Type what you have

Ingredients

• ✓ banana extract
• coconut
• granola
• all-purpose flour
• baking soda
• salt
• banana chip
• macadamia nut
• pineapple
• mango
• butter
• brown sugar
• white sugar
• egg
• coconut extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
2. 2 Blend granola in a food processor until finely ground. Set aside in a bowl.
3. 3 Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
4. 4 Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
5. 5 Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
6. 6 Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
7. 7 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.

By Miss Green

Ingredients

• ✓ banana extract
• graham cracker crumb
• sugar
• butter
• peanut butter chips
• half and half
• cream cheese
• white sugar
• egg
• banana
• lemon juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
2. 2 Combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and ¾ teaspoon banana extract in a bowl until mixture holds together; press into the bottom of the prepared cake pan, using a second 8-inch cake pan to press crust firmly into pan.
3. 3 Bake in the preheated oven until crust is lightly browned, about 8 minutes; set aside to cool.
4. 4 Pour about 1 inch water into the bottom of a double boiler; bring to a boil. Place peanut butter chips and half-and-half in the top of the double boiler; set over bottom of the boiler (boiling water shouldn't touch top boiler). Stir until chips are melted and mixture is smooth; set aside to cool.
5. 5 Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth. Increase speed to medium; beat in ½ cup sugar. Beat in eggs, one at a time, beating well after each addition until fully incorporated. Beat in bananas, lemon juice, remaining ½ teaspoon banana extract, and vanilla extract, stopping occasionally to scrape the sides of the bowl. Beat in peanut butter chip mixture until smooth and even; pour into crust.
6. 6 Place cheesecake in a large baking pan; add enough hot water to come most of the way up the sides of the cheesecake pan.
7. 7 Bake in the preheated oven until filling is set, about 1 hour. Turn oven off, open door, and let cheesecake cool slowly in the oven for 1 hour.
8. 8 Run a knife around edges of cheesecake; flip the pan onto a wire rack. Place a dish towel on the bottom of the pan; rub dish towel with a hot water-filled tea kettle to gently heat the bottom of the cheesecake. Slowly remove pan. Place a serving platter on top; flip cake onto platter, using the wire rack. Refrigerate cheesecake for 8 hours.

By Roland G Mandish

Ingredients

• ✓ banana extract
• cooking spray
• banana
• vanilla extract
• whiskey
• honey liqueur
• butter
• white sugar
• egg
• bacon drippings
• bacon
• all-purpose flour
• baking soda
• salt
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.
2. 2 Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture.
3. 3 Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.

By HappyAZGirl

Ingredients

• ✓ banana extract
• banana
• milk
• strawberry yogurt
• sugar

Instructions

1. 1 Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.

By Jennifer V

Ingredients

• ✓ banana extract
• butter
• self-rising flour
• banana
• milk
• white sugar
• egg
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf tin well.
2. 2 Beat the egg whites until very stiff.
3. 3 Cream butter or margarine and sugar until light and fluffy. Beat the egg yolks with the banana essence and the milk; stir into creamed mixture. Fold in bananas and walnuts. Sift the flour, and fold into the creamed mixture. Carefully fold in the egg whites. Pour batter into the prepared tin.
4. 4 Bake for 40 to 50 minutes. Turn out onto a wire rack, and cool. Slice and serve.

By Sarah Lee Sau-wah

Ingredients

• ✓ banana extract
• butter
• sugar
• brown sugar
• egg
• all-purpose flour
• baking soda
• salt
• rolled oat
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
3. 3 Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
4. 4 Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

By Shay Shih

Ingredients

• ✓ banana extract
• yellow cake mix
• banana pudding mix
• milk
• egg
• butter
• shortening
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x13-inch pans.
2. 2 Stir cake mix and pudding mix together in a bowl. Beat in 1 1/2 cups of milk and eggs until smooth. Divide batter evenly between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and cool on a wire rack, about 30 minutes.
4. 4 Cream butter and shortening in a large bowl with an electric mixer until combined. Gradually mix in sugar and flour. Beat in remaining 3/4 cup milk and banana extract until smooth.
5. 5 Invert one cake onto a rectangular serving platter. Spread filling over top and cover with remaining cake layer. Serve immediately or keep chilled until 1/2 hour before serving.

By Erin Walczak

Ingredients

• ✓ banana extract
• cream cheese
• sweetened condensed milk
• durian
• egg
• sour cream
• vanilla extract
• durian extract
• graham cracker crust

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 If not using canned or frozen durian purée, cut into husk of durian fruit and remove one segment of pulpy inner flesh. Place in a bowl and use a fork to mash flesh. Reserve 1/4 cup.
3. 3 Beat cream cheese until fluffy. Add condensed milk and continue beating until smooth. Beat in puréed durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour batter into prepared graham cracker crust.
4. 4 Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.

By wongster

Ingredients

• ✓ banana extract
• vanilla extract
• confectioners' sugar
• heavy cream
• banana
• vanilla wafer
• vanilla extract
• butter
• half and half
• salt
• cornstarch
• sugar
• egg yolk
• confectioners' sugar
• banana
• butter
• peanut butter
• butter
• kosher salt
• white sugar
• vanilla wafer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
3. 3 Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
4. 4 Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
5. 5 Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
6. 6 Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
7. 7 Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
8. 8 Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a “skin” from forming. Cool to room temperature, 20 to 30 minutes.
9. 9 Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
10. 10 When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

By Darcy Lenz