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Recipes that include banana

White Chocolate Banana Bread

Saturday, September 21, 2013

Lon LOVES bananas and always wants bananas around. The problem is when you buy a bunch, the first one you eat is a little under-ripe, the next few are perfect, and then there’s always some over-ripe left. It would be so wonderful if they sold bananas in bunches with different stages of ripeness. Anyways, so…I’ve made a lot of banana bread over the years and tried tons of different recipes. This White Chocolate Banana Bread, which is a variation of one I posted over four years ago, is the one I always end up coming back to over and over again.

White Chocolate Banana Bread title pic

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Fresh Peanut Butter & Banana Sandwich

Tuesday, March 23, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

Do you ever feel like the universe is trying to tell you something?

It all started in February when I had dinner with Mary (super fabulous designer) at Employees Only. She told me that she and my cousin Jerry were running the marathon in Seoul, Korea. (Congrats you two!) Then, I get an e-mail from my friend Hilary, asking me about bicycles. She’s starting triathlon training for her first one. Beginning of March, I see that a new twitter friend is trying to raise money for her third triathlon. (As a proud TNT alumna, I encourage you to donate here!)  Then, we were watching Dinner Impossible and Robert Irvine’s challenge was to cook for Ironman athletes. He had to make a water meal (all cooked in water), a bike meal (everything cooked twice), and a run meal (using legs). The final straw happened this past weekend, my friends Bianca and Jen did the NYC half-marathon. (Congrats girls!)

Elvis Sandwich with banana and Planters 2

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Pancake Inspired Cupcakes: Banana Nut

Tuesday, December 29, 2009

One of my favorite childhood memories was going to IHOP (International House of Pancakes) with my family. My mom and I both loved Banana Nut Pancakes (which I don’t see on their menu anymore these days but you can ask for it). For some reason, as a 6 year-old, I thought I was cooler than my brother, just for the sheer reason that I had the same favorite pancakes as my mom. I would share a giant stack with my mom, smiling all the way through the meal, because I just knew my mom liked me more. Yup, purely because my brother would order something else.

Maple Cupcakes with Whipped Cream, Bananas, and Pecans 2

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White Chocolate, Banana, Cherry Bread

Thursday, May 21, 2009

Staring at my pile of over-ripe bananas, some sort of banana bread/banana muffin idea was tumbling about in my head. I spotted an interesting combination of flavors in Nigella’s book, How to Be a Domestic Goddess. It was cupcakes made with banana, dried cherries, and white chocolate. Not wanting cupcakes at the moment, I married the idea with Nick Malgieri’s Banana Bread and out popped this baby. I didn’t think banana bread could get better, and with white chocolate no less? I’m not even a big fan of white chocolate, but here it melts into the bread and adds a wonderful creaminess that makes bananas even more comforting.

piece of banana bread

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Banana Birthday Cake with Cream Cheese Frosting

Saturday, January 31, 2009

It’s my friend Monica’s birthday and of course I made a cake. I went through the massive list of recipes I have bookmarked and decided on a banana cake. I made a few changes: I omitted the nuts (Monica doesn’t like nuts), opted for a cream cheese frosting, and threw in some chocolate shavings for decoration.

slice

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Blueberry Banana Smoothie

Wednesday, January 21, 2009

Lon’s a lactard (lactose intolerant) and he doesn’t love soy bean milk so we gave almond milk a try. It turned out to be quite good. In cereal, it’s similar to a lightly flavored skim milk, and even better, it’s healthier. We buy the Blue Diamond brand and it’s only 60 calories per serving (8 oz) for the original and 90 calories per serving for the vanilla.

