Home Made Banana Pancake Recipe

I've always really enjoyed making pancakes, so much so that when I was little I used to mix all kinds of different things together to see how they would taste. My all time favorite is probably my buttermilk banana pancake recipe; I love bananas and something about the way their taste mixes with the rich creamy buttermilk just makes me want to drool.

Luckily for me they aren't hard to make, so I get to have them pretty much whenever I want, sometimes I have them for breakfast; sometimes I eat them as desert. It all depends on what mood takes me, and now I'm going to share them with you so that you can enjoy free banana pancakes whenever you want as well.

To make my banana pancake recipe you will need:

Equipment

Large mixing bowl
Frying pan
Something to heat the frying pan on
Whisk
Fork
Ladle or spoon

Ingredients

4 ounces of plan flour
3 ounces of wholemeal flour
2 tablespoons of caster sugar
2.5 teaspoons of baking powder
A pinch of salt
12 fluid ounces of buttermilk
2 bananas
1 - 2 tablespoons of oil

The first step is to mix the two kinds of flour together in the bowl, then once they have mingled together properly, add the baking powder, followed by the salt and the sugar. All of this should be thoroughly whisked together, though you can use a fork if you don't have access to a whisk.

Chop up the banana's into very small pieces before placing them into the mixing bowl, start stirring with a fork whilst you slowly add the buttermilk. The aim is to make sure the batter is moist but still fairly well stuck together. This particular banana pancake recipe does not call for the batter to be as runny as you may be used to from making other kinds of pancakes.

That done you are ready to cook your pancakes. Heat up a frying pan and add a small amount of the oil to help make sure your mixture doesn't stick to the pan. Then begin scooping your mixture into the pan and begin to cook, each cake should take only need a few minutes on each side and you should easily be able to fit two or three in one pan at any given time. Though do make sure to leave ample room to flip the pancakes halfway through without causing them to fall on each other.

Tips On How To Make Yummy Banana Nut Waffle Recipe?

Article Source: http://www.articlesbase.com:80/home-improvement-articles/tips-on-how-to-make-yummy-banana-nut-waffle-recipe-4419196.html

Healthy Vegan Banana Bread Recipe

Now that the weather is getting to be a bit cooler, I have a strong urge to be busting out my baking supplies and warming up the oven. I mean, who doesn't love the smell of delicious baked goods wafting throughout the house. For me, the quintessential baked good is banana bread. My mother would save loads of overripe bananas in our freezer, waiting to defrost them
to make her delicious easy banana bread recipe. Just thinking of her moist banana bread recipe makes me salivate a little bit.

Best Cabbage Soup Diet Recipe That Can Make you to Lose Weight

The best cabbage soup diet recipe claims that you can shred large amount of weight in a short space of time. As with always, you have to do it in right way to get maximum benefit out of it. Eat as much soup as you desire for seven days and you can lose 10 to 15 pounds. The recipe varies slightly, but includes a variety of low-calorie vegetables such as cabbage, onions, and tomatoes, flavored with bouillon, onion soup mix, and tomato juice. Each day of the seven-day program has specific foods that must be eaten, including potatoes, fruit juice, many vegetables, and on one day, beef.





Day 1: Eat all the fruits you want (no bananas). Drink unsweetened tea, black coffee, cranberry juice, and water. Also, eat as much soup as you like.





Day 2: All vegetables. Eat until you are full with fresh, raw, or canned vegetables. Try to eat green leafy vegetables and stay away from dry beans, peas, or corn. Eat vegetables along with your soup at dinner time.





Day 3: Eat as much fruit, vegetables, and soup, as you like but no baked potato.





Day 4: Bananas and skimmed milk. Eat at least 3 bananas and drink as much skimmed milk as you can today. Bananas are high in calories and carbohydrates, as is the milk.





Day 5: Have unlimited cabbage soup plus six tomatoes and also 20 oz of been. Drink at least 6 glasses of water today.





Day 6: Eat 2 – 3 beef steaks with vegetables or salad. No baked potato. Be sure to eat the soup at least once!





