Banana Brown Betty 1997 Joy Recipes

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:

• 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:

• All ingredients should be at room temperature.
• Preheat oven to 350°F.
• Grease and flour 9" springform pan or line bottom with parchment paper (or use a silicone pan).
• Combine in food processor bananas and sour cream.
• Add eggs, lemon zest and vanilla and blend.
• In mixer, blend flour, sugar, baking soda, baking powder and salt.
• Add half the banana mix and butter to the flour. Beat on low until the dry are moistened.
• Increase speed to medium and beat for 1.5 minutes.
• Gradually add the remaining banana mixture in 2 batches and beating for at least 20 seconds after each addition.
• Scrape batter into the pan and spread evenly.
• Bake until toothpick comes out clean and cake springs back, about 30-40 minutes.
• Let cool in the pan on rack for 10 minutes.
• Slide a thin knife around to detach and remove sides of pan.
• Dust with powdered sugar or frost with something nice.

Steps:

• Mix ingredients all together.
• Form into 1-inch balls.
• Sauté until brown in 2 T oil over medium heat.

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.