Banana Cream Pie

Enjoy this delicious recipe from the Chanitos Family!

SERVINGS: 8

INGREDIENTS:

  • 5 bananas, sliced
  • ½ cup sugar
  • 1/3 cup all - purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 pie crust, baked
  • 1 cup grated coconut, for garnish
  • 1 cup heavy whipping cream

DIRECTIONS:

  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook and stir over medium heat until the mixture is thickened and bubbly. Reduce heat and stir 2 minutes longer. Remove from heat.
  2. Stir a small amount of hot mixture into the beaten eggs, and return all to pan. Cook for about 2 minutes longer and then remove from heat. Gently stir in butter and vanilla until the mixture has a smooth consistency. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  3. Slice bananas and arrange over the cooled baked pastry baked shell. Top with custard. Spread with whipped cream. Refrigerate 6 hours overnight. Can decorate pie with extra banana slices on top and sprinkle with grated coconut.

Banana Pancakes with Caramel Banana Syrup

Enjoy this pancakes with delicious banana slice soaking in a rich buttery caramel syrup.  

INGREDIENTS:

  • 3 large bananas, peeled, divided use
  • ½ cup butter, melted, divided
  • ¾ cup brown sugar, tightly packed, divided use
  • ¼ cup water
  • 1 teaspoon vanilla
  • 2 cups self-rising flour
  • 2 cups buttermilk
  • 2 large eggs
  • Additional melted butter
 

DIRECTIONS:

  1. Whisk flour and remaining ¼ cup sugar in a large bowl. In a separate medium sized bowl, mask remaining banana. Add buttermilk and eggs and whisk until thoroughly combined. Stir banana mixture into the flour mixture just until combined. A few lumps remain. Add remaining melted butter and gently stir until incorporated.
  2. Preheat griddle to medium-high heat and brush the griddle with additional melted butter. Drop batter by 1/3 cup onto heated griddle and cook until pancakes are golden, about 2 minutes per side.
  3. Pancakes can be kept warm on a baking sheet in a preheated 180 C (350 F) oven.
  4. Serve with warm caramel-banana syrup.
 

For Syrup:

Slice 2 of the bananas into ¼ inches rounds. Combine ¼ cup melted butter, ½ cup brown sugar, and ¼ cup water in a large skillet. Over medium-high heat, boil the banana mixture until it begins to thicken, about 2 minutes. Remove from heat and add vanilla and sliced bananas.

Oatmeal Banana Muffins

These muffins are delicious, you can enjoy them warm with a little dab of melted butter.

SERVINGS: 12

INGREDIENTS:

Strudel Topping:

  • 1/4 cup rolled oats (old-fashioned or quick cooking)
  • 1/8 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter, melted

Muffins:

  • 2 whole, ripe bananas
  • 1 large egg, beaten
  • 3/4 cup milk (can use vanilla almond milk)
  • 1 cup all-purpose flour
  • 1 cup rolled oats (old fashion or quick cooking)
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 ground cinnamon
  • 1/2 cup raisins (optional)
   

DIRECTIONS:

  1. Preheat oven to 200 C (400 F). Line muffin tins with paper or foil cups.
  1. FOR THE TOPPING: In a small bowl, combine 1/4 cup oats, pumpkin pie spice, cinnamon, brown sugar and melted butter, set aside.
  1. FOR THE MUFFINS: Mash bananas in a medium bowl. Stir in egg and milk. Add the flour, baking soda, baking powder, salt, remaining oats, brown sugar, pumpkin pie spice, and cinnamon. Stir just to combine (batter should be lumpy). Stir in raisins (optional).
  1. Divide batter among the prepared muffin cups and sprinkle each with the reserved topping. Bake for 18-19 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or only with some dry crumbs from the topping.

Sweet Plantain Canoes

SERVINGS: 8

INGREDIENTS:

Filling

  • 1 lb ground beef
  • 1 onion, minced
  • 3 gloves garlic, minced
  • 1 green pepper, minced
  • 1 cup chopped cilantro
  • 2 tablespoons adobo
  • 2 tablespoons oregano
  • 2 tablespoons vinegar
  • 1 envelope sazón
  • 2 bay leaves
  • 8 green stuffed olives, halved
  • ½ cup raisins
  • ¼ cup tomato sauce

Canoas

  • 4 ripe plantains, peeled
  • ½ cup white shredded cheese (white, like Monterrey Jack or Swiss)
  • vegetable oil

 

DIRECTIONS:

  1. Pre-heat oven to 350 degrees.
  2. Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar. Mix well.
  3. Heat a large skillet at medium-high heat with 2 tablespoons of olive oil, add meat mixture.
  4. Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
  5. Heat a large frying pan with about 2 inches of vegetable oil, just enough to cover the plantains. Fry plantains for 8–10 minutes or until golden and slightly crispy. Drain on a plate with paper towel, set aside.
  6. To assemble canoes: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain. Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe. Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese. Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.
  7. Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned. Garnish with chopped cilantro and serve immediately.

