Dang it.

I've used this recipe many many many times!

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

You did know you can freeze them (in the skins)? They blacken and soften, but remain perfectly usable in any cooked recipe. Once thawed, they mash up easily.

use 2 for a banana cream pie and the other 6 for a double batch of banana bread.

I love Bananna Pudding. The receipt that Glenda posted is my favorite Bananna Bread.

I like Nancy's idea. Banana Cream Pie is a serious favourite of mine but I don;t have a recipe. If some one had a good one I'd love it.

I've made the recipe Glenda posted many times, very moist and tasty. Make two and freeze one.

As jkom says, they freeze great to use when you want mashed bananas like muffins and bread.

Here is a recipe I am going to whip up today. I'll report back on it. It only uses two of your eight bananas, tho, Alexa!

Bananas Foster Gelato
BH&G

Ingredients
2/3 cup packed brown sugar
5 egg yolks
1/4 tsp. ground cinnamon
1-3/4 cups whole milk
1/4 cup whipping cream
2 ripe bananas
1 tsp. lemon juice
2 Tbsp. dark rum or 1/2 tsp. rum extract
1 tsp. vanilla
Sliced bananas (optional)
Caramel-flavored ice cream topping (optional)
Directions
1. In medium mixing bowl beat brown sugar, egg yolks, and cinnamon with an electric mixer about 4 minutes; set aside.

2. In medium saucepan heat and stir the milk, cream, and 1/2 teaspoon salt until just simmering. Slowly stir about 1 cup of the hot milk mixture into the egg yolk mixture. Return all egg yolk mixture to saucepan. Heat and stir constantly (do not boil) until mixture thickens. Remove pan from heat and place in bowl of ice water; stir 2 to 3 minutes to cool.

3. Mash the 2 bananas with the lemon juice. Stir into thickened mixture along with rum and vanilla (mixture may appear slightly curdled). Transfer to large bowl. Cover; refrigerate overnight.

4. Freeze in 1-1/2- or 2-quart ice cream freezer according to manufacturer's directions. Serve with sliced bananas and caramel topping. Makes about 8 (1/2-cup) servings.

Nutrition Facts
Servings Per Recipe about 8 (1/2-cup) servings Calories 198, Total Fat (g) 7, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 147, Sodium (mg) 180, Carbohydrate (g) 28, Total Sugar (g) 25, Fiber (g) 1, Protein (g) 4, Vitamin C (DV%) 5, Calcium (DV%) 10, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet

Linda

I don't like bananas, not even very much in banana bread, but I do like this cake which was posted by Jennifer Garner quite a long time ago. It's a Rose Levy Berenbaum recipe and it's darned good. I leave the rum out of the frosting because I've never bought a bottle of rum and I doubt I will now, not just for cake frosting!

Banana Cake (Rose Levy BerenbaumÂs Cordon Rose Cake)
Jgarner-Cooking Forum

(good as layer cake, elegant, delicate texture)
mix together:
sifted cake flour 2 cups (200 g)
sugar 3/4 c + 2 Tbs (170g)
baking soda 1 tsp
baking powder 3/4 tsp
salt 1/2 tsp
puree together:
2 large ripe bananas 1 c (227 g)
sour cream 2 Tbs or up to 1/2 c (30 g to 121 g)
2 large eggs 2 (100 g)
grated lemon zest 2 tsp
(I left this out since I don't like the flavor of lemon with banana)
vanilla 1-1/2 tsp
soften:
Butter 10 Tbs (5 oz) (142 g)
Add butter and half of pureed mixture to dry ingredients in stand mixer and mix at medium with paddle for 1-1/2 minutes. Scrape bowl and add rest of banana mixture in two batches, mixing 20 seconds after each addition. Pour into 9"x2" round pan (I just lined the bottom with parchment, no spray or butter) and bake at 350 F for 30 to 40 minutes. Cool for 10 minutes in pan and then turn out onto rack to cool completely.
Hint: Use smallest amount of sour cream and 3 bananas for more pronounced banana flavor

Cream Cheese Icing
Cream cheese, softened 8 oz.
Butter, softened 5 TBS (2.5 oz)
Sour cream 1 Tbs
Vanilla extract 1/2 tsp.
Rum 1 Tbs
Powdered sugar 1 1/4 C (5 oz)
Process (yeah, the food processor) or beat cream cheese, butter, sour cream, and vanilla until smooth. Add powdered sugar and pulse until smooth. Makes enough to frost the top of a 9x13 sheet cake.

