Roasted Banana Bread (Best ever!)

The important part is roasting your bananas first. Set them on a baking sheet that has been lined with either aluminum foil or parchment paper. Poke a few holes with the tines of your fork and bake the bananas, in their peel. It should take about 15 to 30 minutes in an oven set at 300°F. Time varies depending on the size and number of bananas so you need to watch them. As soon as the bananas become totally black and shiny -they are done. Set them aside to cool off until you can handle them. You’ll notice the bananas release a bunch of liquid as they roast. Pour off the liquid before it burns (when it’s still clear) and keep that for the banana bread batter. 

Ingredients

• 3 cups all-purpose flour
• 1½ cups sugar
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs, beaten
• ¾ cup butter, room temperature
• 1½ cups buttermilk
• 4 large, ripened bananas, mashed
• 7 mini disposable loaf pans OR you can use two ( 9x5x3 inch) loaf pans

Instructions

1. Preheat oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.
2. In a medium bowl mix together the flour, sugar, baking soda, baking powder and salt. Set aside.
3. In a seperate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low speed, just until combined. Or you can use a whisk and stir by hand until combined.
4. Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupfuls of batter evenly into each mini loaf pan. If there is any batter leftover divide it evenly among pans. Bake for 30-35 minutes. (If using regular-size loaf pans bake for 55 - 65 minutes.)
5. Remove from oven and let cool before serving. Enjoy!

Amy's Banana Bread

2 well beaten eggs
1/3 c. canola oil
3/4 c. sugar
1/8 tsp. salt
3 or 4 ripe bananas
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
Mix first 4 ingredients, then add remaining ingredients.  Bake for 60 minutes at 300.
My most important part for it turning out:  Right when I take it out of the oven, I remove it from the pan and wrap it tightly in tin foil or large ziploc (if it doesn't melt) to keep the heat in, which is what keeps the bread moist  :)

Banana Sheet Cake Bars

BANANA SHEET CAKE
CAKE

Cream:
1 Cup Sugar

½ Cup Butter or Margarine

2 Eggs

1 Cup Buttermilk (substitute = mix 1 Tbsp Vinegar with approximately 1 Cup Milk)

1 Cup Chopped Nuts (suggestion = Pecans)

Add:
2 Cups Flour

1 tsp Baking Soda

1 tsp Vanilla

2 ½ Regular-Sized Bananas, Mashed

Mix all ingredients together. Pour into a greased 9”x13” pan. Bake at 350 degrees for 35-40 minutes. Another option is to pour mixture into a sheet cake pan and bake for 15 minutes at 350 degrees. Check cake consistency with a toothpick.

FROSTING
Boil over low heat for 2 minutes, stirring constantly:

½ Cup Butter or Margarine
1 Cup Brown Sugar

Stir in ¼ Cup Milk.

Continue stirring until mixture comes to a boil. Cool mixture to lukewarm temperature. Add 1 3/4 Cups Powdered Sugar. Beat until mixture has a consistency that will be easy to spread (hot water may be added to thin frosting).

BANANA NUT SHEET CAKE

Cream:

1 Cup Sugar

½ Cup Butter or Margarine

2 Eggs

1 Cup Buttermilk (substitute = mix 1 Tbsp Vinegar with approximately 1 Cup Milk)

1 Cup Chopped Nuts (suggestion = Pecans)

Add:

2 Cups Flour

1 tsp Baking Soda

1 tsp Vanilla

2 ½ Regular-Sized Bananas, Mashed

Mix all ingredients together. Pour into a greased 9”x13” pan. Bake at 350 degrees for 35-40 minutes. Another option is to pour mixture into a sheet cake pan and bake for 15 minutes at 350 degrees. Check cake consistency with a toothpick.

FROSTING

Boil over low heat for 2 minutes, stirring constantly:

½ Cup Butter or Margarine

1 Cup Brown Sugar

Stir in ¼ Cup Milk.

Continue stirring until mixture comes to a boil. Cool mixture to lukewarm temperature. Add 1 3/4 Cups Powdered Sugar. Beat until mixture has a consistency that will be easy to spread (hot water may be added to thin frosting).

Julie's Blue Ribbon Winning Banana Blueberry Cream Pie

Banana Blueberry Cream Pie

• 6 ounces cream cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup cold water
• 1 package (3.4 ounces - the small box) instant vanilla pudding mix
• 1 cup heavy whipping cream, whipped (no sugar added)
• 1 medium banana, cut into thin slices
• 1 cup fresh blueberries
• 1 prepared crust
• additional blueberries for garnish

1. In a large bowl, beat cream cheese until smooth. Mix in the condensed milk and beat until smooth. Then add in the water and pudding mix. Fold in whipped cream.
2. Spread half of the cream mixture into prepared crust. Top with bananas and blueberries. Spread with remaining cream mixture. Refrigerate for 3 hours (or 2 hours if that is all the time you have before the pie contest!)

note: this makes a lot of filling. You need a deep dish pie crust, or you could always split it into two pies, and double the fruit. :)