Type what you have

Ingredients

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

Instructions

1. 1 Combine dried banana chips, roasted peanuts, mini marshmallows, chocolate chips, and dried cherries in a bowl. Eat with a spoon or your hands.

By Dev0_

Ingredients

• ✓ banana chip
• butter
• peanut butter
• brown sugar
• white sugar
• egg
• all-purpose flour
• salt
• baking soda
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter, peanut butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until creamy.
3. 3 Mix flour, banana chips, salt, baking soda, and nutmeg together in a separate bowl. Blend into the creamed butter mixture. Dust your hands with flour and roll mixture into 3/4-inch balls.
4. 4 Arrange cookie balls on ungreased baking sheets. Press down on each ball gently with a fork.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Cool on a wire rack.

By EBSEPKE

Ingredients

• ✓ banana chip
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• strawberry jam
• cocoa
• vanilla extract
• milk
• confectioners sugar
• butter
• vanilla extract
• egg
• buttermilk
• banana
• shortening
• white sugar
• salt
• nutmeg
• baking soda
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
2. 2 Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
3. 3 Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
5. 5 Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
6. 6 Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
7. 7 Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
8. 8 Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

By Erin Brocklehurst

Ingredients

• ✓ banana chip
• pineapple juice
• orange juice
• olive oil
• salt
• pepper
• shrimp
• olive oil
• salt
• pepper
• baby spinach
• mango
• macadamia nut
• goat cheese
• coconut

Instructions

1. 1 Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
2. 2 Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
3. 3 To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

By MISSYLYNMITZ

Ingredients

• ✓ banana chip
• egg
• butter
• milk
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• banana
• banana
• granola
• walnut
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Whisk eggs, butter, milk, and vanilla together in a bowl until evenly blended. Stir flour, sugar, baking powder, baking soda, and salt together in a separate bowl, making a well in the center. Pour egg mixture into well and stir just until batter is combined; fold in mashed bananas, chopped banana, granola, walnuts, and coconut.
3. 3 Spoon batter into the prepared muffin cups, filling to the top. Sprinkle with banana chips.
4. 4 Bake in the preheated oven until a knife or a toothpick inserted into centers comes out clean, about 25 minutes.

By HARAJUKUWA

Ingredients

• ✓ banana chip
• all-purpose flour
• baking powder
• baking soda
• salt
• banana
• milk
• vanilla extract
• sugar
• butter
• egg
• walnut
• dark chocolate
• cream
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.
3. 3 Mash bananas, milk, and vanilla extract together in a separate bowl until smooth; set aside.
4. 4 Beat sugar and butter together in a separate large bowl with a spatula until creamy. Whisk in eggs, one at a time, then whisk in banana mixture. Add walnuts, chocolate chunks, and flour mixture; mix with a spatula until no dry spots remain.
5. 5 Spoon batter into the prepared muffin cups, filling each to the top, distributing excess batter as needed. Tap the tin against the counter to expel any air bubbles.
6. 6 Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Cool cupcakes to room temperature, at least 20 minutes.
7. 7 Pour hot cream over chocolate chips in a bowl; let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over cooled cupcakes; garnish with banana chips. Refrigerate to firm ganache frosting, if desired.

By John Mitzewich