Best 18 Banana Delight Recipes

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.

BANANA SPLIT DELIGHT

Steps:

• Combine graham cracker crumbs, margarine, and sugar in a 9x13-inch baking dish. Press cracker mixture into the baking dish with the back of a spoon to form a crust.
• Stir pineapple, cherry pie filling, bananas, sweetened condensed milk, coconut, and vanilla extract in a large bowl until evenly mixed. Fold whipped topping into pineapple mixture and spread over cracker crush. Sprinkle with pecans and drizzle with ice cream topping. Refrigerate until chilled, about 30 minutes.

BANANA DELIGHT

Steps:

• Mix flour, butter and 3/4 of the nut meal together.
• Press in bottom and sides of pan and bake 15 minutes 350*.
• Let cool and place in freezer.
• Mix together, conf.
• sugar, Cool Whip, cream cheese.
• When creamy, spread over crust.
• Mix 2 small boxes banana cream pudding, cold milk, pour over cream cheese layer.
• put remainder of Cool Whip over top.
• Sprinkle with remaining nut meal or chopped nuts.

BANANA DELIGHT

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cinnamon; set aside. , In a large skillet, saute the bananas in butter over medium heat for 1 minute. Sprinkle with crumb mixture; cook for 3 minutes or until heated through. Serve warm over ice cream.

SUGAR-FREE STRAWBERRY BANANA DELIGHT JELLO SALAD

Steps:

• Dissolve jello in the hot water.
• Fold in strawberries, crushed pineapple, banana slices and walnuts and stir to mix.
• Pour 1/2 of the mixture into a 12" x 8" dish and refrigerate until firmly set.
• set the other 1/2 aside at room temperature.
• When refrigerated half is set gently spread with sour cream and then top with the remaining 1/2 mixture.
• Refrigerate 2 to 3 hours before serving.

CHOCOLATE-BANANA-PEANUT BUTTER DELIGHT

Steps:

• Heat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans. In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
• Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store in refrigerator.

BANANA CREAM DELIGHT RECIPE - (4/5)

Steps:

• Preheat oven to 350 degree. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender. Add chopped pecans and mix. Press mixture into the bottom of a 8 x8 or 9 x 7 x2 inch pan. Bake at 350 degrees for 18-20 minutes or until light golden brown. Remove from oven and let cool. While the crust is cooling prepare the filling. In a large bowl using a kitchen aid mixer or a hand mixer add the softened cream cheese and powdered sugar. Cream the mixture until combined. Fold in 1 - cup cool whip and set aside. Prepare pudding according to package directions adding the 2 cups milk. Using a wire whisk, mix the pudding until thickened. When the crust is completely cooled spread on the cream cheese mixture evenly. Add a single layer of sliced bananas. Add the banana cream pudding and spread evenly. Top with remaining cool whip. Sprinkle the crushed vanilla wafers evenly over the top. Be sure to seal all edges. Chill for at least 2 - 3 hours before serving. Cook's Note: Pecans can be omitted if you have a nut allergy or just prefer a plain shortbread crust.

STRAWBERRY BANANA DELIGHT

Steps:

• In a small bowl, dissolve gelatin in boiling water; cool for 10 minutes. Add enough water to ice cubes to measure 1 cup. In a blender, combine gelatin and ice mixture; cover and process for 1 minute or until ice cubes are dissolved. Add bananas; process 1-2 minutes longer or until blended. , Pour into four dessert dishes. Refrigerate for at least 30 minutes or until set. Garnish each with 1 tablespoon whipped topping and a strawberry.

BANANA CREAM DELIGHT

Steps:

• Preheat oven to 350*. Combine flour and butter. Stir in chopped nuts. Press into an ungreased 13x9 inch pan. Bake 30 minutes. Cook completely.
• Mix cream cheese and confectioners' sugar. blend in half the whipped topping. Spread over cooled crust.
• Combine milk and pudding mix. Beat 2 minutes. Pour over cream cheese layer. Slice bananas and place on top. Spread rest of whipped topping over the top. Refrigerate 2 hours before serving.

