Showing posts with label peanutbutter banana balls. Show all posts
Showing posts with label peanutbutter banana balls. Show all posts

Saturday, November 13, 2010

Going Bananas!

Okay, so my dudes are in choir and their show is December 7th. The choir mom has a wonderful idea that since the show is called "Going Bananas", we parents should cook up a bunch (ha!) of banana based recipes to share at the show and swap recipe cards.
Can I tell you how much I love this?
Bunches! (ha!)
Now here's my dilemma: which recipe
should I use? They're all so a-PEELING.
So, I am offering up my three favorites
for your review and I want you to tell me which
I should cook up and trot in my very best
Tupperware to the dudes' show?
Oh, and if you have a fave that you think I
should use by all means share!
Recipe 1:

Banana Split Cake

1-1/2 cups crushed graham crackers
1/3 cup butter, melted
2 8 oz pkg cream cheese, softened
1 cup sugar
1 can 14 fl oz crushed pineapple, drained
6 bananas, divided
2 cups cold milk
2 pkg. (4-serving size each)
Vanilla Instant Pudding
2 cups thawed Whipped Topping,
1 cup chopped pecans

MIX graham crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping. Refrigerate at least 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.

Recipe 2:

Peanutbutter banana balls

2 cups crunchy peanut butter
2 scoops cocoa whey protein powder
2 ripe bananas, mashed
2 tablespoons flax seeds
In a large bowl, mix together peanut butter, cocoa whey powder, bananas, and flax seed.
Mold the mixture into walnut-size balls, and place them in a container lined with parchment to separate the layers. Freeze at least 2 hours before serving.

Recipe 3:

Banana Upside Down Cake

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

Now, go bananas (ha!) and cast your vote in the comments for recipe 1, 2 or 3!!! I'm at the New England Crime Bake all this weekend, so I gotta split (ha!), but I'll check in later.