Annie

Linda--Bananas Foster Gelato--you are killing me!!

My little guy loves banana smoothies:

1 banana
splash of banana nectar
1 carton of banana yogurt
8 ice cubes made with banana nectar

NOTES:
*I use Looza Banana Nectar
*I keep banana nectar cubes in the freezer
*I use the bananas that have ended up in the freezer

WOW! Great ideas!

I am definitely making a loaf of bread (freezer) and some banana gelato - and probably the banana cake Annie posted. That sounds awesome and I already have rum (go figure LOL)

Alexa

Peel and freeze them.
My favorite smoothee recipe...put in blender 1 frozen banana, 4 strawberries, 1/2 c apple or orange juice and blend.

I'll vouch for that sour cream banana bread recipe too. It came from Connie over at Mimi's Cyber-kitchen over 10 yrs. ago and it's the only one I've used since.

Something simple for summer:

BANANA CREAM SUPREME

16 graham cracker squares (1-1/4 cup crumbs)
1/4 cup margarine, melted
3 Tblsp. sugar
1 cup sour cream
1/2 cup milk
1 small box instant vanilla pudding
12 oz. Cool Whip, thawed
3 bananas, sliced
2 Tblsp. chopped pecans

Make crumbs out of the graham crackers; mix with margarine and sugar. Press into 9-inch springform pan. In a bowl whisk sour cream and milk. Mix in pudding until dissolved.

Fold in Cool Whip. Spread half of the pudding mixture in the pan. Layer sliced bananas on top of that. Pour rest of pudding mixture over bananas. Sprinkle pecans over the top. Chill a while before serving. It sets up fairly quickly.

Recipe from Pampered Chef.

You can peel and freeze, then just process in the FP for an all natural "ice cream" too.

Deanna

DH lives on these. I never look at the recipe, since I just make them from memory. They are best made from really, really ripe bananas.

Those banana breakfast bars sound like something my husband would like, thanks jxbrown!

Bananas Foster Gelato..............Good Lord!!!! :D

We LOVE bananas! Like suzyq, I use bananas to make little man a kefir smoothie and a banana whey protein shake for breakfast. I eat peanut butter and a banana (no bread) as my evening snack (yum). Deanna, I too freeze extra bananas for ice cream and banana pops like these:

They are the best summer treats!

I also use pureed banana to sub for oil when making my granola cereals. All those pie, pudding, and bread ideas sound so good but I have to stop making them because I tend to eat way too much. I yet have to drop those few pounds that I'd gained last Christmas! LOL

Al

I reported on the outcome of the bananas foster gelato on the new recipes for June thread. It was good but in my opinion needed some "tweaking".

Linda

Thanks Linda!

I had a wrench thrown into my banana plans.... they are all in the freezer. I will definitely be making it though!

Alexa

Glenda, I made your banana bread recipe, and it turned out really well. We enjoyed a couple of slices this morning for breakfast.

I still had some ripe bananas left over so I also made a banana yeast bread from Beth Henseberger's "Bread Lover's Bread machine Cookbook." It also turned out really well. If anyone is interested, I posted about it on the June 2010 New Recipes thread. I really liked the yeast bread because of the whole wheat and oatmeal included in the dough. And it only called for 2 tbsp. each of butter and sugar. That' a whole lot less of fat & sweetener than a typical banana quick bread.