Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc
Instructions
Place banana in a medium bowl or glass Pyrex and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 6 hours or overnight.
In the morning, top with desired toppings and eat at room temperature or warmed to your liking.
This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!
Preheat oven to 350°F and line an 8 x 8-inch baking pan with a piece of parchment paper, leaving a bit of overlap on the sides.
In a high-powered blender or a food processor, combine the pitted dates, almond butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
Transfer the date mixture into a large mixing bowl and add the oats, cinnamon, salt, almonds, and sunflower seeds. Mix until well combined and the oats and nuts are nicely coated.
Transfer the granola mixture to the prepared baking dish and pat down into an even layer. Place in the pre-heated oven and bake until lightly golden brown and toasted on top, approximately 20 minutes.
Remove from oven and cool to room temperature. Granola will crumble as you remove it from the pan, with some larger chunks.
To serve, alternate layers of Greek yogurt, granola, sliced bananas, and fresh strawberries in 4 parfait dishes or mason jars. Enjoy!
This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!
Looking for how many bananas are in a cup? Or how many bananas are in a pound? Look no further, as we tried to compile a good guide to help you with your next recipe!
Ingredients
Measurement
1 Banana
2/3 Cups Diced
2 Bananas
1 Cup Diced
3 Bananas
1 Cup Mashed Banana
1 Pound Of Dried Bananas
4.5 Cups Sliced
3 Bananas
1 Pound
1 Banana
120 Grams
1 Banana
4 Ounces
1 Banana Bunch
100 Bananas
The above table is a quick guide, but we thought we would break it down further below to make sure there is no confusion.
One banana is 2/3 cups diced
Two bananas is one cup diced
Three bananas is one cup mashed
One pound of dried bananas is roughly 4.5 cups sliced
Three bananas weighs roughly one pound
One banana is 120 grams
One banana is roughly four ounces
One banana bunch is equal to roughly 100 bananas
We hope this quick banana measurement guide comes in handy when it comes to comes to your next baking project!
There is something about banana pudding which just brings back memories of summer, barbecues, and family get togethers. It is definitely a family favorite and very easy to make. What if you could make a family favorite vegan though? That’s what these vegan banana pudding recipes do and none of them take away from the taste! All are great ways for making delicious vegan banana pudding for your next family get together, or just a random Monday evening!
Vegan Banana Pudding Recipe By Ghetto Vegans
We’ve made this vegan banana pudding recipe several times, and each time, leaves us wanting 100x more. Not only is it delicious, but it’s dairy free and vegan friendly!
Only ten minutes and five ingredients separate you from this amazing vegan banana pudding! The only problem with this recipe is that we ate it too fast! Please check this one out, you’ll be so glad you did!
Vegan Banana Pudding Recipe By Fly Vegan Recipes
Not only is this a great vegan banana pudding recipe, but their whole channel is filled with awesome vegan recipes. We hope you check this one out!
This vegan banana pudding recipe is so easy to make, as it only requires three ingredients! Probably one of the easiest recipes you can use while making a great tasting dessert!
This vegan banana pudding recipe has a unique take, but it is no less delicious! Plus you get to use the broiler, what’s not to love!
These vegan banana pudding recipes are some of our favorites, but we would love to hear what some of yours are! As always, please let us know if you make one of these, or all five, and share pictures too!
1 tablespoon plus 1/2 cup packed brown sugar, divided
1 cup warm 2% milk (110° to 115°)
1 cup mashed ripe bananas (about 2 large)
1 large egg, room temperature
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
5-1/4 to 5-3/4 cups all-purpose flour
2 teaspoons banana extract, optional
GLAZE:
2/3 cup packed brown sugar
1/2 cup half-and-half cream
6 tablespoons butter, cubed
COATING:
3/4 cup chopped pecans, toasted
6 tablespoons butter, melted
1-1/4 cups sugar
2-1/2 teaspoons ground cinnamon
1 large banana, sliced
Directions
In a small bowl, dissolve yeast and 1 tablespoon brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1-1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 13×9-in. baking pan; sprinkle with pecans.
Pour melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls.
Dip dough balls in butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze. Serve warm.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas.
Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!
Preheat oven to 350°F. Melt 1/4 cup of the butter in a 10-inch cast-iron skillet over low; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over brown sugar mixture. Sprinkle pecans evenly over bananas and brown sugar mixture.
Beat together 1/2 cup of the granulated sugar and remaining 1/4 cup butter in a large bowl with an electric mixer at medium speed until blended. Add egg yolks, 1 at a time, beating just until blended after each addition, reserving egg whites for later. Add buttermilk and vanilla, beating just until blended. Add pancake mix and cinnamon, beating just until blended.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter.
Spread batter evenly over pecans and bananas in skillet. Place skillet on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving plate. Serve warm.
This recipe and photos were created by MyRecipes.com, we simply shared it. Check them out for more great ideas!
Cooking With Alfred 