I think Mom got this recipe from Ermadine Graham.
1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup butter
2 eggs
3 ripe bananas
2 Tablespoons buttermilk or sour cream
1 teaspoon vanilla
2/3 c. chopped nuts
Combine dry ingredients with butter. Mix well with mixer. Add eggs and bananas and beat on high for 2 minutes. Fold in buttermilk or sour cream, vanilla and nuts.
Grease and flour a loaf pan (the large one...) Bake at 350 for one hour.
Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
Tuesday, August 31, 2010
Monday, August 30, 2010
Coconut Cream Pie (Nene’s Variation)
Vanilla Cream Pie (for variations, see noted at end)
10-inch pie * (amounts for two pies)
10 inch baked pie shell
¾ cup sugar …………………. (1 ½ c.)
¼ cup + 3 T. cornstarch ………. (3/4 c. mounded about 1 T. more)
1 tsp. salt ……………………… (2 tsp.)
4 cups milk (use whole or 2 %) … (8 c.)
5 egg yolks ……………………….. (10 yolks)
3 Tbsp. butter softened ……… (6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla… (3 T. (or so)
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar. Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil) Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.
Variations:
Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. (4 tsp.) and stir in 1 c., or more to taste, flaked coconut (2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).
Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.
10-inch pie * (amounts for two pies)
10 inch baked pie shell
¾ cup sugar …………………. (1 ½ c.)
¼ cup + 3 T. cornstarch ………. (3/4 c. mounded about 1 T. more)
1 tsp. salt ……………………… (2 tsp.)
4 cups milk (use whole or 2 %) … (8 c.)
5 egg yolks ……………………….. (10 yolks)
3 Tbsp. butter softened ……… (6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla… (3 T. (or so)
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar. Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil) Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.
Variations:
Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. (4 tsp.) and stir in 1 c., or more to taste, flaked coconut (2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).
Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.
Banana Cream Pie: 2 Ripe bananas (4). Peel and slice bananas, arrange layer of banana slices about 1/2" deep in baked pie shell. Pour in cooled filling. Chill thoroughly. Top with sweetened whipped cream.
If you have too much filling then put it in bowl and eat it ☺
Brony’s Pie Crust
2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter)
5 – 7 Tbsp. water
Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter. The less you work the dough, the flakier this will be.
If you have too much filling then put it in bowl and eat it ☺
Brony’s Pie Crust
2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter)
5 – 7 Tbsp. water
Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter. The less you work the dough, the flakier this will be.
Banana Filled French Toast
(I made this for Brayton & I and it was SCRUMPTIOUS!)
Serving: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
1 loaf French Bread
1/4 cup unsalted butter
1 tablespoon white sugar
1/2 cup brown sugar
1/4 cup pecan halves
3 eggs
1 teaspoon vanilla
3/4 cup milk or cream
2 bananas, sliced and not over ripe
Slice the bread into pockets. Don't use the ends. Start slicing the first slice all the way through the loaf, the second only 3/4 of the way (to make a place to stuff your bananas) through, the third all the way through and so on. This makes a slice that is hinged, about 1 inch in thickness. Peel and slice your bananas. Lay the bananas in the pocket, and stuff in about 5 pecans. Put about 1 Tbsp. brown sugar on top. Mix together eggs, milk, and vanilla. Dip each french toast piece into egg mixture and place into skillet with melted butter. Cook and turn. Keep heat on medium to prevent the butter from burning.
Based on individual serving.
Calories: 465
Total Fat: 17 g
Carbohydrates: 69 g
Protein: 11 g
Serving: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
1 loaf French Bread
1/4 cup unsalted butter
1 tablespoon white sugar
1/2 cup brown sugar
1/4 cup pecan halves
3 eggs
1 teaspoon vanilla
3/4 cup milk or cream
2 bananas, sliced and not over ripe
Slice the bread into pockets. Don't use the ends. Start slicing the first slice all the way through the loaf, the second only 3/4 of the way (to make a place to stuff your bananas) through, the third all the way through and so on. This makes a slice that is hinged, about 1 inch in thickness. Peel and slice your bananas. Lay the bananas in the pocket, and stuff in about 5 pecans. Put about 1 Tbsp. brown sugar on top. Mix together eggs, milk, and vanilla. Dip each french toast piece into egg mixture and place into skillet with melted butter. Cook and turn. Keep heat on medium to prevent the butter from burning.
Based on individual serving.
Calories: 465
Total Fat: 17 g
Carbohydrates: 69 g
Protein: 11 g
Banana Nut Cake
Banana Nut Cake (mom)(Merle Cochran)
2/3 c. shortening 1 tsp. soda
1 ½ c. sugar 1 tsp. vanilla
2 c. flour 1 c. banana mashed
2 eggs 1 c. nuts
¼ c. milk ½ tsp. salt
Cream shortening and sugar, add eggs then milk. Add combined dry ingredients and blend till just moistened and mixed well. Bake at 375° about 1 hour.
2/3 c. shortening 1 tsp. soda
1 ½ c. sugar 1 tsp. vanilla
2 c. flour 1 c. banana mashed
2 eggs 1 c. nuts
¼ c. milk ½ tsp. salt
Cream shortening and sugar, add eggs then milk. Add combined dry ingredients and blend till just moistened and mixed well. Bake at 375° about 1 hour.
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