Bisquickstrawberrybananapancakes Recipes

SOFT AND FLUFFY STRAWBERRY BANANA CAKE

Steps:

• Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
• In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla. If your milk is very cold, it could cause the coconut oil to solidify into small white blobs; it's okay if that happens.
• Add the bananas and stir to combine.
• Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don't overmix or cake will be tough.
• Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Sprinkle the top evenly with reserved strawberry pieces.
• Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, moisture in bananas and strawberries, and exact ingredients used effect baking time.
• Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.
• To a small bowl, add 1 cup confectioners' sugar, milk, margarine, and whisk until smooth. Depending on desired consistency, you may need to play with sugar and milk ratios slightly.
• Evenly drizzle the glaze over the cake before slicing and serving.

STRAWBERRY BANANA CAKE

Steps:

• Blend cake mix, milk, pudding, oil and eggs in a large bowl until moistened. Beat with a mixer for approximately 2 minutes. Fold in bananas and strawberries. Pour into a sprayed bundt pan or cake pan of your choice. Cook in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted into cake come out clean. Let cool for 10 to 12 minutes. Turn onto a plate. Add frosting.
• I made the following frosting to pour over this cake. If you use this frosting, cake will need to be refrigerated. If you want to frost the entire cake, you will need to double this recipe.

STRAWBERRY BANANA CAKE (SO SOFT & MOIST!)

Steps:

• You will use the strawberry compote in both the strawberry buttercream and as a cake filling. Prepare 1 2x batch(es) of the strawberry compote cake filling recipe and allow it to cool. You can make it the day before and keep it refrigerated. Reserve 118 grams (1/2 cup) for the buttercream and the remaining for the cake filling (you may not need to use all of the cake filling, but I prefer a generous amount in the middle of this cake).
• Thaw the frozen overly ripe bananas (with the peel on) in a bowl of hot water (If using fresh overly ripe bananas, see Note # 2). The bananas will be very soft to the touch once thawed. Remove the banana stems and delicately squeeze out the thawed bananas into a fine-mesh strainer over a bowl, reserving the banana juice.
• Mash the strained bananas until they are a fine puree without any chunks. I find a wire pastry blender works best for this when mashing them in a bowl, but you could also use a fork and mash them on a plate. Measure out 130 g (around 1/2 cup + 1.5 Tbsp) banana puree to use in the cake.
• Preheat oven to 325 degrees. Line a 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.
• If needed, add enough water to the reserved banana juice to make 1/4 cup. Combine the 1/4 cup water/banana juice, reserved 130 g banana puree, and the remaining Wet Ingredients (eggs, buttermilk, vegetable oil, and vanilla extract) in a large bowl and whisk until smooth and well-blended.
• Using a sifter or fine-mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
• Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated. Pour the Melted Salted Butter over batter and whisk in until incorporated and the batter looks uniform and shiny.
• Pour the banana cake batter into the prepared sheet pan and smooth out the batter until even all the way to edges (an offset icing spatula works well for this).
• Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 3-8 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.
• The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #3).
• If using instant clerjel, whisk it thoroughly with the powdered sugar and set aside.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
• Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
• Add the pure vanilla, strawberry extract, and reserved 118 grams strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
• The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
• Spread a ¼ inch layer of strawberry buttercream on top of your bottom cake layer, then pipe a ½" tall ring of buttercream around the edge of the cake. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Evenly spread half of the strawberry compote filling on top of the buttercream within the ring, making sure it is not taller than the ring of buttercream (as seen in my recipe video). Repeat with the second cake layer. The remaining cake scraps can be used for delicious banana cake truffles if desired.
• I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm, before adding the final coat of strawberry buttercream. Drizzle with Simple White Chocolate Drip and top with fresh strawberries, banana chips, and colorful sprinkles (if desired). The remaining strawberry buttercream can be used to pipe rosettes with a 1M star tip and disposable piping bag.
• You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!

EASY BISQUICK BANANA PANCAKES

Steps:

• 1. In a large bowl, measure out roughly 2 cups of Bisquick. You don't have to be exact. I think if you prefer a thinner batter you could probably add more milk. Add the baking powder.
• 2. In a medium bowl, mash the bananas with a fork. Mix in the milk, eggs and vanilla extract.
• 3. Add the wet mixture to the dry stuff and whisk. It will be lumpy but that's ok. I use a frying pan (coated with PAM) and set my stovetop burner to 2 (which is a low setting). Now, our oven is a little wonky so the low setting cooks up the pancakes really well. Obviously, you know your oven so adjust accordingly. If you have a griddle, even better. I make my pancakes on the large side so I pour approximately 1/4 cup to 1/3 cup in the pan. Let cook until you see bubbles forming and then flip over. A nice golden brown color is what you're going for but if you like your pancakes on the pale side-that's fine. I keep my pancakes warm in the oven (~150-200 F) on an oven safe plate and I loosely cover it with foil. Serve warm with syrup or mix up some (thawed out) frozen fruit or fresh fruit with some sugar (or whatever sweetener you prefer).

BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP

Steps:

• Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
• Fold in the 1/2 cup of cranberry sauce.
• Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
• When bubbles appear around the edges, flip over until done.
• Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.

BISQUICK STRAWBERRY SHORTCAKES

Steps:

• Mix strawberries and `/2 cup sugar, set aside.
• Heat oven to 425 degrees.
• Stir bisquick mix, milk, 3 tapblespoons sugar and butter until soft dough forms.
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake 10 - 12 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and whipped topping.

BISQUICK BANANA PANCAKES (CHOCOLATE CHIPS?!)

Steps:

• Mix all with a fork in order to break the banana into the rest of the batter.
• Mix until smooth. Grease griddle and cook em up!
• If using chocolate chips, sprinkle onto pancake while the first side is cooking.

BISQUICK PANCAKES (AKA SILVER DOLLARS)

Steps:

• Stir milk and eggs until blended. Stir into Bisquick mix. Do not overstir.
• Pour by slightly less than 1/4 cupfuls onto hot greased griddle. For Silver Dollars drop by tablespoon onto griddle.
• Cook until pancake starts to bubble & edges are slightly dry. Turn; cook until golden.
• serve with Butter and Maple syrup.

PANCAKES, BEST EVER, BISQUICK

Steps:

• Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.).
• Add remaining ingredients, through sour cream. This will make a thinner than usual batter.
• Scoop batter out using a 1/2 cup measuring cup.
• Lift pan to thin batter even more. (These aren't crepes, but use the same general idea).
• Cook till bubbly on one side, then flip and cook other side.
• Lay 4 to a serving, drizzle with melted butter and syrup.
• (Updated 1/27/10 to reflect changes recommended by Dazy.).

BISQUICK STRAWBERRY BANANA PANCAKES

Steps:

• Beat all ingredients with wire whisk until well blended.
• Pour by spoonfuls onto a hot griddle, greased.
• Cook until edges are dry, Turn, cook until golden brown.