INGREDIENTS:
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 to 2 tsp. pumpkin pie spice
2 ripe bananas
1 can (6 oz.) frozen orange juice
2 eggs
1 c. raisins
1 c. nuts
DIRECTIONS:
Sift flour, baking soda, baking powder and pumpkin pie spice together. Set aside.
Put bananas in blender. Add frozen orange juice and eggs, blend well.
Add to flour mixture. Stir in raisins and nuts. Mix until well blended.
Place in 9×4 inch greased loaf pan. Bake in oven at 350 degrees for 35 minutes or until done.
Showing posts with label Banana Pie Recipes. Show all posts
Showing posts with label Banana Pie Recipes. Show all posts
Friday, January 18, 2008
Banana Pudding Cake
INGREDIENTS:
1 or 2 sm. ripe bananas
1 pkg. 2 layer size yellow cake mix
1 pkg. 4 serving size Jello brand banana cream or vanilla instant pudding and
pie filling
4 eggs
1 c. water
1/4 c. oil
1/2 c. finely chopped nuts (optional)
DIRECTIONS:
Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well greased and floured 10 inch tube or bundt pan. Bake at 350 degrees for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. Note: Cake can be baked in a 13 x 9 inch pan for 50 to 55 minutes.
1 or 2 sm. ripe bananas
1 pkg. 2 layer size yellow cake mix
1 pkg. 4 serving size Jello brand banana cream or vanilla instant pudding and
pie filling
4 eggs
1 c. water
1/4 c. oil
1/2 c. finely chopped nuts (optional)
DIRECTIONS:
Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well greased and floured 10 inch tube or bundt pan. Bake at 350 degrees for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. Note: Cake can be baked in a 13 x 9 inch pan for 50 to 55 minutes.
Banana Pudding
INGREDIENTS:
1 sm. box instant vanilla pie mix
8 oz. sour cream
1 lg. carton Cool Whip
Vanilla wafers
Bananas
DIRECTIONS:
Mix instant pie filling as directed on box. Fold in sour cream and Cool Whip. Layer, alternately with wafers and bananas. Refrigerate overnight or at least for several hours.
1 sm. box instant vanilla pie mix
8 oz. sour cream
1 lg. carton Cool Whip
Vanilla wafers
Bananas
DIRECTIONS:
Mix instant pie filling as directed on box. Fold in sour cream and Cool Whip. Layer, alternately with wafers and bananas. Refrigerate overnight or at least for several hours.
Blair Banana Pudding
INGREDIENTS:
1 packet BLAIR vanilla or banana pie mix, prepared & cooled
2 1/2 doz. vanilla wafers
1 c. non-dairy topping, thawed (opt.)
2 to 3 lg. bananas, sliced
DIRECTIONS:
Prepared and cool pie mix, fold in 1 cup dairy topping. Arrange a layer of vanilla wafers in bottom of a 2 quart baking dish. Place a layer of banana slices over wafers in dish. Spoon a layer of pudding over bananas, continue alternating wafers, banana slices and pudding, ending with pudding. Reserve 2 to 3 egg whites from preparation of pie mix and prepare meringue using electric mixer at medium speed.
Beat egg whites with dash of salt. Gradually beat in 1/3 cup sugar and 1 teaspoon BLAIR colorless vanilla flavoring. Continue beating at high speed until mixture forms stiff, shiny peaks. Lightly pile meringue on pudding, sealing edges well. Bake in preheated 425 degree oven for 5 to 10 minutes until meringue is lightly browned. Serve warm or chilled.
1 packet BLAIR vanilla or banana pie mix, prepared & cooled
2 1/2 doz. vanilla wafers
1 c. non-dairy topping, thawed (opt.)
2 to 3 lg. bananas, sliced
DIRECTIONS:
Prepared and cool pie mix, fold in 1 cup dairy topping. Arrange a layer of vanilla wafers in bottom of a 2 quart baking dish. Place a layer of banana slices over wafers in dish. Spoon a layer of pudding over bananas, continue alternating wafers, banana slices and pudding, ending with pudding. Reserve 2 to 3 egg whites from preparation of pie mix and prepare meringue using electric mixer at medium speed.
