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
Now here's my dilemma: which recipe
should I use? They're all so a-PEELING.
(ha!)
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,
2 cups thawed Whipped Topping,
divided
1 cup chopped pecans
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
Ingredients
2 cups crunchy peanut butter
2 scoops cocoa whey protein powder
2 ripe bananas, mashed
2 tablespoons flax seeds
Directions
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.
2 cups crunchy peanut butter
2 scoops cocoa whey protein powder
2 ripe bananas, mashed
2 tablespoons flax seeds
Directions
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
Ingredients
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
CAKE:
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
Directions
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.
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
CAKE:
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
Directions
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.
Jenn
