••••MORE BANANA RECIPES••••

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••••BANANA DAIQUIRI••••

(Source: Don Q imports, inc & photo also)

••••Basic daiquiri recipe••••

•Juice of 1/2 lime (1/2 oz)

•1/2 oz simple syrup (or 1 tsp sugar)

•1-1/2 oz white rum

•Shake with ice and strain into cocktail glass or over the rocks.

OR use a can of frozen fresh daiquiri mix or a powdered mix and use according to package directions.

••••To the basic daiquiri recipe, cut up 1/3 of a ripe banana. Blend all ingredients for 10-20 seconds in a blender with 1/2 cup crushed ice and serve.

••••BANANA AND DULCE DE LECHE PIE••••

(Source: urban bakes.com & photos also)

Print

Banana and Dulce de Leche Pie with BAILEYS® Coffee Creamer Caramel

Rating: 5

Prep Time: 2 hours, 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 9-inch pie

Ingredients

• 1 ¾ cups or 56 vanilla wafer cookies, finely ground plus 8 whole wafer cookies
• 1/3 cup unsalted butter, melted and cooled
• 1 ½ cups heavy whipping cream
• ¾ cup BAILEYS® Coffee Creamer Caramel
• 1 can (13.4 oz) dulce de leche
• 4 - 5 large ripe bananas
• cocoa powder to dust
• ¼ cup caramel sauce (optional)

Instructions

1. In a 9-inch round springform pan, mix together ground wafer cookies and butter until evenly combined, there should be no visibly dry crumbs. Using the back of measuring cup, evenly press mixture onto the bottom and about 1 to 1 ½ inches up the sides of the pan. Freeze uncovered for 2 hours or until crust is firm when lightly touched. 
2. Meanwhile, in a large chilled bowl using an electric mixer, beat heavy cream and BAILEYS® Coffee Creamer together until stiff peaks form; about 10 minutes. Cover and chill in refrigerator.
3. Once crust is set, evenly spread dulce de leche across the bottom of the crust. Slice bananas crosswise (reserve 8 slices for topping) and arrange them side by side in 2 to 3 layers over the dulce de leche. Spread whipped cream over the layered bananas and dust with cocoa powder and drizzle caramel. 
4. For an added touch, pipe swirls around the edge of the pie and insert a banana slice and a wafer cookie above each dollop. ENJOY!
   

••••BANANA MINION CUPCAKES••••

(Source: ChiquitaBananas.com & photos also)

Best Banana Minion Cupcakes Recipe

Decorate these cupcakes to resemble your favorite minion characters.

Prep Time:25 
Total Time:1 hour, 25 

Cook Time: 

Servings:18

Rate:

     

 

Ingredients:

• 1 3/4   cups  all-purpose flour, sifted
• 1   tsp.  baking powder
• 1/2   tsp.  baking soda
• 1/2   cup  unsalted butter, at room temperature
• 1   cup  granulated sugar

• 2   whole  eggs
• 1 1/2   cups  mashed Chiquita® bananas
• 1   tsp.  vanilla 
• 1/3   cup  milk

Instructions for best Banana Minion Cupcakes Recipe

Assembly:

1/2 cup unsalted butter 4 cups icing sugar, sifted 1/3 cup 35% whipping cream (approx.) Yellow food coloring gel 1 cup chocolate chips, melted 9 large marshmallows, halved

Instructions: 

Preheat oven to 350°F. Line 18 muffin cups with paper liners. Whisk together flour, baking powder and soda, and salt until blended; set aside. In bowl, beat butter with sugar using electric beaters until light and fluffy; beat in eggs, one at a time. Beat in mashed bananas and vanilla. Alternately beat in flour mixture in three additions and milk in 2 additions, beginning and ending with flour mixture. Spoon into prepared muffin cups. Bake for 20 to 25 minutes or until cake tester comes out clean. Let cool completely on wire rack.

Assembly: Beat butter using electric beaters until light and fluffy. Beat in 1 cup icing sugar at a time, adding 1 tbsp whipping cream at a time as needed, until smooth and creamy. Mix in yellow food coloring gel to desired yellow shade of minions. Decorate each cupcake with frosting, melted chocolate and marshmallow to mimic minion characters.

••••BANANA-CHOCOLATE CUPCAKES WITH BANANA MASCARPONE CREAM••••

(Source: Chiquitabananas.com & photos also)

Best Chiquita Banana-Chocolate Cupcakes With Banana 

Mascarpone Cream Recipe

These sinfully rich cupcakes are loaded with Chiquita Bananas in the cake AND in the cream filling! Silky chocolate ganache and banana chips garnish top this delightful dessert. Surprisingly, these cupcakes are decadent without being overly sweet. 

