Posts Tagged ‘Banana’

Cheesecake of the Month – June 2017!

June 15, 2017

This month’s recipe is an adaptation of one that uses a 13×9 pan instead of a springform pan (cheesecake “bars” instead of “cake”).  I’m guessing the only thing that I may have to adjust is the cooking time, but this one sounds positively delicious and I can’t wait to give it a try.

Banana and Coconut Cheesecake

Ingredients
2 cups of graham cracker crumbs
1/2 cup of finely chopped pecans
1/4 cup of sugar
1/c cup of butter, melted
3 packages (8 ounce) of cream cheese, softened
3/4 cup of sugar
1 teaspoon of vanilla
3 eggs
1 cup of mashed bananas (about 2 medium)
1 carton (8 ounce) sour cream
2 Tablespoons of white creme de cacao
2 Tablespoons of rum
1-1/2 cups of flaked coconut

Dirctions
1. Preheat your oven to 350 degrees.  In a medium bowl, combine the graham cracker crumbs, pecans, and 1/4 cup of sugar.  Stir in the melted butter.  Press this mixture onto the bottom of your springform pan.

2. In a large bowl, combine the cream cheese, 3/4 cup of sugar, and vanilla.  Beat with an electric mixer on medium speed until combined.  Add the eggs all at once; beat on low speed just until combined.  Stir in the banana and pour into your prepared pan.

3. Bake for approximately 45-50 minutes or until the center is set.  Meanwhile, for the topping: in a small bowl combine the sour cream, creme de cacao, and runm.  Spread over the top of the cheesecake after it is finished baking and then bake for an additional 5 minutes.  Cool on a wire rack before moving to the refrigerator to cool completely (4 to 24 hours).  To serve, sprinkle the cheesecake with toasted coconut .

Oatmeal With a Twist!

April 11, 2016

I’ve generally never been a fan of oatmeal as a breakfast option.  I’m not sure what turned me off — texture, taste, other?  — but something didn’t sit well with me early on and I’ve never done much with oatmeal as a breakfast food in quite some time.  However, I have used oatmeal when baking (cookies, cakes, etc.).  However, I think I have finally found a recipe for oatmeal that sounds palatable to me.  It is probably not the healthiest way to eat oatmeal, but I can’t wait to give it a try in the not too distant future.  Of course, having bacon on the ingredient list never hurts.

Peanut Butter, Banana & Bacon Oatmeal

4 cups milk
1 cup steel cut oats
½ cup crunchy peanut butter
2 T packed brown sugar
2 bananas, peeled and cut into chunks
4 strips bacon, crisp-cooked and crumbled
2 T flaxseed, ground
2 T grape jelly
½ cup chopped strawberries

In a large saucepan, bring milk just to a boil over medium heat (watch to make sure it doesn’t boil over). Add oats and 1 t salt.  Reduce heat to medium-low.  Cook uncovered, 25-30 minutes or until the oats are tender and mixture is thickened and creamy stirring frequently to prevent skin from forming and to prevent sticking.  Remove from heat.

Preheat oven to 400 degrees. Stir peanut butter brown sugar, bananas, bacon, and flaxseed into oats.  Spoon into a 9-inch cast iron skillet or 1-1/2 quart casserole.  Bake 10-15 minutes or until heated through.  Stir in jelly.  Top with strawberries and additional bacon.  Drizzle with additional jelly.

A Brownie of a Different Variety!

March 25, 2012

If you are a chocolate lover, and if you really like brownies, I came across what sounds like a fabulous recipe that I can’t wait to bake (a weekend project perhaps?  It may have to wait until after March Madness.).  These brownies incorporate a couple of items that I never would have thought to use in brownies, but upon reflection, they really make a lot of sense: bananas and nutella!   Prior to last summer, I had never heard of nutella.  But thanks to my niece and my brother and sister-in-law, I now know about and love this wonderful chocolatey-hazelnut spread.   Check out this brownie recipe!  Depending on where you live (and the time of year), you may be challenged to find fresh hazelnuts (I only seem to be able to find them in our stores during the holidays) — good luck!

http://buttercreamchantilly.wordpress.com/2012/03/10/gooey-banana-nutella-brownies/

ScRUMptious Dessert!

September 9, 2009

RoastedBananaRumIt is officially a “keeper.”  The Roasted Banana Rum Cheesecake is heavenly!  Unfortunately, the picture is a little bit on the dark side (sorry, the flash must not have gone off), but this did not affect the taste whatsoever!

A very “light” texture (with a definite hint of rum) will make this one a favorite for sure.

I will have to run a bit further tomorrow due to my indulgence today!

Roasted Banana Rum Cheesecake

CRUST
1¼ cups butter cookie crumbs
¼ cup pecans, toasted and ground
3 tbsp unsalted butter, melted

FILLING
3 medium bananas (firm)
½ cup light rum
4 packages (8 oz) cream cheese, softened
1¼ cup granulated sugar
½ cup sour cream
¼ cup liquid honey
4 eggs
1 tbsp vanilla
1 tsp ground cinnamon
½ tsp ground cloves
½ cup pecans, toasted and chopped

GARNISH
Whipped cream
Dried banana chips

  1.  In a medium bowl, combine cookie crumbs, pecans, and butter.  Press into bottom of cheesecake pan and freeze.
  2. With oven on broil, place unpeeled bananas in a single layer on a baking pan.  Roast about 5 minutes per side or until peel darkens.  Let cool.  Peel and place into a bowl with the rum.  Smash with a fork.  Set aside.  In a large mixer bowl, beat cream cheese and sugar on medium-high for 3 minutes.  Add sour cream and honey.  Add eggs, one at a time, beating after each addition.  Mix in vanilla, cinnamon, and cloves.  Pour half of batter into crust.  Spread rum mixture on top and sprinkle with pecans.  Pour on remaining batter.  Bake in 350°F preheated oven for 45 to 55 minutes or until the top is light brown.  Cool for 2 hours.  Cover and refrigerate for 6 hours before decorating or serving.
  3. Ice top of cake with whipped cream or pipe rosettes around top of cake.  Top with banana chips.