later. Add about half of the remaining whipped cream to peanut butter mixture; fold to incorporate and lighten the filling. Fold in the remaining whipped cream until smooth.
  7. Pour filling into prepared crust, smoothing top with an offset spatula or butter knife. Spoon or pipe remaining whipped cream in a decorative manner around the edges of the pie. If using a springform pan, you can cover the entire thing with aluminum foil without touching the cream. If using a pie pan, leave it uncovered. Refrigerate or freeze for 1 to 2 hours or until set or frozen. If frozen, let come to room temperature for 10 to 15 minutes before serving (it’ll be easier to slice that way).

3. Banana Bread

Recipe from MyRecipes.com
 
Ingredients:
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 1 ½ cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray
Directions:
  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 ½ x 4 ½-inch loaf pan coated with cooking spray. Bake at 350° for one hour or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Fourteen servings.

4. Banana Pudding Parfaits

Recipe from Delish.com
 
Ingredients:
  • 2/3 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 ½ cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 2 bananas, plus more for garnish
  • 12 (4 to 5 ounces total) shortbread or other vanilla-flavored cookies, crumbled, plus more for garnish
  • Whipped cream, for garnish
Directions:
  1. Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
  2. Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook one minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
  3. In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, covered with plastic wrap, at least one hour and up to two days.
  4. To serve, top with whipped cream, more crumbled cookies and sliced bananas.

5. Banana Cake

Recipe from MomsWhoThink.com
 
Cake ingredients:
  • ½ cup butter
  • 1 ½ cups sugar
  • 2 large eggs, beaten
  • 2 cups flour, sifted
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup milk
  • ¼ teaspoon vanilla
  • ¾ teaspoon baking soda (add to pureed bananas)
  • 3 pureed bananas, very ripe
Cream cheese frosting ingredients:
  • ½ stick butter, softened
  • 8 oz. cream cheese, softened
  • 1 box powdered sugar (1 lb.)
  • 2 teaspoons vanilla extract
Cake directions:
  1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan or two 9-inch layer cake pans.
  2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
  3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
  4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
  5. Bake layer cakes (9-inch) for 25-30 minutes, oblong (9 x 13-inch) for 35 to 40 minutes.
Frosting directions:
  1. Mix cream cheese and butter until smooth. Add sugar and vanilla and blend well. Spread on cooled cake.

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