Beat egg whites with dash of salt. Gradually beat in 1/3 cup sugar and 1 teaspoon BLAIR colorless vanilla flavoring. Continue beating at high speed until mixture forms stiff, shiny peaks. Lightly pile meringue on pudding, sealing edges well. Bake in preheated 425 degree oven for 5 to 10 minutes until meringue is lightly browned. Serve warm or chilled.
Creamy Banana Pudding
INGREDIENTS:
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in lemon juice
DIRECTIONS:
In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas, and pudding. Repeat, layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in lemon juice
DIRECTIONS:
In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas, and pudding. Repeat, layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Sunday, November 25, 2007
BANANA CREAM PIE
Ingredients:
9" pie crust
packet of banana pudding
wafer cookies
bananas
whipped cream
Directions:
Layer the bananas in thin slices on the bottom of the crust. Pour the pudding over the crust and bananas. Then lay wafer cookies over the pudding. Cover the top with whipped cream, then refrigerate.
9" pie crust
packet of banana pudding
wafer cookies
bananas
whipped cream
Directions:
Layer the bananas in thin slices on the bottom of the crust. Pour the pudding over the crust and bananas. Then lay wafer cookies over the pudding. Cover the top with whipped cream, then refrigerate.
BANANA PINEAPPLE TROPICAL PIE WITH EQUAL
Ingredients and Directions:
29% calorie reduction from traditional recipe.
Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
29% calorie reduction from traditional recipe.
Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
BANANA CREAM PIE WITH EQUAL
Ingredients and Directions:
39% calorie reduction from traditional recipe.
Pie Pastry for single-crust 9-inch pie
1 1/4 cups Equal® Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 egg yolks
1 1/2 cups coarsely chopped ripe banana (about 3 medium)
2 teaspoons lemon juice
2 cups prepared fat-free whipped topping
Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375°F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.
Meanwhile, combine Equal®, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened, whisking constantly.
Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot mixture milk mixture into eggs. Whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand about 5 minutes.
Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie pastry. Refrigerate 2 to 3 hours or until filling is set. Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.
39% calorie reduction from traditional recipe.
Pie Pastry for single-crust 9-inch pie
1 1/4 cups Equal® Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 egg yolks
1 1/2 cups coarsely chopped ripe banana (about 3 medium)
2 teaspoons lemon juice
2 cups prepared fat-free whipped topping
Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375°F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.
Meanwhile, combine Equal®, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened, whisking constantly.
Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot mixture milk mixture into eggs. Whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand about 5 minutes.
Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie pastry. Refrigerate 2 to 3 hours or until filling is set. Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.
OLD FASHIONED BANANA CREAM PIE
Ingredients:
1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream
Directions:
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.
Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.
Serving Size: 6
1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream
Directions:
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.
Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.
Serving Size: 6
BANANA PUDDING PIE
Ingredients:
7 ripe bananas, sliced
2 cups whole milk
1 5 oz. pkg. French vanilla pudding mix (instant)
1 8 oz. pkg. Philadelphia cream cheese, softened
1 tablespoon banana flavored liquor or extract
1 14 oz. can condensed milk (sweetened)
1 12 oz. tub Cool Whip, thawed
1 graham cracker crust
Directions:
Mix the pudding mix with the milk in a blender or with an electric mixer. Use the type of instant pudding mix which doesn't require cooking.
In a separate bowl, blend condensed milk with the cream cheese until smooth, then fold in the Cool Whip.
Combine cream cheese mixture and pudding mixture, and stir in the liquor or banana extract, combining well.
Slice the bananas and layer over the bottom of the pie crust. Spread mixture over bananas.
Refrigerate until serving time. Garnish with chocolate curls or additional Cool Whip and banana slices.
7 ripe bananas, sliced
2 cups whole milk
1 5 oz. pkg. French vanilla pudding mix (instant)
1 8 oz. pkg. Philadelphia cream cheese, softened
1 tablespoon banana flavored liquor or extract
1 14 oz. can condensed milk (sweetened)
1 12 oz. tub Cool Whip, thawed
1 graham cracker crust
Directions:
Mix the pudding mix with the milk in a blender or with an electric mixer. Use the type of instant pudding mix which doesn't require cooking.
In a separate bowl, blend condensed milk with the cream cheese until smooth, then fold in the Cool Whip.
Combine cream cheese mixture and pudding mixture, and stir in the liquor or banana extract, combining well.
Slice the bananas and layer over the bottom of the pie crust. Spread mixture over bananas.
