Banana And Strawberry Cups Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
• Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
• Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

Steps:

• Place the strawberries, banana, ice cream, whole milk and condensed milk in a large blender; blend until smooth. Pour into 4 glasses and garnish with a strawberry on the side of each glass. Top with sprinkles and serve immediately.

Steps:

• Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
• Sift whole wheat flour, quinoa flour, baking powder, baking soda, and salt into a large bowl.
• Combine bananas, strawberries, honey, oil, egg, and vanilla extract in a blender; blend until small chunks remain or mixture is completely smooth. Pour over whole wheat flour mixture; mix until batter is combined.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Steps:

• Place sugar, water and corn starch in sauce pan.
• Let come to a boil and stirring constantly boil until it becomes almost clear.
• Add jello and let cool.
• Slice strawberries and bananas and add the syrup.
• a tsp of vanilla or almond flavoraing can be added.

Steps:

• In a mixing bowl add Grand Marnier liqueur, sugar and orange marmalade and combine well add in the strawberries and bananas and mix well.
• Let stand in the refrigerator for 1 hour before serving.
• Serve the fruits in chill wine glasses and top with whipped cream.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.
• For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.
• To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.

Steps:

• Mix together the cake mix, eggs, and vegetable oil.
• Drop by teaspoonful onto foil covered cookie sheet. Cook at 350 degrees F (175 degrees C) for 7 to 8 minutes. Do not overbake. (Overbaking will cause your cookies to be hard as rocks!)
• Once your cookies are all done, lightly dust with confectioners' sugar. Place in container with the banana (leave the peel on), and cover with the foil from the baking sheet. After a couple of hours, or overnight, the cookies will take on some of the banana flavor and taste great! I discovered this by accident when I sent the strawberry cookies and a banana together for the dessert in my husband's lunch!

Steps:

• Preheat oven to 375°.
• Line 12 muffin cups with paper baking cups.
• Combine sugar, oil and eggs and blend well.
• Stir in bananas and vanilla.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking soda and salt to sugar mixture and stir just until combined.
• Stir in strawberries.
• Spoon batter evenly into lined muffin cups.
• Bake for 17 to 21 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from muffin cups.

Steps:

• Preheat oven to 350 degrees F.
• Beat eggs.
• Stir in the oil, sugar, strawberries, and banana.
• Stir together flour, oats, baking powder, soda and salt.
• Dump it into the egg mixture.
• Stir to moisten.
• Dump it into a greased 9"X5"X3" loaf pan.
• Bake at 350F.
• for 1 hour or until done.
• Cool 10 minutes.
• Remove from pan.
• Cool on a rack.
• Let ripen 1 day before cutting.

Steps:

• Combine ingredients into a food processor or high-speed blender, process until consistently pink and completely smooth.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl. Set aside.
• Cream brown sugar and butter together in a large bowl. Mix in Greek yogurt, eggs, and vanilla extract. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.