Cream Of Banana Soup Food

CLASSIC SOUR CREAM-BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until blended. Beat in eggs, then sour cream until blended. Add flour mixture alternately with bananas, mixing just until blended after each addition. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.

CHOCOLATE BANANA CREAM PIE

Steps:

• Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
• Arrange banana slices over chocolate.
• Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
• Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

BANANA MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

BANANA CREAM PUDDING

Steps:

• Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
• In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
• Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
• In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
• Slice bananas and add to pastry cream.
• Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

SPICY BANANA SOUP

Steps:

• Peel onion and chop. Rinse and halve chile pepper, remove seeds and ribs, chop. Rinse bell peppers, halve and remove seeds and ribs, chop. Heat grapeseed oil in a saucepan, saute onion, chile pepper and bell peppers for a few minutes. Season with cumin powder and sugar and deglaze pan with chicken broth. Simmer for 5 minutes. Peel bananaa, mash with a fork and mix with lime juice.
• Add bananas and 200 ml (approximately 3/4 cup) of cream to the soup, bring to a boil and puree with an immersion blender. Season with salt. Beat remaining cream until stiff. Pour soup in bowls and top with whipped cream. Garnish with banana chips and serve.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

SOUR CREAM BANANA BARS

Steps:

• Heat oven to 350 degrees. Grease and flour a 10×15 jelly roll pan.
• In bowl of an electric mixer (or you can use a hand mixer), combine the sugar, sour cream, butter and eggs. Mix on low speed, scraping bowl occasionally, until combined. Add bananas and vanilla and mix on low speed for about 30 seconds.
• Add flour, salt and baking soda and mix on medium speed just until combined (about 1 minute). Pour into prepared pan and bake 18 to 22 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool until just slightly warm and frost with Browned Butter Frosting (recipe below).

SOUR CREAM BANANA BREAD RECIPE

Steps:

• Grease a 9 inch bread pan with butter, or create a parchment sling and spray with cooking spray. (Full directions in the notes). Preheat the oven to 350 degrees.
• In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth, creamy, and no brown sugar lumps remain.
• Whisk in the sour cream, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
• In another bowl, mash the bananas then whisk them into the sour cream mixture.
• Sprinkle the flour, baking soda, baking powder, salt, and cinnamon on top of the wet ingredients, then stir everything together until no white remains.
• Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Note: I usually check the bread at the 35 minute mark. If the top is getting too browned, cover it with foil for the remaining baking time. Allow the bread to cool for 15 minutes before removing from the pan. Cool completely on a wire rack, after you sneak a slice warm from the oven, of course.

SAVORY CREAM OF PEANUT SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until soft, about 8 minutes. Stir flour into butter to incorporate. Gradually whisk chicken stock into flour mixture. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 5 minutes.
• Remove saucepan from heat. Stir peanut butter and evaporated milk into stock until peanut butter melts into the mixture. Return saucepan to low heat. Cook at a simmer until flavors have blended, about 15 minutes. Garnish with roasted peanuts to serve.

BANANA MUFFINS WITH SOUR CREAM

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Spoon into 16 paper-lined muffin cups.
• Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

CREAM OF BANANA SOUP

Steps:

• Peel the bananas and cut them into pieces.
• Put the bananas and the chile through a food mill until pureed.
• Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
• Add the heavy cream, bring to a boil, and remove from the heat.
• Serve hot with the curlicues of red and yellow bell pepper for garnish.

BANANA CURRY SOUP

Steps:

• Peel and chop the bananas.
• Melt the butter in a pan and sweat the onion for 5 minutes.
• stir in the curry powder and cook for about 30 seconds.
• Add the stock, bananas, lemon juice and salt to taste.
• Bring to the boil.
• Cover and simmer gently for 15 minutes.
• Process the soup in a blender and stir in the cream.
• Check seasonings and return to the pan.
• Reheat to serve.

CREAMY BANANA, LEMONGRASS AND COCONUT SOUP

Steps:

• NOTE: Soup can be prepared one day ahead then reheated.
• In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
• Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
• Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
• Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
• Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
• Season to taste with salt and pepper.

CREAM OF AVOCADO SOUP

Steps:

• Add garlic and onions and ¼ cup of chicken broth to soup pot and bring to medium high heat. Cook garlic and onions until garlic is lightly browned and onions are translucent.
• Add in remaining chicken broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste.
• Pour soup into blender. Blend until smooth. Add in cream and blend slowly just until cream is incorporated.
• Serve soup immediately. If desired, garnish with fresh slices of avocado, cilantro, and a swirl of sour cream.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

BANANA SOUP!

Steps:

• Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

JANET'S RICH BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.