#3861 - Banana Nilla Frosting

(by Shirley McNevich)

1/2 cup softened butter
2 cups Domino's powdered sugar
1/3 cup mashed ripe bananas
1 tsp. heavy cream (more as necessary)
1 tsp. vanilla
1/3 cup finely crushed Nilla wafers

In a mixer add softened butter--beat. Slowly add powdered sugar--beat. Add vanilla and finely crushed Nilla wafers--beat. Add heavy cream--beat 2-3 minutes until nice and creamy. If frosting is too thick, add more heavy cream one teaspoonful at a time, beating in between, until spreading consistency. If frosting is too thin, add more powdered sugar and beat again.

#3791 - Butterscotch Banana Cake

(by Shirley McNevich)

1 2/3 cups Nestle's butterscotch chips
1 box Duncan Hines yellow cake mix
4 eggs
3/4 cup mashed ripe bananas
1/2 cup canola oil
1/4 cup water
1/4 cup white sugar

In a microwave safe bowl add 1 1/3 cups of the butterscotch chips--microwave on 3/4 power in 30 second increments until melted and smooth. In a mixer add cake mix, eggs and mashed bananas--beat. Add canola oil, water and white sugar--beat until mixed, then beat for 2 minutes. Measure 2 cups of the batter and add it to the melted butterscotch chips--stir well. Pour the plain batter into a greased and floured tube cake pan. Pour the butterscotch batter evenly over the top, then use a greased butter knife to swirl the butterscotch batter through the plain batter. Bake at 375 degrees 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert the cake on to a cake plate. Melt the remaining butterscotch chips in a microwave safe bowl (as before), then drizzle the melted butterscotch over the cake.

#3714 - Black Walnut Banana Cake

(by Shirley McNevich)

(this recipe is for Dec. 23rd)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 cups canola oil
3 eggs
1 - 8oz. Dole crushed pineapple (well drained)
2 cups mashed ripe bananas
1 cup chopped black walnuts
1 - 8oz. Philadelphia cream cheese (softened)
1/4 lb. softened butter
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir to mix and set aside. In a separate bowl add canola oil, eggs, mashed bananas and chopped black walnuts--stir to mix. Add the flour mixture to the banana mixture--stir to mix. Pour batter evenly into TWO greased and floured 9" cake pans. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean. Cool cakes. Loosen one cake and place it on a cake plate. In a mixer add softened butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the top and sides of the first cake. Loosen second cake and place it on top of the first cake. Frost the top and sides.

#3482 - Chocolate Chip Banana Brownies

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter (softened)
2/3 cup white sugar
2/3 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup mashed ripe bananas
1 egg
2 cups Nestle's semi-sweet chocolate chips
Domino's powdered sugar

In a bowl add flour, baking powder and salt--stir. In a mixer add softened butter, white sugar and brown sugar--beat. Add egg and vanilla--beat. Add mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Spread the batter evenly in a greased 11" x 15" jelly roll pan (pan with a lip on all sides). Bake at 350 degrees for 20-28 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting.

#3120 - Banana Walnut Cookies

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. salt
1/2 tsp. baking soda
3/4 cup softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 cup mashed very ripe bananas
1 cup Quaker quick oats
8oz. Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a bowl add flour, salt and baking soda--stir until mixed, then set aside. In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add egg--beat. Add vanilla and mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add oats, chocolate bits and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#3094 - Banana Pineapple Cake

(by Becky Lynn Mohr - friend)

3 cups flour
1 tsp. salt
3 eggs
1 cup canola oil
2 cups white sugar
1 tsp. baking soda
1 tsp. vanilla
2 cups very ripe mashed bananas
1 - 8oz. can Dole crushed pineapple (do NOT drain)

In a mixer add white sugar, eggs and canola oil--beat. Add baking soda, salt and vanilla--beat. Add mashed bananas--beat. Add crushed pineapple and its juice--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched. Cool for 15 minutes, then loosen and flip on to a cake plate. Cool completely. Glaze as desired or dust with powdered sugar.

#2896 - Sour Cream Banana Pound Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup Breakstone's sour cream
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)
Domino's powdered sugar for dusting

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Add sour cream and mashed bananas--beat. Add chopped walnuts--beat. Slowly add flour--beat. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and and invert on to a cake plate. Cool completely, then dust the whole top with powdered sugar.

