Spiced Nutty Bananas Recipes

Steps:

• Slice bananas in half lengthwise; cut each piece in half. Spread with mayonnaise; sprinkle with sugar and nuts. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside.
• Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Steps:

• 1. FOR MINI LOAVES: Makes 8 mini loaves, bake approx. 30-40 minutes.
• 2. Place bananas in mixing bowl and mix to break them down. Add white and brown sugar, butter, oil, vanilla, salt and baking soda, cinnamon, ginger and nutmeg. Mix till well combined, add eggs and mix till incorporated. Add flour 1 c at a time and mix in. Scrap bowl after adding all of flour. Once all is well combined add in nuts and mix thoroughly.
• 3. Preheat oven to 350°. Grease two 9 x 5 loaf pans. Pour half of batter into each. Bake for approx 50-60 min or until knife inserted in center comes out clean. Allow to cool for a few minutes and remove from pan and cool on wire rack. If using a bundt pan allow an additional 15-20 min baking time.

Steps:

• In a large bowl, combine the first seven ingredients. Combine the egg, egg substitute, bananas, applesauce and oil; stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Sprinkle with nuts. Bake at 375° for 15-18 minutes or until muffins spring back when lightly touched. Cook for 5 minutes before removing to a wire rack.

Steps:

• Preheat the grill to medium high.
• In a medium size bowl, mix the sugar, cinnamon and allspice until thoroughly blended. Next, slice the bananas in half length wise. Do not remove the peel. Lay the bananas skin side down and the generously sprinkle the flesh side of the bananas with the spiced sugar. Repeat until all bananas are coated. Place the bananas on the grill, skin side down, and cook until the sugar caramelizes and the skin falls away from the banana.
• Spray a sheet tray with foil and spray with non stick spray
• Add vanilla sugar, water, cinnamon, and allspice to a large saucepan over medium high heat. Bring to a boil, then simmer until reduced by half, about 5 minutes. The mixture will start looking dark and thick.
• Quickly stir in the walnuts to the simmering syrup. Cook in the syrup while stirring until it begins to bubble and thicken. Spread the candy in a single layer to the prepared sheet tray- breaking up large clusters with a wooden spoon. Let cool completely, about 5-10 minutes until the candied harden and the syrup dries. Break apart and enjoy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add one cup of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda, and cloves. Beat until thoroughly combined.
• Stir in the remaining flour. Beat in bananas and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Cool cookies on a rack.

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• 2.In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Sift then Combine the flour, baking soda, cinnamon, nutmeg, ground cloves and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
• 3.Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Steps:

• Cut bananas crosswise into 1/4" slices.
• Toss slices in a bowl with the sugar, cinnamon and lemon juice.
• Heat saute pan over medium-high heat, add butter.
• When butter is bubbly, add the bananas.
• Holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until tender.
• (The slices should hold their shape and be carmelized) Serve on a warm plate-- good with ice cream or angel food cake or by itself!