Banana and Orange Cake

Ingredients:

125 gr (4 1/2 oz) chopped butter or margarine

2 tsp grated orange rind

165 gr (5 1/2 oz) sugar

2 eggs

225 gr (8 oz) self rising fluor

1/2 tsp bicarbonate

60 ml orange juice

80 gr (3 oz) sultanas or raisins

60 gr (2 1/2 oz) chopped walnuts

2 smashed ripe bananas

Preheat oven 190ºC, grease a 22 cm round deep cake tin.

Cream butter and sugar and rind until light and fluffy.  Beat in eggs 1 at a time.  Stir in sifted fluors and soda with remaining ingredients.  Spread in prepared tin.

Bake in moderate oven 45 minutes to 1 hour.  leave to cool 10 minutes before taking out of tin.

Humming Bird Cake 2

Ingredients

3 cups self rising fluor
2 cups granulated sugar
3/4 vegetable oil
1/2 cup chopped pecans
2 very ripe large bananas mashed
1 can (8 oz) crushed pineapple
1 tsp vanilla extract
1 tsp ground cinnamon
4 large eggs, beaten

Icing recipe
1 pound box confectioner's sugar
8 oz package cream cheese - room temperature
6 tbsp butter, softened
1 tsp vanilla
1 tbsp milk, more if needed
1/2 cup finely chopped pecans.

Preheat oven to 325ºF

Grease and fluor three 8 inch round cake pans.  In a large bowl, combine fluor, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs.  Stir well until smooth.

Pour batter into 3 pans and bake for 26 - 28 minutes, or until tops spring back.  Let cool in pans for 10 minutes.  Then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbsp milk in a large bowl tien an electric mixer.  Mix until smooth.  If needed add more milk, 1tsp at a time for proper spreading consistency.

Ice between each layer and on the top and sides.  Sprinkle top with pecans.  keep refrigerated.

Humming Bird Cake 1

Ingredients:

3 cups self rising fluor
2 cups granulated sugar
1 cup nuts
1 tsp soda
1 tsp cinnamon
1 1/2 cup oil
3 eggs
1 1/2 tsp vanilla
1 (8oz) can crushed pineapple
2 cups chopped bananas

Mix all dry ingredients.  Add other ingredients; stir until mixed.  Do not beat.  Pout into tube pan.  Bake 1 hour at 350ºF.  When done cool and cut in 3 layers, set aside.

Icing recipe:
1 pound confectioner's sugar
8 oz package cream cheese room temperature
6 tbsp butter softened
1 tsp vanilla extract
1 tbsp milk, more if needed
1/2 cup finely chopped pecans

Mix sugar, cream cheese, butter, vanilla ans 1 tbsp milk in a large bowl with an electric mixer.  Mix until smooth.  If needed add more milk, 1 tsp at a time for proper spreading consistency.  ice between each layer and on top and sides. Sprinkle top with chopped nuts.

Banana and Orange Cake

Ingredients
125 gr (4 1/2 oz) chopped butter or margarine
2 tsp grated orange rind
165 gr (5 1/2 oz) sugar
2 eggs
224 gr (8 oz) self rising fluor
35 gr ( 1 1/2 oz) plain fluor
1/2 tbsp bicarbonate
60 ml orange juice
80 gr (3 oz) sultanas or raisins
60 gr (2 1/2 oz) chopped walnuts
2 smashed ripe bananas

Grease a 22 cm round deep cake tin line, preheat oven 150ºC.
Cream butter and sugar and rind until light and fluffy; beat in eggs one at a time; stir in sifted fluors and soda with remaining ingredients.  Spread in prepared tin, bake in moderate oven 45 minutes to 1 hour.
Leave to cool 10 minutes before taking ouy of tin.