Prep Time:35 minutes
Total Time:55 minutes

Cook Time: 20 minutes

Servings:16

Rate:

     

 

Ingredients:

• 1   cup  unbleached all-purpose Flour
• 1/3   cup  unsweetened Cocoa powder
• 1   cup  Sugar, divided
• 3/4   tsp.  Baking powder
• 3/4   tsp.  Baking soda
• 1/8   tsp.  Salt
• 1    Egg
• 3    ripe Chiquita Bananas, mashed

• 1/2   Tbsp.  Banana liqueur or banana extract
• 1/2   cup  warm Water
• 1/4   cup  Coconut milk
• 1/4   cup  Vegetable oil
• 1 1/2   cups  Heavy cream, divided
• 8   oz.  Mascarpone
• 10   oz.  semi-sweet Chocolate chips
•    Banana chips for garnish

Instructions for best Chiquita Banana-Chocolate Cupcakes With Banana Mascarpone Cream Recipe

Preheat oven to 350 degrees. Line 16 regular-sized muffin cups with paper liners. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt, and all but 1 Tbsp of the sugar. In a second bowl, whisk together the egg, 1 mashed banana, and liquer or extract until combined, then add the water, coconut milk, oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Pour batter into the muffin cups about 3/4 full, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. While the cupcakes are baking, make the filling by mixing the 2 mashed bananas and mascarpone cream with a hand mixer until smooth. Clean and dry off the beaters, and whip 1 cup heavy cream with 1 Tbsp. sugar until stiff peaks form. Slowly fold the whipped cream into the mascarpone mixture, and chill for 10 minutes. While the cream chills and the cupcakes cool, make the ganache by melting the chocolate chips in a double boiler then constantly whisking in 1/2 cup of heavy cream until smooth. To fill the cupcakes, take a cylindrical apple corer and core two small holes in the middle of each cupcake going through the center, but not breaking the bottom of the cake. Fill a piping bag with the banana cream fitted with a star tip and fill each cupcake from bottom to top. Dip the tops of the cupcakes in the ganache, and hold cupcake upside down until it stops dripping. Garnish with 2 banana chips and place in the refrigerator to set for 10 minutes. — Recipe idea and photo courtesy of Amanda Holbrook for the Ultimate Chiquita Banana Recipe Contest.

••••FROZEN BANANA HOT CHOCOLATE••••

(Source: ChiquitaBananas.com & photos also)

Best Frozen Chiquita Banana Hot Chocolate Recipe

Comforting hot chocolate is transformed into an icy cool drink for a summer. 

Prep Time:5 minutes
Total Time:5 minutes

Cook Time: 

Servings:4

Rate:

     

 

Ingredients:

• 2   cups  milk
• 1    Chiquita® banana
• 3   Tbsp.  honey
• 2   Tbsp.  cocoa powder

• 1   tsp.  vanilla 
• 8    ice cubes 
• 1/4   cup  mini marshmallows 

Instructions for best Frozen Chiquita Banana Hot Chocolate Recipe

Add milk, banana, honey, cocoa powder, vanilla to blender. Blend until smooth. 

Add ice and pulse until smooth. 

Pour into 4-1 cup glasses. Garnish with mini marshmallows. Tip: For an extra special presentation, garnish with additional cocoa powder sifted on top on the marshmallows!

••••EASY ON THE GO BANANA & PANCAKE SKEWERS••••

(Source: Chiquitabananas.com & photos also)

Easy On The Go Banana & Pancake Skewers Recipe

Make sure your minions are fueled for the day ahead with these yummy breakfast skewers. Make the pancakes in advance for easy assembly in the morning. These skewers also work as a great party treat for larger crowds, too. 

Prep Time:
Total Time:

Cook Time: 

Servings:12

Rate:

     

 

Ingredients:

• 1   cup  all-purpose flour
• 2   Tbsp.  granulated sugar
• 2   tsp.  baking powder
•    Pinch ground nutmeg
• 1/4   tsp.  salt
• 1 1/4   cup  milk

• 1    egg, beaten
• 1/4   cup  oil, divided
• 1   tsp.  vanilla 
• 2    Chiquita® bananas, sliced
• 1/3   cup  blueberries 
•    Maple syrup, for dipping

Instructions for easy On the Go Banana & Pancake Skewers Recipe

Whisk together flour, sugar, baking powder, nutmeg and salt; set aside. Whisk together milk, egg, half of the oil and vanilla until smooth; stir into flour mixture until just combined (batter will be lumpy). Let stand for 15 minutes. 

Preheat 12-inch nonstick skillet or griddle over medium-low heat; brush skillet with some of the remaining oil. Pour teaspoonfuls of batter into skillet, leaving space between pancakes; cook, in batches, for 1 to 2 minutes or until bubbles form on the surface. Flip over; cook for 1 minute or until golden brown. Wipe skillet between batches, brushing with some of the remaining oil as necessary. 

Thread banana slice, pancake and blueberry onto skewer; repeat layers 3 more times. Serve with maple syrup for dipping.