A banana is one type of fruit that never goes out of season. We can say that it is the easiest to find and most economical ingredient in making desserts for a kiddie birthday party. Simply because this is the kind of fruit that most children love to eat for snacks or at any time of the day. So, aside from the Best Recipes of Apricot Goodies Kids Would Love to Eat,you can also make Banana Mix-Up Recipes to Energize Kiddos such as Banana-Ginger Jumbles, Banana Doughnuts,Mini Banana Bread Cakes, Banana Pudding Cheesecake and Banana Cookies for your child’s birthday celebration this Christmas.
Hereunder are some special recipes for you to discover and try for your child’s birthday celebration. Just expound your creativity in the presentation during the party. You can double the recipe if you choose to have some for the party giveaways. This will really make an adorable and exciting party favor or gifts for your friends and family this Yuletide Season. Enjoy!
List of Banana Mix-Up Recipes
¼ cup milk
¾ teaspoon salt
½ cup shortening
3 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
Powdered sugar, if desired
½ cup butter or margarine — softened
1 cup mashed very ripe bananas (2 medium)
1 tablespoon grated gingerroot OR 1 teaspoon ground ginger
Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot and eggs in large bowl with mixer on medium speed, or mix with spoon. Stir in bananas and milk. Stir in flour, baking powder and salt.Drop dough by rounded tablespoonful about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center.
Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm.
Pinch of salt
Oil, for frying
1 teaspoon baking powder
All-purpose flour, as needed
Extra-ripe bananas, as needed
Heat oil in a deep-sided pot.
In a large bowl, mash bananas with a fork (or hands), then add flour (a little less than one part flour to one part banana). Continue to mix until mixture resembles thick pancake batter, adding more flour if needed. Mix in baking powder and salt.
Using an ice cream scoop, add balls of banana mixture to the hot oil. Fry until golden brown, flipping over for even browning. Using the mesh strainer, remove from the oil, and drain on paper towels.
Sprinkle powdered sugar over the top, and enjoy!
Mini Banana Bread Cakes
1 1/2 cups sugar
1/2 teaspoon salt
1/4 cup buttermilk
2 eggs, lightly beaten
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour, sifted
1/2 cup unsalted butter, softened
1/2 cup whole milk
1/2 banana, smashed
3 cups powdered sugar, sifted
3 cups milk
1 cup sugar
1/4 teaspoon salt
6 egg yolks, beaten
2 tablespoons cornstarch
2 teaspoons banana extract
Preheat oven to 300 degrees.
In a medium bowl, mix together the flour, baking soda, baking powder and salt. In a separate bowl, mix the mashed banana with the buttermilk. In a stand mixer, cream the butter and sugar until pale and fluffy. Add the eggs and vanilla and mix well. Incorporate the dry ingredients and the banana mixture, a bit at a time, alternating until all is used and mixture is smooth.
Pour into greased baking cups, filling halfway. Bake for 25 minutes, and allow to cool completely.
In a blender, liquefy the banana and the milk. Place this mixture into a bowl and whisk in the sugar one cup at time.
In a small saucepan, combine milk, sugar, cornstarch and salt. Cook over medium-high heat until it is thickened and bubbles form on the surface. Reduce the heat to low and cook for an additional 2 minutes. Remove from heat, take a small amount of the mixture and incorporate it into the beaten eggs to temper. Add the egg mixture to the pan and allow to come to a gentle boil. Cook for 2 minutes, stirring constantly. Remove from heat and stir in the banana extract. Allow to cool completely in a refrigerator.
Using a piping bag filled with the pudding, inject a banana cake in 3 places along the bottom of the cake. Flip over. Pipe frosting onto the top of the cake and allow to rest. Repeat this for every cake and serve.
Banana Pudding Cheesecake
3/4 c. sugar
2 c. heavy cream
1 3/4 c. whole milk
1 tsp. pure vanilla extract
1 prepared graham cracker crust
30 Nilla Wafers, plus more for garnish
Whipped cream or Cool Whip, for serving
2 blocks (16 oz.) cream cheese, softened
1 3.4-oz. package instant vanilla pudding mix
3 bananas, sliced, plus more slices for garnish
- Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
- Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
- In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
- Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.
- Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)
- Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.
pinch of salt
2 cups of flour
1 cup of sugar
1 egg, room temperature
1 teaspoon of baking soda
½ teaspoon of ground cinnamon
½ teaspoon of ground mace or nutmeg
1 cup of mashed bananas (about 2 ½ large bananas)
½ cup of unsalted butter (1 stick), room temperature
1 cup of pecans (walnuts and chocolate chips are fine alternatives)
- Preheat the oven to 350°F. Beat the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
- In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
- Mix the banana mixture into the butter mixture.
- Whisk together the flour, salt, and spices. Add to the butter and banana mixture and mix until just combined.
- Fold pecans or chocolate chips (if using) into the batter.
- Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.