Pescado envuelto en hoja de plátano

Pescado Envuelto en Hojas de Plátano

Ingredientes:
4 hojas de plátano
4 lonjas de huachinango o robalo de aproximadamente 200 gramos
1 pimiento verde en juliana
1 pimiento rojo en juliana
1 pimiento amarillo en juliana
6 tomates saladet en rodajas
1 cebolla morada en plumas
4 hojas de laurel
6 cucharadas de aceite de oliva
1 cucharada de sal
1 cucharadita de pimienta
2 dientes grandes de ajo picados
8 lancetas largas
1 atado de hierbas aromáticas
1 taza de aceitunas negras

Preparación:

Suaviza en el comal o sartén las hojas de plátano, coloca sobre cada hoja un trozo o pieza de lonja de pescado, los pimientos en porciones iguales, rodajas de tomate, la cebolla morada, hojas de laurel, aceite de oliva, ajo picado y espolvorea sal y pimienta.

Envuelve con el las puntas que sobran de las hojas de plátano, fija con palillos o lancetas poco de cebolla, ajo, pimientos.

Después coloca sobre la cama de pimientos la lonja de pescados y arriba de esta distribuye las rodajas de tomate, encima las aceitunas, una hoja de laurel en cada una, un chorrito de aceite de olivo, un poco de vino y por ultimo sal y pimienta.

Envuelve el pescado como si fuera un tamal y cierra con las lancetas. Cocina en el horno precalentado a 180 °c aproximadamente entre 12 y 15 minutos dependiendo del grosor del pescado cuidando que no se reseque.

Sirve acompañado de hierbas aromáticas y aceitunas negras.

Banana, Raisin and Cinnamon Muffins (makes 12)

These are lower in fat then regular muffins but are wonderfully moist and moreish.  They are best eaten warm from the oven, but will keep for up to two days in an airtight container.

250 gr (9 oz) self-raising fluor

2 tsp baking powder

1 tsp ground cinnamon

50 gr (2 oz) light muscovado sugar

1 large ripe banana, peeled and cut into small chunks

1 large carrot, peeled and grated

73 gr (3 oz) raisins

250 ml (9 fl oz) skimmed milk

1 large egg

25 gr (1 oz) butter, melted

2 tbsp demerara sugar

1 tbso pine nuts

salt

You will also need:

a 12 hole nonstick muffin tin, lined with greaseproof muffin cases (or just lighly oiled)

Preheat oven to 200ºC.  Sieve the fluor, baking powder and ground cinnamon into a large bowl with a pinch of salt.  Stir in the muscovado sugar, banana, carrot and raisins and then make a well in the centre.

In a jug, beat together the milk, egg and butter.  Pour into the well and gently fold into the fluor, being careful not to overmix as that will make the muffins heavy.  Divide the mixture between the 12 holes of the muffin tin.  Sprinfle a little demerara sugar and a few pine nuts over each muffin.

Bake for 20 minutes.  Cool for 5 minutes, then turn out on a wire rack.

Platano Sorpresa

1/2 manzana
1/4 de plátano tabasco o uno Dominico pelado
1/2 vaso de yogurt natural
2 cucharadas de miel
240 ml de leche

Licue todos los ingredientes, rectifique el sabor y sirva de inmediato.

Torta de Banana con Glaseado de Chocolate - Бананов кекс с шоколадова глазура

Una buena manera de utilizar los plátanos cuando están muy maduros.

Ingredientes:
2 1/2 tazas de harina
1cucharada de levadura en polvo
1/2 cucharada de bicarbonato
1/4 cucharadita de sal1/2 taza de aceite1 taza de azúcar morena
3/4 taza de yogurt
1 huevo1cucharada de ron2 plátanos suaves,hechos puré1/3 taza de leche fresca
Para el glaseado:100 g de chocolate1/4 taza de crema
Precaliente el horno a 175S (350F). Engrase y enharine un molde de 33x23cm.En un tazón, mezcle la harina, el polvo de hornear, el bicarbonato de pan y la sal.En un tazón grande mezcla la mantequilla y el azúcar moreno con el batidor. Añadir el yogur, el huevo y el ron y mezclar bien. Agregue el puré de plátano. Añadir un poco de harina y la leche, removiendo con la batidora a velocidad baja.Vierta la mezcla en un molde para hornear con mantequilla. Hornear unos 30 minutos o hasta que cuando clave un palillo salga limpio.Retire la torta del horno.

Glaseado:Romper el chocolate en trozos pequeños y colóquelos en un recipiente a refractario con la crema. Lleve al fuego hasta que el chocolate se derrita, revolviendo hasta obtener una crema suave. Cubra la torta con esta crema.