So, I wanted to try almond milk in more applications, and the first experiment turned out well. This Blueberry Banana Smoothie doesn’t taste like the dairy version but it’s thick like any good smoothie, yet feels lighter.

blueberry banana smoothie

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Raisin Banana Bread Pudding

Saturday, October 25, 2008

I had a little less than half of the raisin bread from the Chinese Bakery left. I had some ripe bananas, and I wanted to use them up. Naturally, the ingredients lend themselves to Bread Pudding. A couple of things to note here: organic half and half is a bit thinner than regular, at least it seems to be, to me. I added raisins because Chinese bakery raisin bread doesn’t have much raisins in it so adjust depending on how much raisin the bread already has. If you can’t get your hands on Chinese bakery raisin bread, try challah or raisin challah.

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Blueberry Banana Crumb Muffins

Wednesday, July 16, 2008

Last week, I posted a great recipe for Banana Crumb Muffins with Dried Cranberries. I told you I would likely make a blueberry variation this week and here it is. I imagine chocolate chips would be great too!

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Banana Crumb Muffins with Cranberries

Monday, July 7, 2008

I decided to make banana muffins for the same reason as most, because I had extra bananas that now had brown spots on them. (I actually like eating bananas slightly under-ripe when eating them raw.) My first thoughts were banana blueberry muffins. Doesn’t that sound good? Yes, but there had been a forecast of thunderstorms coming and I was afraid to go out. I am very afraid of rain, as if the wicked witch of the West, I apparently think I’m going to perish every time it more than drizzles.

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Emeril’s Banana Cream Pie

Monday, January 21, 2008

My friend Angie has been raving about Emeril’s Banana Cream Pie for a while. She had it in Florida years ago and has been hoping to have it again one day. For her birthday, I invited her over for dinner and surprised her with Emeril’s Banana Cream Pie. She said, it tasted just like she remembers.

All of us agree that it is a phenomenally delicious pie but there were a couple of issue with the recipe that I’d like to point out (notes are in red).

Here’s the recipe, from WCHSTV:

Ingredients

  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 3 to 3 1/2 cups heavy cream
  • 1 1/2 cups sugar
  • 1 vanilla bean, split and scraped
  • 3 cups graham cracker crumbs (This makes a pretty thick crust. I would cut out 1/2 cup.)
  • 1/2 ripe banana, mashed
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3 pounds of bananas, cut crosswise into 1/2-inch slices (Definitely can’t fit this much banana on the pie)
  • 3/4 cup caramel sauce
  • 1 cup Chocolate sauce
  • 2 cups heavy cream whipped to stiff peaks with 1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar
  • shaved chocolate
  • powdered sugarCaramel Drizzle Sauce (Ok, but we all agreed that it wasn’t necessary)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy creamChocolate Sauce (Consistency was way too thick, totally not necessary)
  • 1/4 cup half-and-half
  • 1 tablespoon unsalted butter
  • 1/2 pound semisweet chocolate chips
  • 1/4 teaspoon pure vanilla extract
  • Directions for the Pie

    In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom saucepan over medium heat, Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

    Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don’t be alarmed! (The mixture should not break!!! )Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.

    When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. (Did not do this part since I did not break the custard!)

    Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

    Directions for the Caramel Sauce (Again, not necessary)

    1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

    2. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

    Directions for the Chocolate Sauce (Again, forget it)

    1. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

    2. Remove from the heat and let cool.

    3. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

    Assembling Directions

    1. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup custard and the remaining banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. (If you use recommended quantities, bananas and custard will start sliding off the pie and making a mess.)

    2. Cover with plastic wrap and chill for at least 4 hours.

    3. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectioners sugar. (I thought it would look nicer if I put the sauce, whip cream, and shaved chocolate on top before slicing so that it would be served complete.)

    Yields: One 9-inch pie, 8 to 10 servings

    In summary, I recommend making this recipe in a pan with higher sides like a 9-inch springform or just use less custard and bananas. Or, better yet, just make it as a trifle! It would be absolutely perfect. Also, just forget the caramel and chocolate sauces. They don’t add anything to the already delicious banana and real vanilla flavor.

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