Banana Bliss Cake Recipes

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Peel the bananas and cut them into diagonal slices about 1/2-inch thick. Set aside. In a small nonstick skillet over medium heat, roast the pecans, stirring constantly, until they begin to darken and give off a rich toasted aroma. Remove from the heat and set aside. In a 10-inch skillet whisk together the water, butter, and sugar. When the butter melts, add the seasoning mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and pecans. Combine to cook, stirring gently, for 4 minutes. Remove from the heat and serve warm with vanilla ice cream.

Steps:

• Combine I Can't Believe It's Not Butter!® Spread, brown sugar and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
• Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.
• Also terrific with 1/4 cup sliced strawberries layered with bananas!
• For extra special twist, saute bananas in I Can't Believe It's Not Butter!® Spread first, then proceed as above!
• Nutrition Information Per Serving:
• Calories 300, Calories From Fat 90, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 11g, Cholesterol 0mg, Sodium 310mg, Total Carbohydrates 45g, Sugars 18g, Dietary Fiber 6g, Protein 8g, Vitamin A 10%, Vitamin C 10%, Calcium 6%, Iron 8%

Steps:

• Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan., Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
• Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
• Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

Steps:

• Stir sugar and 3/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 14 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to medium-low heat; stir until any hard caramel bits dissolve. Mix in 1/2 cup nuts. (Sauce can be made 2 days ahead. Cover; keep chilled. Rewarm before serving.)
• Place 2 scoops of ice cream in each of 6 bowls. Top with banana slices and warm caramel sauce. Sprinkle each sundae with additional nuts and serve.

Steps:

• Add nuts to food processor & process until fine.
• Add coconut, bananas, agave & vanilla, processing until smooth.
• Add buckwheat flour slowly through the chute until mixture thickens.
• Take a portion of this mix & roll into a small ball.
• Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
• Store in refrigerator or freezer.