Bananas

Banana Cream Pie Bars

7:23 PM

 


Banana Cream Pie Bars


25 Nilla Wafers

1/4 cup pecan halves  

1/4 cup unsalted butter, melted

about 3 medium/large bananas, sliced into thin rounds; divided one 3.5-ounce box instant banana pudding

1 1/2 cups cold milk 

one 8-ounce container whipped topping 


Preheat oven to 350F and line an 8x8-inch pan with foil for easier cleanup and spray with cooking spray; set aside. To a food processor, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs. Add the melted butter and mix to incorporate. Turn the mixture out into the prepared pan and hard pack it with a spatula to form an even, flat crust layer. Bake for about 12 minutes, or until the crust is set. Add the banana slices evenly over the crust so it's covered completely; set aside. To a large bowl, add the pudding mix, milk, and whisk for 2 minutes until pudding has thickened. Add 3/4 cup whipped topping and whisk to incorporate; reserve the remaining whipped topping.  Turn pudding mixture out over the banana-topped crust, smoothing it gently with a spatula as necessary. Evenly turn the remaining whipped topping out over the pudding layer, smoothing it very gently with a spatula as necessary. Place pan in the fridge for about 90 minutes, or until well chilled and it has had time to set up. Before serving, garnish each pieces with a couple banana slices. 


Bananas

Monkey Bars

7:59 AM



Monkey Bars

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg, room temperature
1 medium ripe banana, mashed
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar, optional

Preheat oven to 350°. In a large bowl, beat butter, brown sugar and peanut butter until blended. Gradually beat in egg, banana and vanilla. In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture, mixing well. Spread into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, dust with confectioners' sugar.

Bananas

Banana Pudding Cheesecake Bars

8:32 AM



Banana Pudding Cheesecake Bars 

1 1/2 c. crushed Nilla Wafers
5 tbsp. butter, melted
2 tbsp. sugar
Pinch sea salt
1 1/2 (8-oz.) blocks cream cheese, softened
1/2 c. sugar
1 1/2 c. whipped topping
1 (3.4-oz.) package instant banana pudding mix
1 3/4 c. whole milk

Line an 8x8 pan with parchment paper. In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling. In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight. When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.