Disney's Banana Roll-Up

Banana Roll-Up

Mission Tortilla Factory

Serves 2

Ingredients

2 Mission® Flour Tortillas
4 Tbsp. Peanut Butter divided
2 Bananas

Directions

Spread peanut butter across each tortilla. Top with banana slices. Roll-up and eat.

Disneyland's Banana Bread

Banana Bread

Monorail Café

Makes 2 loaves

Ingredients

1 c. butter (2 sticks)
2 c. sugar
2 eggs
2 t. water
2 c. bananas, mashed
1/4 t. vanilla extract
3 c. flour
1/2 t. salt
2 t. baking soda
1 c. walnuts, chopped

Directions

Preheat oven to 350 degrees F.

Sift together flour, salt and baking soda. Set aside.

Melt butter on the stove or in the microwave. Mix butter and sugar until well blended.

Add eggs, one at a time, mixing well after each addition. Add bananas and vanilla.

Fold in flour mixture and walnuts and blend until all flour is moist.

Grease 2 loaf pans and divide batter equally between the 2 pans.

Bake for 1 hour or until center of loaf is firm and toothpick inserted in center comes out clean.

Disneyland's Blue Bayou Bananas Foster Shortcake

Bananas Foster Shortcake

Blue Bayou

Serves 4

Ingredients

For biscuits:
2 oz (about 1/3 C) Brie cheese, diced
2 1/2 C. Bisquick
1/3 C. sugar
3/4 C. water

For sauce:
1 T. butter
4 large bananas, cut into 1/2" slices
1 T. sugar
1 C. + 3 T brown sugar
2 C. heavy cream
2 T. dark rum
2 T. banana liqueur

For garnish:
Whipped cream
Fresh mint sprigs

Directions

Preheat oven to 400 degrees F. To make the biscuits, add together the diced cheese, Bisquick and sugar, mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when toothpick inserted in middle comes out clean). Remove from oven and cool on wire rack.

To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur.

To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint sprig.

Burger a la King

What's that? You want a burger Elvis would enjoy? Well then you've come to the right place! Peanut butter, bananas, and most importantly bacon make a surprising appearance on top of this monster of a burger.

This was prepared as part of Denny's and Foodbuzz BACONALIA challenge and is an entry for a chance to win.

A burger fit only for a King. It's good to be The King.

Peanut Butter Banana Bread

Love peanut butter and banana sandwiches? Of course you do! Want it all in a slice of bread? Of course you do! It's so good with a little extra peanut butter spread on.

One of the great things about this quick bread is that the subtle hints of peanut butter and banana develop over time as well. I'd say it's best around day 2-4, but day 1 is downright delicious too. The banana comes out stronger on day 1, so if you want a really peanutty bread, up the PB. Enjoy!

Muesli with Yogurt

I think there's something wrong with my camera. See that purple line at the top? Not too pretty. And the display screen doesn't seem to work as well as it once did. And the pictures don't seem to come out as clear (not that they were ever that awesome to start. Any tips for fixing it would be sincerely appreciated!

Anyway, on to the goods! Muesli - sweet, sweet muesli. I'm not a fan of plain milk, so I make my own yogurt a lot. But I love muesli. There's something about leaving it overnight to soak up everything that I love. Plus, it's perfect for a hot summer day.

It's also pretty much perfect because I don't have to spend time over a hot stove cooking oatmeal to get my oats fix. And it's also pretty much perfect because you can toss in whatever your little heart desires, as I've done here. Read on for the specifics. Enjoy!

Ebelskivers!

We got a gift recently - an ebelskiver pan. You probably know what an ebelskiver is already, but just in case you don't....think of an ebelskiver as a puffy filled pancake. Pretty awesome, huh?

Sure, you can go around using fancy and homemade ebelskiver/pancake batter, but not I. Why do that when all the fun is in the filling? That's where creativity reigns supreme!

For instance, you could do banana in one, chocolate tahini in another, honey and nut butter in another, strawberry jam in another, banana and peanut butter and bacon in another, and bacon and cheese in the last one. Ohhh yeah.


So let your heart and your imagination be your guide. Enjoy!

Exotic Fruit Sushi Night!

It's hard to tell from these pictures (in fact, it's basically impossible), but there's fruit inside that sushi. Yes, fruit. Sweet and tangy fruit. We made four types of rolls - two with fruit and two without - and it only worked really really well with one of the fruit sushi rolls. But that's the price of experimenting sometimes.

By the way, the sauce you see is eel sauce poured on top and there was also the traditional soy sauce on the side. We also did plain sashimi strips of ahi tuna!

