Bananabagel Recipes

Steps:

• split the bagel if not done so already and toast.
• smear each side with cream cheese (just a thin layer, this is supposed to be diet food).
• top one side with sliced banana, sprinkel with cinnamon and drizzle of honey, close it up with the top half of the bagel and enjoy.
• one for snack, two for breakfast.

Steps:

• combine yeast, water, and sugar in bowl of electric mixer fitted with a dough hook.
• Mix to combine and let sit for 10 minutes.
• When the yeast is foamy, add all of the mashed bananas and nuts.
• Mix until combined.
• Add all of the salt and the flour 1/2 cup at a time until 4 cups have been added.
• Add another half cup and mix with a spoon.
• Add the final half cup and mix.
• Dough will be sticky, but firmer than regualar bread dough.
• Dump all onto a floured surface and kneed for 10 minutes until the dough is no longer sticky.
• Form into a ball and let rise in a greased bowl for 1 hour.
• Punch down dough and divide into 12 portions.
• Roll the dough into a 6 inch log and pinch together the ends.
• Put onto a lightly greased surface and continue until all 12 are finished.
• Cover with a clean towel and let rise for another 30 minutes.
• In the meantime, bring to a boil 12 cups of water with 1 tablespoon of sugar.
• Drop 4 bagels in at a time and boil for 1 minute.
• Remove to a baking sheet lined with cornmeal.
• Bake for 5 minutes at 450, then lower to 350 and bake for 25-30 minutes, depending on how you like your bagels.

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Steps:

• Preheat oven to 325 degrees.
• Beat egg whites until stiff but not dry.
• Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
• In a separate bowl combine the flour, confectioner's sugar and salt. Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture.
• Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray. Bake for 1 hour, until cake is firm and lightly golden. Cool for 5 minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.