Refrigerate until serving time. Garnish with chocolate curls or additional Cool Whip and banana slices.
Monday, October 29, 2007
Frozen Strawberry Banana Salads
INGREDIENTS:
1 (21 oz.) can strawberry pie filling
1 pt. vanilla ice cream, softened
1 tbsp. lemon juice
3 med. bananas, chopped
1/4 c. coarsely chopped toasted almonds
Lettuce
DIRECTIONS:
Stir together pie filling, softened ice cream and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. To serve, let stand at room temperature 10 minutes. Unmold into lettuce lined plates. Makes 8 servings.
No Cook Banana Pudding
INGREDIENTS:
(5 1/4 oz.) pkg. Jello vanilla instant pudding & pie mix
2 c. milk
1 (8 oz.) carton Cool Whip
5 or 6 bananas
1 box vanilla wafers
1 (8 oz.) carton sour cream
DIRECTIONS:
Put milk in mixing bowl then add pudding mix and beat slowly until it thickens. Add sour cream and beat slowly. Fold in. Add Cool Whip. The filling will be thick. Use oblong glass casserole, put filling, wafers, bananas in. Alternate layers, ending with filling on top. Refrigerate. I make mine the day before I serve it.
Banana Pudding Delight
INGREDIENTS:
1 (8 oz.) pkg. cream cheese, softened
2 1/4 c. cold milk
1 (3 1/2 oz.) pkg. vanilla instant pudding & pie filling
24 or more vanilla wafers
2 c. or more banana slices (3 lg. bananas)
DIRECTIONS:
Combine cream cheese and 1/2 cup milk and mix at medium speed with mixer until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mixture, half of wafers and half of banana slices in a 2 quart serving bowl; repeat layers. Top with remaining pudding. Cover surface with wax paper or plastic wrap. Refrigerate.
1 (8 oz.) pkg. cream cheese, softened
2 1/4 c. cold milk
1 (3 1/2 oz.) pkg. vanilla instant pudding & pie filling
24 or more vanilla wafers
2 c. or more banana slices (3 lg. bananas)
DIRECTIONS:
Combine cream cheese and 1/2 cup milk and mix at medium speed with mixer until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mixture, half of wafers and half of banana slices in a 2 quart serving bowl; repeat layers. Top with remaining pudding. Cover surface with wax paper or plastic wrap. Refrigerate.
Banana Pudding
INGREDIENTS:
3 bananas
1 sm. box Jello vanilla instant pudding and pie filling
1 3/4 c. milk
8 oz. Cool Whip
1 box Nilla wafers
DIRECTIONS:
In a large bowl, layer the bottom of the bowl with Nilla wafers. Set aside. In another bowl, mix dry pudding with milk, slice bananas and fold in Cool Whip. In bowl with Nilla wafers, add the pudding mixture, then add Nilla wafers to cover the top. Refrigerate to cool. HINT: The longer you cool, the better.
Banana Split Dessert
INGREDIENTS:
1/2 c. butter, softened
2 c. sifted 10X sugar
2 eggs
5 bananas
2 graham cracker pie crusts (purchased)
1 (20 oz.) can crushed pineapple, well drained
1 (10 oz.) container Cool Whip, thawed
1 pkg. mini chocolate chips (or shredded semi-sweet chocolate)
1/3 c. chopped nuts (optional)
Maraschino cherries (with stems) for garnish
DIRECTIONS:
In small mixing bowl, beat the butter. Add the 10X sugar and continue to beat until fluffy. Beat in eggs. Spread mixture over crumb crusts. Slice bananas and arrange over mixture in crust. Spoon pineapple over bananas.
1/2 c. butter, softened
2 c. sifted 10X sugar
2 eggs
5 bananas
2 graham cracker pie crusts (purchased)
1 (20 oz.) can crushed pineapple, well drained
1 (10 oz.) container Cool Whip, thawed
1 pkg. mini chocolate chips (or shredded semi-sweet chocolate)
1/3 c. chopped nuts (optional)
Maraschino cherries (with stems) for garnish
DIRECTIONS:
In small mixing bowl, beat the butter. Add the 10X sugar and continue to beat until fluffy. Beat in eggs. Spread mixture over crumb crusts. Slice bananas and arrange over mixture in crust. Spoon pineapple over bananas.
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