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Recipes with Banana
Add to ❤ Favorites Ingredients for 8 pancakes 1 cup (130 grams) all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1 cup (235 ml) buttermilk 1 large egg 3 tablespoons unsalted butter, melted 1 ripe banana, mashed with a fork Warm maple syrup, sliced bananas, and chopped nuts for serving Read the Instructions here
Add to ❤ Favorites Ingredients for a 9×5 loaf pan 1½ cups flour ½ cup cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ cup butter ¼ cup brown sugar ½ cup white sugar 2 eggs 4 small bananas, mashed (approx. 1⅓ cups) ½ cup chocolate chips Topping ¼ cup half & half 2 tablespoons brown sugar, packed 1 teaspoon butter ½ teaspoon vanilla 6 tablespoons chocolate chips Read the Instructions here
Add to ❤ Favorites Ingredients for a 9 x 5-inch loaf pan 4 tablespoons Nutella or other chocolate hazelnut spread 3 tablespoons plus ½ teaspoon vegetable oil; divided 3 tablespoons unsalted butter, room temp ½ cup packed brown sugar 2 medium ripe bananas, sliced or broken into pieces 2 large eggs 1 ½ cups White Lily All-Purpose Flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ cup heavy cream Read the Instructions here
Add to ❤ Favorites Ingredients for 15-20 pieces For the Banana Chocolate Chip Cake 1 and ½ cup brown bananas, mashed very well (you’ll need 3-4 bananas) 2 and ¾ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ¾ cup unsalted butter, softened to room temperature 1 cup granulated sugar ½ cup packed brown sugar 3 large eggs, room temperature 2 teaspoons vanilla ½ cup sour cream, room temperature 1 cup buttermilk, room temperature* 1 cup mini chocolate chips For the Peanut Butter Frosting ½ cup unsalted butter, softened to room temperature 1 cup smooth peanut butter (not natural, homemade or whipped) 2 cups powdered sugar, sifted 3-4 tablespoons milk or cream For the Decorations ⅓ cup mini chocolate chips 10-12 Miniature Reese’s Peanut Butter Cups, cut into pieces Handful of mini chocolate chips Read the Instructions here
Add to ❤ Favorites Ingredients for 16 cupcakes FOR THE BANANA PUDDING 2 1/4 cups milk divided 2/3 cup granulated sugar 3 whole egg yolks 1/4 cup corn starch 2 teaspoons banana extract 1 tablespoon butter 1 whole banana overripe and mashable FOR THE CUPCAKES 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1 pinch salt 1 1/2 sticks butter softened to room temperature 1 1/2 cups granulated sugar 4 whole eggs 1 tablespoon banana extract 1 teaspoon vanilla extract FOR THE FROSTING AND TOPPING 8 ounces cream cheese softened to room temperature 1 stick butter softened to room temperature 1 teaspoon banana extract 1/2 teaspoon cinnamon 3 3/4 cups powdered sugar 24 whole vanilla wafers Read the Instructions here
Add to ❤ Favorites These tasty dairy-free and gluten-free Apple Pie Baked Oatmeal Cups make a great portable breakfast (kid-friendly, too!). They’re packed with plant protein, whole grain oats, and lots of fall flavor. Ingredients for 12 cups 1 tbsp ground flaxseed + 3 tbsp water 1 medium ripe banana, mashed ½ cup unsweetened applesauce 1 cup unsweetened vanilla almond milk ¼ cup cashew butter (or almond butter) ¼ cup pure maple syrup 1 tsp vanilla extract 1 scoop Burt’s Bee’s™ Protein + Gut Health 2½ cups old fashioned oats (gluten-free if necessary) 1 tbsp baking powder 2 tsp cinnamon ½ tsp nutmeg ¼ tsp salt 1 large apple, diced small Read the Instructions here
Add to ❤ Favorites Ingredients for 12-16 pancakes 275g self-raising flour 1 teaspoon baking powder ½ teaspoon salt 3 tablespoons caster sugar 2 free-range eggs, beaten 450mls buttermilk or skimmed milk 2 tablespoons Percol Fairtrade Smooth Instant Columbian Coffee, mixed with 1 tablespoon hot water Butter, to fry 3 to 4 bananas, peeled and sliced Golden syrup, to serve Cocoa, to serve Read the Instructions here
Add to ❤ Favorites A vegan and paleo banana bread made with almond flour and coconut sugar. It’s surprisingly moist, and oil-free! Ingredients for a 9 x 5-inch loaf pan 3 very ripe bananas (fresh or thawed from frozen) 2½ cups almond meal/flour ½ cup arrowroot starch ½ cup coconut sugar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 2 teaspoons ground cinnamon 1 tablespoon apple cider vinegar Read the Instructions here
Add to ❤ Favorites This easy recipe is perfect for a guilt-free breakfast or snack! It has the same sweetness level as muffins, and it’s full of fresh fruity flavor. The snack cake will keep for at least one week if stored in an airtight container in the refrigerator. Ingredients for 16 slices 1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary) 1 ¼ cups (150g) whole wheat or gluten-free* flour (measured like this) 1 ½ tsp baking powder ½ tsp baking soda 2 tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp salt 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly 2 large egg whites, room temperature 2 tsp vanilla extract 1 cup (264g) mashed banana (about 2 medium) ½ cup (120g) plain nonfat Greek yogurt ¼ cup (60mL) pure maple syrup ¼ cup (60mL) nonfat milk Read the Instructions here
Add to ❤ Favorites It’s chocolatey, it’s banana-y, it’s fudgy and damn fine! It’s a simple banana cake to help you save those over ripe bananas. Ingredients for a 23cm springform cake tin 200g unsalted butter, softened, plus extra to grease 100g caster sugar 100g muscovado sugar 3 free-range eggs 300g plain flour 1 tsp baking powder pinch of salt 3 ripe bananas 250g chocolate chips 120ml full cream milk Read the Instructions here