PINEAPPLE, COCONUT, BANANA RUM DELIGHT

Steps:

• Place milk and pineapple chunks in blender and blend to mix the milk into the pineapples. This will have a slight chunky texture.
• Place in a very large bowl or pot with all the rest of the ingredients except for the optional seltzer.
• Mix and pour into 3 gallon freezer ziplock storage bags. Freeze overnight.
• Place into a punch bowl the icy mixture. You can add the optional seltzer if it`s to strong or to sweet for you. I kept it on the side for my guests to have an option to add if they want.

STRAWBERRY BANANA DELIGHT

Steps:

• In a small bowl, dissolve gelatin n boiling water, then cool 10 minutes before adding enough water to the ice cubes to measure 1 cup.
• Place gelatin & ice mixture in a blender, then cover & process for 1 minute or until ice cubes are melted.
• Add bananas & process another 1 to 2 inutes longer or until blended.
• Pour into 4 dessert dishes & refrigerate at least 30 minutes or until set, Then garnish each with a tablespoon of the whipped topping & a strawberry.

PINEAPPLE BANANA DELIGHT

Steps:

• Mix together the butter and the graham crumbs, pack down in a 9x13 pan.
• Bake at 375 for e minutes.
• Cool Mix together 1 cup of butter, icing sugar, and eggs to make the second layer.
• Beat 5 minutes and pour over cooled crust.
• Spread evenly.
• Whip cream as you normally would (add vanilla and sugar) and set aside.
• Slice the bananas and arrange on the second layer.
• Pour drained pineapple on and spread evenly.
• Top with whipped cream.
• Refridgerate for at least 2 hours.

BANANA NUTELLA DELIGHT

Steps:

• Spread Ritz crackers with Nutella.
• Top with a slice of banana.
• Enjoy!

BANANA MERINGUE DELIGHT

Steps:

• Preheat oven to 300 degrees Farenheit.
• In large bowl, beat egg whites until slightly stiff. Gradually add sugar and cream of tartar and continue to beat. Add vanilla and salt and continue beating until whites stand in stiff peaks. Spray 9 x 9- inch glass baking dish with non-stick cooking spray. Spread meringue over entire bottom and sides of dish to form a crust. Bake in 300 degrees Fahrenheit oven for 45 minutes. Remove and cool.
• After crust has cooled, prepare pudding mix according to package directions and fold in sliced bananas. Pour pudding mixture into crust and sprinkle ground graham crackers on top. Chill and serve.

AUNT MARY'S BANANA DELIGHT

Steps:

• Mix flour, butter, granulated sugar, and pecans and pat into a 9x13 pan. Bake at 350 degrees for 10-15 minutes. Cool. Mix powdered sugar and cream cheese and pat into cooled crust. Slice bananas and make a solid layer over the cream cheese mixture. Make vanilla pudding according to directions and pour over bananas. Top with cool whip and sprinkle with pecans.

HEAVENLY BANANA DELIGHT

Steps:

• 1. In a large mixing bowl,combine the pudding mix,condensed milk,and milk and beat for 2 mins,or until well blended. Refrigerant for 10 mins.
• 2. In another bowl whip the heavy cream.Add the whipped cream and sour cream to the pudding mixture.
• 3. Place half the vanilla wafers in the bottom of a 13x9x2-inch pan.Top with half the sliced bananas,then half the pudding mixture,and a drizzle of the chocolate syrup,Repeat each layer and decorate the top with the remaining chocolate syrup.

BANANA DELIGHT DESSERT

Steps:

• Place two banana quarters and two pineapple halves on each of four plates. Top each with whipped topping and a cherry.

BANANA DELIGHT

Steps:

• 1. In small bowl combine crumbs, margarine or butter and sugar. Sprinkle half of crumb mixture in eight 10-ounce custard cups* or dessert dishes. Top with half of banana slices.2. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. (Mixture will be thick.) Spoon half of pudding over banana. Repeat layers of crumbs, banana slices and pudding.3. Spoon whipped topping on pudding. Refrigerate at least 15 minutes.4. Garnish as desired. Store in refrigerator.*NOTE: Recipe may also be prepared in 2-quart serving bowl. Layer half of crumb mixture, half of banana slices and half of pudding in bowl. Repeat layers. Spoon whipped topping on pudding. Refrigerate.