Banana Foster Monkey Bread

Ingredients:

• 1/2 cup white sugar
• 1 tbsp ground cinnamon
• 1 16.9 oz package buttermilk biscuit dough (I used Pillsbury Grands), cut into quarters
• 3 ripe bananas, coarsely chopped
• 1/4 cup pecans, chopped
• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 1 tsp vanilla

Directions:

1. Preheat oven to 400 degrees F. Grease either a loaf pan or a bunt pan.
2. Place sugar and cinnamon in large plastic bag. 
3. Cut biscuit dough into quarters using a pizza slicer.
4. Add dough, bananas, and pecans to bag. Shake well to coat.
5. Pour mixture into pan.
6. Melt butter in measuring cup in microwave (I did mine in 30 second intervals to prevent splattering).
7. Stir in brown sugar until completely dissolved.
8. Add the vanilla and stir well.
9. Pour mixture over biscuit dough.
10. Bake in oven for 30 to 40 minutes until golden brown. Allow to cool 10 minutes before serving.

Recipe courtesy of : Allrecipes.com

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Super Easy Banana Pudding

I love finding old recipes I had forgotten about! I came across this recipe I found back in college that I used to fix for potluck dinners for my fraternity (For those of you who are wondering: yes, it is a fraternity, and yes I'm a girl, and yes it is a co-ed professional fraternity). Any-who, I only had to collect my dish at the end of the night and not worry about leftovers (well, it would have been nice if there were a little left over). This was super easy and delicious! I hope you enjoy!

Ingredients:

• 8 ounces sour cream
• 1 (8 oz) container frozen whipped topping, thawed
• 1 (5 oz) package instant vanilla pudding mix
• 2 cups whole milk
• 1 (16 oz) package vanilla wafer cookies
• 4 bananas, peeled and sliced

Directions:

1. In a large bowl, combine sour cream, whipped topping, pudding mix and milk. Mix well.
2. In the bottom of a glass serving dish, place a layer of cookies, then a layer of pudding mixture, then a layer of bananas. 
3. Repeat until all ingredients are used.
4. Refrigerate before serving.

Courtesy of: Uncooked Banana Pudding at Allrecipes

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Banana Bread Cobbler

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 The only thing I can say about this is: WOW. Try it yourself and you will never want banana anything else, ever, again. BTW, this is my new go-to potluck recipe. It's that good. Enough said.

Ingredients

• Streusel Topping
• 3/4 cup packed light brown sugar
• 1/2 cup self-rising flour
• 1/2 cup butter, softened
• 1 cup uncooked regular oats (or uncooked quick oats)
• 1/2 cup chopped pecans
• Filling
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup milk
• 1/2 cup butter, melted
• 4 medium ripe bananas, sliced
• 1/4 tsp vanilla
• 1/4 tsp cinnamon

• No self-rising flour in the pantry? See How to Make Self-Rising Flour

Yummy Goodness!

Directions

1. Preheat oven to 375 degrees. Lightly grease an 11x7" dish.
2. Stir together streusel ingredients: brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.
3. In a separate bowl, whisk flour, sugar, vanilla, cinnamon, and milk just until blended. Whisk in melted butter. Pour into prepared dish. Top with banana slices, then streusel topping.
4. Bake for 40-45 minutes or until brown.

Adapted from Bake or Break. Originally from Southern Living.

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Banana Toffee Danger Pie

When I first saw this recipe on pinterest, I thought I have found the ultimate combination for a pie. This pie combines some of my all-time favorite ingredients: toffee, banana, and whipped topping (aka Cool Whip). Being from the South, this pie had never crossed my radar before. Apparently, this pie is more popular up North and overseas - the southern equivalent, I think, is Banana Cream Pie. This is no Banana Cream Pie though.

Now you may be wondering what is the "danger" part of this pie. There actually is a dangerous element to this recipe besides its yummy goodness. Turning the sweetened condensed milk into toffee can be very dangerous if left unsupervised. To make the toffee, place a can of sweetened condensed milk into a large/tall pot of boiling water and let it boil for 2 1/2 hours. If you have any clue about how water goes through it's different phases (ice vs liquid vs vapor), water, by nature, will evaporate as it boils. If the can becomes uncovered in the boiling water, it will EXPLODE. No joke. I read comments on other posts about how people would leave their house while this was cooking (and I don't know why someone to leave a boiling pot of water on the stove and not be at home - that is beyond my comprehension) and come back to a gooey mess requiring kitchen makeovers (i.e. ruined cabinets and repainting walls). So PLEASE heed my warning: DO NOT, UNDER ANY CIRCUMSTANCE, LEAVE THIS UNATTENDED. It's not worth it. I set my kitchen timer to go off every 20 minutes to remind me to go check on it just to make sure. I did have to add water on more than one occasion.

Depending on how "homemade" you want to make this pie will depend on the ingredients needed. I confess, I didn't make a homemade graham crust or the homemade whipped topping - I used the pre-made. Here are the ways to make it from scratch:

Homemade Graham Crust:

• Refer to my Eggnog Cheesecake Bar recipe and follow steps 1-3. 
• Use a pie pan instead (and no aluminum foil like I used in that recipe)
• Bake about 10 minutes, until it is just slightly brown around the edges. Watch it so it won't burn!
• Let cool before use.

Homemade Whipped Topping:

• I have read that freezing a large mixing bowl and beaters for about 10 minutes prior to making is a good idea. 
• Using electric mixer, whip 2 cups whipping cream (heavy cream) until peaks are about to form.
• Add 2 tsp of vanilla and 2 tbsp confectioner's sugar and beat until stiff peaks form.
• (Courtesy of Paula from Allrecipes)

Now onto the main show...
Ingredients:

• 3 bananas
• 1 tin of sweetened condensed milk
• 2 cups whipped topping, thawed
• 1 graham cracker crust
• 1 small bar of chocolate (optional for garnish)

Directions:

• 

  Warning: Danger!

  
  

  
  

  Bring large/tall stock pot of water to boil. Remove the label from the sweetened condensed milk. Place unopened can in boiling water, completely submerged. Cover and boil for 2 1/2 hours. KEEP CAN COVERED and SUBMERGED IN WATER AT ALL TIMES!!!! (see above for details) **This step can be done hours to days to months ahead of time. I went ahead and prepped 2 cans since I was going through the trouble of watching a pot for 2 1/2 hours.

• 

  Your Toffee

  Take the pot off the stove and allow the can to cool. This will take some time. Don't expect it to cool in 30 minutes - you can place it in the refrigerator or freezer if you need it in the more immediate future. 

• Once the can has cooled you can start the rest of the pie prep. 
• Make the crust and whipped topping if you are making from scratch.

• 

  Bananas Sliced

  Slice bananas and place into pie crust. 

• Open toffee can and stir with a knife until smooth.

• 

  Toffee Spread

  Pour toffee onto bananas and smooth.

• 

  Final Product

  Spread whipped topping over pie.

• Grate chocolate over top for garnish (optional).
• Cool in refrigerator for at least one hour to set.

(Courtesy of Brooklyn Limestone's Banoffee "Danger" Pie)

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