#3879 - Fresh Raspberry Banana Cake

(by Shirley McNevich)

3/4 cup fresh raspberries
1 ripe banana
1 1/2 cups flour
1/4 to 1/2 tsp. cinnamon (your choice)
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup white sugar
2 eggs
1/2 cup canola oil
1 tsp. vanilla

Mash the raspberries in one bowl, then peel and mash the ripe banana in another bowl. In a third bowl add flour, cinnamon, baking soda, salt and nutmeg--stir to mix. In a mixer add white sugar and eggs--beat. Add mashed raspberries, mashed banana, vanilla and canola oil--beat. Remove bowl from mixer--add flour mixture--stir just until mixed. Pour batter into a greased bread loaf pan. Bake at 325 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 10 minutes, then loosen and place on a cake plate to cool completely. Optional--once cake is cooled, dust the top with powdered sugar.

#2979 - Cake Mix Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 very ripe bananas (peeled and mashed)
3 eggs
1/3 cup water
2 tsp. baking soda
1 cup Breakstone's sour cream
Frosting: 1 stick softened butter; 1/2 cup Crisco shortening; 2/3 cup milk; 1 cup Domino's powdered sugar; 2 TBSP flour

In a mixer add cake mix, water, eggs and sour cream--beat well. Add baking soda and mashed bananas--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add softened butter and Crisco--beat. Add milk--beat. Slowly add powdered sugar--beat. Add flour--beat until smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar. Frost the cooled cake.

#2913 - Macadamia Banana Bread

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped macadamia nuts
1/2 cup Crisco shortening
1 cup white sugar
2 eggs
4 ripe bananas (peeled and mashed)

In a mixer add shortening and white sugar--beat. Add eggs--beat. Add baking powder, baking soda and salt--beat. Add mashed bananas--beat. Add chopped macadamia nuts--beat. Slowly add flour--beat. Pour batter into a greased and floured bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and remove it from the pan and place on a plate. Cool completely.

#2772 - Scratch Banana Cream Pie

(by Shirley McNevich)

3 beaten eggs
3/4 cup white sugar
1 1/2 cups milk
2 TBSP cornstarch
1 tsp. vanilla
ripe bananas (peeled and sliced into coin shaped pieces--enough to fill the bottom of the pie)
1 baked pie crust

Bake a pie crust and let it cool completely. In a saucepan over medium heat add milk--stir and bring to a boil, then remove from heat temporarily. In a bowl add white sugar and cornstarch--stir with a spoon. While stirring, pour some of the hot milk into the cornstarch mixture. Once smooth, add the beaten eggs--stir until mixed. Put the rest of the milk back on medium heat--while stirring slowly pour the cornstarch mixture into the milk mixture--stir with a whisk until mixture thickens. Remove from heat--add vanilla--stir. While the milk mixture cools for 10 minutes, slice and place the banana pieces all over the baked crust. Carefully pour the milk mixture over the bananas in the pie crust. Cool completely. Refrigerate until cold.

#2732 - Banana Fruit Punch

(by Shirley McNevich)

6 ripe bananas (peeled and mashed)
2 cans Minute Maid frozen orange juice concentrate
1 - 48oz. can Dole pineapple juice
2 1/2 cups white sugar
6 cups water
1 - 2 liter bottle 7UP soda (cold)

In a blender add some of the mashed bananas and a little of the pineapple juice--beat well, then puree the mixture. Repeat with all mashed bananas. In a saucepan add water and white sugar--cook/stir over medium heat until sugar dissolves. Remove from heat--add both cans of frozen orange juice--stir until dissolved. In a large bowl add orange juice mixture, banana mixture and remaining pineapple juice--stir until mixed. When ready to serve, pour the whole mixture into a punch bowl, then add the whole bottle of cold 7UP and stir well.

#1620 - Banana Cream Cheesecake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
4 eggs
3 TBSP canola oil
2/3 cup Domino's dark brown sugar (packed)
2 ripe bananas (peeled and sliced into coin shaped pieces)
2 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 1/2 cups Cool Whip (thawed)

Measure out 1 cup of the dry cake mix--save for later. In a mixer add the rest of the dry cake mix, 1 egg, canola oil, and 1/3 cup of the brown sugar--beat until it makes crumbs. Press the crumb mixture into the bottom and slightly up the sides of a greased 9 x 13 cake pan. Place the coin shaped bananas evenly all over the crust. In a mixer add cream cheese and the other 1/3 cup brown sugar--beat. Add the 1 cup saved cake mix and 3 eggs--beat until mixed, then beat on high for 1 minute. Add milk--beat (batter will be thin). Pour the batter over the top of the bananas. Bake at 300 degrees for 45-50 minutes or until center is almost set. Cool to room temperature, then refrigerate overnight. Spread the Cool Whip over the top before serving.

#1203 - Quick Banana Nut Cake

(by Grace Rosenblum - friend)

2 cups unsifted flour
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
2/3 cup mayo
1/2 cup water
1 1/2 tsp. vanilla
1/2 cup chopped walnuts

In a bowl add flour, white sugar, baking soda and salt--stir. In a mixer add mashed bananas, mayo, water and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat on medium speed for 2 minutes. Remove from mixer--add chopped walnuts and stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Frost if desired.

#311 - Coconut Banana Muffins

(by Shirley McNevich)

1/2 cup butter
2 eggs
3 very ripe bananas, mashed
1 tsp. vanilla
2 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
3/4 cup white sugar
1/2 cup chopped walnuts
1/2 cup Baker's Angelflake coconut flakes

In a mixer, cream together the butter and eggs - mix in the ripe bananas and vanilla and beat. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the mixer and mix just until moistened. Add the walnuts and coconut and beat. Spoon the batter into muffin tins and bake at 350 degrees for 30 minutes.