Strawberries And Bananas Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
• Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
• Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• In a blender, combine all of the ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

Steps:

• Place sugar, water and corn starch in sauce pan.
• Let come to a boil and stirring constantly boil until it becomes almost clear.
• Add jello and let cool.
• Slice strawberries and bananas and add the syrup.
• a tsp of vanilla or almond flavoraing can be added.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.
• For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.
• To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.

Steps:

• In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth.
• Pour into 2 glasses; serve immediately.