Banana Crackers Recipes

Steps:

• Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
• Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
• I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

Steps:

• Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
• Using a fork, stir in Tabasco and banana.
• On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
• Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
• Bake 6-8 minutes or until lightly browned.
• Remove crackers with a spatula and place on a wire rack to cool.
• Repeat with second half of the dough.

Steps:

• Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
• Break graham cracker sheets in half to form squares.
• Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
• Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

Steps:

• Combine ingredients in blender and process until smooth.
• Allow to sit for about 20 minutes until mixture begins to gel.
• Spread mixture about 1/8 in thick on parchment paper.
• Dehydrate at 145F for about 6 hours, or until fruit-leather-like consistency is achieved.
• Carefully peel from parchment and slice into cracker-sized pieces.
• Return to dehydrator for an additional 6 hours, or until crispy.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
• Whisk flour, graham cracker crumbs, brown sugar, and baking powder together in a large bowl. Mix banana, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture. Stir milk into flour-banana mixture until batter is smooth. Pour batter into prepared dish.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 30 to 40 minutes.

Steps:

• Combine dry ingredients in a large bowl. Set aside.
• In a medium bowl, mix melted butter, banana, honey, and molasses; stir to mix. Add vanilla extract.
• Pour banana mixture all at once into flour mixture. Using a fork, stir until mixture is combined with all flour mixture. Knead dough in bowl until all flour is incorporated. Dough will be crumbly. Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8" thickness.
• Cut with a 2 1/2" round cookie cutter and transfer to an ungreased baking sheet. Bake in a 325*F. oven for 15-17 minutes or until golden brown.
• Makes about 40 crackers.