Tonga Toast

Tonga Toast Recipe from Disney’s Polynesian Village Resort - from Disney Parks Blog

Tonga Toast Ingredients (Serves 4)

For the Cinnamon Sugar:

3/4 cup granulated sugar 

2 teaspoons cinnamon

For the Batter:

4 large eggs 

1 1/3 cups whole milk 

1/4 teaspoon cinnamon 

1 tablespoon granulated sugar

For the Tonga Toast:

1 quart canola oil, for frying 

1 loaf sourdough bread (uncut, 12 inches long) 

2 large bananas, peeled

How to Make Tonga Toast

For the Cinnamon Sugar:

Mix sugar and cinnamon in a medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For the Batter:

Whip eggs in a medium bowl (large enough to dip toast) until well-beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For the Tonga Toast:

Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.) 

Cut the bread into four three-inch-thick slices. 

Cut each banana in half crosswise, then each piece lengthwise. 

Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice. 

Dip stuffed bread into batter, covering both sides and allowing excess batter to drip off. Place carefully into hot oil. 

Cook four to five minutes until golden brown. If needed, turn toast over after two minutes and cook for another two minutes on the other side. Remove and drain excess oil. 

Roll toast in cinnamon sugar. Repeat for each piece of toast.

Zucchini Banana Bread

Zucchini Banana Bread - averiecooks

This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

prep time 10 MINUTES

 

cook time 1 HOUR

 

total time 1 HOUR 10 MINUTES

INGREDIENTS

•  1 large egg
•  1/2 cup light brown sugar, packed
•  1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
•  1/4 cup granulated sugar
•  1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
•  2 teaspoons vanilla extract
•  1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  pinch salt, optional and to taste
•  1 cup grated zucchini, laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note – wring out zucchini in a paper towel if it seems very moist)
•  3/4 to 1 cup mashed ripe bananas (about 2 medium/large bananas)
•  1/2 cup walnuts, raisins, etc., optional

INSTRUCTIONS

1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
2. In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
3. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
4. Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
5. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
6. Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. 
7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
8. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.

Peanut Butter, Banana, and Honey Cookies

Peanut Butter, Banana, and Honey Cookies - from Two Peas and Their Pod

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

Banana Chocolate Bread Pudding

Chocolate Banana Bread Pudding -from allrecipes

Ingredients

• 4 eggs
• 2 cups milk
• 1 cup white sugar (I used 2/3 cup and it was very sweet. Next time I'll try 1/2 cup.)
  
• 1 tablespoon vanilla extract
• 4 cups cubed French bread
• 2 bananas, sliced
• 1 cup semisweet chocolate chips (next time I'll mix in 3/4 and then sprinkle 1/4 over the top)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I used my casserole dish that is smaller than a 9 x 13.
   
2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 (to 10) minutes for bread to soak. Pour into prepared pan.
3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean. It took me 1-1/2 hours.

I served it warm with ice cream and it was delicious!!

Healthy Pumpkin Banana Nut Muffins

Healthy Pumpkin Banana Nut Muffins - as seen on Good Things Catered
adapted from RecipeZaar

Ingredients:
2 c. whole wheat flour
1 1/2 c. all-purpose flour
2/3 c. rolled oats
1/2 c. oat bran
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
3 large ripe bananas, mashed
15 oz. pumpkin puree
1 c. unsweetened applesauce
4 eggs, lightly beaten
1 c. grnulated sugar
1 c. brown sugar, packed
1 c. chopped walnuts

Directions:
-Preheat oven to 350 degrees.
-Spray with cooking spray or line muffin tins with paper liners.
-Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
-Using whisk or spoon, stir until well mixed.
-Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
-Gradually beat in flour mixture until just combined
-Fold in walnuts.
-Spoon into prepared pans or tins.
-Bake for 20 to 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.
-Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Grilled Banana Splits

Grilled Banana Splits - from Great Grilling by Safeway

Serves 4

Prep time: About 5 minutes
Grill time: About 10 minutes

Ingredients:
4 large firm-ripe bananas, unpeeled, skins washed with detergent before using
1 bar (4 oz) milk chocolate, broken into small pieces
1 tsp. cinnamon
1 pint ice cream
1 cup whipped cream, lightly sweetened
1/4 cup chopped toasted walnuts (optional)
4 maraschino cherries (optional)
alternate idea - skip the cinnamon, add mini marshmallows

Preparation:
1. Prepare a charcoal or gas grill for direct, medium-high heat the charcoal or gas flame is directly under the cooking area and you can comfortably hold your hand just above grill only 3 to 4 seconds). While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip pieces of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil sprayed with nonstick cooking spray.

2. Lay bananas on grill (close lid if using gas) and cook, turning once, until slightly soft when squeezed with tongs, about (5 to) 10 minutes.

3. Carefully unwrap each banana and place on plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of chopped walnuts, and a cherry, if desired.

Note: The banana skins turn black when grilled.

