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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
cooking.nytimes.com
Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.
Ingredients: rum, fernet branca
cooking.nytimes.com
Franky Marshall of the Brooklyn cocktail bar Le Boudoir boldly created a cocktail using three tricky spirits that might not seem to mix well: mezcal, Scotch whisky and banana liqueur Softened and slightly sweetened by honey syrup, they harmonize into a strong, smoky, seductive drink that might make you lose your head (in the best possible way).
www.delish.com
Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies watch out! This recipe is from "Emeril at the Grill" by Emeril Lagasse.
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These fun breakfast banana wraps are so easy a kid can help make them. Whole wheat tortillas are spread with peanut butter and filled with a banana half, coconut, and crunchy granola cereal.
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This is a big banana-nut loaf with a big banana taste. Baking powder gives extra leavening.
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Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices
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A delicious banana cake made with vegetable shortening that doesn't require frosting! Use ripened bananas for optimum flavor.
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Chocolate soy milk, banana, strawberries, and pineapple give the flavors of a banana split in smoothie form.
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Get Banana Nut Muffins Recipe from Food Network
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The Mayans and Aztecs called this creamy, rum and vanilla-flavored cocktail 'the drink of the gods.'
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Get Hot Buttered Rum Recipe from Food Network