Day 7: Eat all you want of brown rice, unsweetened fruit juices, and vegetables. Be sure to drink your soup at least once. No bread, alcohol, or carbonated beverages, not even diet soda.





It is important to use the best cabbage soup diet recipe daily. This it to fill up your stomach and to stop you from eating more.

Banana Splits With Chocolate Sauce Recipe

This really speedy and uncomplicated banana split recipe is smashing for the children. We recognise how children do not like to wait for food. Well this banana split with adorable topping is the perfect snack to make the children stay quiet, well until they've eaten it all, anyway. Another way is to get the children to do the make the banana splits. Arrange all the ingredients for them, sit down and merely oversee. They'll enjoy the hands on approach of constructing their own banana split and chocolate sauce snack, and they'll feel proud at what they've accomplished.

Alright, that's plenty talking let's start producing this great snack.

Ingredients

2 tablespoonfuls of flaked toasted almonds
4 bananas
4 scoopfuls vanilla ice cream
4 tablespoonfuls of chocolate sauce

Technique

1 - Remove the skin off all 4 bananas and slice them in half lengthwise. Overlap 2 pieces of banana on each plate.
2 - Then place 1 scoopful of ice cream on top of your bananas
3 - Pour over your chocolate sauce over and round the bananas and ice cream
4 - lastly sprinkle your almonds all over & Serve

Takes 10 minutes (unless the kids are involved) - Serves 4

Tips:

o You may either purchase prepared chocolate sauce or you could purchase a average to large bar of chocolate and slowly melt it on the hob. Allow it to cool down first then use it.

o As an alternative to almonds you may try raisins, currants or even small pieces of chopped up fruit for the children

o Try out different favours of ice cream or mix them

Happy Eating

Banana Bread - Low-Carb Recipe

 

Banana Bread - Low Carb

1 cup butter

1 cup Splenda

5 eggs

1 tsp baking powder

2 tsp banana extract

2 cups almond meal -- flour

Instructions:

1) Cream butter and Splenda.

2) Add eggs one at a time beating after each egg.

3) Mix flour with baking powder and add egg mixture a little at a time while beating.

4) Add extract. Pour into a small loaf pan.

5) Bake at 350 degrees for 35-45 minutes.

6) Check with toothpick at 35 minutes.

Per Serving: 259 Calories

7 carbs

-------------------------------------------------

Banana Cinnamon Swirl Bread - Low-Carb

Serving Size: 8

6 egg yolks

6 egg whites

1/2 tsp cream of tartar

2 tbl Splenda

1/3 cup Atkins Bake Mix, or soy flour

2 tbl Splenda

1-1/2 tsp banana extract

1 tsp vanilla

1 tbl chopped peanuts, finely chopped

1-1/2 tsp Splenda

1-1/2 tsp cinnamon

Instructions:

1) Separate the eggs, put the whites in a large mixer bowl with the cream of tartar and 2 tbl Splenda.

2) Whip the whites until stiff, but not dry peaks form. Set aside.

3) In a seperate bowl, beat the yolks with the remaining 2 tbl Splenda and the extracts.

4) Stir in the bake mix and the nuts.

5) Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended and a fairly thin batter.

6) Pour this batter into the whites and gently fold in until well combined. Be careful not to break down the volume of the whites.

7) Spray a loaf pan and spoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.

8) Spoon the rest of the batter on top, sprinkle on the remainer of the Splenda/cinnamon.

9) Place in a preheated 350°F (180°C) oven and bake for about 28 minutes.

10) Cool almost completely in the pan, remove and finish cooling on a rack.

11) Slice into 8 slices and store in a covered container in the fridge. Separate the slices with wax paper.

Per Serving: 69 Calories

2 carbs

Easy Banana Walnut Muffin Recipe

Here's a tip for chopping nuts, such as walnuts, in a food processor:

The first step is to pulse walnuts 1 cup at a time, with the shells removed of course, on chop four or five times. Then turn the food processor off and scrape the jar with a spatula. Return the chopped nuts to the food processing jar and pulse on chop two or three more times. If you like more coarsely chopped nuts, don't pulse them as many times or for as long. For best results, do not exceed 1 cup at a time in your food processor.

