Banana Pineapple Clafouti Recipes

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE BANANA MUFFINS

Steps:

• In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
• In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
• Spoon into large greased muffin cups filling two-thirds full.
• Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

PINEAPPLE CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, sprinkle the pineapple with half of the sugar, and set aside.
• In another medium bowl, beat together the butter, remaining sugar, and eggs. In a third medium bowl, combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, and salt. Add the wet ingredients to the dry, and fold in 2/3 of the pineapple. Spoon the mixture into a small baking dish, or 4 ramekins, and scatter the rest of the pineapple onto the top. Bake for 16 to 22 minutes, or until a toothpick comes out cleanly.

THE CAKE THAT DOESN'T LAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

BANANA CLAFOUTI

Steps:

• In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, and the salt until the mixture is smooth. Arrange the banana slices in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the pudding over them, and bake the clafouti in the middle of a preheated 400°F. oven for 20 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 to 2 minutes, or until it is browned.

BANANA CLAFOUTI

Steps:

• Preheat oven to 375 degrees.
• Butter an 8 x 8-inch or 7 x 10-inch shallow baking dish.
• Sprinkle 2 tablespoons of the sugar in the bottom.
• Cut each banana into 3 long strips and line the bottom of the dish with them.
• In a bowl, beat together all the remaining ingredients, except the confectioner's sugar, and pour carefully over the bananas.
• Bake for 40 to 50 minutes, or until puffed and golden.
• Let cool on a rack for 15 minutes.
• Sift confectioner's sugar over the top for garnish.

BANANA PINEAPPLE CLAFOUTI

Steps:

• Preheat the oven to 200 celsius.
• Butter a cake mold and tap in 20 grams of sugar.
• Peel the bananas and pineapple, then cut into small pieces. Add the cinnamon and sugar and let sit for 20 minutes.
• In a separate bowl, beat the eggs and 70 grams of sugar until light and fluffy. Add the flour and a pinch of salt.
• Slowly add the chocolate and regular milk - blend well.
• Add the fruit to the milk mixtureand dot the top of the cake with butter.
• Cook for 40 minutes.