Freeze them for later banana nut muffins...or make the muffins and freeze them.

I saw Paula Deen make curry corn flake crusted bananas yesterday to go with a pork dish and they sure looked good! (Actually, so did the Elvis fried peanut butter and banana sandwich :)

Here is a link that might be useful: Curry Crusted Bananas

You won't believe this, but somebody listed three ripe bananas on my local Freecycle last week.

I meant to post this recipe too and I have another sauteed banana with honey recipe somewhere to go over ice cream that's really good, if I could only find it - but you could wing it - its hardly rocket science!

Posted by Marlen (My Page) on Sun, Mar 9, 03 at 11:23

Hawaiian Baked Bananas

4 bananas
1/2 cup brown sugar, firmly packed
1/4 cup orange or pineapple juice
3 Tbsp. sherry*
1/2 cup chopped almonds or Macadamia nuts
2 Tbsp. butter or margarine
1 dash nutmeg

Peel bananas and place in a small baking dish. Mix together brown sugar, orange or pineapple juice and sherry, then pour over bananas. Saute the chopped nuts in butter and sprinkle over bananas. Add dash of nutmeg to taste if desired.

Bake at 350 degrees for 15 minutes or until bananas are tender and lightly glazed. Serve as a meat accompaniment or as a dessert with a spoonful of sauce over each banana.
Serves 4.

*Note from Marlen: I used dark rum instead of sherry. I sprinkled a bit of sweetened coconut just before serving.

Freeze for smoothies.

I have 2 bananas already frozen in the freezer so wanted to do something fresh with these.

woodie2 - your recipe sounds yummy and easy. I think I will try that, also with rum. It would taste great with ice cream.

Thanks.
Clare

Oh....I miss Marlen.

That recipe does sound good....with rum, of course!

Linda

pancakes!

: )
lyra

Cloudy C, that is really funny!

I found the other recipe I was looking for - not too different from Marlen's - the source is some old magazine, probably from the 80's - don't know which one - didn't save the source in those days!

SAUTEED BANANAS WITH RUM
Prep 3 Minutes
Cook 3 Minutes

2 tablespoons butter or margarine
1/4 cup honey
1/4 cup rum, preferably dark
1/4 teaspoon pumpkin pie spice or cinnamon
4 firm ripe bananas, peeled and cut diagonally in 1/4 inch thick slices (3 cups)
1 pint Vanilla yogurt
Accompaniement: ginger cookies (optional)

Melt butter in a large skillet over medium high heat. Stir in honey, rum and spice. Bring to a boil, add bananas and toss to coat. Remove from heat. Serve over yogurt with cookies on the side.

Serves 4

Banana Crunch Cake

Crunch Topping:
3/4 c. oatmeal (quick or old-fashioned, uncooked)
1/3 c. firmly packed brown sugar
2 T. butter or margarine, melted
2 T. chopped nuts
1/2 t. cinnamon

Combine all ingredients; mix well.

Cake:
1/2 c. butter or margarine
2/3 c. firmly packed brown sugar
1 c. mashed bananas
2 eggs
1 c. oat flour* (see instructions below)
3/4 c. all-purpose flour
1 t. salt
1 t. soda
1/2 c. chopped nuts, if desired
(Note: I also add 3 T. flaxmeal.)

Beat together butter and sugar until light and fluffy; blend in banana, eggs and vanilla. Gradually add combined dry ingredients (by hand), mixing well after each addition. Stir in nuts. Pour into greased 9-inch square baking pan; sprinkle crunch topping evenly over batter. Bake in preheated moderate oven (350°F) 40-45 minutes or until wooden pick inserted in center comes out clean.

*HOW TO MAKE OAT FLOUR. If you don't have a mill to mill whole oat groats, oat flour is easy to make in a blender with oatmeal.

1. Place 1-1/2 cups oatmeal (quick or old-fashioned, uncooked) in a blender or food processor.

2. Blend or process for about 60 seconds. Makes about 1 cup ground oat flour.

3. Store tightly covered in cool dry place up to six months (keeps best in the refrigerator or freezer).

-Grainlady

Oh Grainlady, that sounds wonderful. I was going to make some banana nut bread for work tomorrow and signed on to see if there was anything I could do to make it more interesting. How timely! :o)

I made the banana crunch cake. It was OK, but not quite as sweet as I like. Also, the recipe said to add vanilla. The ingredients list didn't say how much so I just used a teaspoon. The best part was making the oatmeal flour with the blender :o)

I haven't made these yet as my dear spouse is off desserts for a while...but next time he has a group of men over for dinner, I think I'll do them. I want to clear out MY 5 banana freezer pack. ;-) Maureen

Banana Cupcakes
(This banana cupcake batter recipe is updapted from the Fannie Farmer.)
-1 stick/ 1/2 cup butter, softened
-1 1/2 cups sugar
- 1 1/2 cups mashed banana (about 3 medium)
- 2 eggs
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt

1. Preheat oven to 350 degreesF. Line muffin pans with paper baking cups.
2. Cream butter and sugar until creamy, about 2 min
3. Add mashed banana and beat to blend
4. Add eggs one at a time and beat until combined
5. Stir the buttermilk and baking soda together in a small bowl
7. Sift the flour together with the baking powder and salt
8. Add the flour mixture to the banana mixture in 3 stages alternately with the buttermilk, beating until smooth after each addition
9. Spoon the batter into prepared pans, filling each cup 2/3 full
10 Bake for 17-19 min (approx) until a cake tester inserted in the cupcakes come out clean. Let cool before frosting.

