Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Can you give me a recipe for easy banana cake/bread that uses lots of banana? I have way too many ripe ones?

15 Responses to Can you give me a recipe for easy banana cake/bread that uses lots of banana? I have way too many ripe ones?

  • Just Me says:

    here is one and you can make lots of it and frreeze it or give it out as halloween gifts…


    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Breads Gifts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3/4 c Margarine — or butter
    1 c Sugar
    2 Eggs — separated
    1/2 ts Baking soda
    1/2 ts Salt
    3 Over-ripe bananas
    1 c Pecans — chopped
    2 c All-purpose flour

    Cream margarine and sugar; add egg yolks (only) and
    salt. Add flour and blend. Combine soda with the
    mashed bananas. Fold in well-beaten egg whites. Add
    nuts. Pour into 2 small or 1 large greased loaf pans.
    Bake at 350 degreees for 30 to 40 minutes or until
    toothpick inserted in center comes out clean

  • Hailee D says:

    This is a list of various ways to make banana bread. Each amount varies, so you’ll have to pick the one you want to use.

    This is a list of various ways to make banana CAKE. Same deal.

  • purpleone726 says:

    Make some vanilla pudding
    slice the banana’s
    buy some clear plastic cups
    pour in pudding in the bottom
    drop in sliced banana’s
    pour in pudding,etc
    put cool whip on top
    E N J O Y !!!!!!!

  • Steve G says:

    Banana Nut Bread


    4 3/4 c Flour – all purpose
    3/4 c Sugar
    1 ts Salt
    2 pk Yeast- active dry
    1/3 c Evaporated milk – undiluted
    1/3 c Water
    1/3 c Margarine
    2 ea Eggs – at room
    1 c Banana – mashed
    1/2 c Pecans, chopped
    2 ts Cinnamon, ground
    2 tb Margarine, melted


    mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool.

  • cutiewithabooooty says:

    MMmmm, I love using bananas in recipes. Here’s a couple of my favorites ­čÖé

    Banana Split Cake

    1-1/2 cups HONEY MAID Graham Cracker Crumbs
    1 cup sugar, divided
    1/3 cup butter, melted
    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 can (20 oz.) crushed pineapple, drained
    6 medium bananas, divided
    2 cups cold milk
    2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
    2 cups thawed COOL WHIP Whipped Topping, divided
    1 cup PLANTERS Chopped Pecans

    MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13×9-inch pan. Freeze 10 min.
    BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
    POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

    Chocolate Banana Heaven Cake

    1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
    1/2 cup cocoa powder
    1 cup prepared MAXWELL HOUSE Instant Coffee, cooled
    4 medium ripe bananas, mashed
    3 eggs
    1/3 cup water
    1 tsp. MAXWELL HOUSE Instant Coffee
    2 Tbsp. milk, warmed
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
    2 cups powdered sugar
    1/2 cup PLANTERS Chopped Pecans

    PREHEAT oven to 350┬░F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.
    COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans.
    BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely.
    DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.

    Banana Sour Cream Cake

    1 pkg. (2-layer size) yellow cake mix
    3 eggs
    1 cup mashed ripe banana
    1 cup BREAKSTONE’S or KNUDSEN Sour Cream
    1/4 cup oil
    PHILADELPHIA® Walnut Frosting

    PREHEAT oven to 350┬░F. Place cake mix, eggs, banana, sour cream and oil in large bowl. Beat with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes.
    POUR evenly into 2 greased and floured 8- or 9-inch round cake pans.
    BAKE 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire racks. Fill and frost with PHILADELPHIA® Walnut Frosting. Store in refrigerator.

    Strawberry Banana Cake

    24 CHIPS AHOY! Real Chocolate Chip Cookies, coarsely crushed, divided
    3 Tbsp. butter or margarine, melted
    1/2 cup each: sliced strawberries and bananas
    1 qt. vanilla ice cream, softened

    RESERVE 1/2 cup of the crushed cookies. Mix remaining crushed cookies with butter; press firmly onto bottom of foil-lined 9-inch square pan.
    TOP with fruit; cover with ice cream. Sprinkle with reserved 1/2 cup crushed cookies.
    FREEZE at least 4 hours or overnight until firm. Cut into 16 squares to serve. Store leftover squares in freezer.

    Banana walnut Bread

    1-1/2 cups flour
    35 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
    2-1/4 tsp. CALUMET Baking Powder
    1/2 tsp. salt
    1/2 cup (1 stick) margarine or butter, softened
    3/4 cup sugar
    2 eggs
    2 medium ripe bananas, mashed (about 1 cup)
    1/2 cup milk
    3/4 cup PLANTERS Walnut Pieces, divided

    PREHEAT oven to 350┬░F. Mix flour, wafer crumbs, baking powder and salt; set aside.
    BEAT margarine and sugar in medium bowl with electric mixer on medium speed until creamy. Add eggs; beat until light and fluffy. Blend in bananas. Add flour mixture alternately with milk, beating well after each addition. Stir in 1/2 cup of the walnuts. Spread into greased 9×5-inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
    BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Cut into 16 slices to serve.