Muffin de Plátano y chispas de Chocolate

Ingredientes:
1 taza de harina integral
1 taza de harina blanca
2 cucharadas de levadura en polvo
1/2 cucharadita de bicarbonato
1/4 cucharadita de sal
125 gr de mantequilla
3/4 taza de azúcar
3 huevos
2 plátanos grandes maduros, machacados con un tenedor
4 cucharadas de leche
1 taza (180 gr) trocitos de chocolate (chocolate chips)
1 taza (100 gr) de nueces picadas

Preparación:
Cernir la harina con el polvo de hornear, el bicarbonato y la sal en un tazón grande.  Agregar uno a uno los huevos, batiendo bien después de cada incorporación.
Bata la mantequilla y el azúcar en un tazón, с електрически миксер.
Añadir los plátanos machacados, luego un poco de los ingredientes secos y líquidos alternándolos.
Añada por último el chocolate y las nueces.
Vierta en los moldes engrasados y enharinados.  Lleve al horno a 190ºC (375ºF) unos 20 minutos pruebe con un palillo.
Retirar y dejar que enfríe en una rejilla.

NOTA: 1 taza = 240 ml

Banana Cream Cake

2 1/4 cup sifted cake fluor
1 1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs
1 1/2 cup mashed bananas
1 tsp vanilla extract

Sift first 5 ingredients together.  Add shortening, eggs and 1/2 cup bananas.  Beat 2 minutes.  Add remaining 1 cup bananas; vanilla.

Grease and line bottom of the baking pan with wax paper.  Pour in batter and bake at 375ºF por about 25 minutes.

Banana Bread

1 cup butter
1 cup sugar
2 eggs
2 cups fluor
3/4 tsp soda
3 medium-sized bananas or 2 large
1 tsp vanilla
1/2 cup chopped nuts

Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add mashed bananas.  Add vanilla.  Add sifted fluor and soda.  Add chopped nuts.  Bake in greased and fluored loaf pan at 350ºF degrees for 45 minutes to 1 hour.

Banana Bread

1 3/4 cups sifted fluor
2 tsp baking powder
1 /4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs well beaten
1 cup mashed ripe bananas (2 or 3)
1 cup nuts

Sift fluor, baking powder, soda, salt.  Beat shortening and sugar until creamy.  Add eggs,  Add fluor mixture, alternately with banana.  Bake in well greased 8 1/2 x 4 1/2 x 3 bread pan about 1 hour. ovn 350ºF.

Banana Lime Cake

2 1/4 cups all purpose fluor
1 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granilated sgar
3 eggs
1 tbsp lime juice
1 tsp vanilla extract
2 ripe bananas, mashed
1 tsp grated lime zest
3/4 cup sour cream

Preheat oven to 350ºF.  Spray pans with vegetable pan spray.

In medium bowl, combine fluor, baking soda, and salt.; set aside.  In large blowl, cream butter and sugar with electric mixer until light and fluffy.

Add eggs, lime juice, vanilla, banana and lime zest; mix well.  Add fluor mixture alternately with sour cream; blend thoroughly but do not overmix.  Pour into prepared pans.

Bake 40 min until a toothpick inserted comes out clean.  Cool 10 minutes on pan rack; remove and cool completely before decorating.

Baked Bananas (Serve 4)

4 bananas peeled and cut in half lenghtwise
6 tbsp (45 ml) apricot or peach preserves
2 tbsp (30 ml) rum, brandy or water
1/4 cup (60 ml) chopped fresh mint
2 tsp (10 ml) grated lemon zest
4 tsp (20 ml) butter

Place two banana halves on pieces of aluminum foil large enough to wrap them with. Mix the preserves and the rum together and spoon over the bananas.  Sprinkle with chopped mint and lemon zest, and dot each banana with butter, Wrap in the foil and bake in a preheated 400ºF (200ºC) oven for 10 minutes.  Serve hot or warm.

