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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).
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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We bake our s'mores so we can enjoy them all year round.
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This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
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Chocolate chips and cocoa team well with banana in these lovely muffins that are made even more delicious with the addition of vanilla.
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This homemade frozen yogurt inspired by the flavors of Chunky Monkey® is made with Greek yogurt, bananas, chocolate chips, and walnuts.
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Cheesecake literally just got cooler.
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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.