Pineapple Banana Creamy Dessert Recipes

COCONUT AND PINEAPPLE BANANA CAKE (HUMMINGBIRD CAKE)

Steps:

• Pre-heat the oven to 180C / 355F and line a 8 - 9 inch square (or equivalent) baking pan with baking paper.
• Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
• Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
• Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
• Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
• Let cool in the pan for 10 minutes, then transfer to a cooling rack.
• Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.

LAYERED BANANA PINEAPPLE DESSERT

Steps:

• MIX graham cracker crumbs, sugar and margarine in 13x9-inch pan.
• Press evenly onto bottom of pan.
• Arrange banana slices on crust.
• BEAT cream cheese in alrge bowl with wire whisk until smooth.
• Gradually beat in milk.
• Add pudding mixes.
• Beat until well blended.
• Spread evenly over banana slices.
• Spoon pineapple evenly over pudding mixture.
• Spread whipped topping over pineapple.
• REFRIGERATE 3 hours or until ready to serve.

LAYERED BANANA PINEAPPLE DESSERT

Steps:

• Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
• Press evenly onto bottom of pan.
• Arrange banana slices on crust.
• Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
• Gradually beat in milk.
• Add pudding mixes.
• Beat until well blended.
• Spread evenly over banana slices.
• Spoon pineapple evenly over pudding mixture.
• Spread Whipped topping over pineapple.
• Refrigerate for 3 hours before serving.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

LAYERED BANANA-PINEAPPLE DESSERT

Steps:

• 1. Mix graham cracker crumbs, sugar & margarine in 13" x 9" pan. Press evenly onto bottom of pan.
• 2. Arrange banana slices on crust
• 3. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk.
• 4. Add pudding mixes. Beat until well blended. Spread over banana slices.
• 5. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple.
• 6. Refrigerate 3 hours or until ready to serve
• 7. *You can top with banana slices for decorative purposes ** You can use sugar free/reduced calorie pudding *** You can use cool whip "lite"

BANANA-PINEAPPLE CREAM PIES

Steps:

• In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.