#2887 - Pecan Banana Muffins

(by Shirley McNevich)

3 overripe bananas (peeled and mashed)
3/4 cup honey
2 beaten eggs
1/3 cup butter (melted)
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup chopped pecans

In a bowl add mashed bananas, honey, beaten eggs, melted butter, buttermilk and vanilla--stir to mix. Add baking soda, baking powder and flour--stir just until mixed. Add chopped pecans--stir just until mixed. Line muffin tins with paper cupcake liners. Fill each cupcake liner 2/3 full with batter. Bake at 375 degrees for 18-20 minutes.

#2780 - Hot Milk Banana Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 1/2 cups white sugar
2 eggs
2 cups flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
1/4 cup buttermilk
1 tsp. vanilla
Frosting: 1 egg white; 1 cup white sugar; 1/2 cup Crisco shortening; 1 stick softened Parkay margarine; 1 tsp. vanilla; 3/4 cup hot milk (not quite boiling)

In a mixer add 1/2 cup Crisco and 1 1/2 cups white sugar--beat. Add 2 eggs--beat. Add baking powder, baking soda and salt--beat. Add mashed bananas, buttermilk, and vanilla--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add 1 egg white--beat until stiff. Add 1 cup white sugar--beat. Add 1/2 cup Crisco, vanilla and Parkay--beat. Turn mixer to very low speed and slowly add hot milk--beat until mixed, then beat on high speed until smooth and spreadable. Frost the cake.

#2601 - Blueberry Banana Cakes

(by Shirley McNevich)

1 1/4 cups white sugar
2/3 cup butter (melted)
1/4 cup buttermilk
2 eggs
1 tsp. vanilla
2 cups ripe mashed bananas
2 cups flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup blueberries (fresh or frozen)
Domino's powdered sugar for sprinkling

In a mixer add white sugar, melted butter and buttermilk--beat. Add eggs and vanilla--beat on medium speed for 2 minutes. Add mashed bananas--beat for 1 minute. Add baking soda and salt--beat. Slowly add flour--beat just until mixed. Remove bowl from mixer--add blueberries--stir until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Dust the tops with powdered sugar.

#2401 - Banana Split Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
1 cup white sugar
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 ripe banana
1 tsp. lemon juice
1 - 8oz. can Dole pineapple chunks (drained)
1 jar maraschino cherries (drained and halved)

In a bowl add graham cracker crumbs, 1/4 cup of the white sugar and the melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add the cream cheese--beat. Add 3/4 cup white sugar--beat. Add vanilla and eggs--beat until smooth. Add mashed bananas--beat. Pour batter over the graham cracker crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool, then refrigerate until cold. Peel the ripe banana and slice it into coin shaped pieces. In a bowl add banana pieces and the lemon juice--toss to coat. Place the banana slices on the top of the cheesecake. Place the drained and halved maraschino cherries around the banana slices. Spread drained pineapple chunks all over the top in any empty spaces that you find. Keep refrigerated.

#2303 - Layered Banana Cake

(by Shirley McNevich)

Batter: 2 1/4 cups white sugar; 3/4 cup Crisco shortening; 1 1/2 cups mashed ripe bananas; 3 eggs; 2 tsp. vanilla; 3 cups flour; 1 tsp. salt; 1 1/2 tsp. baking powder; 1 1/4 tsp. baking soda; 1 cup buttermilk; 1 1/2 cups chopped pecans

Frosting: 1 cup mashed ripe bananas; 3 TBSP softened butter; 2 cups Domino's powdered sugar; 1 1/2 cups chopped pecans; 1 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs and 2 tsp. vanilla--beat. Add salt, baking powder and baking soda--beat. Add 1 1/2 cups mashed bananas--beat. Add buttermilk--beat. Slowly add flour--beat until mixed, then beat for 2 minutes. Remove bowl from mixer--add 1 1/2 cups chopped pecans--stir. Grease 3 - 9" round cake pans. Pour 1/3 of the batter into the 3 cake pans. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cakes from cake pans and put them on wax paper. Cool completely. Frosting: in a mixer add powdered sugar, softened butter and mashed ripe bananas--beat. Add 1 tsp. vanilla--beat. Remove from mixer--add 1 1/2 cups chopped pecans--stir. Place 1st cake layer on a cake plate--frost the cake. Add second layer--frost it. Add third layer--frost the top and all of the sides.

