#PEANUT #BUTTER #BANANA #MILKSHAKE

Ingredients

3 tablespoon (s) peanut butter
1 piece (s) banana (preferably frozen)
4 Scoops of ice cream
0.25 litres (s) of #milk
1 tablespoon (s) #cocoa powder

Instructions

Cut banna then put milk and icream balls in then the peanut butter with cocoa powder.

Mix everyting with a blender.

Tip: put some Whipped cream ontop.

#Cookinggroupworldwide

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Banana Split Cake
Ingredients

100 grams + a little soft butter
200 grams of hazelnuts
4 eggs
150 grams of sugar
1 teaspoon baking powder
Salt
200gram Ferrero Rocher
125 ml cream fraîche
7 tablespoons lawyer
400 ml whipped cream
2 Sachets Cream Firmer
3 ripe bananas
50 grams of dark chocolate
Possibly some icing sugar
1 Plastic bag

Instructions

Grease a spring shape in (26cm) with some butter and split the eggs.
Grind the hazelnuts finely in the food processor.
Stir in 100 grams of butter and sugar to a cream.

Stir the egg yolks through it.
Mix the ground hazelnut with the baking powder and stir the mixture by the Botercrême.

Beat the egg whites together with 1 tablespoon cold water and a pinch of salt stiff and scoop it gently through the cream.

Divide the batter over the bottom and bake the bottom for about 30 minutes in a preheated oven (electrically 175 degrees) hot air (150 degrees) gas (stand 2).

Take the cake bottom from the oven, let it cool down in the spring form and then deposit it on the worktop or a kitchen shelf.
Then let the bottom cool down completely.

Crush the Ferrero Rocher fine with a fork in a large scale.

Beat the whipped cream stiff and add all stirring the cream firmer.
Gently scoop the whipped cream through the chocolate mass.
Leave an edge of about 2 centimeters.

Add the cream fraîche and 4 tablespoon lawyer, and stir the whole well together
Hollow the cake offered with a spoon.

Bandalan the removed bottom by hand fine.

Peel the bananas, cut them in half lengthwise and place them on the bottom.
Pour about 3 tablespoons of lawyer over the bananas.

Iron The chocolate cream with a skimmer domed over the bananas.
Sprinkle the crumbled above and put the pie at least 1 hour cold away.

Break the chocolate into pieces and melt the Au Bain-Marie.
Fill the plastic bag with the melted chocolate and cut a small dot underneath the bag,so it becomes a spraying bag.

Decorate the cake with thin adorned chocolate.
Let the chocolate dry properly, and finally sprinkle some powdered sugar over the banana split cake.

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Banana cake with caramel sauce recipe

Ingredients

188 grams butter
200 grams dark caster sugar
4 eggs
250 gram flour
2.5 gram Salt
6 grams baking powder
250 grams of bananas without rind
45 grams of chocolate
100 ml whipped cream
1 Bag Lonka fudge of 200 grams

Instructions

sieve the flour together with the salt and baking powder.
Mash the bananas coarsely, otherwise it becomes soup.
Chop the chocolate into pieces.

Put the sliced butter in a mixkom along with the caster sugar and mix until it is smooth
Then add the eggs.

Then add the sifted flour Salt e baking powder Spoon for spoon.

Then the mashed bananas at the lowest position and then the chocolate.
Grease the cake pans of 24 cm (possibly with baking paper on the bottom)
and fill the mixture in the baking pan.

Ordinary oven 175 degrees
Hot air 165 degrees baking time 60 minutes.

When the cake is cooled you make the easy caramel.
Put the whipped cream in a pan together with the fudge and let it melt during stirring.
Let the sauce cool slightly the thicker it becomes.
Possibly another grate of a Tony caramel strip over it.

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Banana Cream Soup Recipe
for 2 servings

Ingredients

1/8 liter white wine
1/8 liter water
20 a 30 gram cornstarch
50 grams of sugar
2 Bananas
4 a 6 tablespoons cream
1 Pinch of salt

Instructions

Slice half a banana and make the rest of the banana fine with the mixer.

