Chocolate Chip, Peanut Butter, and Banana Cookies

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 banana, thinly sliced
  • 2 tablespoons all-natural peanut butter
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 2/3 cup semisweet chocolate chips
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Coconut Banana Bread with Lime Glaze

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt
  • 3 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked sweetened coconut
  • Cooking spray
  • 1 tablespoon flaked sweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime or lemon juice

Chunky Banana Cream Freeze

Ingredients

  • 5 medium bananas, peeled and frozen
  • 1/3 cup almond milk
  • 2 tablespoons unsweetened finely shredded coconut
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts
  • 3 tablespoons raisins

Directions

  1. Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended.
  2. Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.

Boo Beverage

Ingredients

  • 2 cups orange juice
  • 2 cups milk
  • 2 pints orange sherbet
  • 4 medium ripe bananas
  • 2 cups whipped topping
  • 18 miniature semisweet chocolate chips

Directions

  1. In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

Grilled Banana Ice Cream Sundae

Ingredients

  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 bananas, peeled, halved and split lengthwise
  • 1 tablespoon Mazola® Corn Oil
  • 2 cups vanilla ice cream
  • 1/2 cup strawberries, thinly sliced
  • 1/4 cup chocolate syrup
  • 2 tablespoons sprinkles

Directions

  1. Preheat grill to medium high heat.
  2. Combine brown sugar and cinnamon in a small bowl.
  3. Brush bananas with Mazola oil and sprinkle with cinnamon sugar. Add to grill and cook until fruit is browned and softened, about 2-3 minutes on each side.
  4. Add vanilla ice cream and bananas to dessert bowls. Top with strawberries, chocolate syrup and sprinkles.