banana recipe

 Banana Sour Cream Bread
Ingredients
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean
 Banana Pudding IV
Ingredients
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers
Directions
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
 Janet's Rich Banana Bread
Ingredients
• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
 Bananas Foster II
Ingredients
• 1/4 cup butter
• 2/3 cup dark brown sugar
• 3 1/2 tablespoons rum
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 bananas, peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped walnuts
• 1 pint vanilla ice cream
Directions
1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
 Banana Pudding III
Ingredients
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 3 bananas, sliced
• 1/2 cup lemon juice
• 36 vanilla wafers
Directions
1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3. Dip sliced bananas in lemon juice. Shake off excess.
4. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
 Peanut Butter and Banana Dog Biscuits
Ingredients
• 1 egg
• 1/3 cup peanut butter
• 1/2 cup mashed banana
• 1 tablespoon honey
• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 1 egg white, lightly beaten, for brushing
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
2. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
3. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.