Cream:
½ C. butter
1 C. sugar
Add:
3 eggs
1 C. mashed bananas
½ C. buttermilk or yogurt
1 t. vanilla
Combine & Add:
1 ½ C. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour half of the batter into a greased and floured tube pan.
Sprinkle half of coconut topping on 1st half of batter.
Coconut Topping:
½ C. coconut
½ C. brown sugar
1 t. cinnamon
½ t. ginger
Add remaining batter to pan and remaining topping.
Bake 350 degrees for 50 minutes.
Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
Monday, July 12, 2010
Friday, July 9, 2010
Claudia Johnson’s Los Altos Banana Bread
Mash:
4 large, ripe bananas
Add:
2 eggs
1 C. sugar
1 ½ C. flour
1 t. salt
1 t. soda
Add:
¼ C. oil
½ C. raisins
½ C. nuts
Bake in greased pans 350 degrees 50-55 minutes.
Makes 3 small loaves or 1 large loaf.
4 large, ripe bananas
Add:
2 eggs
1 C. sugar
1 ½ C. flour
1 t. salt
1 t. soda
Add:
¼ C. oil
½ C. raisins
½ C. nuts
Bake in greased pans 350 degrees 50-55 minutes.
Makes 3 small loaves or 1 large loaf.
Friday, June 4, 2010
Waldorf Salad
Cubed apples
Chopped celery
Chopped pecans
Sliced bananas
Coconut
Mayonnaise
Feta or gorgonzola cheese, optional
Chopped celery
Chopped pecans
Sliced bananas
Coconut
Mayonnaise
Feta or gorgonzola cheese, optional
Thursday, May 6, 2010
Banana Chocolate-Chunk Ice Cream
Toast in oven at 350 degrees for 3 to 5 minutes until golden brown:
½ C. plus 2 T. shredded coconut
Mix together:
2 pt. vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut in ½ inch chunks
½ C. toasted coconut
Press into airtight container and freeze until firm.
Serve with remaining toasted coconut on top melted chocolate topping, if desired
½ C. plus 2 T. shredded coconut
Mix together:
2 pt. vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut in ½ inch chunks
½ C. toasted coconut
Press into airtight container and freeze until firm.
Serve with remaining toasted coconut on top melted chocolate topping, if desired
Tuesday, April 27, 2010
Orange Sherbet Dessert
1 quart vanilla ice cream, softened
1 pint orange sherbet, softened
2 to 3 bananas, diced
2 cups cashews, salt rinsed off and chopped
Transfer sherbet and ice cream to a large bowl or large plastic container with lid. Add bananas and cashews. Serve immediately or return to freezer. Allow to soften before serving.
Serves 8-10.
1 pint orange sherbet, softened
2 to 3 bananas, diced
2 cups cashews, salt rinsed off and chopped
Transfer sherbet and ice cream to a large bowl or large plastic container with lid. Add bananas and cashews. Serve immediately or return to freezer. Allow to soften before serving.
Serves 8-10.
Labels:
banana,
dessert,
nuts,
orange sherbet,
vanilla ice cream
Frozen Fruit Dessert
Combine:
1 ½ gallon raspberry sherbet, softened
1 16 oz. can crushed pineapple with juice
5 sliced bananas
1 large bag frozen strawberries
1 large bag frozen blueberries
Refreeze in Tupperware container.
Soften a little before serving.
Serve with
A cookie
1 ½ gallon raspberry sherbet, softened
1 16 oz. can crushed pineapple with juice
5 sliced bananas
1 large bag frozen strawberries
1 large bag frozen blueberries
Refreeze in Tupperware container.
Soften a little before serving.
Serve with
A cookie
Labels:
banana,
blueberries,
dessert,
pineapple,
rasberry sherbet,
strawberry
Mom’s English Trifle
Tear into bite sized pieces:
1 angel food cake
Layer twice in a glass bowl:
Cake pieces
Sliced fresh strawberries
Sliced bananas
Lemon pudding &/or
Banana Pudding
Whipped Cream
1 angel food cake
Layer twice in a glass bowl:
Cake pieces
Sliced fresh strawberries
Sliced bananas
Lemon pudding &/or
Banana Pudding
Whipped Cream
Labels:
banana,
banana pudding,
cake,
dessert,
English,
Mom,
strawberry,
trifle,
whipped cream
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