Now on to my favorite banana walnut muffin recipe!

Ingredients:

1 cup all-purpose flour

1/4 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon cinnamon

1/8 teaspoon salt

1 small ripe banana, peeled and cut into 1-inch pieces

(The riper the banana, the sweeter it will be.)

1 large egg

1/4 cup skim milk

1/4 cup vegetable oil

1/2 to 1 cup shelled walnuts

1 teaspoon sugar

Preheat oven to 375ºF and line six muffin cups with paper liners, or grease muffin pan. Combine flour, sugar, baking powder, cinnamon and salt in a small bowl and put aside Place banana pieces in the food processor. Chop until smooth, usually 20-30 seconds. Scrape the food processor bowl with a spatula. Add egg, milk and oil and process until combined, about 10 seconds. Then add the walnuts and dry ingredients. Pulse in food processor until flour is just mixed in, about 3 - 4 times. (It's okay if the batter is lumpy and still has some dry flour may be left on top.

Fill prepared muffin cups almost to the top with batter and sprinkle tops with sugar. Bake until tops are lightly browned and a toothpick inserted in the center comes out clean, about 20 - 25 minutes. Remove from muffin pan and cool on wire rack. Makes six delicious muffins.

Nutritional information per muffin:

Calories 240 (45% from fat)

carbs 29g

protein 4g

fat 1g

sat. fat 1g

cholest 30mg

sodium 374mg

Butt, Hip & Thigh Toning Recipe - Tight Booty Banana-Berry Smoothie

There's a lot of truth the old saying: "You are what you eat." This is especially true when it comes to eating for a great body and optimal fitness. For women - exercise and nutrition are the key weapons in repairing or preserving a firm, toned and shapely butt, hip and thigh area.

It doesn't matter how young or how old you are - the quality of the foods you eat have a direct impact on how you look, feel and function. Proper exercise gives you the correct stimulus in the areas you want to enhance - and proper foods give you the nutrients, vitamins and minerals to allow your body to look and function at it's highest level.

One of the best 'unknown' foods you can add to your diet is ground flax seeds. They provide a great balance of protein, fiber and fatty acids (omega-3's). They also work wonders in appetite control and blood sugar stabilization.

Flax seeds are so popular and readily available now - you can even find them at your local grocery store. If not - you can find them at many nutrition sites on the internet. Once you have your flax seeds - there is no end to the number of ways you can add them to your daily meals. Here is just one quick and easy way:

Tight Booty Banana-Berry Smoothie

2 ripe, small/medium bananas (preferably organic), cut in slices
1 cup fresh or frozen blackberries (preferably organic)
1 cup fresh or frozen strawberries (preferably organic)
1 (4 oz.) strawberry yogurt
2/3 c soy milk or skim (preferably organic)
3 Tbsp. milled or ground flax seed (preferably organic)
6 - 7 ice cubes
1/4 teaspoon of stevia powder extract (preferably organic)

Place all ingredients in a blender and mix on medium-high speed for 45 seconds or until smoothly whipped. Pour into 4 glasses and serve immediately for you and your lucky guests.

Makes 4 servings.
Each serving: 160 calories;
6 g dietary fiber;
28 g carbohydrates;
5 g protein;
5 g fat (less than 1 g saturated fat);
3 mg cholesterol;
24 mg sodium.

This is just one way to feed your body the elements it needs to stay tightly toned and firmly lifted. For women who want to regain, or preserve and maintain, a sexy eye-catching butt hip and thigh area - its a matter of doing the small things consistently - to get the results you desire.

Chocolate Chip Brownie Recipe: Banana Brownie with Chocolate Chips

Bananas and chocolate are a really great mix in this fantastic brownie recipe.

1 cup butter

6 very ripe bananas

3/4 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

3 eggs

3 cups flour

2 tsp. baking soda

1 tsp. salt

1 cup chocolate chips

Directions

Preheat oven to 350 degrees.

Cream butter. Add bananas, sugars, vanilla, and eggs; mix well. Add flour, soda, and salt; mix well. Mix in 1/2 cup of chocolate chips.

