Best Going Bananas Recipes

GOING BANANAS FOR BANANA BREAD

Steps:

• 1. Preheat oven at 350 degrees.
• 2. Butter 9x5x3 - inch loaf pan.
• 3. With an electric mixer - cream butter and sugar until light and fluffy. Add the eggs beating well.
• 4. Sift dry ingredients together and combine with butter mixture - blend well.
• 5. Add the bananas, sour cream and vanilla. Stir well.
• 6. Stir in the nuts (if desired) and pour into prepared pan.
• 7. Bake 1 hour, until cake tester comes out clean.
• 8. Turn out onto rack to cool.

"WE'RE GOING BANANAS" BREAD

Steps:

• Grease and flour a bundt pan or 2 large loaf pans (8"X4"X3").
• Beat the sugar and eggs until creamy.
• Mix in the oil.
• Sift the dry ingredients togethr and add to the creamed mixture.
• Beat in the bananas (if they are very ripe) or mash them and mix in if the are on the less ripe side. (2 cups is approximately 4 small bananas).
• Mix in the raisins. (I like to soak the raisins for about 30 minutes in warm water then dredge in flour so they won't sink during baking).
• Pour this mixture into a bundt pan, and spread out evenly.
• Bake in a 350 degree oven for 60 minutes or until done (test with a toothpick, if it comes out dry the cake is done).
• TURN OUT OF THE PAN WHEN THE CAKE IS COOL.

GOING BANANAS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4x1-in. banana- or crescent-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, sift confectioners' sugar and meringue powder into a small bowl. Add water and extract; beat on low speed until blended. Beat on high for 4-5 minutes or until stiff peaks form. , Tint 3 tablespoons icing brown. Keep unused icing covered at all times with a damp cloth. Place brown icing in a pastry bag. Using a #3 round pastry tip, pipe the outline and stems of the banana. , Tint remaining icing with yellow food coloring. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight. Store in airtight containers.