Chocolate swirl cream cheese frosting
-2 ounces bittersweet chocolate
- 1 tsp unsalted butter
-8 Ounces cream cheese, at room temp
-2 ounces unsalted butter, at room temp
-4 cups sifted icing sugar

1. Melt the chocolate and 1 tsp butter over a double boiler or microwave.
2. Cream the cream cheese and 2 ounces butter until soft, about 1 min
3. Add the icing sugar gradually and beat well until smooth, about 2 min.
4. Spread the cream cheese frosting over the cooled cupcakes with a small spatula or knife.
5. Using a small spoon, drizzle the melted chocolate (you may not use all) randomly over the cupcake. Use a toothpick to marble the chocolate and cream cheese.

Makes about 24

From honeydrizzle on flickr (These were so pretty I had to copy the recipe she gave.)

You could also make a chutney for Indian food...I'd just say some banana slices, some plain yoghurt, some lemon and some garam masala. (Maybe some onion, maybe some cilantro..)

And tho I don't care for it, so I don't have a recipe, but there's the banana pudding with vanilla wafers. I hear it pleases small children and men...

Peel the banana, cut in half long ways, then top each half with Hellman's Mayo and devour.

WARNING: Frozen bananas=more bananas then you ever thought were in there!!!

LOL

Woodie..I collect Marlen Recipes and have them in a little space on the web..Didn't have that one! Thank you!

Maureen..those sound fantastic..well the frosting part! lol

Terri - check out the burger recipe thread - I posted Marlen's Cuban Hamburgers :)

I snagged it already Woodie. LOL Thanks..
Not about bananas..but this a place I had a long time ago..Marlen posted there with us.
There are some of her recipes and her stories there.

Here is a link that might be useful: Marlen @ My Island Kitchen

Banoffee pie - incredibly easy, incredibly delicious. The only hard part is finding caramelized sweetened condensed milk, aka dulce de leche. Try the Hispanic foods section of a large grocery store.

Here is a link that might be useful: Banoffee Pie

Hi there! I just came across this cooking forum as I'm usually spending free time browsing the gardening forums. Anyway I seen you are looking for somthing to do your old bananas and thought you might like to try this one. Kids and DH like it just as much or even better than my Pumpkin Roll.
Banana Roll:
3 eggs
1 tsp. baking soda
1 tsp. vanilla
3/4 cup flour
2/3 cup mashed bananas
1 tsp. banana flavoring

mix all ingredients together until well blended

Filling:
8 oz. cream cheese softened
1 cup powdered sugar
3/4 tsp. vanilla
2 tbls. butter

beat together until fluffy

Spray jelly roll pan with cooking spray and cover with a sheet of parchment paper leaving enough of an edge to grasp. Pour batter into pan and spread out evenly to all sides. At this point you may sprinkle with finely chopped nuts, totally optional. Bake @ 375 for 15 min. Remove from oven and turn upside down on a clean kitchen toewl dusted with powdered sugar. Carefully remove paper and roll up lengthwise. Let set until cool to the touch. When cake is cool, unroll and remove towel. Spread filling to the edges and reroll. Wrap in more parchment paper and then aluminum foil and chill overnight. Cut cake into desired size slices to serve.

Thanks for that link to Marlen, Terri!

Minsue, that recipe looks great! Thanks for stopping in to share it.
Can you share your pumpkin roll recipe too?

Woodie, no problem..I have some recipe I need to add to it..But I just kinda forgot about that place for a few years.

Pumpkin roll
Mix together:
3 eggs
1 cup sugar
2/3 cup pumpkin, plain
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 cup flour

Filling:
8 oz. cream cheese softened
1 cup powdered sugar
3/4 tsp. vanilla
2 tbs. butter

Follow the same prep and baking instructions as the banana roll. Very easy to do. I like to use the flour sack type towels to roll them in as anything with a texture can make the cake stick to them.

Thank you!
Pretty much the same recipe. I like easy like that.

My hubby doesn't "think" he likes pumpkin..so I often sub Sweet Potato in recipes calling for it. I might just have to do that with this.

Here's another one that everyone likes especially when topped with berries and whipped cream

Banana Pound Cake:
3 tsp. + 3 cups sugar (divided)
1 cup butter, softened
6 eggs
1 cup ripe bananas, mashed
1-1/2 tsp. vanilla extract
1/2 tsp. lemon extract
3 cups flour
1/4 tsp. baking soda
1 cup sour cream

Glaze:
1-1/2 cups powdered sugar
1/2 tsp. vanilla extract
3-4 tsp. milk

Grease a 10" fluted tube pan. Sprinkle w/ the 3 tsp. sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 min. Add eggs one at a time beating well after each one.
Stir in bananas and extracts. Combine flour and soda; add to the mixture alternately with sour cream, beating until just combined. Pour into pan (it will be full) Bake 325 for 75-85 minutes until inserted toothpick comes out clean.
Cool for 10 min. before removing from pan and cooling completely on wire rack.
In small bowl whisk glaze ingredients until smooth and drizzle over top.

Thanks for all the recipes. I will print them out for future use.
Clare