Best 9 Honey Banana Punch Recipes

HONEY BANANA PUNCH

Steps:

• In a blender, combine orange juice concentrate and bananas; cover and process until smooth., Pour into a large bowl; add the pineapple juice, water, honey, sugar and soft drink mix. Stir until sugar is dissolved. Pour into two 2-qt. freezer containers. Cover and freeze until mixture is slushy. , To serve, transfer each portion of fruit slush to a large pitcher. Add 2 liters of soda to each pitcher; stir to blend.

HONEY PUNCH

Steps:

• Dissolve 1/2 cup honey in 1/2 cup boiling water. Let cool, then pour into a pitcher; add the juice of 2 lemons, 2 cups apricot nectar and 1 cup vodka, if desired. Chill. Add a bottle of sparkling apple juice to the pitcher. Serve over ice with lemon slices.

HONEY BANANA PUNCH

Steps:

• In a blender, add bananas and orange juice concentrate. Put a cover on the blender and process until smooth.
• Into a large bowl pour the mixture and add pineapple juice, water, honey, sugar, and the soft drink mix. Stir well until sugar is dissolved.
• Pour this into two 2 quart freezer containers and cover. Freeze until a slushy texture is obtained.
• To serve: Using 2 large pitchers transfer each container of fruit slush to pitchers. Slowly add 2 liters of soda to each pitcher and stir to blend.

HONEY PUNCH

Steps:

• In a small saucepan, bring 1/2 cup water to a boil. Add the honey to the boiling water, then chill.
• Add the cooled honey syrup to a pitcher with the apricot nectar, lemon juice and sparkling apple juice. Serve over ice with lemon slices to garnish.

BANANA SLUSH PUNCH

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

BANANA PUNCH

Steps:

• BRING WATER AND SUGAR TO A BOIL.
• BOIL FOR 3 MINUTES AND LET COOL.
• MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS.
• MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER.
• FREEZE MIXTURE.
• LET THAW 2 OR 3 HOURS BEFORE SERVING.
• JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY.
• SERVE WHILE STILL SLUSHY.
• ENJOY!!

BANANA PUNCH

Steps:

• Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar dissolves, about 3 minutes. Cool in the refrigerator.
• Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup. Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the mixture into smaller containers and freeze until mostly solid.
• Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices.

HONEY-BAKED BANANAS

Steps:

• Place the bananas in a greased 1-qt. baking dish. Combine the butter, honey and lemon juice; drizzle over bananas. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Sprinkle each serving with coconut and pecans; top with a dollop of whipped topping.

BANANA BREAD WITH HONEY

Steps:

• Preheat the oven to 170C/fan 150C/gas 5 and grease a small loaf tin.
• Combine the flour, bicarbonate of soda and salt.
• Cream together the butter and brown sugar until pale. Beat in the eggs one at a time, then the bananas, saltanas and the honey.
• Stir banana mixture into the flour mixture, combining until moist.
• Bake for one hour or until a cake tester comes out of the cake clean. Leave to stand in the tin for at least 10 minutes before turning out on to a cooling rack and allowing to stand until cool.