While visiting a local grocery store in March, I cam across a huge pile of bananas that the owner was trying to sell for .10 a pound. I thought that this was a wonderful deal, so I bought every banana they had. All 17 pounds of them! I ended up paying $1.74 for all of it and gave some of the bananas to my Mom and some of them to my Mother-in-Law. In the end, I think that I kept around 18 cups of bananas, that’s about 9 pounds. While looking around for some tried and true banana recipes, I came across these 5 recipes that I thought that I would share them with you. Hope you enjoy!
1.Caramel Banana Upside Down Bread
- ½ cup packed brown sugar
- 3 tablespoons unsalted butter, cut into several pieces
- About 2 bananas, sliced in ¼ inch rounds
- ½ cup chopped walnuts or pecans (optional)
- 1½ cup whole wheat flour
- ¾ cup white granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup mashed overripe bananas
- 2 large eggs
- ⅓ cup coconut or vegetable oil
- ⅓ cup buttermilk
- 1 teaspoon pure vanilla extract
- For the Caramel Glaze:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons heavy cream
- Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
- Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
- Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
- Pour the batter over the sliced bananas in the pan.
- In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
- Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
- To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).
2. Banana Bread Crumb Cake
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 3 ripe bananas
- ½ cup butter, room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- Preheat oven to 350°
- Spray a 9×13 baking dish with cooking spray, set aside
- In a medium bowl whisk together flour, baking powder and salt. set aside.
- In a large bowl mash bananas until they become liquified.
- Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
- Stir in milk and flour until combined.
- Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
- Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
- Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
- Cool for 10 minutes.
- *If desired mix powdered sugar and milk together and drizzle on top.
Can be served warm or at room temperature.
3. Banana Pudding Pie
adapted from Southern Living
- Vanilla Wafer Crust (recipe below)
- Vanilla Pudding (recipe below)
- Whipped Cream (recipe below)
- 3-4 medium bananas, cut into slices
- 20 vanilla wafers plus more for decoration (see note)
Vanilla Wafer Crust:
- 2 1/2 cups (about 30) crushed vanilla wafers
- 1/2 cup butter, melted
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla
For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn’t get a “skin” on it. Refrigerate til completely cool.(Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don’toverbeat or you’ll have butter!
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
4. Banoffee Pie
- 3 bananas
- 1 tin of sweetened condensed milk
- 2 cups whipping cream
- 1 package of graham crackers
- 1 stick of butter
- 1 tsp vanilla
- 1 small bar of chocolate
Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!
Take the pot off the stove and allow the can to cool. In case you’re wondering – you just made toffee!
So you’re ready with your toffee, it is now time to do the rest.
To make the crust (*You can skip this step entirely by buying a ready made graham cracker crust.)
- Grind up graham crackers in food processor.
- Melt stick of butter in microwave and pour into crumb mixture.
- Blend until you have a moist sand mixture.
- Smooth wet crumbs into pie plate to make a crust.
- Bake at 350F for 10 minutes.
- Set aside to cool.
Now its time to bring it all together. Cut up bananas into slices and lay into your crust. It doesn’t matter how you arrange them really.
Open toffee can, mix with knife until smooth, pour on bananas.
Spread whipped cream over all of the bananas and toffee.
Grate chocolate on top of the cool whip.
Put in fridge to set for at least 2 hours.
5. Banana Pudding Poke Cake
1 Box Betty Crocker Yellow Cake Mix
2 packages instant banana pudding
4 cups milk
1 cup Hoey Nut Cheerios (crushed)
1 20oz. tub cool whip
- Cook the yellow cake according to package directions and let cool.
- Poke holes in the cake in uniform lines. Be sure to let hole go all the way down to the bottom of the cake pan.
- Prepare pudding according to package instructions; let sit for 2 minutes and then pour on top of cake.
- Let pudding set, about 5-10 minutes.
- Spread whipped topping on top of pudding. Add crushed cheerios.
- You can serve immediately or let the cake sit over night to set further.