Banana Nog Cake Food

BANANA NOG

Steps:

• In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon., Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving., Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

SNOWMAN BANANA NOG

Steps:

• Heat a hot-glue gun.
• Glue 3 buttons down the front of 4 pint-size (16-ounce) mason jars. Cut 4 strips of red or green felt, each 1 1/4 inches by 18 inches. Snip fringe into the ends of the felt with scissors. Wrap a felt scarf around the neck of each jar.
• Put the milk, sugar, vanilla, nutmeg, allspice and banana in a blender and blend on high speed until the banana liquifies and the drink is thick and creamy. Pour into the decorated jars and mound whipped cream on top of each drink so it's taller than the rim. Grate more nutmeg on top. Insert a straw and sprinkle confectioners' sugar snow over everything.

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA SPICE SNACK CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 8-inch square baking pan with nonstick cooking spray.
• In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
• In a bowl, combine dry ingredients and spices.
• Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
• Pour batter into prepared pan and spread evenly.
• Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
• Cool in pan on wire rack for about 20 minutes.
• Serve warm, or room temperature.

BANANA EGGNOG

Steps:

• Cut the banana into a blender, add remaining ingredients and buzz until smooth.
• Pour into a tall glass and sprinkle with some nutmeg.

NIF'S EGGNOG BANANA BREAD

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs in large bowl. Stir in sugar, oil, banana, eggnog, rum, and vanilla.
• In another bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir into eggnog mixture, just until mixed. Pour batter into prepared loaf pan.
• Mix sugar and cinnamon and sprinkle over batter.
• Bake bread for 40 to 60 minutes, or just until a toothpick inserted in the center comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.