BANANA NAPOLEON WITH RUM CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
- Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
- Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
- Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
BANANA PUDDING NAPOLEON
Steps:
- For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.
- For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes. For each serving, use 3 "cookies". Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie. Garnish with powdered sugar and mint leaves.
BANANA BREAD NAPOLEON
The four bananas in this extra-fancy banana bread ensure a light texture and pronounced flavor. A tangy cream cheese-sour cream frosting complements the sweetness. Both bread and filling can be made ahead and held, or assembled right before serving.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 17 servings
Number Of Ingredients 15
Steps:
- For the banana bread: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, allowing for a 1-inch overhang at each long end. Spray the parchment with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft. Turn the speed to medium-low and add the granulated sugar, oil, vanilla and eggs and mix until the bananas are pureed and the mixture is smooth. Turn the speed to low and add the flour mixture to the banana mixture in 2 additions, mixing well between them. Mix until just combined.
- Spread the batter out in an even layer in the prepared baking sheet using a spatula, and tap the pan against the countertop once to remove air bubbles. Bake until a toothpick inserted into the center comes out clean and the bread is golden and pulls away from the pan, 22 to 25 minutes. Let cool in the pan 15 minutes. Remove the bread using the parchment overhang to a baking rack to cool completely, 30 minutes.
- For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened, 1 minute. Add the confectioners' sugar in 2 batches, beating on low speed until combined after each addition, 1 minute. Turn the speed to medium and add the sour cream and heavy cream and beat until smooth, silky and well-combined. Transfer to a resealable plastic bag and chill.
- For assembling the napoleons: Transfer the bread with its parchment to a large cutting board. Using a ruler to get a straight edge, trim 1/4-inch from all the edges. Cut the bread into thirty-five 3-by-1 1/2-inch rectangles (cut every 3 inches along the length and 1 1/2 inches along the width.). Line the rectangles up vertically on a cutting board. Cut the corner off of the bag of frosting, and pipe a zigzag of frosting over each of the pieces. Stack 2 banana bread and frosting layers upon each other. Repeat with the remaining layers of bread and frosting to make seventeen 2-layer napoleons (you will have one unpartnered piece of cake left over). Top each napoleon with a banana chip, if using.
BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
BANANA NAPOLEON
Make and share this Banana Napoleon recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
- Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
- Place 1 1/4 tbsp of sugar into sieve and top wrappers.
- Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
- Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
- Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
- Add them to the bowl, and mix gently to coat the banana slices with the sauce.
- When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
- Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
- Serve immediately.
Nutrition Facts : Calories 207.1, Fat 2.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 108.2, Carbohydrate 40.9, Fiber 2.2, Sugar 20.7, Protein 2.3
NANNA'S BANANA BREAD
My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite--moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.
Provided by SHARON PARENTEAU
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
- Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 286 calories, Carbohydrate 37.9 g, Cholesterol 31.4 mg, Fat 13.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 182.2 mg, Sugar 19.5 g
OUR FAVORITE BANANA BREAD
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.
Provided by Rhoda Boone
Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
- Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
- Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
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