Pineapple Banana Frappe Food

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA-PINEAPPLE BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

FRESH FRUIT FRAPPE

Steps:

• Mix all ingredients except ice.
• Fill blender container 1/2 full of mixture.
• Add crushed ice to fill to the top.
• Cover and blend on high speed until of a uniform consistency.
• Repeat with remaining mixture.
• Serve immediately; garnish with fruit, if desired.

CRISP BANANA AND PINEAPPLE FRITTERS

Steps:

• In a shallow bowl, whisk the eggs with the cinnamon using a fork. Place the panko bread crumbs on another plate. Toss the fruit in the egg, then into the crumbs. Repeat this 1 more time to make a second coating.
• In a 6 to 8-quart pan heat canola oil, filled just 3 inches from top of the pan, to 365 degrees F. Drop the fruit into the oil and cook until brown on all sides. Drain on paper towels.
• Serve immediately, drizzled with honey, if desired.

AMERICAN-STYLE PINEAPPLE & BANANA PANCAKES

Steps:

• Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
• Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
• Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
• Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

SEEDED BANANA FRAPPE

Steps:

• Place all of the ingredients except the nutmeg in a blender and blend at high speed for a full minute. Pour into a glass, sprinkle with nutmeg, and enjoy.

PINEAPPLE BANANA LOAF

Steps:

• Combine first 5 ingredients.
• Beat remaining ingredients together in a large bowl until blended.
• Add dry ingredients stirring until thoroughly combined.
• Spread in two greased 81/2x41/2 loaf pans dividing evenly.
• Bake at 350°F for 60-70 minutes or until toothpick inserted in centre comes out clean.
• Cool 15 minutes in pan then remove to rack to cool completely.

BANANA FRAPPE

Steps:

• Peel and mash the bananas.
• Add lemon juice.
• Blend with chilled milk, milk powder, cream, sugar and almonds.
• Thin down with crushed ice.
• Serve at once.

PINEAPPLE BANANA MUFFINS

Steps:

• In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
• In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
• Spoon into large greased muffin cups filling two-thirds full.
• Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

PINEAPPLE-BANANA FRAPPE

Steps:

• Peel banana; break into chunks.
• combine all ingredients in blender.
• Cover & blend until smooth.
• MODIFICATIONS You can modify by adding a scoop of soy protein powder & 1 tablespoon of flaxseed oil; you can also add 1 cup of pineapple chunks (stored in water) or 1 cup of frozen mango chunks as a substitute for the sorbet.