STRAWBERRY-BANANA BREAD
Bananas and strawberries play nicely together in this sweet and tart quick bread.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
- Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
- Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
BANANA SPLIT STUFFED STRAWBERRIES RECIPE - (4.3/5)
Provided by á-46561
Number Of Ingredients 15
Steps:
- FILLING: Combine heavy cream, cream cheese, powdered sugar and 4 tablespoons instant pudding mix with mixer on medium until thick and fluffy. Fold in banana & pineapple. Place in a ziploc and refrigerate. STRAWBERRIES: Wash & dry strawberries. Cut tops off and using a tomato corer, scoop out the center. Cut bottom off and make sure the strawberry stands upright. Stand on a paper towel to dry. Melt chocolate chips for about 25 seconds in the microwave, stir in butter until smooth. Dry each strawberry with a paper towel and dip in chocolate and then in nuts. Place on parchment paper and refrigerate 5 minutes or until set. Cut a corner off of the Ziploc bag and pipe filling into each strawberry. Top with desired toppings such as fudge sauce, sprinkles and or cherries.
BANANA, STRAWBERRY, AND CREAM CHEESE STUFFED FRENCH TOAST
I found this recipe on iVillage. It's great for all that summer fruit and makes a very "gourmet" breakfast without too much effort.
Provided by Sarah Lewis
Categories Breakfast
Time 20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
- Cut bread into 1 1/2 inch thick slices.
- Cut a pocket into the bread but do not cut through the crust on the bottom.
- Stuff with the filling.
- Mix the eggs in a bowl that is not too deep so that the bread does not get soggy.
- Then, using tongs, take your stuffed bread and put one side at a time into the egg mixture.
- Fry in butter until brown.
- Stack in a glass dish and keep warm in the oven until you are finished with the servings you need.
- Liquefy in a blender, 2 cups of strawberries, 1/2 cup sugar, and a little water to make a thick syrup.
- I use frozen berries for this part.
- Put one piece of the French toast on a plate.
- Top with the strawberry sauce.
- Sprinkle on confectionery sugar, and top with some fresh blueberries around the plate.
- Serve at once.
Nutrition Facts : Calories 1016.5, Fat 21.8, SaturatedFat 9.8, Cholesterol 257.4, Sodium 1375, Carbohydrate 167.7, Fiber 8.6, Sugar 32.2, Protein 39.4
STRAWBERRY & BANANA SPLIT CUPCAKES
Easy to make with only 4 ingredients. Moist and fluffy cupcakes with a strawberry center. Very yummy!
Provided by Ginny S.
Categories Dessert
Time 45m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
- In a large bowl, combine cake mix, sour cream and eggs.
- Stir by hand until well blended.
- Reserve 1 1/2 cups batter.
- Fill baking cups 1/2 full with remaining batter.
- Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
- Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
- Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
- Cool 3 to 5 minutes, then remove from pan.
- When cooled completely, store up to a week covered in the refrigerator.
- High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.
- Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.
Nutrition Facts : Calories 59.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 26.1, Sodium 17.4, Carbohydrate 3.9, Fiber 0.1, Sugar 2.2, Protein 1.1
BREAKFAST BANANA SPLITS
These bright cups are pretty enough for a formal brunch, yet simple and nutritious, too. Feel free to substitute different fruits and cereals-the possibilities are endless! -Renee Lloyd, Pearl, Mississippi
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.
Nutrition Facts : Calories 337 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 8g fiber), Protein 12g protein.
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