Lab Food Recipes
Banana and Plantain
Banana Blueberry Muffins
2 ripe, medium Bananas
2 eggs
1 cup packed brown sugar
1/2 cup margarine, melted
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Place bananas in blender or food processor container. Cover; blend until smooth, about 1 cup.
Combine bananas, eggs, sugar and margarine until well blended in medium bowl. Stir in blueberries, vanilla and lemon peel.
Stir together flour, baking powder, cinnamon and salt in large bowl. Make a well in the center of the dry ingredients. Add liquid mixture. Mix until just blended. Spoon batter into greased muffin cups.
Makes: 12 muffins
Bake at 350° F, 25 to 30 minutes or until toothpick comes out clean.
Nutritional information: 259 calories, 9g fat (2g sat.), 46mg cholesterol, 230mg sodium, 42g carbohydrate, 4g protein
All American Banana Split
1 firm, large Banana, cut in half lengthwise
1 scoop each: chocolate, strawberry and vanilla ice cream*
2 tablespoons bottled butterscotch topping
2 tablespoons chocolate-flavored syrup
1 tablespoon chopped pecans or walnuts
Whipped cream
1 maraschino cherry
Place banana halves in individual dessert dish. Arrange ice cream between banana halves.
Drizzle butterscotch topping and chocolate syrup over ice
cream. Sprinkle with nuts; top with whipped cream and cherry.
*If all 3 ice cream flavors are not available, 1 or 2 flavors of ice cream can be used.
Nutrition
information: 670 calories, 23g fat (12g sat.), 81mg cholesterol, 275mg sodium, 118g carbohydrate, 9g protein
Variations
Michigan's Cherry Banana Split:
Omit butterscotch sauce. Prepare banana split as directed and drizzle with 2 tablespoons cherry preserves.
New Orleans Banana Split Foster:
Omit butterscotch sauce and chocolate syrup. Heat 2 tablespoons packed brown sugar, 1 tablespoon margarine and 1/2 teaspoon rum or vanilla extract in skillet until melted. Add banana, cut side down; cook 1 to 2 minutes or until golden brown on bottom. Prepare banana split as directed and drizzle with rum sauce.
Snow Island Banana Split:
Omit chocolate syrup and nuts. Prepare banana split as directed and sprinkle with 1/4 cup drained Crushed Pineapple and 2 tablespoons toasted
flaked coconut.
(Above recipes from Dole Fruit Company Web site @ www.dole.com)
Banana Pound Cake
1
package (18 1/2 ounces) yellow cake mix
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (about 4 medium)
1 package (3 3/4 ounces) instant vanilla pudding
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Combine all ingredients in large mixer bowl. Mix until blended, then beat
at medium speed for 4 minutes. Turn batter into greased and lightly
floured 10 inch tube pan. Bake in 350 degree oven for 1 hour or until
done. If desired, dust with confectioner's sugar before serving.
(From Jennifer Williams, S 03)
Mama's Sour Cream Banana Bread
Recipe By Mary Spero
1 cup sugar
2 tablespoons butter
1 egg -- beaten
2 bananas -- mashed
2 tablespoons sour cream -- or milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Cream sugar and butter together. Add egg, bananas and sour cream; mix well. Sift
flour, salt, baking soda and baking powder together. Stir into banana mixture.
Pour into prepared loaf pan.
Bake for about 50 minutes at 375 degrees. This recipe lends itself well to
doubling!
Banana Squares
Yield: 12 Servings
2 Eggs; separated
2/3 c Shortening
1 1/2 c Sugar
1 c Mashed ripe bananas (2 to 3 Medium)
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 c Sour milk*
1/2 ts Vanilla extract
1/2 c Chopped walnuts, optional
Whipped cream and sliced bananas; optional
In a small mixing bowl, beat egg whites until soft peaks form; set aside. In a
large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add
bananas. Combine flour and baking soda; add to creamed mixture alternately with
milk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in
nuts if desired. Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for
45-50 minutes. Cool on a wire rack. If desired, garnish with a dollop of whipped
cream and a few banana slices.
Banana Fritters
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup water
4 firm bananas
5 cups vegetable oil (for frying)
In a large bowl combine 1 cup of flour, baking powder, soda and salt. Gradually
blend in the water and beat with whisk until smooth. Cut each banana crosswise
into 3 pieces. You should have 12 pieces altogether. Coat bananas with remaining
1/2 cup of flour. Heat oil in a large skillet over high heat. Dip banana pieces
in flour water mixture, coating well. Cook 4-6 pieces at a time until golden
brown, about 3-5 minutes. Drain on paper towels.
Barbara's Banana Bread
Prep time: 15 min
Bake time: 45 min- 1h15min
Cool time: 10 min then 2 hrs
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 large eggs
1 1/2 cups mashed ripe bananas
1/2 cup milk (any milk, even buttermilk)
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1. Move oven rack to low position so that tops of pans will be in center of oven.
2. Preheat the oven to 350 degrees
3. Grease the bottoms only of two 8x4 in loaf pans, one 9x5 inch loaf pan, or four mini loaf pans with shortening and flour or cooking spray
4. In a large mixing bowl, stir sugar and softened butter until well mixed, then stir in eggs until well mixed
5. Stir in bananas, buttermilk and vanilla, beat with spoon until smooth.
6. Stir in flour, baking soda and salt just until moist. Stir in nuts
7. Divide batter evenly among pans
8. Bake 8 inch loaves about 1 hr, 9 inch loaves about 1h15m, or mini loaves about 45 min or until a toothpick inserted in the center comes out clean
9. Cool 10 minutes in pans on wire rack
10. Loosen sides of loaves from pans,; remove from pans and place top side up on wire rack. Cool completely before slicing (about 2 hrs)
11. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days. Loaves can also be frozen for future use.