Heat water, wine and sugar, stir the pre-stirred cornstarch through the boiling, pre-made of the stove, and let it boil.

Take the cooker and beat the crushed bananas with the whisk through it.

Make the cream flavored.

Serve in soup bowls and put on each serving a few thin slices of banana.

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banana cake recipe non baked

Ingredients

• Store-bought graham cracker crust
• 1 (3.4 oz.) package banana cream instant pudding
• 1 cup whole milk
• 4 oz. cream cheese, room temperature
• 1/2 cup sweetened condensed milk
• 1 1/2 cups frozen whipped topping, thawed, plus more for topping
• 2-3 large bananas, sliced

Instructions

1. In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.

2. In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.

3. Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.

4. Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.

5. Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.

6. Place in refrigerator and let set.

7. Slice and serve topped with bananas. Enjoy!

Tip:  You can also make it with Bastogne biscuits

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Banana fritters in coconut batter recipe
Serves 6

Ingredients

100 g (½ cup) glutinous rice flour
100 g freshly grated coconut or 60 g desiccated coconut 50 g (¼ cup) sugar
1 tablespoon sesame seeds
60 ml (¼ cup) coconut milk
6 sugar bananas
oil, for deep-frying
ice cream, to serve

instructions

Place the flour, coconut, sugar, sesame seeds, coconut milk and 60 ml (¼ cup) water in a bowl and whisk to a smooth batter — add more water if the batter is too thick. Set aside to rest for 1 hour.

Peel the bananas and cut in half lengthways (cut each portion in half crossways if the bananas are large).

Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds.

ip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for 4–6 minutes, or until golden brown all over.

Remove with a slotted spoon and drain on paper towels. Serve hot with ice cream.

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Chocolate banana cake
Serves 6–8

Ingredients

3 ripe bananas, mashed (about 1 cup)
185 g (¾ cup) caster sugar
185 g (1½ cups) self-raising flour 2 eggs, lightly beaten
3 tablespoons light olive oil
60 ml (¼ cup) milk
100 g dark chocolate, grated
90 g (¾ cup) walnuts, chopped

Instructions

Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 x 10 cm loaf tin and line the base with baking paper.

Mix the mashed banana and sugar in a large bowl until just combined. Add the sifted flour, eggs, oil and milk.

Stir the mixture gently for 30 seconds with a wooden spoon. Fold in the chocolate and walnuts.

Pour the mixture into the tin and bake for 55 minutes, or until a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 5 minutes before turning onto a wire rack.

If desired, serve warm with cream.

Note: In warm weather, chocolate can be grated more easily if it is left to harden in the freezer for a few minutes before grating.

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Chocolate Banaancrumble Dessert
Voor 4 personen


Ingredients

4 ripe bananas
100 grams chocolate, milk or bittersweet (ca. 1.5 bar)
12 whole wheat biscuits
25 grams butter
25 grams (Reed) sugar
200 ml whipping cream (Melkan)


Instructions

1. remove the zest of the bananas and cut the bananas into slices

2. break the chocolate into pieces

3. put the pieces in a sturdy plastic bag and seal that well off

4. Chop the pieces of chocolate, for example with a rolling pin, until coarse crumbs

5. put the dissected chocolate in a bowl

6. Crumble the biscuits

7. divide the banana slices about 4 generous cups

8. Melt the butter in a small pan and stir the cake crumbs and sugar (cane) through it

9. put the Pan get away on a trivet

10. Heat the cream in a saucepan

11. Remove the pan from the heat and stir the chocolate through it

12. pour this mixture on the slices of banana

13. Scoop the butter-crumb cake-sugar mixture on top 

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Banana Nut Cake

Ingredients

2 eggs

1 teaspoon baking soda

4 tablespoons buttermilk

1/2 cup butter

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3 ripe bananas, mashed

1 cup chopped pecans

Icing

3 tablespoons butter, softened

2 cups confectioners' sugar

3 tablespoons heavy whipping cream

1/4 cup pecan halves, or to taste (optional)

Instructions


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
Separate the eggs and set aside.
Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.

Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

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