Banana

This recipe comes from Popote et Potager, BANANA BREAD Recette facile et anti gaspi. The bread (or cake, depending on your definition) is sweetened only by the bananas and chocolate. The recipe yields a dense, moist bread packed with banana flavor. Yield 1 loaf Special Equipment 1 1.5 to 1 pound loaf pan Preheat Oven Preheat oven to 350°F or 180°c. Adjust oven rack to middle position. Ingredients 5 ripe to slightly over-ripe bananas, peeled. 4 mashed 1 whole, sliced length-wise 2 large eggs 200 grams all-purpose flour 1 packet (7 grams) active dry yeast 100 grams dark chocolate (70%), finely chopped Preparation Butter/flour (I use Baker’s Joy) loaf pan and line the bottom of the loaf pan with parchment paper. In a medium sized bowl, mash 4 of the bananas. Add the two eggs to the mashed bananas and mix well using a whisk. Combine the flour and dry yeast. Sift into the bowl atop the banana/egg mixture. Beat well using a sturdy whisk or heavy mixing spoon. Add the finely chopped chocolate and mix well. Pour the batter into the prepared loaf pan. With the two halfs of the remaining sliced banana, arrange the two halfs, cut-side up, atop the batter. Gently press the banana slices into the batter till set and even. Bake Bake 45 minutes. Remove from oven and let cool in pan for 10 minutes. Turn out the banana bread from pan and let cool on wire rack. ...

This recipe is derived from 7-Grain Muffins and modified include ripe bananas and accompanying spices. Yield Makes about 12 muffins. Special Equipment Muffin 12-cup tin Muffin cups (if needed/desired) Preheat Oven Preheat over to 400°F Ingredients 140 grams (1 cup) seven-grain cereal 2 ripe bananas, mashed 22 grams (1 tablespoon) molasses 64 grams (¼ cup) applesauce 1 ¼ cups buttermilk 115 grams (1 cup) spelt flour 1 teaspoon baking powder 1 teaspoon ground ginger 2 teaspoons ground cinnamon 4 cloves, ground ½ teaspoon ground nutmeg ½ teaspoon baking soda ½ teaspoon salt 1 egg, slightly beaten Preparation Prep Muffin Tin Place muffin cups in tin. Spray each cup with non-stick cooking spray. Hydrate 7-Grain Cereal In a medium bowl, combine and let stand for 30 minutes: ...

Source https://cooking.nytimes.com/recipes/1015130-banana-pudding Equipment Stand Mixer 13x9" baking dish Preheat Oven Preheat oven to 350°F Ingredients 1 ¼ cups granulated sugar, divided: ¾ cup + ½ cup ⅓ cup cornstarch 4 cups whole milk 4 large eggs, separated and divided 1 teaspoon vanilla ¼ teaspoon salt 2 tablespoons unsalted butter ¼ teaspoon cream of tartar 1 11-ounce box nilla wafers 3 to 4 bananas, depending on size Preparation Custard Whisk together in a pot set over medium heat: ¾ cup of sugar Cornstarch Milk Egg yolks Cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow the mixture to simmer, still stirring constantly, for 1 minute. Remove the mixture from heat. Whisk in vanilla, salt, and butter. Meringue Into a heatproof stand mixer bowl, whisk together: Egg whites Cream of tartar ½ cup of sugar Set bowl over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with a whisk, and beat until stiff, about 5 to 7 minutes. Bake Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. Pour the custard over the bananas and cookies. Use a spatula to spread the meringue over the custard. Bake in the oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Mom’s original recipe! This is a flexible recipe which can exchange mashed bananas for pureed pumpkin. One may find it useful to reduce the sugar to 1 cup or less. Applesauce could be substituted for vegetable oil. Special Equipment Stand Mixer Two 9" loaf pans Preheat Oven Preheat oven to 350°F. Ingredients 3½ cups all-purpose flour 3 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 2 cups mashed bananas 1 tablespoon vanilla extract 4 eggs 1 cup vegetable oil 1/3 cup orange juice 1½ cups chopped pecans Preparation Combine all ingredients. Pour evenly into two loaf pans. Bake about 1 hour until a knife inserted into middle comes out clean. Let cool about 30 minutes. Turn out onto cooling rack.