Banana Punch Grandmas Recipes

BANANA PUNCH

Steps:

• Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar dissolves, about 3 minutes. Cool in the refrigerator.
• Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup. Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the mixture into smaller containers and freeze until mostly solid.
• Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices.

BANANA SLUSH PUNCH

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

GRANDMA'S BANANA PUDDING

Steps:

• 1. Combine cream cheese and 1/2 cup 2% milk, mixing at medium speed, with electric mixer, until well blended. Add remaining milk and the pudding mix; beat at low speed for 1 minute.
• 2. Layer one-third of pudding mixture, half of wafers and half of bananas in a 1 1/2 qt. serving bowl or baking dish; repeat layers. Top with remaining pudding.
• 3. Cover surface with wax paper or plastic wrap; chill.
• 4. To serve, garnish with additional banana slices and wafers, if desired; also, Cool Whip, if desired. Serve.
• 5. Keep refrigerated.

BANANA BRUNCH PUNCH

Steps:

• In a blender or food processor, blend bananas, orange juice and lemonade until smooth.
• Remove half of the mixture and set aside.
• Add 1-1/2 cups of warm water and 1 cup of sugar to remaining mixture in blender; blend until smooth.
• Place in a large freezer container.
• Repeat with remaining banana mixture, water and sugar; add to container.
• Cover and freeze until solid.
• One hour before serving, take punch base out of freezer.
• Just before serving, place in a large punch bowl.
• Add pineapple juice and soda; stir until well blended.
• Garnish with orange slices if desired.

FROZEN BANANA PUNCH

Steps:

• Combine fruit juice and lemonade in a 1.5-gallon container.
• In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
• Freeze the base in 5 1-quart containers.
• The day of service, thaw the punch base until it is slushy.
• Add two liters of mixer for every quart of punch base.
• Serving suggestion: Punch cups may be garnished with skewered fruit.
• I think 2 cups of sugar is enough. Add more to adjust to your own taste.

BANANA PUNCH

Steps:

• BRING WATER AND SUGAR TO A BOIL.
• BOIL FOR 3 MINUTES AND LET COOL.
• MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS.
• MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER.
• FREEZE MIXTURE.
• LET THAW 2 OR 3 HOURS BEFORE SERVING.
• JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY.
• SERVE WHILE STILL SLUSHY.
• ENJOY!!

BANANA CRUNCH PUNCH

Steps:

• Dissolve sugar in water. Mash bananas and add all juices. (By using some of the lemonade over the bananas as theya re mashed or blended, the natural color is kept." Freeze in containers of your choice. Remove from freezer 2 hours before serving. Add ginger ale. No ice is needed.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

BANANA BRUNCH PUNCH

Steps:

• In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. , Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. , One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

GRANDMA'S BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat, add vanilla.
• Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
• Top with layer of sliced bananas.
• Pour about 1/3 of custard over bananas.
• Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
• Spoon on top of pudding, spreading to cover entire surface.
• and sealing well to edges.
• Bake at 425° for 25 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
• Makes 16 servings.