SAUTEED BANANA FILLING
Use this recipe to make our Banana Cake with Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.
BANANA FILLING
I've never tried this, but after posting this in the recipe request forum, somebody asked me to post it...so here it is! The recipe is from About: Southern US Cuisine, and here's the weblink for the page it's on. http://southernfood.about.com/od/bananacakerecipes/r/bln379.htm
Provided by Dessertyummy
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
- Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
- Beat butter into the chilled mixture, a tablespoon at a time.
- Fold in sliced bananas and vanilla.
Nutrition Facts : Calories 1273.1, Fat 63.2, SaturatedFat 39.6, Cholesterol 169.7, Sodium 473, Carbohydrate 173.6, Fiber 7, Sugar 117.6, Protein 10.4
BANANA FILLING
Steps:
- Melt butter in large saute pan. Add vanilla bean and stir until the vanilla bean seeds begin to appear in the butter.
- Add the bananas and stir about one minute. Add brown sugar and toss gently until bananas are evenly coated and sugar has melted, about 3 minutes. Remove vanilla bean and cool. This may be done early in the day. Do not refrigerate.
- An hour or so before serving, whip the cream with the granulated sugar until firm peaks form. Beat in the sour cream just enough to combine.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 24 milligrams, Sugar 24 grams, TransFat 0 grams
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
BANANA CREAM CREPE FILLING
Make and share this Banana Cream Crepe Filling recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, cornstarch, and salt in a small saucepan.
- Add milk gradually.
- Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).
- Blend a little of the hot mixture into egg yolks.
- Stir yolks into saucepan. Cook 1 minute. Remove from heat.
- Add vanilla and butter. Cool.
- When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.
Nutrition Facts : Calories 172, Fat 6.4, SaturatedFat 3.6, Cholesterol 71.8, Sodium 85.7, Carbohydrate 24.9, Fiber 0.7, Sugar 14, Protein 4.1
THAI GRILLED SWEET STICKY RICE WITH BANANA FILLING
These delicious grilled banana leaf packets conceal Thai sticky rice perfumed with the smokiness of the charred wrapper and a piece of banana at the center.
Provided by Leela Punyaratabandhu
Number Of Ingredients 9
Steps:
- Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
- While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
- Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
- After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
- To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
- Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.
CREAMY BANANA CREPES
My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm., In a small bowl, combine sour cream and confectioners' sugar. Spread over one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.
Nutrition Facts : Calories 429 calories, Fat 25g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.
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