Banana Surprise Recipes

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA SURPRISE

Steps:

• 1. For the crust: Mix the 1 cup flour, 2Tbl sugar, and the 1 stick of butter(melted), and the 1/4 cup of crushed pecans.Mix in a 9x13 pan, and flatten out.Bake at 375 degrees for 15 mins.Set aside and cool
• 2. Cream cheese mixture: Mix your 8oz. cream cheese with your 1 cup 10x sugar. Then add in your 1 cup of coolwhip. Spread in your cooled crust.Slice 2 bananas on top of your cream cheese mixture.
• 3. Pudding Mixture: Mix your Instant French vanilla pudding, and your reg box of instant vanilla pudding with your 3 cups of milk.Spread your pudding mixture on top of the bananas.
• 4. Spread 1 cup of coolwhip on top and garnish with leftover crushed pecans

BANANA SPLIT SURPRISE

Steps:

• Combine melted margarine and cracker crumbs, mold and pat into bottom of a 13x9x2-inch pan.
• Beat eggs at high speed until light, about 4 minutes.
• Add powdered sugar, softened margarine and vanilla.
• Beat 5 minutes at high speed.
• Spread mixture over crumbs mixture.
• Chill 30 minutes.
• Spread pineapple over cream mixture; arrange bananas over the pineapple, then spread with whipped topping.
• Sprinkle with pecans and garnish with Cherries.
• Chill 6 hours or overnight.

BANANA SURPRISE

Steps:

• Firstly Take a bowl and Mash banana until smooth
• Then take another bowl and Crush Biscuits.
• Mix in one bowl.
• Add Sugar.
• Serve in A bowl , Ramekin , Wine Glass , Whatever.
• Once in your Choice of Bowl, Grate Chocolate over the top. Enjoy !

BLUEBERRY BANANA SURPRISE

Steps:

• For crust: mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan. Press into the bottom of the pan to make a crust. Chill in the refrigerator while making the topping. (Note: You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.).
• In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth.
• Pour cream cheese mixture over crust.
• Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.).
• Pour blueberry pie filling over bananas and spread evenly.
• Chill until ready to serve.

BANANA SURPRISE CUPCAKES

Steps:

• Preheat oven to 350F and line 12 muffin cups.
• Mix dry ingredients.
• Add oil, milk and vanilla; stir until the mixture starts comes together.
• Mix in mashed bananas; do not over mix.
• Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter.
• Bake on center rack about 30 minutes (toothpick comes out clean).
• If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.

TORTILLA BANANA SURPRISE WRAPS

Steps:

• Remove stems & puree strawberries with 1 tbsp powdered sugar. Set aside.
• Combine room temp low-fat cream cheese with 1 tbsp powdered sugar & set aside.
• Peel & halve the bananas, then split each half again -- but lengthwise.
• Begin to assemble the tortilla wraps by 1st placing 2 banana quarters side-by-side in the center of ea flour tortilla.
• Fold the 2 side edges of the tortillas over to encircle the banana halves.
• Fold the open ends in slightly & then the entire end back over any exposed tortilla edges to form a wrap with all edges on 1 side.
• Place the wraps (exposed edges down) in a dry skillet & brown the tortilla over med heat, turning several times. (The 1st browning will "seal" the edge side & keep the tortillas in a uniform shape as you continue to brown.).
• Transfer tortillas to dessert plates. Spoon 1/4 of the strawberry puree over each tortilla & 1/4 of the cream cheese in the center. Serve warm.
• NOTE: This dish was created for a friend & written to be low-fat. You can dress it up by adding choc chips &/or nuts to the inside of the wrap w/the bananas or other options your imagination might envision.