Spread into a greased 13x9-inch baking pan.

Sprinkle the remaining 1/2 cup of chocolate chips on top.

Bake for 5 minutes. Use a knife to swirl the melted chips on top. Return to the oven and bake another 25-30 minutes. Cool and cut into squares.

Tip: These brownies freeze well.

=> Martha Stewart Brownie Recipe

Here is an authentic brownie recipe from Martha Stewart. Makes rich and delicious brownies.

1 cup unsalted butter at room temperature plus more for pan

1 2/3 cup sifted all purpose flour plus more for pan

8 oz. unsweetened chocolate, chopped

8 large eggs

2 teaspoons vanilla extract

3 1/4 cup sugar

1/4 teaspoon salt

1 1/4 cups semisweet chocolate, cut into chunks

Directions

Preheat oven to 425 degrees.

Butter a 9x13-inch glass baking dish and line with parchment paper. Butter and flour pan, then set aside.

Place unsweetened chocolate and butter in a pot of a double boiler and melt over barely simmering water, stirring occasionally. Remove from heat and set aside.

In the bowl of an electric mixer, fitted with the whisk attachment, combine eggs, vanilla and sugar. Beat on high for 10 minutes then reduce to low speed and add chocolate, blending to combine.

Add salt to flour gradually and combine. Fold in the chocolate chunks. Pour into the baking dish and bake about 25-30 minutes, until they start pulling away from the sides.

Cool in dish on a wire rack then cut into 24 squares.

=> Chocolate Peanut Butter Brownie Recipe: Paisley Peanut Butter Brownie

Here's a great brownie recipe featuring those yummy peanut butter cups. Chocolate brownie and peanut butter cup - another great flavor invention.

1/2 cup butter, softened

1/4 cup Peanut Butter

1 cup granulated sugar

1 cup packed light brown sugar

3 eggs

1 teaspoon vanilla

2 cups all purpose flour

2 teaspoon baking powder

1/4 teaspoon salt

1 2/3 cup Peanut Butter Chips

1/2 cup Hershey's Syrup

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan. In a large bowl, beat butter and peanut butter. Add sugars, beat well. Add eggs, one at a time, beating well after each addition.

Blend in vanilla. Stir together dry ingredients, mix into peanut butter mixture, blending well. Stir in peanut butter chips.

Spread 1/2 of batter into prepared pan; spoon syrup over top. Carefully spread remaining batter, swirling with spatula for a marbled effect.

Bake 35-45 minutes. Cook completely in pan on rack. Cut into squares.

Recipe For Breakfast, Lunchboxes, and After-School Treats, Struesel Topped Banana Nut Bread

Going back to school usually brings the need for new breakfast ideas, lunchbox treats, and healthy after-school snacks. If you have any of these needs, here is a great recipe for you. Struesel Topped Banana Nut Bread has healthy oats, bananas, and nuts among its ingredients. With a glass of milk it can serve as a quick breakfast as well as a healthy after-school snack. A slice in the lunchbox is also a good idea. Adults love it too with a good cup of coffee, hot tea, etc. When the weather turns cold, the children may want to enjoy this bread with hot chocolate rather than milk.

STRUESEL-TOPPED BANANA NUT BREAD

1/2 cup firmly packed light brown sugar*
7 tbsp uncooked regular oats
1/3 cup flour
1/3 cup cold butter or margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar*
1/3 cup butter or margarine, melted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped toasted pecans
1 tsp vanilla extract

Combine the light brown sugar, oats, and flour. Cut in the 1/3 cup cold butter with a pastry blender until crumbly; chill this struesel.

Beat banana and eggs, sugar, butter in a large mixing bowl at medium speed with an electric mixer for 1 minute or only until smooth.

Combine the 1 1/2 cups flour and baking powder, baking soda, and salt. Add to the banana mixture, beating just until the dry ingredients are moistened. Stir in the vanilla and pecans.

Spoon batter into 3 greased mini loaf pans. Sprinkle each loaf evenly with the struesel. Bake at 340 degrees for 35 minutes. Cool in pans on a wire rack for 5 minutes. Carefully remove bread from the pans and cool completely on wire rack.

