Uncle Bobs Fantastic Lemon Banana Frosting Food

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

BANANA/LEMON SENSATION

Steps:

• Preheat Oven to 350°F.
• Ovens will lose heat immediately the door is opened.
• A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
• As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
• For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
• "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
• Set aside for later use.
• In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
• In a small saucepan, squeeze the fresh lemon half.
• FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
• In a separate bowl, cream butter or margarine with 1 cup sugar.
• In a separate bowl, beat eggs really well.
• In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
• Beat again.
• NOTE: If you are using a blender or food processor, please be aware of over-spills.
• Sift together (if you prefer sifting) flour, baking soda and salt.
• (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
• Scrape batter down sides of the bowl into the flour and mix well.
• At this point, add the grated lemon peel and mix well.
• You can never mix too much.
• Ingredients must be well-combined prior to baking.
• Bake for 50 minutes to 1 hour. (my oven requires the full hour).
• Remove from oven and with your cake tester, test for doneness.
• Cake tester should come out clean, with no evidence of batter.
• Using your cake tester, puncture the loaf, all over the top, but not right through.
• While loaf is still hot, carefully spoon the lemon sauce over the surface.
• This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
• Set on cooling rack until the pan can be handled easily, about 1/2 hour.
• Turn the pan over and tap hard on the bottom to loosen the loaf.
• Continue cooling baked loaf, until ready to seal and put away, or serve same day.
• THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
• If you have an aversion to lemon, skip this step.

LISA'S BANANA BUTTER FROSTING

Steps:

• Beat mashed banana, lemon juice, and salt in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in powdered sugar, 1 cup at a time, until smooth.

BANANA BUTTER FROSTING

Steps:

• Mix together bananas and lemon juice.
• Beat butter in mixing bowl until creamy.
• Add sugar and bananas alternately, a small amount at a time.
• Beat until frosting is light and fluffy.

BANANA BUTTER ICING

Steps:

• Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.

FROSTED BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

BANANA FROSTING

Steps:

• Mix the banana and lemon juice together.
• Cream the butter with 1 cup of the powdered sugar; then add the banana and enough remaining sugar to make the mixture thick and spreadable.

BANANA LEMON LAYER CAKE

Steps:

• Preheat the oven to 350°F Grease 2 - 9 inch round cake pans and line the bottom of each with a disk of wax paper (see recipe #452719).
• Sift the flour with the baking powder and salt.
• In a large mixing bowl, cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon zest.
• In a small bowl mix the mashed bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts.
• Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, 30-35 minutes. Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper.
• For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon zest and enough juice to make a spreadable consistency.
• Set one of the cake layers on a serving plate. Cover with about one third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top & sides of cake.

POTLUCK BANANA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition., Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.

BANANA SHEET CAKE WITH BANANA FROSTING

Steps:

• Preheat oven to 350°F. Coat a 13x9-inch baking pan with non- stick cooking spray.
• In a small bowl, combine flour, baking soda and salt. Set aside.
• Using an electric mixer on medium speed, cream butter, sugar and brown sugar until light and fluffy. Beat in eggs one at a time and then add vanilla extract. Alternate adding flour mixture and buttermilk until combined. Stir in mashed bananas and lemon juice. Pour batter into prepared baking pan and bake 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes.
• For the frosting, in an electric mixer, beat butter, bananas and lemon juice on medium speed until well combined. On low speed, slowly add icing sugar until a smooth consistency is reached, scraping down sides of the bowl once or twice. Spread frosting on cool cake.

BANANA CAKE WITH FROSTING

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. , In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. , In a large bowl, cream .75 cup butter and 2 1/8 cups sugar until light and fluffy. , Beat in the eggs one at a time, then stir in 2 tsp vanilla. , Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. , Bake in preheated oven for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. , Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. , For the frosting: , In a large bowl, cream .5 cup butter and cream cheese until smooth. , Beat in 1 tsp vanilla. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. , Spread on cooled cake. ,

UNCLE BOB'S FANTASTIC LEMON BANANA FROSTING

Steps:

• Mix bananas and lemon juice together in a mxing bowl.
• Cream the butter and one cup of the powdered sugar together in a separate mixing bowl.
• Add the banana mixture and enough powdered sugar to form a spreadable consistency.

UNCLE BOBBY'S BANANA PUDDING RECIPE

Steps:

• In a double boiler, whisk together the sugar, flour, salt and baking powder.
• Mix in the milk, beaten eggs, and vanilla. Combine well and cook, stirring occasionally over medium-high heat until thick, about 10-15 minutes. Let pudding cool.
• In a casserole dish, or individual dessert dishes, starting with wafers on the bottom, repeat layers of wafers, bananas and pudding until all ingredients are used.
• If desired top with whipped cream.
• Refrigerate until ready to serve.

BANANA-RASPBERRY CAKE WITH LEMON FROSTING

Steps:

• 1. Preheat oven to 350
• 2. To prepare the cake, coat 2 8-inch round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 ½ tsp flour.
• 3. Place granulated sugar and ¼ cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
• 4. Lightly spoon 1 ¾ cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and ½ teaspoon salt, stirring well with a whisk.
• 5. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
• 6. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, remove from pans. Peel off wax paper. Cool layers completely on wire rack.
• 7. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, ½ teaspoon vanilla, and a dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beat at low speed just until blended (do not over beat).
• 8. Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with fresh raspberries, if desired.

BANANA-CREAM CHEESE FROSTING

Steps:

• Blend milk and banana in blender until smooth.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy.

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

UNCLE BOB'S SOYBEAN BREAD

Steps:

• In a large bowl or crock pot, dissolve yeast and 1 cup flour in water. Cover with plastic wrap or a pot lid and let stand for 2 hours.
• Coarsely grind the soybeans in a food processor or blender. Stir soy beans and 1 cup flour into the yeast mixture. Let stand for 2 hours.
• Stir in the salt and remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out of the slow cooker and knead 1 1/2 tablespoons quinoa into the dough. Form into a loaf and place in a lightly greased 9x5 inch loaf pan. Sprinkle the remaining quinoa on top of the loaf. Brush or drizzle on the olive oil. Cover and let rise until loaf is just above the top of the loaf pan. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, or until loaf sounds hollow when tapped on the bottom. Let cool before slicing.