Banana Brown Betty Recipes

Steps:

• Position rack in lover third of oven and preheat to 350°F.
• Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
• Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
• In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
• Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
• Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
• Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
• Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
• Fold bananas into the hot custard.
• Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
• Bake until the top has browned and the filling is warm, 25-30 minutes.
• Let cool on a rack for 20 minutes before serving.
• Spoon into bowls and serve.
• You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.

Steps:

• In a large skillet, combine 1/4 cup orange juice, sugar and butter. Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. Add bananas and stir gently to combine. , Spoon half of banana mixture into six 6-oz. ramekins or custard cups coated with cooking spray. Sprinkle each with 1 tablespoon bread crumbs. Top with remaining banana mixture. Spoon 2 tablespoons remaining orange juice over each. , In a small bowl, combine the oats, brown sugar, orange zest, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas. , Place ramekins in a 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 375 degrees.
• Mix sugar, salt and cinnamon together; combine with sliced apples and bananas.
• In a skillet, brown bread cubes in the butter.
• Fill buttered baking dish with alternate layers of bread cubes and fruit using bread cubes as top and bottom layers.
• Cover dish and bake 30 minutes.
• Remove cover and bake 15 minutes longer or until apples are tender.

Steps:

• Preheat oven to 450 degrees F.
• Combine the flour and salt in a bowl. Add the shortening, and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out to about 1/8-inch thick. Transfer to a 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate.
• For the filling and topping:
• Peel, core and slice the apples into a mixing bowl. Add lemon juice and stir to coat apples. In a separate small bowl, mix together the cornstarch, salt, and just 1/3 cup of the sugar (reserving the rest for the topping). Add the sugar mixture to the apples and stir to blend.
• For the crumb topping, combine the remaining sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
• Spoon the fruit filling into the pie shell. Sprinkle the crumbs lightly and evenly over the top. Bake for 10 minutes, then reduce the heat to 350 degrees F. Cover the top of the pie loosely with a sheet of foil, and continue baking until browned, 35 to 40 minutes more.
• In a large saucepan mix sugar, cornstarch, and salt and blend well, before putting on stovetop. Gradually whisk in milk and vanilla extract until combined, then whisk egg yolks in until no yellow streaks remain. Bring to a simmer over low heat whisking to keep smooth. Remove pan from heat, add bananas, and blend using an immersion blender. Finish by whisking in butter.
• Serve pie topped with banana creme and garnished with mint chiffonnade.

Steps:

• In a medium skillet over medium heat cook butter and sugar until butter is melted and sugar is dissolved. Stir cornstarch into water and pour into sugar mixture a little at a time, cooking and stirring until mixture thickens. Remove from heat and stir in vanilla.

Steps:

• Toss bread cubes with butter; divide half of the cubes among four greased 13-in. x 9-in. baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups of brown sugar, sugar, nutmeg and cinnamon; divide into fourths and sprinkle over the apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25-30 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast slices of bread and cut into cubes. Place in a large bowl. Add brown sugar, graham crackers, almonds, cinnamon, nutmeg, and salt; mix to combine.
• Heat butter in a small saucepan over low heat until melted, about 3 minutes. Stir in almond extract.
• Spread half the apples and pear in the bottom of a 9-inch baking dish. Top with 1/2 of the bread mixture. Drizzle 1/2 of the butter mixture on top. Repeat layers once more with remaining ingredients.
• Bake in the preheated oven until apples are soft and bread topping is crunchy, about 1 hour.