Blueberry Banana Surprise Food

BLUEBERRY-BANANA COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
• Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
• Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
• While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

BLUEBERRY-BANANA BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
• Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

BLUEBERRY SURPRISE

Steps:

• 1. Preheat oven to 350 degrees. Mix the crust ingredients together and press into a greased 9 x 13 inch pan. Bake at 350 degrees until crisp, about 10-12 minutes.
• 2. Mix together cream cheese, confectioner's sugar, and Cool Whip. Spread over the prepared crust
• 3. Gently and evenly top with the blueberry pie filling. Refrigerate until set and ready to serve.

ROASTED BANANA AND BLUEBERRY PUREE

Steps:

• Arrange 3 bananas (unpeeled) and 1 pint blueberries on a parchment paper-lined baking sheet. Roast in a 350 degrees F oven until the berries burst and the banana peels are deep brown, 20 to 25 minutes. Remove from the oven and let cool slightly, then peel the bananas. Puree the fruit in a food processor until smooth. Let cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.

BLUEBERRY-BANANA SMOOTHIE

Steps:

• Blend 1 banana, 1 cup blueberries, 1/2 cup unsweetened coconut milk, 1 tablespoon each honey and lime juice, 1/4 teaspoon almond extract and 1 cup ice.

BLUEBERRY BANANA MILKSHAKE

Steps:

• Place vanilla ice cream and milk in a blender and blend until smooth. Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed.

BLUEBERRY SURPRISE

Steps:

• Bake cake mix as directed in a bundt cake pan.
• Cool and slice into 3 layers.
• Beat cream cheese and sugars together until sugar dissolves.
• Add 1 large Cool Whip and beat until smooth.
• Frost between layers, sides and center of cake.
• Just before serving, pour a chilled can of blueberry pie filling over cake.
• (You can use any flavor pie filling you want).

VEGAN BLUEBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mix soy milk and 1 tablespoon lemon juice in a bowl and stir. Let sit until curdled, 5 to 10 minutes.
• Mix whole wheat flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.
• Combine mashed bananas with remaining lemon juice and vanilla extract in a large bowl. Add soy milk mixture and agave nectar syrup. Stir well. Add flour mixture until combined, but don't overmix. Mix in blueberries until dispersed. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread before serving.

BLUEBERRY-BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Combine cinnamon, and 2 Tbsp. each flour and sugar in medium bowl. Cut 3 Tbsp. butter into small pieces. Add to cinnamon mixture. Use pastry blender or 2 knives to cut butter into cinnamon mixture until mixture resembles coarse crumbs. Reserve for later use.
• Combine baking powder, baking soda and remaining flour. Beat cream cheese with remaining sugar and butter in large bowl with mixer until light and fluffy. Add bananas and eggs; mix well. Add flour mixture; mix just until moistened. Stir in blueberries and nuts. Top with reserved cinnamon mixture.
• Spoon into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 15 min. to 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 20 min. Remove bread from pan to wire rack; cool completely.

ULTRA MOIST BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
• Fold in the blueberries and walnuts, mixing just until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
• Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
• Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.

BANANA APPLE & BLUEBERRY SURPRISE CAKE

Steps:

• Preheat oven to 400 degrees.
• Arrange sliced apples on a baking sheet and drizzle honey over them. Bake at 400 degrees for 10-15 minutes until apples are moist and tender.
• Remove apples from the oven and lower the oven temperature to 350 degrees.
• In a large bowl, mash bananas and brown sugar until creamy, don't worry if there are a few lumps.
• Add the apple sauce and eggs and beat with a whisk until well combined.
• Add the flour, almond meal, baking powder, cinnamon, nutmeg, and ginger; use a spatula to fold together.
• Grease the cake pan with melted butter and arrange one layer of apple slices on the bottom of the pan.
• Pour half the banana batter into the pan, and arrange a second layer of apples around the outside edges.
• Spoon frozen blueberries into the center area of the cake and gently cover with the remaining batter.
• Bake the cake in 350 degree oven for about 1 hour; check it at 45mins.
• Serve with natural yoghurt and a drizzle of honey.

BANANA SURPRISE

Steps:

• Firstly Take a bowl and Mash banana until smooth
• Then take another bowl and Crush Biscuits.
• Mix in one bowl.
• Add Sugar.
• Serve in A bowl , Ramekin , Wine Glass , Whatever.
• Once in your Choice of Bowl, Grate Chocolate over the top. Enjoy !

BLUEBERRY BANANA SURPRISE

Steps:

• For crust: mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan. Press into the bottom of the pan to make a crust. Chill in the refrigerator while making the topping. (Note: You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.).
• In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth.
• Pour cream cheese mixture over crust.
• Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.).
• Pour blueberry pie filling over bananas and spread evenly.
• Chill until ready to serve.

BLUEBERRY, BANANA, AND WALNUT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
• Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.