After School Banana Roll Ups Recipe By Tasty Food

AFTER SCHOOL BANANA ROLL-UPS RECIPE BY TASTY

Steps:

• Evenly spread almond butter over one side of the tortilla.
• Place banana along one edge of the tortilla, and roll up.
• Slice the roll into small pieces.
• Enjoy!

BANANA PEANUT BUTTER FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
• Enjoy!

BANANA ROLL (YUM)

Steps:

• Preheat oven to 350 degrees.
• Line a 10x15 jelly roll pan with waxed paper. Spray well with vegetable oil.
• Mash the 3 bananas well. I use a food processor fitted with the metal blade and pulse it until it's fully mashed.
• In a medium sized bowl, beat the eggs and sugar until well blended. Add the bananas, flour, baking powder, baking soda and salt. Mix well.
• Pour into the prepared jelly roll pan.
• Spread evenly making sure the corners are filled evenly as well.
• Bake 15 minutes.
• On a clean towel sprinkled heavily with confectioners sugar turn out the baked roll. Starting from the small end roll up using the towel as you go.
• Let cool completely.
• While cooling prepare the filling. In a good sized bowl, beat the room temperature butter and cream cheese. Add the confectioners sugar and vanilla. Beat until smooth.
• Unroll the cooled roll; fill evenly the re-roll. Sift confectioners sugar on top.

YUMMY BANANA CAKE ROLL

Steps:

• Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
• In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
• Bake for 13-15 minutes or until center springs back when lightly touched.
• Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
• When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
• When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
• To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.