Best 2 No Bake Banana Crunch Minis Recipes
Indulge in a delightful symphony of flavors and textures with our irresistible No-Bake Banana Crunch Minis! These bite-sized treats are a perfect blend of creamy, crunchy, and fruity sensations. Made with a combination of only 6 simple ingredients, these no-bake wonders are a breeze to prepare and can be enjoyed by people of all ages.
Our collection of recipes includes two variations of this delectable dessert. The Classic No-Bake Banana Crunch Minis are a timeless favorite, featuring a creamy banana pudding filling nestled atop a crispy graham cracker crust. For those who prefer a more decadent experience, the Chocolate Peanut Butter No-Bake Banana Crunch Minis offer a rich and indulgent twist, combining the classic flavors of chocolate and peanut butter with the creamy banana filling.
Both variations are adorned with a delightful topping of crunchy corn flakes, adding an extra layer of texture and flavor to each bite. These No-Bake Banana Crunch Minis are not only delicious but also incredibly versatile. Serve them as an after-dinner treat, a party appetizer, or a sweet snack to satisfy your cravings. Their individual serving size makes them perfect for portion control and easy sharing.
With their no-bake preparation, these treats are ideal for busy individuals, hot summer days, or anyone looking for a quick and effortless dessert option. Gather your ingredients, follow our step-by-step instructions, and embark on a culinary journey that will leave your taste buds dancing with joy.
NO-BAKE BANANA CRUNCH MINIS
All the flavors of banana bread make these cereal and date snack bites a go-to snack!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Generously grease 24 mini muffin cups with coconut oil, or spray with cooking spray. In large bowl, place cereal; set aside. In food processor, add dates, walnuts and 1 tablespoon water; pulse in 1-second bursts about 30 seconds or until finely chopped. Add oats, banana and chia seed; process until mixture comes together into a ball.
- Transfer date mixture to bowl of cereal. Lightly spray hands with cooking spray; use hands to blend mixture. Use fingers to firmly press mixture evenly into muffin cups, pressing down to compact the mixture until firm.
- Refrigerate about 1 hour or until firm. Store covered in refrigerator up to 1 week.
Nutrition Facts : Cholesterol 0 mg, Fat 1/2, ServingSize 1 Serving, TransFat 0 g
CINNAMON CRUNCH BANANA BREAD
This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Provided by Julia Moskin
Categories breakfast, snack, breads, quick breads
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
- Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
- Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
- Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
- Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.
Tips:
- For a creamier texture, use overripe bananas.
- If you don't have graham cracker crumbs, you can use crushed vanilla wafers or chocolate cookies.
- To make the crunch topping, you can use any type of cereal you like. Granola or chopped nuts would also be a great addition.
- If you don't have a muffin tin, you can use a loaf pan or a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
- These no-bake banana crunch minis are best served chilled. You can store them in the refrigerator for up to 3 days.
Conclusion:
These no-bake banana crunch minis are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up overripe bananas, and they are sure to be a hit with people of all ages. So next time you are looking for a quick and easy dessert, give these no-bake banana crunch minis a try. You won't be disappointed!
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