#2257 - Banana Chocolate Chip Cookies

(by Shirley McNevich)

2/3 cup softened butter
1 cup white sugar
2 eggs
1 cup mashed ripe bananas
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add butter and white sugar--beat. Add eggs, mashed bananas and vanilla--beat. Add baking powder, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes. Let them sit on cookie sheets a few minutes before removing them.

#2199 - Scratch Sour Cream Banana Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
1 cup mashed ripe bananas
1 cup Breakstone's sour cream

In a mixer add white sugar and butter--beat. Add eggs--beat for 10 minutes. Into a bowl sift the flour, baking soda, baking powder and salt. Add flour mixture to batter--beat. Add vanilla, chopped black walnuts, mashed bananas and sour cream--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2008 - Streussel Banana Muffins

(by Shirley McNevich)

1/4 cup Domino's dark brown sugar (packed)
1/4 cup chopped nuts
1 tsp. cinnamon
1 cup mashed ripe bananas
1/2 cup canola oil
1/3 cup milk
1 tsp. vanilla
1 egg
2 cups flour
1/2 cup white sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup chopped nuts

In a bowl add brown sugar, 1/4 cup chopped nuts and cinnamon--stir and set aside. In a bowl add egg, vanilla, milk, canola oil and mashed bananas--stir. Add white sugar, baking powder, 1/3 cup chopped nuts, salt and flour--stir just until mixed--it will be lumpy. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. Sprinkle some of the brown sugar mixture over each muffin. Bake at 400 degrees for 17-20 minutes or until golden brown.

#1752 - Buttermilk Banana Nut Bread

(by Shirley McNevich)

1 cup white sugar
3 eggs
1 1/2 cups ripe/mashed bananas (peel before mashing)
1 1/4 cup buttermilk
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup softened butter
3 cups flour
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 tsp. salt

In a mixer add white sugar and butter--beat. Add eggs--beat. Add mashed bananas and vanilla--beat. Add buttermilk, baking soda and baking powder--beat. Add salt--beat. Slowly add flour--beat. Add chopped walnuts--beat. Pour batter evenly into two greased bread loaf pans. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool for 15 minutes, then invert each on to a plate.

#1705 - Double Buttermilk Banana Cake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
3 eggs
1 cup buttermilk
3 1/2 cups flour
2 tsp. vanilla
1 cup mashed ripe bananas
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add salt, baking powder, baking soda and buttermilk--beat. Add bananas--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes.

#1693 - Banana Oatmeal Cookies

(by Shirley McNevich)

1 cup butter flavored Crisco shortening
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
3 medium sized ripe bananas (peeled and mashed)
2 cups Quaker quick oats
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, cinnamon, ground cloves--beat. Add mashed bananas--beat. Add oats--beat. Slowly add flour--beat (continue stirring by hand if too thick). Remove bowl from mixer--add chocolate bits and stir with a spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1677 - Scratch Blueberry Banana Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed ripe bananas
1/4 cup Breakstone's sour cream
2 TBSP canola oil
2 beaten eggs
1 cup (or more) fresh blueberries (washed and drained)

In one bowl add flour, white sugar, baking powder, baking soda, salt--stir. In a separate bowl add mashed bananas, beaten eggs, canola oil, sour cream--stir. Pour the flour mixture into the banana mixture--stir just until mixed. Add blueberries--stir just until mixed. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 50 to 60 minutes. Cool for 15 minutes before removing from loaf pan, then cool completely before cutting.

#1653 - Fluffy Banana Cake

(by Shirley McNevich)

1 cup canola oil
2 cups white sugar
3 eggs
2 cups mashed/rip bananas
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
2 tsp. vanilla
1/2 cup chopped black walnuts (optional)

In a mixer add white sugar, canola oil and eggs--beat. Add bananas--beat. Add baking soda, salt, baking powder, cream of tartar and vanilla--beat. Slowly add flour--beat until smooth. Remove bowl from mixer--add chopped black walnuts if desired--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired (you can use our white frosting--recipe #2).