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    You are in: Home / Cookbooks / Uh-oh . . . better use up those bananas!
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    73 recipes in

    Uh-oh . . . better use up those bananas!

    [Cover photo by PaulaG.] Recipes that use mashed or pureed bananas.
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    Original recipe comes from Weight Watchers - 3 pts per serving

    Recipe #265240

    This recipe is from The African Cookbook and is a dessert recipe for The Zaar World Tour 2005 Game.

    Recipe #135164

    Less than 1 gram of fat in each muffin but you wouldn't even know they are low-fat, these are even better the next day, and are just as delicious without the berries, of coarse you can use full-fat sour cream or yogurt, flavored yogurts only add to the taste of these muffins, I like to sprinkle a sugar/cinnamon mixture on top of each muffin before baking but that is optional, see note on bottom for doubling the recipe. For greasing see recipe#78579 --- visit www.kittencalskitchen.com for more low fat recipes!

    Recipe #227257

    This is one of the recipes I am known for. Super moist and super yummy. I have tried many over the years and always come back to this. I often give it as a gift around the holidays. Just may be the last banana bread recipe you ever try! Can also make 3 mini-loaves

    Recipe #50022

    4 Reviews |  By Redsie

    Haven't tried this but it sure sounds different! I will try to make it soon - but if you do try it before me, please let me know!!

    Recipe #129056

    These are fantastic for breakfast or as an anytime snack. They're very easy to make and taste equally good without the hazelnuts and cinnamon. As I'm from the UK, all measurements are metric so you will need a scale to make them. Enjoy!

    Recipe #142110

    This recipe is orginally a raisin drop cookie recipe but i ommited the raisins, cinnamon and vanilla and this is what you get. Recipe may be double since it is only 1/4 of the orginal recipe If mixture is still dry after adding all ingridents add a small amount of milk or water to moisten it up.

    Recipe #141935

    The 'dirt' on this cake is that it's wonderful! Actually, it's the coffee frosting...a 3-layer banana cake filled with banana buttercream and iced with that wickedly dirty frosting...2DIE4!

    Recipe #88862

    This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.

    Recipe #102428

    This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do...

    Recipe #90402

    Easy and quick...moist cake....

    Recipe #178612

    7 Reviews |  By KelBel

    Sweet banana cake that makes it's own caramel sauce. Delicious! Great with vanilla ice cream or whipped cream.

    Recipe #178390

    4 Reviews |  By Marie

    These are really very special muffins - super moist and full of flavor. You can substitute your preference and use different nuts instead of the macadamias. Original recipe is from Epicurious, but I tweeked it a bit.

    Recipe #120574

    This is so good, it is delicious! Found this on the Godiva site but have made some changes, so as to make easier.

    Recipe #162988

    I made this up myself; it's pretty good. I make it in the food processor and just fold in the flour but you could use a mixer. I just like that the nuts are chopped finer with the food processor.

    Recipe #133974

    14 Reviews |  By Kim127

    Yummy!! I make these several times a year, but they are also requested at Christmas!

    Recipe #76819

    For a request from Southern Living, January edition. Submitted by Willie Monroe, Homewood, Alabama. Prep time does not include making toppings. The nutrition facts includes all of the topping ingredients.

    Recipe #118477

    BET YOU CAN'T HAVE JUST ONE PIECE! This recipe is the most delicious I have ever made, or developed. Of course the basis for a good Banana Bread was originally developed during the days when our ancestors used the palms of their hands to measure flour, and plain soda as rising agents. I would not recommend this; how things have changed and improved, and I am glad they did. Banana Bread is a staple in our home; unfortunately I must monitor my personal consumption because of health implications. I am happy to share my recipe with you and know you will enjoy it as much as my own family. To increase the number of loaves, simply multiply the recipe accordingly. Because BANANA/LEMON SENSATION freezes so well, I habitually bake these in large quantities; (up to a dozen loaves), preparing and cooking two at a time. Your oven may accommodate more than two loaves at a time, but I have found that any more than two loaves in an oven will result in uneven baking of the product. The loaves at the rear of my oven will overbake while the front loaves are lighter in colour, and will take a little more time for centres to cook. Suggest also making more than one loaf; a family of four will polish off an entire loaf at one sitting, because you can't have just one piece! Better make several, and put a couple away for future consumption. Kids will love the snack after school. You cannot hide anything; the aroma of baking BANANA/LEMON SENSATION tells all.

    Recipe #64954

    The addition of chopped chocolate toffee bars makes this banana loaf different from the rest! Its another recipe from Bonnie Stern, owner of a well established cooking school in Toronto.

    Recipe #61680

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