Bananas Foster

Ingredients

4 tbsp butter
4 bananas cut in half lenghtwise, then halved
4 scoops vanilla ice cream
1/2 tsp cinnamon
1 cup lemon sugar
4 tbsp banana liqueur
1/4 cup rum

Melt the butter over an alcochol burner in a Flambé pan.  Add the sugar, cinnamon and banana liqueur and stir to mix.  Heat for a few minutes, then place the halved bananas in the sauce and sauté until soft.  Add the rum and allow it to heat, then tip pan so that the flame causes the sauce to ignite.  Allow flames to die out, tipping the pan with a circular motion to prolong the flaming.  Serve over vanilla ice cream.

Banana Pudding

Ingredients

3/4 cups sugar
2 tbsp fluor
1/4 tsp salt
2 cuos milk
3 eggs, separated
1 tsp vanilla
vanilla waffers
6 bananas

Combine 1/2 cup sugar, fluor and salt in top of double boiler; stir in milk.  Cook over boiling water, stirring constantly, until thickened.  Cook uncovered, 15 minutes more, stirring occasionally.  Beat egg yolks, gradually stir in hot mixture.  Return to double boiler, cook 5 minutes stirring constantly.

Remove from heat, add vanilla.  Line bottom of casserole with vanilla waffers, top with a layer of sliced bananas.  Pour a portion of custard over the bananas.

Continue to layer waffers, bananas and custard ending with custard on top. Beat egg whites stiff but not dry.  Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks.  Pile on top of pudding in casserole.

Bake in hot oven (425ºF)

Pineapple Pudding

For a delicious variation of the above recipe, substitute for canned pineapples, well drained.

Banana Orange Cake

Ingredients

125 gr (4 1/2 oz) chopped butter or margarine
2 tsp grated orange rind
165 gr (5 1/2 oz) sugar
2 eggs
225 gr (8oz) self rising fluor
35 gr (1 1/2 oz) Plain fluor
1/2 tsp bicarbonate
60 ml orange juice
80 gr (3 oz) sultanas or raisins
60 gr (2 1/2 oz) chopped walnuts
2 smashed ripe bananas

Cream butter, sugar and rind until light and fluffy.  Beat in eggs one at a time.  Stir in sifted fluors and soda with remaining ingredients.  Spread in prepared tin bake in moderate oven 45 minutes to 1 hour.   Leave to cool 10 minuts before taking out of tin.

Banana Oat Bread

Ingredients

1 1/4 cup fluor
4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 cup pureed ripe bananas (about 3)
2 eggs
1/2 corn oil
1/3 cup sugar
1 cup quick oats
1/2 cup chopped walnuts

Sift together fluor, baking powder, salt, cinnamon.  In medium bowl beat together until blended,  the bananas, eggs, oil and sugar.  Add the fluor mixture, stir just until dry ingredients are moistened.  Stir in oats and nuts.

Pour in oil 8 x 4 1/4 x 2 1/2 pan,  Bake at 350ºF for 55 minutes or until done.  Cool on rack for 10 minutes.

Loosen edges and turn out on rack.

Banana Nut Bread

Ingredients

1 1/4 cup fluor

1 cup oatmeal

1/4 cup brown sugar

1 tbsp baking powder

1/4 tsp baking soda

2 mashed bananas

1/2 cup milk

1/3 cup oil

2 medium eggs

Mix in a bowl bananas, milk, oil and eggs. Sift all dry ingredients less nuts, and add to the bananas mix, beat well.

Pour into cupcakes and bake at 400ºF for 25 minutes (1 dozen)

Banana Bread Nº 2

Ingredients

1 1/4 cup sugar
1/2 cup butter softened
2 eggs
1 1/2 mashed ripe bananas
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cup fluor
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Preheat over 350ºF. Grease bottom of loaf pan.
Mix sugar and butter, stir in eggs until well bended, add bananas, buttermilk, vanilla.  Beat until smooth.  Stir un rest of all ingredients.
Bake 8" loaves about 1 hour, 9" loaves 1 hour 15 minutes.
Cool 5 minutes, remove from pan, mini loaves aprox 10 (41/2 x 2 3/4 x 1 1/4 inch, about 1/2 cup batter on each.  Bake 30 to 35 minutes.

For spicer bread stif 1 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp nutmeg with fluor.