Banana Rolls Food

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.

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.

SWEET BANANA ROLLS

Steps:

• In a saute pan over medium heat, melt butter and add brown sugar. Add the banana pieces and allow to brown on both sides.
• In a small bowl combine the sour cream and the confectioners' sugar.
• To assemble, place crepe on plate and thinly spread with banana mixture. Thinly spread dollop of sour cream mixture and sprinkle with toasted almonds. Wrap crepe tightly to create rolled layers. Dust with confectioners' sugar and sprinkle with crushed toasted almonds.
• In a blender place water, milk and eggs and mix. Add sugar, salt, flour and butter. Mix until smooth. Let batter rest for 30 minutes.
• Heat a seasoned crepe pan over medium heat. Ladle 1-ounce batter into pan and angle pan so that batter spreads to edges of pan. Let cook about 45 seconds and turn over. Cook about 30 seconds more. Remove to cool. Stack between sheets of waxed paper.

BANANA ROLLS

Steps:

• Preheat oven to 350.
• Mix splenda, cream cheese, bananas and vanilla in a bowl using a hand mixer.
• Mix until creamy.
• Place crescent rolls on an ungreased baking sheet.
• Spread about 1 tablespoon of filling onto each crescent roll and roll into crescent shape.
• Bake in preheated oven 12 to 15 minutes or until lightly browned.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
• Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
• Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.

AMERICANA BANANA ROLL

Steps:

• Position rack in lower third of oven; preheat oven to 375 degrees. Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Lightly grease the foil with shortening, and sprinkle with allpurpose flour. Shake the pan to distribute flour, and tap out excess.
• Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the ingredients; set aside. Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white. Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside.
• Place the butter in the bowl of a heavyduty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a small amount in a large bowl, but you can adjust most heavyduty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream. Then stop the mixer, and scrape the mixture slinging to the sides into the center of the bowl. Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes).
• With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once. When the mixture is quite fluffy and has increased in volume, detach the beater and bowl. Tap the beater against the edge of the bowl to free the excess.
• With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then add the mashed banana mixture, stirring to blend. Scrape the sides of the bowl with each addition. Add the remaining flour mixture, and stir until smooth.
• Scoop the thick batter onto five different areas over twothirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the twothirds of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will. You do not have to rush. The layer will be very thin, but that is just the way it should be. It will increase in volume in the oven.) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release foil from the pan's edges. Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool.
• Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake). Cool for 30 minutes.
• Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl. Another test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake. The cream will appear soft, shiny, and smooth but stiffer than for most desserts. It will coat the cake layer, sticking to it and staying in place when rolled.
• Assembling The Dessert:
• Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter. (The cake will be rolled lengthwise.) Spread the cream evenly over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.)
• Begin rolling by flipping the edge of the cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands).
• Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake. Lift it onto a serving plate with the aid of a long, wide spatula or a baking sheet without sides. If desired, decorate top of roll with Glazed Raspberries.
• To decorate the top of the roll, place the raspberries into a 3 quart bowl. Heat currant jelly just until it's almost melted, but not hot. Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together. Repeat this three more times. The object is to coat the berries evenly. Carefully scoop the raspberries on top of the cake, down the length of the roll.
• Yield: 12 servings

MUST-TRY BBQ BACON & BANANA ROLLS

Steps:

• Skin the bananas, cut the ends off and slice into approximately 4 pieces (you ideally need to cut them to the approximate width of your bacon, so depending on the size of your bananas you could get more or less slices).
• Wrap each slice of banana in one piece of streaky bacon. Hold in place with a cocktail stick.
• BBQ until bacon is cooked through (we like ours well cooked so the bacon is crispy).
• Serve!

BANANA ROLL FRENCH TOAST

Steps:

• Heat oil in a skillet over medium heat.
• Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.
• Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.
• Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oven to 425º F.
• Line a baking tray with parchment paper and set aside.
• Lay two spring roll wrappers on a clean work surface; brush wrappers lightly with melted butter.
• Slice the bananas in half on the diagonal.
• Place one banana half in the lower third portion of the wrapper and cover with the chocolate.
• Sprinkle a little salt over the chocolate and top with the remaining banana half; roll into a tight package.
• Continue until all bananas and wrappers are rolled.
• Place the finished banana rolls on the lined baking tray and brush tops and edges with butter.
• Bake for 5-7 minutes on the baking tray and serve when golden brown.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!