LOTS OF FROZEN BANANAS??!!

Question

I have a TON of frozen bananas and need something to do with all of them!

If you have any good recipes (other than choc. covered bananas?) that would be a GREAT help!!

thanks!!

:)

Answer 1

Defrost and use for baking - i.e. banana muffins etc.  Make smoothies.

1/2 cup any flavour low-fat yogurt (one small container)

1/2 cup milk

1 cup frozen banana chunks

Put the yogurt and the milk in the container of a blender. Cover with the lid, but remove the smaller opening in the middle of the blender lid. Add chunks of frozen banana, one at a time, while the blender is running until very thick and creamy. (You may have to stop the machine and scrape down the sides midway to make sure everything is blending evenly.) Pour into one or two glasses and enjoy.

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Banana Ice Cream



6 (approximately 2 1/4 pounds) ripe bananas

1 tablespoon fresh squeezed lemon juice

3/4 cup light corn syrup

1 vanilla bean, scraped

1 1/2 cups heavy cream

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

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Frozen Banana Salad

Serves 12

4 bananas, mashed (Use food processor, when available)

1 (8-ounce) can crushed pineapple, undrained

1 tablespoon lemon juice

3/4 cup maraschino cherries, well drained and cut into quarters

1/2 cup chopped pecans

3/4 cup sugar

1/4 teaspoon salt

2 cups light or regular sour cream

Lettuce leaves, if desired

In large mixing bowl, combine mashed bananas, undrained pineapple, lemon juice, cherries, pecans, sugar, salt and sour cream. Stir gently to combine. Stir gently to combine.

Pour into 8x8-inch baking pan. Freeze firm.  Store well covered in freezer until serving time.  Cut into squares and serve frozen on lettuce leaves garnished with whole maraschino cherries

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Frozen Banana Cream Pie

2 cups chocolate wafer cookie crumbs

5 ripe bananas

1 tablespoon vanilla extract or dark rum

1 teaspoon fresh lemon juice

2 tablespoons sugar, more to taste

1 pint vanilla frozen yogurt or low-fat ice cream, slightly softened

1/2 cup heavy cream

1 teaspoon confectioners' sugar

Line an 8 or 9-inch pie pan with 1 3/4 cups of the cookie crumbs. Place the pan in the freezer and reserve the remaining crumbs for decorating.

Puree the bananas, vanilla or rum and lemon juice in a food processor. Add the sugar to taste. (This will depend on how ripe the bananas are.)

In a large bowl, mix the banana mixture with about 1/2 cup of the frozen yogurt or ice cream until it is thoroughly combined. Fold in the rest of the frozen yogurt or ice cream quickly. Spread this on top of the cookie crumbs in the pie pan and freeze for at least 2 hours.

When ready to serve, remove the pie from the freezer and set aside. (The pie needs to soften a bit before slicing it. If the pie has been in the freezer overnight, leave it at room temperature for about 5 minutes before serving.)

Whip the cream and confectioners' sugar to soft peaks. Decorate the top of the pie with the whipped cream, topped with the remaining cookie crumbs. Cut into wedges and serve.