*Diabetics can enjoy this bread by substituting 1/4 cup Splenda Brown Sugar Blend for the brown sugar and 1/4 to 1/3 cup of Splenda sugar blend for the sugar.

Enjoy!

The Guaranteed to Be Moist Banana Bread Recipe

Don't you just hate eating dry banana bread? I know I do. And the worst part is that it seems like almost every banana bread I try is incredible dry (you know, the kind of dry that literally shuts the top and bottom of your mouth together).

That's why I had to come up with my own moist banana bread recipe. After a little experimenting in the kitchen, here's the recipe I came up with to guarantee a moist banana bread experience.

Here are the ingredients for the Guaranteed To Be Moist Banana Bread:

2 1/2 cups of Flour
4 Bananas (very ripe)
1 3/4 cups of Sugar
1 teaspoon of Cinnamon
1 cup of Vegetable Shortening
1/2 teaspoon of Salt
3 Eggs
1/4 cup of Buttermilk
1 1/3 teaspoon of baking soda
1 cup of Walnuts (chopped)

This recipe provides enough batter for two standard 9 inch by 5 inch loaf size cooking pans. If you would like to make just one loaf of moist banana bread, just reduce the ingredient amounts by half.

Recipe Directions:

1. Preheat oven to 375 degrees.

2. In a small bowl, combine the sugar, cinnamon, vegetable shortening, and salt. Stir until creamy, and then transfer into mixer.

3. Add the eggs and mix.

4. Add the buttermilk, flour, and baking soda and mix until batter has become uniform in consistency.

5. Mash up the ripe bananas and place in mixer along with walnuts. Mix up the batter one last time.

6. Grease up both loaf pans. Dust some flour to keep it from sticking.

7. Pour batter evenly between both loaf pans, and bake on oven for 45 minutes.

8. When you place a toothpick or knife blade into the banana bread and it comes out clean, then you know that the bread is fully cooked.

9. Let stand for thirty minutes before serving.

By following this recipe, I can pretty much guarantee that you will make deliciously moist banana bread every time. No more having to chug down a glass of milk to regain the ability to talk. I personally prefer my banana bread served warm with a slight spread of sweet butter. The combination of the melting butter and the moistness of the bread is incredibly satisfying to my taste buds.

How to Make a Banana Pancake Recipe With Different Variations

How many times have you had bananas go bad right after you have purchased them? Sometimes it is hard to use them up and not get sick of the flavor. Over ripe bananas taste terrible so using them in a delicious manner is a little difficult. They can be made into bread or muffins but what if you do not have the time for that. Instead make a banana pancake recipe that will only take a little bit of time and a few other ingredients.

Bananas get over ripe when the skins start to turn brown and spotty. This is when they are absolutely perfect to cook with. Make sure the fruit of the banana does not have brown or black spots and if it does cut them out. If the consistency is a bit mushy it is time to use them to make pancakes.

You will need two bowls to make these pancakes. In the first one measure one cup of white flour, one tablespoon sugar, one fourth teaspoon of salt and two teaspoons of baking powder. You will want to combine all these ingredients and go to the next bowl.

In bowl number two beat one egg well. Measure two tablespoons vegetable oil and one cup of milk and add it to the egg. Remove the peel from two bananas that are over ripe. Put them in a cereal bowl and mash them with a fork until they are mashed down well. Throw the banana in with egg milk combination and whisk this well with a large kitchen whisk. Now start to gradually add the mixture in the first bowl. Whisk each addition in until all mixed. If the batter gets too heavy switch to a large spoon to stir this extremely lumpy batter.

Place a large skillet on a burner and get it hot then add some vegetable oil. Scoop out a fourth of a cup of the pancake batter and put it in the skillet. Wait until the bottom of the pancake gets brown and flip it over for the other side to get done and place it on a dish with some butter spread on it.

You can add a few things to the batter to make them more unusual and one thing is about 1 to 2 tablespoons of smooth peanut butter. Another is one fourth of a cup of mini chocolate chips. Another variation is to add one fourth cup of sliced strawberries.

