Tag Archives: Banana

Banana Pudding Cake

INGREDIENTS
Cake
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting


INSTRUCTIONS

Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.
Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.
This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.

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Recipe

Cinnamon Vanilla Almond Butter Banana Pops

Makes 4 Banana Pops
Ingredients:
2 bananas
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all-natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers

DIRECTIONS:
Mix almond butter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!
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Bizarre Creature

Slide 5 of 50: The sex life of these gooey, yellow mollusks is even more bizarre than their coloring or the fact that they inch down from high tree branches on thin strands of slime in much the same way as spiders utilize their webbing. For starters, according to a 1916 paper by Stanford University zoology professor Harold Heath, they are hermaphrodites. Two, a slug penis, which emerges from its head, can be as long as its entire body. That makes for some of the largest male genitalia of any species in proportion to its overall size. Three, reproductive sessions last hours and sometimes end in apophallation, which is when a banana slug gnaws off and eats its partner's privates. They do not grow back.

California: Banana slug

The sex life of these gooey, yellow mollusks is even more bizarre than their coloring or the fact that they inch down from high tree branches on thin strands of slime in much the same way as spiders utilize their webbing. For starters, according to a 1916 paper by Stanford University zoology professor Harold Heath, they are hermaphrodites. Two, a slug penis, which emerges from its head, can be as long as its entire body. That makes for some of the largest male genitalia of any species in proportion to its overall size. Three, reproductive sessions last hours and sometimes end in apophallation, which is when a banana slug gnaws off and eats its partner’s privates. They do not grow back.

Banana slugs are often bright yellow (giving rise to the banana nomenclature) although they may also be greenish, brown, tan, or white. The species Ariolimax columbianus sometimes has black spots that are so extensive that the animal looks almost entirely black. Individual slugs will change colors with alterations in food consumption, light exposure, and moisture levels. Color may also indicate whether a slug is healthy or injured or what age it is.[4]

The Pacific banana slug is the second-largest species of terrestrial slug in the world, growing up to 25 centimetres (9.8 in) long,[5] and weights of 115 grams (4.1 ounces).[6] (The largest slug species is Limax cinereoniger of Europe, which can reach 30 centimetres (12 in) in length.) Banana slugs have an average lifespan of 1–7 years.[4]

Banana slugs (like other gastropods and many other mollusks) have a radula, a ribbon-like anatomical structure covered in rows of microscopic teeth; the radula is used for feeding.[citation needed] Individuals can move at 6 12 inches (17 cm) per minute.[7]

Slugs use two pairs of tentacles to sense their environment. The larger, upper pair, termed “eyestalks,” are used to detect light or movement. The second, lower pair are used to detect chemicals. The tentacles can retract and extend themselves to avoid damage. If a predator bites off a tentacle, the slug can grow a new one.[8]

Banana slugs have a single lung (on the right side) which opens externally via a pneumostome. The pneumostome lung cavity is heavily vascularized to allow gas exchange. Dehydration is a major problem for the mollusk; to combat this, banana slugs excrete a thick coating of mucus around their bodies and can also aestivate. To do so, they secrete a protective layer of mucus and insulate themselves with a layer of soil and leaves. They remain inactive in this state until the environment becomes moist again. Due to their susceptibility to desiccation, they are more commonly active at night, but also appear during cool, moist days.[9]

This individual Ariolimax columbianus has numerous black spots. The patterning may be so extensive as to make the animal look almost solid black. Banana slugs have a single lung which opens externally via a pneumostome. The placement of the pneumostome on the mantle helps to distinguish the species of Ariolimax.

The slime also contains pheromones to attract other slugs for mating. Slugs are simultaneous hermaphrodites, and reproduce by exchanging sperm with their mate. They produce up to 75 translucent eggs, which are laid in a log or on leaves. Slugs mate and lay eggs throughout the year. The adults provide no further care for their eggs beyond finding a suitable hiding spot, and the eggs are abandoned as soon as the clutch is laid.[citation needed]

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Green Goodness Wake up Smoothie

Green Goodness Wake-Up

https://www.egglandsbest.com/recipe/green-goddess-wakeup/

Green Goodness Wake-Up

Prep Time
5 min Cook Time
N/A Yield
1

Try this delicious, protein-packed smoothie from Cathe Friedrich!

Ingredients

  • 1 cup unsweetened almond milk
  • 1/3 cup Eggland’s Best 100% Liquid Egg Whites
  • 1.5 cups of baby spinach 
  • 1.5 cups of baby romaine
  • 1/2 ripe medium banana
  • 1 tbsp raw honey
  • 1 tbsp black Chia seeds
  • 2 tbsp shredded coconut
  • 1 tsp cinnamon
  • A handful of ice cubes

Nutrition

Serving Size1 serving Calories324 Fat10 g   Saturated Fat5 g Cholesterol0 mg Sodium359 mg Carbohydrates46 g Dietary Fiber7 g Protein16 g Preparation

Combine all ingredients in a blender in whichever order you choose.

Then blend until smooth.

Pour into a glass and enjoy! 

 *depending on the power of your blender you may choose to add the ice once food ingredients are partially blended Filed Under: Main Course

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Raspberry and Banana Breakfast Tacos

Raspberry-Banana Breakfast Tacos

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/3 cup cream cheese, softened
  • 3 tablespoons vanilla yogurt
  • 1 small banana, sliced
  • 1 cup fresh raspberries

Directions

  • Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk and canola oil and vanilla; stir into dry ingredients just until moistened.
  • Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  • Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold edges over filling.
Nutrition Facts

1 taco: 429 calories, 17g fat (6g saturated fat), 71mg cholesterol, 651mg sodium, 59g carbohydrate (19g sugars, 6g fiber), 11g protein. Originally published as Fresh Strawberry Breakfast Taco in Taste of Home April/May 2019

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Easy Banana Pudding/Recipe Share

banana pudding

Ingredients:

  • 1 cup 1% low-fat milk
  • 1 large banana
  • 1 Tbsp. corn starch
  • ½ tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • 5 drops liquid stevia
  • Pinch of salt
  • 1/4 cup fat-free whipped cream

Directions:

  1. Add all ingredients, except whipped cream, to a blender and puree until smooth.
  2. Pour into a small pot and bring to a low simmer, stir constantly until the pudding begins to thicken.

Transfer to a bowl and chill for at least 2 hours. Top with whipped cream before serving.

 

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