Anyone have recipes to use 8 ripe bananas?

Question

I have 8 ripened bananas and want to get rid of all or most of them in one recipe. Do you know any recipes that use this many ripe bananas? Please not banana bread! I have already made that with some of my other bananas.

Answer 1

Banana bread will use up the most, & ripest.

Cream 1/2 cup butter & 2/3 cup white sugar.

Add 2 eggs, one at a time, beating well.

Add 3 medium bananas mashed (1 cup),

& 1 tsp of vanilla.

Combine 2 cups of flour, 1/2 cup chocolate chips,

1/2 cup chopped walnuts (optional), 2 tbsp cocoa,

1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt.

Add to banana mixture, stir until moistened.

Spread evenly in greased 9x5x3" loaf pan.

Bake in 350F oven for 1 hour, test with wooden pick.

Let stand for 10 minutes, before removing to cooling rack.

Answer 2

Peel and dip 4 of them in lemon juice and put in a zip lock bag and put in the freezer. Then go to http:www.recipezaar.com and look for Banana Cake recipes and bake one of those.

Next week you can make a different one. just allow the frozen bananas to defrost a little and use as if fresh.

Answer 3

I have a suggestion for you

freeze them ... peel and all until you are ready to use them

my sister in law uses them in milkshakes this way great with chocolate ice cream

I use them in muffins when I am ready

Answer 4

Hey, toss those bananas whole into your freezer.  The skin will turn black, bu the insides iwll be fine.  When ready to make something at a later date, pull out, set on counter to thaw a bit.  You can then pop off one end of the peel and squeeze the banana out (like squeezing toothpaste).  OR, use the frozen bananas to make smoothies!  MmmM!

Some good banana recipes (that may require doubling or tripling to use 8 of them....)

BANANA CREAM PIE

from Rosie's Diner in Grand Rapids, Michigan

Serve this award-winning pie right away, while the bananas are fresh.

1 prebaked 9" pie shell

~Filling~

1 cup sugar

1/3 cup cornstarch

3 cups milk

2 eggs, beaten

3 TBS butter

1 tsp vanilla extract

3 large bananas, sliced

~Topping~

1/2 pint whipping cream

1/4 cup sugar

1/2 tsp vanilla extract

Mix the sugar, cornstarch, milk and beaten eggs in a medium saucepan. Bring to a boil over med-high heat, stirring constantly until thickened (about 15 min). Remove from heat, stir in the butter and vanilla. Cool at least 30 minutes. Add the sliced bananas and spoon into the mixture into the pie shell.

To make the topping, whip the cream, sugar and vanilla extract with an electric mixer until it forms soft peaks. Spread over filling. Refrigerate until ready to serve.   Serves 8.

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Banana Nut Cake with Cream Cheese Glaze

To a yellow cake mix, add 3 ripened bananas and 1/2 cup chopped walnuts, plus oil, water, and eggs called for on package. Bake in bundt cake pan, 350ºF for about 55-60 minutes.

Create glaze by mixing 3 Tbsp. cream cheese, 1 Tbsp butter, with 1½ cups powdered sugar, 1 tsp vanilla, and 3 Tbsp milk. Add more milk to thin if necessary. Spoon on cooled cake and top with candied walnuts.

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Bananas Foster Pound Cake

3 sticks butter

3 cups sugar

5 large, fresh eggs

3 overripe bananas (remove any bruises)

3 Tbsp. half & half

1½ tsp. good vanilla

3 cups flour

1 tsp. baking powder

½ tsp. salt

PREHEAT oven to 350ºF. Grease & flour your tube pan. Mash the bananas; add the vanilla and half & half to the banana, and mix well. In another bowl mix combine the flour, BP, and salt.

Cream the butter and sugar until light. Add the eggs one at a time, and beat well after each one. Add banana mixture, mix well. Then gently stir in flour mixture until well blended. Scrape down the sides of the bowl about half-way thru mixing.

Spoon the batter into the prepared pan, smoothing top. Tap pan on counter to remove air bubbles.

Bake in middle of the oven for 45 min. Turn pan around, and bake for approx. 20 minutes or until done. Do not overbake. Use toothpick test for doneness.

Allow cake to cool in pan for at least 15-20 minutes, then turn out onto a cooling rack. Top w/ warm glaze (below), and serve any leftover glaze on the side.

GLAZE:

1 stick butter

½ cup light brown sugar

1 Tbsp.. rum

3 Tbsp. Banana liquer

COMBINE the ingredients in a saucepan over medium heat, and bring to a boil, stirring constantly. Cook for about three minutes and then take off the stove.