There are many things you can put on top of your pancakes. You can use syrup or just put on some whipped cream. To make a dessert pancake you can put on chocolate syrup. Honey or caramel sauce that is normally used for ice cream is good. You can make these pancakes for breakfast or lunch and they even come in handy as a special dessert.

Delicious Banana Pancake Recipe

2 cups all-purpose flour
5 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
2 cups milk
4 tablespoons unsalted butter, melted, plus more for sautéing the banana pieces
2-3 bananas, peeled and diced into small chunks
4 ounces of powdered sugar
1 Sifter for powdered sugar to add to finished pancakes.
 
First you will sift the flour and baking powder to remove any lumps. Second you will heat a large nonstick skillet over medium heat and sauté the banana pieces in pan and once golden brown, remove, and cool.  Once the banana pieces cool you will add it to the batter and mix until evenly distributed, so just put these to the side and wait to add them until you are ready for them.  Now you will whisk the sifted flour and baking powder, sugar, and salt in a medium bowl. The next step you will add the eggs, milk, and half of the melted butter and whisk until combined, but still slightly lumpy. Now you will add the cool banana pieces and mix until distributed throughout the batter and fold them into the batter, do not over work the batter. If you overwork the batter the pancakes will not rise properly.
 
Now you are ready to make banana pancakes. You will then ladle about 3 to 4 ounces into the pan and cook until you see bubbles all over the surface of the side up in the pan. You will then flip the banana pancake, and cook until the bottom is a golden brown color. You will remove from the pan and serve immediately, or you can add them to a plate and cover, or to a baking sheet in the oven on its lowest setting until you have all of the batter cooked.

Garnish, You can take an extra banana if you have one or save about half of one banana and slice them into thin slice. You will sauté the banana slices in butter until golden, add to the top of the pancakes and then dust with a small amount of powdered sugar.  Serve.

Extra Moist Banana Pineapple Bread Recipe For Those Craving a Tropical Taste

Looking for a little twist on the traditional banana bread recipe? Do you have a yearning for a tropical flavor surprise? Then my Extra Moist Banana Pineapple Bread Recipe may become your new favorite dessert. Within the super moist bread, you'll happily discover chucks of delicious pineapple dancing with the walnuts. You're taste buds will love you for making this dish.

Here are the ingredients for the Extra Moist Banana Pineapple Bread Recipe:

2 3/4 cups of White Flour
1 3/4 cups of Sugar
4 Bananas (very ripe)
1/2 cup of Pineapple (crushed, not cubed)
1 teaspoon of ginger
3/4 cup of Vegetable Shortening
1/4 cup of Yogurt
3 Eggs
1/2 teaspoon of Salt
1/4 cup of Buttermilk
1 1/2 teaspoon of Baking Soda
1 cup of Walnuts (chopped)

This recipe makes just enough batter for standard sized loan pans. If you just need to make one loaf of banana pineapple bread instead of two, just adjust the ingredient amounts accordingly.

Recipe Directions:

1. Set your oven to 375 degrees.

2. In a mixer, add the sugar, ginger, vegetable shortening, and salt. Mix until the batter is creamy.

3. Add the eggs and mix.

4. Add the yogurt, buttermilk, flour, and baking soda and mix until batter is a smooth consistency.

5. Take the ripe bananas and mashed them up in a bowl. Place in mixer along with walnuts.

6. Drain juice from pineapple chucks and add to mixer. Mix up the batter one last time.

7. Grease up your loaf pans and dust some flour over them (this is done to keep the bread from sticking to the sides and bottom of the pan).

8. Pour batter into both loaf pans. Place in the oven for 45-50 minutes.

9. To tell if the banana pineapple bread is done, just stick a toothpick in it. When it comes out without any batter, then its safe to take the loaves out of the oven.

9. Let the bread loaves stand for thirty minutes to cool off.

Banana bread is great, but the Extra Moist Banana Pineapple Bread recipe is different enough to get your friends and family talking. And this is doubly so if you let them discover the pineapple chucks on their own. This bread is served best warm and with a slight dab of butter.