Banana Pineapple Meringue Recipe
Yield: 6 Servings
3 ripe bananas
2 eggs
2 T sugar
1 t nutmeg
1 cn crushed pineapple,drained
1 T rum
Puree bananas and rub in unbeaten egg yolks, 1 TBSP sugar and nutmeg.
Place in shallow pie dish. Cover with drained pineapple. Beat egg
whites until stiff enough to stand in peaks, adding rum and remaining
sugar. Pile over pineapple and bake in oven until golden brown.
Banana Split French Toast
10 oz maraschino cherries,Canned
1 lb French bread
8 oz cream cheese,softened
1/4 c granulated sugar
1 t vanilla extract
8 oz crushed pineapple,drained
1/3 c miniature semisweet
-chocolate chips
4 eggs
1/3 c milk
4 sm ripe bananas,halved
-lengthwise
2 c frozen whipped topping
-about 2/3 of an
1 8 oz thawed
1/4 c pecans,Chopped
Maple syrup,warmed
Cut 4 maraschino cherries in half; set aside for garnish. Chop
remaining cherries. Cut off and discard ends of bread loaf. Slice
remaining loaf into 16 (1/2-inch to 3/4-inch) slices.
Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat
with an electric mixer at medium speed 3 to 4 minutes, or until creamy.
By hand, stir in pineapple, chocolate chips and chopped cherries; mix
well.
Spray a 15x10x1-inch baking pan with nonstick cooking spray. Combine
eggs and milk in a shallow bowl or pie plate. Dip one side of 1 bread
slice into egg mixture. Place on baking pan, dipped side down. Gently
spread with 1/8 of cream cheese mixture; top with a banana half. Repeat
with 7 more slices.
Dip one side of each of the remaining 8 bread slices in egg mixture.
Place, dipped side up, on top of banana Bake in a preheated 350-degree
oven 35 to 40 minutes, or until tops are light golden brown and centers
are set.
To serve, top each serving with 1/4 cup whipped topping, 1-1/2
teaspoons chopped pecans and 1 reserved cherry half. Serve with maple
syrup.
Makes 8 servings.
|