2 Delicious No Bake Banana Dessert Recipes

Are you looking for some great no baking involved dessert recipes? If so, I think you will enjoy these two recipes which use bananas, along with some additional ingredients.

I try to feed bananas to my family almost on a daily basis because they are healthy for us. They are high in potassium and low in sodium, making them the ideal healthy fruit. They are great for reducing depression, achieving bone and intestinal health, and for regulating high blood pressure.

Bananas can be used in a variety of ways. You can eat them plain as a snack, make some bread, pudding, cakes or even a pie.

The following 2 recipes are great tasting and easy to make.

No-Bake Banana Split Dessert

4 large bananas

2 cups graham cracker crumbs

2 1/2 sticks of margarine, melted

3 cups crushed pineapple, drained

2 cups confectioners sugar

2 eggs

1 small package chopped nuts

1 large tub of Cool Whip

1 jar maraschino cherries

*optional* Chocolate Sauce

In a medium-sized bowl, combine the 1/2 stick of melted margarine and graham cracker crumbs. Spread mixture evenly into the bottom of a 9 x 13" baking pan and place in the freezer for 15 minutes. In a large bowl, combine the eggs, 2 cups of melted margarine and confectioners sugar. Mix those 3 ingredients together using a mixer for 10-15 minutes. Remove baking pan from freezer and spread this mixture over top of the graham cracker crumbs. Slice bananas on top and then add the drained crushed pineapple. Cover pineapple with Cool Whip and sprinkle chopped nuts and cherries on top. Cover pie and refrigerate for 6 hours before serving. If desired, you can serve chocolate sauce over top of the pie but don't add it until 15 minutes before serving the pie to your guests.

No-Bake Banana Pudding Dessert

1 (12 ounce) box vanilla wafers

4-5 bananas

2 (4-ounce) boxes vanilla or banana cream instant pudding mix

3 cups of cold milk

1 (14-ounce) can sweetened condensed milk

1 (14-ounce) tub Cool Whip, thawed

Line a 13 x 9" baking dish with a single or double layer of vanilla wafers, then add banana slices. In a large bowl, prepare instant pudding mixes according to box directions and using the 3 cups of cold milk; mix in the sweetened condensed milk and then fold in the thawed Cool Whip. Pour this mixture immediately over the sliced bananas and vanilla wafers. Refrigerate dessert for 4-6 hours before serving.

Quick and Easy Dessert - Shortcut Warm Banana Chocolate Crepes

For all you busy cooks who want to have a home cooked meal including dessert ready in a matter of minutes, here is a simple dessert you can make in a matter of minutes. These Shortcut Warm Banana Chocolate Crepes are not only quick, they taste good, too. Bananas are a great health food and should be included in your diet often.

1 small pkg (4-serving size) Chocolate Instant Pudding Mix
1 1/2 cups milk
6 tbsps butter
6 tbsps brown sugar
3 med bananas, sliced
3 large burrito-style flour tortillas
6 tbsps frozen whipped topping, thawed

In a medium bowl, with a wire whisk, beat the dry pudding mix into the milk. Whisk 2 minutes to thicken; set aside.

In a large skillet, place the butter and brown sugar. Cook mixture over medium heat until butter is melted and the mixture is well blended, stirring occasionally. Add banana slices; cook while stirring for a couple of minutes until heated through. Transfer banana mixture to a bowl and cover to keep warm.

Heat the tortillas, one at a time, in the same pan used above. Remove heat tortilla from pan and spoon about 1/2 cup of the pudding mixture evenly down the center of each tortilla. Top the pudding mixture evenly with the banana mixture. Fold in both ends of the tortilla, then roll up. Cut each tortilla, crosswise, in half to make 6 tortilla "crepes".

Place each half, seam side down on a serving plate. Top each half with approximately 1 tablespoon whipped topping before serving immediately.

NOTE: You can also buy ready-to-use crepes if you don't like tortillas.

American Dessert Banana Ice Cream

Ice cream is often called The Great American Dessert. Find out the history behind ice cream - sundaes and cones. Ice cream structure is both fascinating and confusing. The way we perceive the texture of ice cream when we consume it (smooth, coarse, etc.) is based on its structure, and thus structure is probably one of its most important attributes.

Fried Banana ice cream has been so hot recently that my thoughts have turned to ice cream. Ice cream is about the simplest recipe I know for a cool desert. Smooth, creamy cherry ice cream with heart-shaped chocolate covered cherry candies and a thick chocolate sundae sauce swirl. I have served baked bananas as dessert many times. Slit bananas sprinkled with brown sugar, lemon juice, and cinnamon, baked till soft, served with or without ice cream. That sugary lemony sauce looks and tastes divine, full of the ripeness of bananas. But banana in ice cream sounded intriguing.

The banana ice cream really should be unsweetened. Find high quality chocolate if possible. The result was an ice cream we all allowed ourselves to like. The taste of bananas in ice cream was new to us all, and the garden lemon added an interesting and fragrantly refreshing note. It was concluded a winner!

The banana Ice creams are very taste, however, was quite good. A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise! The pure banana ice creams in a blender or food processor with the lemon juice and the sugar. Please purchase online [http://www.indomunch.com] in NewYork city.

Dutch Oven Cinnamon Bread - How to Make a Dutch Oven Bread That is Great for Breakfast or Dessert

This is an easy bread recipe that you can cook in your Dutch oven. It is a delicious cinnamon bread that can be used as a dessert or a breakfast. It is also sometimes called Monkey Bread.

Ingredients:

4 cans refrigerated tube biscuits

1 cup brown sugar

1 stick butter or margarine

1 cup sugar

4 teaspoon cinnamon

Directions:

Cut each biscuit into fourths. You can take several at a time and cut down through all of them to save some time. Mix the sugar and cinnamon in a zip-lock bag. Add all of the biscuit quarters and shake until they are all are coated very well. Melt the butter by inverting the lid of the dutch oven and placing it on or near the fire. Since one side might be hotter than the other, you may need to rotate the lid, or stir the butter to get it all to melt.

Place the coated biscuit fourths in the bottom of the Dutch oven. Pour the melted butter over the biscuit quarters, making sure get get butter on each one of them. Put 6-8 coals underneath Dutch oven and 10-12 on top. Bake for approximately 30 minutes, but you will want to check occasionally to make sure that the oven is not too hot and that the bread is not burning. Rotating the Dutch oven about a 1/4 turn each 8-10 minutes will help also. When done, remove and serve.

If you want to have a nice added touch, make some powdered sugar glaze and drizzle over the bread. This is an easy way to make a cinnamon roll like dish when you are camping. You can even get the biscuit quarters prepared ahead of time. Prepare and store in the zip-lock bag. Just make sure they are well coated to help keep them from sticking together.