So read on for more. I won't tell you how to make sushi rice or how to roll your sushi - there are plenty of resources out there for that - but below you'll find a mixture of maki that hopefully will inspire some experimentation of your own. And if that's all I've done here, I'll be happy. What kind of sushi have you experimented with yourself? Enjoy!

Banana Buttermilk Bread (Act III)

Our third Banana Buttermilk Bread in as many weeks! We're extremely addicted to the stuff, I must say. The other two recipes - Banana Buttermilk Bread and Banana Buttermilk Bread (Act II) - turned out so well I just had to make another delicious loaf.

There is a slight variation to this loaf as well. I love experimenting in the kitchen (and maybe next time I'll try adding oats and honey to it and see what happens. Who knows!) It's more akin to the first loaf instead of the second. In this one brown sugar is used instead of white sugar. I was curious how the molasses in the brown sugar would add to the moisture and complexity of flavor of this quick bread.

And how did it fare? Fantastic! Spectacular!

It's slightly moister than the original and not as dense as the second, and I think you'll find the molasses adds that wonderful little hint of something-something you've been looking for all your life.

So run to your kitchen, turn on the oven, and start savoring this bread, as I do, for breakfast, dessert, and as a snack. Enjoy!

Banana Buttermilk Bread (Act II)

ActII, Scene I: Our hero, Grubby (the little green lad up top), loves baking, and desires nothing more than to be healthy as well. Sometimes these forces oppose each other, and sometimes they are harmonious, and then there are the times when the desire to be healthier overcomes his sense of baking fundamentals (like we have here today). He slaves away over the mixing bowl, and pours the batter into the pan, thrusting it into the oven.

A few edits, revisions, touchups, substitutions, experimentations, and otherwise slight changes to the original Banana Buttermilk Bread.

Extra points for those who spot them. Points being my subscription to your blog and possible recipe highlight in a future post. Enjoy!

Banana Buttermilk Bread

Banana Bread!

The story behind this is that I had a set of ingredients I wanted to use to make banana bread, and I wasn't about to let a little thing like "I hadn't heard of it made like that before" stop me. I never do (sometimes to my detriment). [example: I have some cottage cheese - I wonder if I can make my next batch of banana bread with that instead of butter? Hmm...]

This list included both buttermilk (that I had leftover from the Irish Soda Bread) and lemon juice but excluded brown sugar because I just didn't have any on hand. Who knew there were so many banana bread recipes out there that call for brown sugar in banana bread?

So I searched high and low and finally came upon a solid recipe that had everything I wanted and nothing I didn't. Perfecto!

What aroma, what splendid flavor wafted through the air, kissing our tongues, toying with us for the hour it cooked in the oven. And then the moment arrived. At long last...and oh! What sweet seduction, what joy, rapture, what fluffy texture. The end result was everything I craved and more.

If you have some extra ripe bananas, I dare you to give this recipe a shot - double dog dare you even. Enjoy!

Southern Banana Pudding Pie

Not my typical kind of dessert. But it wasn't a typical kind of day.

This hearkens back a month ago to Valentine's Day - wait, this goes all the way back to mid-January when we went to Luckenbach, Texas (middle of nowheresville) for the greatest Texas BBQ I've anyone's ever had. On that trip, after stuffing ourselves full of slow-roasted, -cooked, -braised brisket, pork, and ribs, we were introduced to a little southern hospitality in the way of Banana Pudding Pie.

I tasted it- let it hit all my taste buds. Hmm. Mmm. I like bananas, I like pudding, I like pie. Sold!

Yes, the above picture looks like eggs or some sort of ancient fertility goddess figurine, but despite the horrible photography, it really is something. So step on up and take a swing at Southern Banana Pudding Pie. Enjoy!

Southern Banana Pudding Pie

Yield: Serves 6-8
Ingredients

• 2-3 bananas
• 1 box vanilla wafers
• 1 large box vanilla pudding mix (sugar-free if desired; plus the milk or non-dairy milk for it)

Cooking Directions

1. Create the pudding mix as instructed on the box. Spread out a layer of wafers in a 9-inch pan. Slice bananas to desired thickness.
2. Spread the pudding on the "crust". Top with bananas and press them into the pudding.
3. Chill well. When ready, top with vanilla wafers, slice, and serve.

Alternatively (though I haven't tried this and I think the wafers would get really soggy) is to layer pudding then bananas then wafers then pudding then bananas then wafers and so on until you run out of ingredients. There's also the method of using a graham cracker crust as well. The texture will be different, yet delicious either way.