    Chocolate Banana Bread

    2 squares BAKER’S Unsweetened Baking Chocolate
    1-1/4 cups flour
    1 tsp. baking soda
    1/2 tsp. salt
    2 eggs
    3/4 cup firmly packed brown sugar
    3/4 cup buttermilk
    1/2 cup oil
    1 fully ripe medium banana, mashed (about 1/2 cup)
    2-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal, divided
    1 tsp. oil

    PREHEAT oven to 350┬░F. Place chocolate in microwavable bowl. Microwave on HIGH 1 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted; cool.
    MIX flour, baking soda and salt in large bowl; set aside. Beat eggs in medium bowl; stir in chocolate, sugar, buttermilk, 1/2 cup oil and the banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups of the cereal. Spoon batter into greased 9×5-inch loaf pan. Crush remaining 1/2 cup cereal in small bowl. Add 1 tsp. oil; mix well. Sprinkle evenly over batter.
    BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve.

  • fatima says:
  • CarolynJayne says:

    I don’t have a good receipe but I can tell you what to do with those bananas until you’re able to use them.

    Peel them, wrap in foil, and throw them in the freezer.

    They will last at least a couple of months before you absolutely have to use them.
    By then you’ll have made at least a few more banana breads, instead of having to make them all at once.

    You can also throw them in a blender when your making a shake, turns any shake into a great banana shake.


  • eilishaa says:

    I know this isn’t a recipe, but don’t forget that you can make a bunch of banana breads and freeze them, as well as freezing the ripe bananas. I slice my ripe bananas, put them in a freezer bag (1 banana per bag) and they are all ready to use in smoothies.

  • dustbegone says:

    Too many ripe bananas??? Leave the peel on them, put them in a ziploc and store them in the freezer. When you are ready to use them, Take them out of the freezer and peel them, set them in a dish and when they thaw out they are ready to be added to your favorite recipe!!

  • Shmoops says:

    Paula Deen’s is best, but it only takes two bananas. Check hers out at foodtv.com

    When I have too many ripe bananas, I peel ’em and freeze them in a ziploc and use ’em in recipes up to 6 mos.

    They’re great to use in the morning – fruit & yougur smoothie – you won’t hafta add ice! Yum!!

  • akickinthebox says:

    If you can’t use up all the bananas at once, put them in the freezer. You won’t want to eat them as-is once you defrost, but they’ll keep in there for about 6 months. Once defrosted, some of the liquid will naturally separate from the fruit. However, they’ll still be perfectly fine to use in banana bread, banana muffins, or a smoothie.

    Here’s my recipe for banana chocolate chip muffins:

    Preheat oven to 375 celcius

    In a medium bowl, combine
    1/2 c melted butter
    3/4 c sugar
    1 egg, slightly beaten
    3 large ripe bananas, mashed

    In a large bowl, combine
    1 1/2 c flour
    1 tsp baking soda
    1 tsp baking powder

    Add wet ingredients to dry and stir just to combine (do not over-stir — batter will still be lumpy). Mix in 1 c. semi-sweet chocolate chips.

    Divide into greased muffin cups
    Bake for 20 – 23 minutes

    Yield: 12 muffins

  • MUD says:

    Banana Nut bread

    one and three-quarter cups all-purpose flour
    one and a quarter tsps baking powder
    one half tsp baking soda
    two-thirds cup sugar
    one-third cup shortening
    2 eggs
    1 cup mashed banana
    one-quarter chopped nuts

    Pre-heat oven to 350

    Stir together flour, baking soda and powder and a dash of salt, set aside
    With electric mixture, blend sugar and shortening, add eggs one at a time. When smooth add flour mixture and banana alternately. Beating until smooth. Add nuts.
    Turn batter into a lightly greased 8by4by2 inch loaf pan.
    Bake at 350 for 60 to 65 minutes, wooden pick inserted in center should come out clean. Cool in pan 10 minutes before removing.
    For easier slicing, once cool, wrap and store overnight.
    Makes one

    I don’t know about any recipe that uses "lots" of bananas but this bread is tasty, freezes well and makes nice gifts. Just make lots of them.

  • kathy g says:

    get you a good banana nut bread recipe(off here) and make several loaves
    you can freeze it. that makes good gifts for the holidays

  • maryfynn says:

    Sour Cream Banana Bread
    1/2 cup + 1 Tbs. butter; room temp. 6 cups all-purpose flour
    3 eggs 1 1/2 Tbs. baking powder
    1 1/2 cup sour cream 2 Tbs. baking soda
    3 cups sugar 1 1/2 tsp. salt
    2 1/4 cups mashed ripe banana 3 cups coarse chopped nuts
    3 Tbs. lemon juice

    In a mixing bowl cream together butter, eggs, sour cream, and sugar.

    In a separate bowl combine bananas and lemon juice. Stir to mix well.

    In a separate bowl sift together flour, baking powder, baking soda, and salt.

    Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chopped nuts.

    Pour batter into a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean.

    Serves: 15-20.

    [ Back ]

  • Karen says:


    1 1/4 cups sugar
    1/2 cup butter
    2 eggs
    1 teaspoon baking soda
    4 tablespoons sour cream
    3/4 cup pecans or walnuts, chopped (optional)
    1 cup banana, mashed
    1 1/2 cups pastry or cake flour
    1 teaspoon vanilla

    Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.
    Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

    Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.

    Bake for 35-45 minutes or until toothpick comes out clean.

    Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

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