Bananacreamsupreme Recipes

Steps:

• In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely., Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight. , Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.

Steps:

• Chop graham crackers; place in a bowl. Add butter and sugar; mix well. Press crumb mixture onto flat bottom of springform pan. In a classic batter bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top. Garnish as desired with fresh fruit/mint leaves. To serve, remove collar from pan; cut into 12 wedges.

Steps:

• Mix toghether graham cracker crumbs, margarine and sugar; mix well.
• Press crumb mixture onto flat bottom of Springform pan.
• In 2 quart.
• bowl whisk together sour cream and milk until blended.
• Add pudding mix; whisk until pudding is dissolved.
• Add whipped topping mixing until well blended.
• Spread half of filling over crust.
• Slice bananas; arrange over filling.
• Spread remaining filling over bananas.
• Grate pecans over top.
• Chill.
• To serve, remove collar from Springform pan; cut into wedges.

Steps:

• Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
• In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
• Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
• In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
• Slice bananas and add to pastry cream.
• Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

Steps:

• Bring 3 cups milk, 1 chopped banana, 2 tablespoons sugar and 1 teaspoon cinnamon to a boil. Add 4 ounces chopped milk chocolate and 1 ounce chopped bittersweet chocolate. Remove from the heat. Let sit 1 minute, then puree.

Steps:

• Grease 1 large loaf pan.
• Cream margarine, sugar, eggs and vanilla.
• Add dry ingredients, then bananas, nuts and sour cream.
• Mix well.
• Bake at 350 F for 1 hour.

Steps:

• Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended., Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• For crust:
• Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
• Bake crust until set and pale golden, about 15 minutes. Cool completely.
• For filling:
• Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
• Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

Steps:

• Mix together the flour and 4 tablespoons sugar.
• Cut in the butter until the mixture is in small crumbles.
• pat the mixture into a 9 x 13-inch baking pan.
• Bake at 350 degrees for 15 minutes.
• Cool.
• Blend softened cream cheese and powdered sugar together.
• Stir in 1 1/2 cups Cool Whip.
• Spread mixture over cooled crust.
• Spread banana slices over the cream cheese layer.
• Mix together 2 boxes of pudding and 3 cups milk.
• Spread over bananas.
• Frost with remaining Cool Whip.
• Chill.

Steps:

• Place banana slices in bottom of pie crust.
• In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
• Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
• Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Steps:

• Peel the bananas and slice into 1-inch (2 cm) slices.
• Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours.
• Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency.
• Add the vanilla and peanut butter and blend to combine.
• Transfer to a bowl or container and freeze for 1 hour, or until ready to serve.
• Scoop out ice cream.
• Enjoy!

Steps:

• Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
• Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
• Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
• Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

Steps:

• Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
• Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.

Steps:

• In a bowl, beat cream until soft peaks form. Add vanilla and continue beating just until stiff peaks form. Fold in 3/4 cup peanut brittle and the bananas. Spoon into individual dessert dishes. , Chill for 1 hour. Sprinkle with remaining peanut brittle and top each with a cherry.

Steps:

• Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
• Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip).
• Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.
• Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours.
• Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).

Steps:

• Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.