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Island Fresh Banana

Island Fresh Banana InformationBanana


Island Fresh Banana Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov  Dec
X X X X X X X X X X X X

*'X' indicates banana is available


Island Fresh Banana Recipes (return to Recipe Index)

 

Banana Bread (return to top) (printable version)

½ cup Sugar
¾ cup Oil
4 Island Fresh Eggs
2 ½ cup Flour
½ teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 pkg. Vanilla Instant Pudding
3 cups Island Fresh Banana, mashed
1 cup Walnuts (or any other kind)

Mix together oil, sugar and eggs.  Sift in flour, baking powder, baking soda, salt and pudding.  Blend in bananas and walnuts.  Place in 3 greased loafed pans.  Bake at 350° F for 1 hour.

 

Banana Macadamia Nut Bread (return to top) (printable version)

Recipe from: Honolulu Boys Choir

1 cup Sugar
1/3 cup Margarine or Butter, softened
2 Island Fresh Eggs
1 ½ cups mashed ripe Island Fresh Bananas (3-4 medium size)
1/3 cup Water
1 2/3 cups Flour
1 teaspoon Baking Soda
½ teaspoon Salt
¼ teaspoon Powder
½ cup chopped Island Fresh Macadamia Nuts, unsalted

Preheat oven at 350°F.  Grease only bottom of loaf pan.  Mix sugar and margarine in 2 ½ quart bowl.  Stir in eggs until blended.  Add bananas & water.  Beat 30 seconds.  Stir in remaining ingredients, except nuts, just until moistened.  Stir in nuts.  Bake until wooden toothpick inserted in center comes out clean.  (75 minutes for 8” loaf, 55-60 minutes for 9” loaf).  Cool 5 minutes.  Remove bread from pan.  Cool completely before slicing. 

Yield: Makes 1 loaf (about 24 slices)

 

Banana Pops (return to top) (printable version)

Recipe from: Honolulu Boys Choir

3 tablespoons Unsweetened Cocoa
2 tablespoons Honey
½ teaspoons Vanilla
1 tablespoon Island Fresh Milk
3 firm Island Fresh Bananas
½ cup Granola or Wheat Germ
6 short stick straws

Cut each banana in half cross-wise.  Mix cocoa, honey, vanilla and milk.  Peel bananas and stick a straw in at the wide end.  Roll in cocoa mixture and sprinkle with granola or wheat germ.  Put on dinner plate and freeze for at least 2 hours.

Yields: 6

 

Easy Banana Dessert (return to top) (printable version)

Crust:
2 cups Flour
1 cup Butter, softened
3 teaspoons Powdered Sugar

Mix ingredients together and press in 9” x 13” pan.  Bake at 325° F for 20-25 minutes or until golden brown.  Cool.

Filling:
2 boxes Instant Vanilla Pudding
5-6 Island Fresh Banana, sliced 

Mix instant vanilla pudding as directed on box.  Do not over mix-2 minutes.  Lay sliced banana on crust; then and pudding and refrigerate.

Topping:
8 oz. Cool Whip

Spread Cool Whip over pudding mixture then refrigerate.

 

Healthy, Golden Banana Bran Muffins (return to top) (printable version)

1 cup Whole Bran Cereal
¼ cup Milk
1 cup mashed, ripe Island Fresh Bananas (2 to 3)
1 egg
¼ cup soft Shortening
1 cup sifted All-Purpose Flour
2 ½ teaspoons double-acting Baking Powder
½ teaspoon Salt
¼ cup Sugar 

In a mixing bowl, combine bran, milk, and mashed Island Fresh bananas.  Add egg and shortening; beat well.  Sift together dry ingredients.  Add to banana-bran mixture, stirring only enough to dampen all flour.  Do not beat or overmix.  Fill greased muffin pans, two-thirds full.  Bake in moderately hot oven (400°F) for 30 minutes or until cake tester inserted in center comes out clean and dry.

Quick Trick: Using your favorite packaged muffin mix, fold 1 cup diced bananas into batter.  Fill greased muffin tin two-thirds full; following baking directions on package.

Yield: 12 medium muffins

 

Stay-Crisp Banana Fritters (return to top) (printable version)

1 cup Flour, sifted
2 teaspoons Baking Powder
1 ¼ teaspoons Salt
¼ cup Sugar
1 egg, well beaten
1/3 cup Milk
2 teaspoons melted Shortening or Oil
2 or 3 yellow Island Fresh Bananas
¼ cup Flour, for coating
Cooking oil or melted fat for frying

For fritter batter, sift together flour, baking powder, salt and sugar.  Combine egg, milk, shortening or oil.  Add to dry ingredients.  Mix well.  Peel bananas.  Cut each into 3 or 4 diagonal pieces.  Roll in flour, shake off excess.  Dip into batter, completely coating the banana.  Fry in hot, deep fat (370°F) 4 to 6 minutes, turning fritters to brown evenly.  Drain.  Serve hot.

 

Strawberry-Banana Jello (return to top) (printable version)

2 pkgs. (6 oz.) Strawberry Jello
4 cups boiling Water
2 pkgs. (10 oz.) frozen Strawberries, thawed
1 can crushed Pineapple, undrained
4 Island Fresh Bananas, sliced
1 pt. Sour Cream 

Dissolve Jello in hot water; chill until slightly thickened.  Add fruit; pour ½ into 9x13-inch glass pan or two 8 x 8-inch pans.  Chill until almost set.  Spread with sour cream.  Pour over the remaining mixture.  Chill until firm.