Bananas Foster Bread Pudding

Bananas Foster Bread Pudding - as seen on Brown Eyed Baker (adapted from Culinary Concoctions by Peabody)

3 eggs
2 egg yolks
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup ripe bananas, pureed or finely mashed (about 2 medium bananas)
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup light brown sugar, firmly packed
1¾ cups heavy cream
1 large French bread loaf (about 5-6 cups torn up)

Bananas Foster Sauce (recipe follows)

1. Preheat the oven to 350°.

2. In a large bowl combine the eggs and egg yolks and whisk until frothy.

3. Add in nutmeg, cinnamon, banana puree, and vanilla extract. Whisk until fully incorporated.

4. Add granulated sugar and brown sugar, whisking until fully incorporated.

5. Add in cream and whisk until incorporated.

6. Add bread pieces to egg mixture. Miix with a spoon or spatula until the bread has absorbed most of the custard mixture.

7. Pour the mixture into an 8×8 baking dish. Let sit for 30 minutes.

8. Place bread pudding in a slightly larger pan and add about 1 inch of hot water to the larger pan to make a water bath.

9. Bake uncovered for approximately 1 hour, or until the custard is no longer runny. Serve warm with Bananas Foster Sauce.

Bananas Foster Sauce

½ cup unsalted butter
½ cup firmly packed brown sugar
1/3 cup heavy cream
2 bananas, sliced
3 tablespoons rum

1. Heat a large skillet over low heat.

2. Add butter and brown sugar and cook, stirring constantly, just until sugar begins to melt into butter.

3. Add banana slices. Moving the skillet back and forth, cook for 1 minute.

4. Remove skillet from heat and add the rum. Return the pan to the stove and tilt the pan to ignite the rum.

5. After the alcohol burns off add the cream. Whisk to make sure it is fully incorporated.

Adapted from Culinary Concoctions by Peabody

Banana Cream Pie

Banana Cream Pie - as seen on Good Eats & Sweet Treats
-Dorie Greenspan (AKA: The Queen)

For the Custard
2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons cold, unsalted butter, cut into bits
3 ripe but firm bananas
1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled

For the Topping
1 cup cold heavy cream
2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons sour cream

To Make the Custard: bring milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 of the hot milk- this will temper, or warm the yolks so they won't curdle- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly (as I always do) put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tighly covered, for up to 3 days.)
When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.
Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the piecrust- it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.

To Make the Topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and fold in the sour cream.

To Finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.



Good for Almost Everything Pie Dough
- makes enough for a 9-inch single crust -

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.

Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you'll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.

Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on the counter, turn the dough over frequently and keep the counter floured. If you've got time, slide the rolled out dough in the fridge for about 20 minutes to rest up and firm up.

To Fully Bake a Single Crust: Preheat the oven to 400°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil), fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down with the side of a spoon (or lightly prick the crust). Return the pie to the oven and bake for about 10 minutes more, or until the crust is golden brown. Transfer the pie plate to a rack and cool to room temperature before filling.

Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

Courtesy of Ina Garten
as seen on It's Melissa's Kitchen

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup
  

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Makes 12 pancakes

Healthy Banana - Blueberry Muffins

Healthy Banana-Blueberry Muffins

Originally from Everyday Food, seen on Reservations Not Required

• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas (about 1 pound)
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Source: Everyday Food, January/February 2009.

Chocolate and banana bread

Chocolate and banana bread - via Fiona Murray

This is a decadent and dense loaf that's not too sweet. The better the chocolate, the better the result.

250 g plain flour (2 cups)
20 g cocoa powder
2 tsp. baking powder
120 g butter, softened
130 g raw sugar (1/2 cup)
2 large eggs
2 very large ripe bananas (about 500g) mashed, plus 1 extra
60 g shredded coconut
80 g dark chocolate chips

Preheat the oven to fan forced 175C (195 convectional).

Sift combined flour, cocoa, and baking powder into a bowl. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well in-between. Add mashed banana and stir until combined. Fold in flour mixture, then add coconut and chocolate chips and stir until well-combined.

Grease loaf pan and line the base with baking paper. Spoon mixture into pan. Slice extra banana and place on top of loaf. Bake for 60-65 minutes or until cooked when tested with a skewer.

Banana Bars

Banana Bars - Kari Hilleshiem

1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. baking soda
3/4 c. buttermilk
2 large, ripe bananas, mashed
2 c. flour
1 tsp. vanilla

Combine butter and sugar. Mix well. Add eggs, one at a time. Add buttermilk and bananas and mix well. Combine flour, salt, and soda; add to butter-egg mixture. Add vanilla. Pour mixture into a greased jelly-roll pan (15.5 x 10.5 x 1 inch). Bake 20 minutes at 350. Do not overbake.


Frosting
1 pkg. (3 oz.) cream cheese
1 1/2 tsp. milk
1/4 c. margarine
2 c. powdered sugar
1 tsp. vanilla

Mix first three ingredients well, then add sugar and vanilla.

Banana Muffins

Banana Muffins - allrecipes.com, Banana Muffins II



1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 large bananas, mashed
3/4 c. white sugar (1/2 c. brown and 1/4 c. white sugar)
1 egg
1/3 c. butter, melted
1 tsp. vanilla
1/2 to 3/4 tsp. cinnamon


1. Preheat oven to 350 F. Coat muffin pans with non-stick spray or use paper liners. Sift together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, vanilla, and cinnamon. Add flour mixture and mix until combined. Scoop into muffin tins.

3. Bake in preheated oven. Bake mini muffins for 10-15 minutes and large muffins for 25-30 minutes. Muffins will spring back when lightly tapped.

Serves:
12 normal-sized muffins