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Tennessee Banana-Black Walnut Cake with Caramel Frosting

Cake:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup solid vegetable shortening

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1/4 cup buttermilk

1 teaspoon pure vanilla extract

1 cup chopped black walnuts*

Frosting:

1/2 cup (1 stick) butter, softened

1 cup packed dark brown sugar

1/3 cup heavy cream, plus more as necessary

1 tablespoon pure vanilla extract

1 (16-ounce) box confectioners’ sugar

2 cups finely chopped black walnuts, for garnish (optional)*

Preheat oven to 350º F. Grease and flour 2 (9”) cake pans.

For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts.

Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.

Meanwhile, prepare frosting. Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with frosting. Frost the outside of the cake. Press chopped black walnuts on the sides of the cake, if desired.

*Cook's Note: DO NOT substitute English walnuts for black walnuts.

--Paula Dean

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Answer 5

My favorite is always banana pancakes. mix pancake batter and then chop up the bananas and mix them in. They are good at any time to eat. Cold or hot! And if  I can't use them at the time i just throw them in the freezer until I want some banana pancakes or some banana bread!

Answer 6

Banana Pudding Bites

1 packet instant sugar-free vanilla pudding mix

1 1/2 cups low fat milk

3 bananas

32 vanilla wafer cookies, plus 4 cookies, crumbled for garnish

To make pudding, in a bowl, whisk together pudding mix and milk for 2 minutes. Cover with plastic wrap and refrigerate until set.

Cut each banana into 12 pieces (approximately 1/2-inch thick).

Place 4 vanilla wafer cookies on each of 8 plates and top with bananas. Pipe a heaping teaspoon of pudding on top and sprinkle with crumbled cookies, to garnish.

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Flambeed Bananas and Rice Pudding in Individual Crispy Tortilla Bowls

Recipe courtesy Emeril Lagasse, 2005

Show:   Emeril Live

Episode:   Rice and Beans

1 quart milk

1/2 cup plus 2 tablespoons uncooked long-grain white rice

Pinch salt

1/2 cup plus 1 tablespoon sugar

2 egg yolks

1 teaspoon pure vanilla extract

3/4 teaspoon ground cinnamon, plus more for garnish

1/8 teaspoon grated nutmeg

1 cup heavy cream

2 tablespoons dark rum

9 tablespoons butter, cubed into tablespoons

6 (6-inch) flour tortillas

Cinnamon sugar (1 tablespoon sugar mixed with 1 tablespoon ground cinnamon)

1/2 cup brown sugar

6 bananas, peeled and sliced into 1/4-inch slices

2 tablespoons banana liqueur

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg. When the rice is done, stir the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Refrigerate for 1 hour.

Make tortilla baskets: Heat a lightly buttered saute pan, add 1 tortilla, and sprinkle with cinnamon sugar. When tortilla is hot, flip over and sprinkle the other side with cinnamon sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat method for the remaining tortillas. Set aside until ready to assemble.

In a saute pan, melt the remaining butter. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Saute for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and carefully flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/2 cup of cream and remove from the heat. Spoon the rice pudding into the tortilla bowls. Top with the bananas. Garnish with a sprinkle of cinnamon and serve.

Answer 7

Stick them in the freezer until you are ready to use them, peeling and all.  I use them besides banana bread for milkshakes, frostings, muffins and frozen bananas on a stick

Answer 8

This is a wonderful recipe for banana bars... it is very moist and delicious..it does cook up more like a cake...

1 cup mashed bananas ( I use more, almost 2 cups)

1 cup sugar

2 cups flour

8 oz sour cream

1/4 cup melted butter

2 teasp vanilla

1 teasp baking powder

1/2 teasp baking soda

2 eggs

Mix all together and bake in greased 13x9 pan at 350 degrees for about 30-35 minutes

frost with 8 oz cream cheese, 1/4 cup butter, 1 teasp vanilla and 2 cups confectionary sugar beaten together...

These bars are very moist and rich and you could just sprinkle with confectionary sugar or with a dollop of whip cream on top..

This cake can be frozen (before frosing) so you could make several or also make a batch of cupcakes for the freezer... I cook for large crowds so I make this in large pans.  I also freeze bananas with the the skins on and just take out what I want and let them thaw out ...

Answer 9

:D

Answer 10

you could make banana cream pie or banana pudding or banana cream pie bars. Ripe bananas are great for smoothies too. Put it in the freezer for about an hour before you make the smoothie. Mix with some yogurt, OJ and frozen berries. yummy!