Strawberries And Bananas Food

STRAWBERRY BANANA DESSERT

Steps:

• Layer banana slices and cake cubes in a 13-in. x 9-in. dish coated with cooking spray. Place strawberries over cake and press down gently. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

STRAWBERRY BANANA BREAD

Steps:

• Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
• In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
• In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
• Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER MIX! Fold in floured covered strawberries.
• Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

STRAWBERRY BANANA SALAD

Steps:

• Place strawberries in a bowl and cover with sugar.
• Stir well until juices begin to form.
• Add Bananas and stir to coat.
• Allow juices to form for 20-30 minutes and serve.

BANANA AND STRAWBERRY CUPS

Steps:

• In a mixing bowl add Grand Marnier liqueur, sugar and orange marmalade and combine well add in the strawberries and bananas and mix well.
• Let stand in the refrigerator for 1 hour before serving.
• Serve the fruits in chill wine glasses and top with whipped cream.

STRAWBERRY BANANA ICE CREAM

Steps:

• If not using store-bought frozen fruit, peel the banana and slice it. Freeze the banana slices and strawberries for at least 4 hours - better yet overnight. (Reusable silicone bags are a great alternative to plastic freezer bags.)
• Place the frozen strawberries and banana slices into a food processor or a high speed blender (see notes above).
• Process the fruit until smooth. It will be very loud at first and the fruit will look like crumbles. But eventually it breaks down to a smooth consistency. You may need to stop the machine and scrape down the side once or twice.
• For soft serve texture, serve the strawberry banana ice cream right after blending. For firmer ice cream consistency transfer the nice cream to a sealable container and freeze for at least 2 hours. For easier scooping afterwards, let the ice cream sit on the counter for a few minutes first.

STRAWBERRIES AND BANANAS

Steps:

• Place sugar, water and corn starch in sauce pan.
• Let come to a boil and stirring constantly boil until it becomes almost clear.
• Add jello and let cool.
• Slice strawberries and bananas and add the syrup.
• a tsp of vanilla or almond flavoraing can be added.

STRAWBERRIES WITH BANANA YOGURT

Steps:

• In small bowl combine strawberries and sugar. In blender combine banana, yogurt and rum. Blend until smooth. Pour blended mixture in wine glasses and layer with sliced berries. Chill before serving.

STRAWBERRY-BANANA SMOOTHIE

Steps:

• Blend the banana, strawberries, yogurt, milk, honey, cinnamon and 1 cup ice in a blender until smooth. Pour into a glass.

STRAWBERRY-BANANA BREAD

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.