Chocolate Covered Banana Pops

This delicious and healthy pops are not only easy and fun to make, but they are a fabulous way to get a chocolate fix while enjoying  fruit at the same time.  

SERVINGS: 8

INGREDIENTS:

  • 8 medium ripe but firm baby bananas
  • 8 wooden popsicle sticks
  • 3 ounces good quality milk chocolate  (can use a Hershey´sbar)
  • 3 ounces good quality dark or semisweet chocolate ( can use about ½ cup chocolate chips)
  • 3 tablespoons of  finely chopped nuts, almonds, peanuts, coconut (toasted if desired) edible confetti, granola, chocolate sprinkles, etc. (your prefered ingredients)

 

DIRECTIONS:

  1. Peel the bananas and carefully insert a wooden stick in each, creating a banana “popsicle”.
  2. Freeze bananas on sticks for 1-2 hours.
  3. Prepare melted chocolate mixture. Melt both milk and dark/semisweet chocolate in a microwave-save bowl for 2 minutes (check and stir after 1 minute).
  4. Using a flat knife, gently coat each banana with melted chocolate, making sure to leave about a ½ inch of banana uncovered, so banana shows.
  5. Sprinkle chopped nuts or desired ingredients on top portion, if using.
  6. Refrigerate or freeze pops, as desired (make sure to try it both ways!)

Banana, Strawberry & Chía Smoothie

INGREDIENTS:

  • 1 banana, peeled
  • 1 cup yogurt (plain yogurt or you can use greek yogurt)
  • ½ cup milk of your choice
  • 1 ½ cup frozen strawberries
  • 1 tablespoon chia seeds
  • 1 teaspoon honey

   

DIRECTIONS

  1. Place all ingredients in a blender and blend until smooth.
  2. Taste and adjust honey to your liking.

Banana Flan

INGREDIENTS:

  • 2 bananas
  • ½ warm milk
  • 1 can evaporated milk
  • 3 teaspoons vanilla extract
  • 1 can condensed milk
  • 1 cup white sugar
  • 3 eggs

 

DIRECTIONS:

  1. Preheat oven to 180 C (350 F).
  2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, to make caramel. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  3. In a large bowl, beat the eggs, condensed and evaporated milk, vanilla extract, milk andbananas until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  4. Bake in preheated oven 40 to 50 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 3 hours. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Banana Walnut Chocolate Chip CookiesBanana Walnut Chocolate Chip Cookies

SERVINGS:  36

INGREDIENTS:


  • ½ cup ripe banana, mashed
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, at room temperature
  • ½ cup granulated white sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 ½ teaspoons vainilla extract
  • 1 cup old fashioned rolled oats
  • 8 ounces semi-sweet chocolate chips
  • ½ cup walnuts, toasted & coarsely chopped

 

DIRECTIONS:


  1. Preheat oven to 190 C (375 F). Line baking sheets with parchment paper (or silpat),  or spray with nonstick spray.
  2. Whisk together flours, salt and baking soda in a medium bowl.
  3. In a large bowl, beat butter and sugars with an electric hand mixer; mix on medium speed or until pale and fluffy. Reduce speed to low and add egg and vainilla. Mix until combined. Mix in banana. Add flour mixture; mix just until combined. Stir inoats, chocolate chips and walnuts.
  4. Drop dough by heaping tablespoonful onto prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake until cookies golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
 

TIPS:


  • Be sure to use a banana that is well on its way to the trash can. The darker it is, the softer and sweeter it becomes.
  • To toast walnuts, spread on a baking sheet and toast briefly (3-5 mins) in a 375 degrees oven. Watch closely because they´ll turn into burnt walnuts pretty quickly.
  • Cookies can be stored in airlight containers at room temperature up to 2 days. They also freeze well.