CHEESECAKE-STUFFED BANANA BREAD RING RECIPE BY TASTY
Here's what you need: nonstick cooking spray, cream cheese, powdered sugar, vanilla extract, ripe bananas, all-purpose flour, granulated sugar, baking powder, vegetable oil, egg, baking soda, salt, cinnamon, vanilla extract, granulated sugar, butter, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.
- In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.
- In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.
- With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.
- Bake for 30 minutes, or until the banana bread is golden.
- To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.
- Invert the banana bread onto a wire rack set over a baking sheet.
- Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 56 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 38 grams
DULCE DE LECHE-STUFFED BANANAS RECIPE BY TASTY
Here's what you need: bananas, dulce de leche, flour, eggs, breadcrumb, oil, cinnamon sugar, ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 3 servings
Number Of Ingredients 8
Steps:
- Cut the ends off the bananas, peel them, and slice them into thirds.
- Using a vegetable peeler, hollow out the inside of each banana piece, making sure not to cut through the bottom.
- Fill the banana pieces with dulce de leche.
- Freeze for at least 2 hours.
- Heat oil in a pot over high heat.
- Place the flour, eggs, and breadcrumbs in separate bowls.
- Roll the frozen bananas in the flour, then the eggs, then the breadcrumbs.
- Fry the bananas until golden brown.
- Roll the fried bananas in cinnamon sugar.
- Serve with ice cream!
- Nutrition Calories: 2797 Fat: 193 grams Carbs: 230 grams Fiber: 10 grams Sugars: 63 grams Protein: 37 grams
- Enjoy!
Nutrition Facts : Calories 1306 calories, Carbohydrate 221 grams, Fat 27 grams, Fiber 12 grams, Protein 40 grams, Sugar 47 grams
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
Provided by LISAPAV
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
- Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g
BANANA STUFFED FRENCH TOAST, "ULTIMATE-STYLE"
Provided by Food Network
Time 43m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.
- In a medium bowl, mix together walnuts, brown sugar, and banana slices.
- Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up.
- Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.
- Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter.
- Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.
STUFFED BANANAS
Make and share this Stuffed Bananas recipe from Food.com.
Provided by That is Dr House to
Categories Tropical Fruits
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
- The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
- When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
- After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
- Eat. Skins and all.
BANANA STUFFED FRENCH TOAST
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
- Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
- In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
- Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
- Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.
CHEESECAKE-STUFFED BANANA BREAD
Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
- For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
- For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
- Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
- Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
GREEK STUFFED BANANA PEPPERS
If you're looking for a ground turkey recipe that delivers, this is the one! The filling is flavorful and the peppers add some nice heat. You can easily stuff them ahead of time and bake them up when you're ready. -Ola Snow, Powell, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry., In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly., Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 431mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
BANANA STUFFED FRENCH TOAST
Kids and adults alike love this, and it is easy to do, but something different. Serve with warmed maple syrup.
Provided by Sherbg
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
- In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
- Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 52.6 g, Cholesterol 113.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 576.5 mg, Sugar 8.1 g
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- Slice: Cut banana into thin slices, about ¼ inch thick. Arrange half of the slices on a parchment lined sheet or plate.
- Spread: Spread a thin layer of nut butter onto each slice, then top it with a small dollop of jam (don't use too much nut butter or jam, as this could cause the top piece to slide off). Top each piece with another banana slice.
- Freeze: Move the sheet with the bananas to the freezer and freeze until firm, at least 30 minutes.
- Chocolate: While bananas freeze, add chocolate chips to a glass mixing bowl. Bring a small pot of water to a simmer, then set the bowl of chocolate over the boiling pot (the bottom of the bowl should be hovering over the water, but not touching it). Stir constantly until the chocolate chips have melted, then remove bowl from above the water.
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