Banana Marshmallow Fluff Recipes

MARSHMALLOW-FILLED BANANA CUPCAKES

Steps:

• Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.

BANANA MARSHMALLOW CREME

Steps:

• Melt the marshmallows and the 1/2 and 1/2 cream over double boiler.
• Stir until smooth.
• Add nuts and fresh lemon juice. If you add botted lemon juice here, don't add as much; I think it would overpower this dessert.
• Add lemon zest and bananas to the mixture.
• Cool.
• Beat the whipping cream until stiff; fold into the lemon mixture.
• Pour into mold and chill until firm.