Golden Banana Punch Recipes

BANANA PUNCH

Steps:

• Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar dissolves, about 3 minutes. Cool in the refrigerator.
• Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup. Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the mixture into smaller containers and freeze until mostly solid.
• Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices.

GOLDEN WEDDING PUNCH

Steps:

• In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon juice and sugar. Stir in water.

BANANA BRUNCH PUNCH

Steps:

• In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. , Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. , One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

BANANA PUNCH

Steps:

• BRING WATER AND SUGAR TO A BOIL.
• BOIL FOR 3 MINUTES AND LET COOL.
• MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS.
• MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER.
• FREEZE MIXTURE.
• LET THAW 2 OR 3 HOURS BEFORE SERVING.
• JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY.
• SERVE WHILE STILL SLUSHY.
• ENJOY!!

GOLDEN BANANA CAKE

Steps:

• Preheat the oven to 325°F. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Dust the pan with flour, tapping out the excess.
• Sift together the flour, baking powder, and baking soda.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, olive oil, and sugar at low speed. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Mix in the mashed banana. Add the flour mixture and mix just until combined. Scrape the batter into the prepared pan, smoothing the top with a spatula.
• Bake the cake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Unmold the cake and cool completely on the rack. Store in an airtight container at room temperature for 3 days, 1 week refrigerated, or 2 months frozen.

HONEY BANANA PUNCH

Steps:

• In a blender, combine orange juice concentrate and bananas; cover and process until smooth., Pour into a large bowl; add the pineapple juice, water, honey, sugar and soft drink mix. Stir until sugar is dissolved. Pour into two 2-qt. freezer containers. Cover and freeze until mixture is slushy. , To serve, transfer each portion of fruit slush to a large pitcher. Add 2 liters of soda to each pitcher; stir to blend.

GOLDEN WEDDING PUNCH

Steps:

• Dilute frozen juices according to directions on cans.
• Add 1 cup of sugar, stir well to dissolve.
• Refrigerate at least 2 hours.
• Pour into punch bowl, add ginger ale and fruit slices just before serving.

GOLDEN PUNCH

Steps:

• In a large saucepan, bring the water and sugar to a boil; cook and stir for 2 minutes. Pour into a large container; add pineapple juice, concentrates and extract. Cover and freeze. Remove from freezer 1-2 hours before serving. Just before serving, mash the mixture with a potato masher and stir in soda.

GOLDEN BANANA PUNCH

Steps:

• Combine water and sugar.
• Heat until sugar is dissolved and then cool.
• Blend bananas and lemonade in blender.
• Combine all ingredients except ginger ale.
• Freeze mixture in freezer bags.
• Set frozen mixture out 2-3 hours to thaw before ready to serve.
• Add chilled ginger ale when ready to serve.
• Serves 20.