BANANA BARS

1/2 cup butter/margarine, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

1/2 cup butter/margarine, softened

1 (8 oz.) pkg. cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugar.  Beat in eggs, bananas, and vanilla.  In a smaller bowl, combine flour, soda, and salt; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350º for 25 minutes.

Frosting:  Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla; beat well.  Spread over bars.

CHOCOLATE BANANA SMOOTHIES

2 cups cold 2% milk

1 pkg. sugar-free instant chocolate pudding mix

2 Tbsp. vanilla extract

2 large ripe frozen bananas, sliced

2 cups coarsely crushed ice cubes

In a blender, combine the milk, pudding mix and vanilla; cover and process until blended.

Add the bananas and ice; cover and process until smooth.  Pour into chilled glasses; serve immediately.

BANANA SNACK CAKE

1/2 cup shortening

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 tsp. vanilla extract

2 cups all purpose or whole wheat flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

1/2 cup chopped nuts

Frosting:

1/2 cup packed brown sugar

1/4 cup butter or margarine

6 Tbsp. milk

2 1/2  – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.  Stir in nuts.

Pour into a greased 9 x 13 inch pan.  Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean.  Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from heat; cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost the cake.

TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.   

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.

BANANA-SOUR CREAM COFFEE CAKE

1 1/4 cups sugar, divided

1/2 cup chopped pecans

1 tsp. ground cinnamon

1/2 cup butter, softened

2 eggs

1 cup mashed ripe bananas

1/2 cup sour cream

1/2 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°.  In a small bowl, stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan.  Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.  Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture.  Pour half of batter into prepared pan; sprinkle with remaining pecan mixture.  Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.

PURPLE MONSTROSITY FRUIT SMOOTHIE

2 frozen bananas, skins removed and cut in chunks

1/2 cup frozen blueberries*

1 cup orange juice

1 Tbsp. honey (optional)

1 tsp. vanilla extract (optional)

Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

*Can put any frozen fruit in place of the blueberries

HEALTHY FRUITY

1 cup frozen strawberries      

2 frozen bananas

1/3 cup frozen blueberries       

1/2 cup orange juice

1 1/2 cups vanilla yogurt

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

FRUITY SLUSHY PUNCH

6 cups water                      

4 cups sugar              

1 can orange juice concentrate

1 can pineapple juice concentrate

5 bananas      

1 small box frozen strawberries

1 - 2 liter bottle lemon lime soda

In a large pot, dissolve sugar in water; bring to a boil.

In a blender, blend orange juice, pineapple juice, bananas, and strawberries. Stir into sugar/water mixture.

Pour into 1 large or several small containers and freeze.  After 3 hours, stir the slush.  Allow to freeze until solid.

To serve, scoop slush into glass and pour lemon lime soda over the top.

SUPER HEALTHY SHAKE

1 cup non-fat vanilla yogurt

1 banana

1 cup frozen strawberries or peaches

4 oz. frozen orange juice concentrate

Blend ingredients together.

PINEAPPLE RASPBERRY SHERBET DRINK

1- half gallon pineapple sherbet         

bag of raspberries

2 bananas                              

2-liter bottle of Sprite

Let sherbet soften and then mix raspberries and bananas into sherbet.  Freeze overnight.  Serve plain or pour sprite over it.