Peanut Butter Chocolate Banana Pie

How amazing does this Peanut Butter Chocolate Banana Pie look! It’s a delicious mix of creamy Peanut Butter, Bananas, Vanilla Pudding and Chocolate. The recipe calls for ‘Cool Whip’ which is heavy whipping cream and gelatine.  You can get a home made substitute here

Ingredients:

• 35 vanilla wafers, finely crushed (about 1 cup)
• 1/4 cup butter, melted
• 2 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1/2 cup creamy peanut butter
• 2 bananas, cut lengthwise in half, then crosswise into quarters
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

Directions:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

Source:  kraftrecipes.com

Banana Turtle Torte

Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!

Ingredients:

1        box Betty Crocker™ SuperMoist™ German chocolate cake mix

          Water, vegetable oil and eggs called for on cake mix box

1 1/2  cups whipping cream

3        bananas

1       cup butterscotch caramel topping

6       tablespoons chopped pecans, toasted

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
• Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
• Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
• Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

Click Here to check out their website for other great recipes like this one.

Source:  tablespoon.com

Caramel Banana Upside Down Bread

Ingredients:

• 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 oil or oil of choice
• ⅓ cup buttermilk
• 1 teaspoon pure vanilla extract
• For the Caramel Glaze:
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
2. 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.
3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
4. Pour the batter over the sliced bananas in the pan.
5. 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.
6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
7. 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).

Click Here for tutorial.

Source:  daringgourmet.com

Peach Coconut Banana Bread

Ingredients:

• 1 cup sugar
• 2 tablespoons butter, melted
• 1 egg
• ¾ cup milk
• 3 cups flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed bananas
• 1 cup peaches, diced small
• ½ cup shredded coconut

Directions:

1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
2. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
3. Add flour, baking powder, and salt, and stir until just combined.
4. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
5. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

Source: lilluna.com

Banana Coconut Upside Down Cake

This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! 16 slices

Ingredients:

1        Betty Crocker yellow cake mix

3        whole eggs

1/4     cup oil

1/2     cup sour cream

1/2     cup water

6        bananas sliced 1/4 inch thick

1 1/2  cups shredded coconut

1        cup packed brown sugar

1/2     cup butter, divided

2       Tablespoons lemon juice

Directions:

• Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
• With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• Place banana slices evenly on the bottom of the two cake pans.
• In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
• Pour cake batter on top of the coconut into the two pans, dividing equally.
• Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Source: tablespoon.com

Chocolate Banana Cream Pie

Prep:         20 minutes

Cooking:  18 minutes

Level:       Intermediate

Cooling:    60 minutes

Yields:       8

Banana cream pie made easy! A chocolate chip cookie dough crust makes the dessert.

Ingredients:

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

Directions:

PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.

*You will have 4 squares left. Refrigerate for future use or bake and enjoy!

Source:  verybestbaking.com

Peanut Butter-Chocolate Banana Cream Pie

Ingredients:

35 Nilla Vanilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 bananas, halved lengthwise, quartered
2 oz. Baker's Semi-Sweet Chocolate, divided
1/2 cup Kraft Light Smooth Peanut Butter
2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
2 cups cold milk
2 cups thawed Cool Whip Light Whipped Topping, divided
2 Tbsp. salted peanuts, coarsely chopped
make it

Directions:

Heat oven to 350ºF.

Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.

Source: JustRecipes

Banana Pudding Poke Cake

Ingredients:

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions:

1. Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.

2. When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

3. Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

4. Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

5. Refrigerate for aprox. two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.

Banana Split Cake

Ingredients:
 
For The Crust:

2 cups Graham Cracker Crumbs
½ cups Butter (1 Stick)
¼ cups Granulated Sugar
 
For The Filling:

1-½ stick Butter, Softened
3 cups Confectioners Sugar
1-½ Tablespoon Milk
1-½ teaspoon Vanilla

For The Topping:

1 pound Fresh Strawberries, Hulled And Sliced
2 whole Bananas, Sliced
1 can Crushed Pineapple (20 Oz) -drained
16 ounces, fluid Whipped Topping

Optional Toppings: Shredded Coconut, Chocolate Syrup, Etc

Preparation Instructions:

For the crust: combine the graham cracker crumbs, butter and sugar in a bowl and then press into an ungreased 13x9x2 dish. Chill for 1/2 hour.

In a mixing bowl, cream butter, confectioners’ sugar, milk & vanilla. Spread over crust, chill for 1/2 hour.

Layer strawberries, bananas, pineapple, and coconut (if desired). Any fruit can be substituted and chocolate syrup can be added also. Spread Cool Whip over the fruit. Top with nuts or toasted coconut. Keep refrigerated.

Strawberry Banana Ice Cream

(Makes about 7 cups)

Ingredients:

4 cups sliced, frozen bananas
2 cups frozen, unsweetened strawberries
1/2 cup rice, almond, light coconut or regular milk (any milk will work)

Directions:

Place all ingredients into a food processor and blend until you have a “soft serve” consistency in your ice cream.

Note: You will have to take the lid off and scrape/move things around with a spatula several times through this process. It WILL get smooth, so don’t give up. Just keep blending and scraping.

Nutritional Content:

(Data is for 1 cup)
Calories: 94
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 24 gm
Dietary fiber: 3 gm
Sugars: 12 gm
Protein: 1 gm
Estimated Glycemic Load: 8

Banana Cake

Ingredients:

1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla

Directions:

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.

Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350°F oven.

Bake for 35-45 minutes or until toothpick comes out clean.

Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

Banana Bread

Ingredients:

1/2 Cup of Sugar
1/2 Cup of Brown Sugar
2 Cups of Flour
1/4 t. Ground Cinnamon
1/2 t. Salt
1 t. Baking Soda
4 Very Ripe Bananas
6 Tlbs. of Butter
1/4 Cup of Plain Yogurt
2 Eggs Beaten
1 1/2 t. of Vanilla
1 1/4 Cups of Toasted Walnuts Chopped

Preheat oven to 350 degrees.

Directions:

Grease bottom only of a regular size loaf pan. Combine butter, yogurt in mixer. Add brown and white sugar in mixer, add bananas, flour, cinnamon, baking soda and salt and nuts. Batter will be lumpy. Pour into greased pan and cook until toothpick comes out clean. Aprox. 50 to 55 minutes.

Let cool for 20 minutes and then you can slice of freeze.