Banana Macadamia Madeleines Recipes

Steps:

• Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Preheat oven to 375°.
• Place banana in a food processor; process until smooth.
• Add butter, rum, vanilla, and egg white and eggs; process until blended.
• Combine 3/4 cup plus 2 tablespoons powdered sugar, flour, baking powder, and salt in a bowl, and add to food processor.
• Pulse 2 to 3 times or until combined.
• Add nuts; pulse 2 times or until well-blended.
• Spoon 1 tablespoon batter into each of 12 madeleine molds coated with baking spray.
• Bake at 375° for 15 minutes or until puffy.
• Remove from pan immediately; let cool on a wire rack.
• Repeat procedure with remaining batter.
• Sift 2 tablespoons powdered sugar over madeleines.

Steps:

• Make orange butter:
• Stir together all orange butter ingredients in a small bowl until combined well.
• Make pancakes:
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
• Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.