Honeybananapunch Food

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HONEY BANANA PUNCH



Honey Banana Punch image

Here's a great punch recipe I got from a beekeeper's association. The mix of banana, pineapple and citrus gives it a light sunny flavor. With its pretty honey color, it makes an elegant beverage for weddings and other special events.

Provided by Taste of Home

Time 15m

Yield 7-1/2 gallons (30 1-cup servings).

Number Of Ingredients 8

2 cups thawed orange juice concentrate
5 ripe bananas, cut into chunks
1 can (46 ounces) pineapple juice
2 cups water
3/4 cup honey
1/2 cup sugar
1/3 cup sweetened lemonade drink mix
4 liters lemon-lime soda, chilled

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.

Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 45g carbohydrate (42g sugars, Fiber 1g fiber), Protein 1g protein.

BANANA PUNCH



Banana Punch image

THIS PUNCH IS VERY REFRESHING ON HOT DAYS AND IS A BIG CROWD PLEASER. I FOUND THIS RECIPE IN ONE OF MY MOMS OLD COOKBOOKS.

Provided by SHELLY COLEMAN

Categories     Punch Beverage

Time 23m

Yield 30 serving(s)

Number Of Ingredients 7

4 cups sugar
6 cups water
5 mashed bananas
1 can frozen orange juice
1 can frozen lemonade
1 can pineapple juice
2 quarts 7-Up soda (ROOM TEMP)

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!!

HONEY BANANA PUNCH



Honey Banana Punch image

A light flavor makes this punch perfect for weddings, showers, or any special occasion. Adapted from a popular cooking and recipe magazines newsletter.

Provided by Cookin Mommy

Categories     Punch Beverage

Time 30m

Yield 30 1 cup servings

Number Of Ingredients 8

2 cups frozen orange juice concentrate
5 bananas, ripe and cut into chunks
1 (46 ounce) can pineapple juice
2 cups water
3/4 cup honey
1/2 cup sugar
1/3 cup lemonade mix, sugar sweetened soft drink mix
4 liters carbonated lemon-lime beverage, chilled

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.

Nutrition Facts : Calories 174.5, Fat 0.2, Sodium 14.8, Carbohydrate 44, Fiber 0.8, Sugar 38.9, Protein 0.9

HONEY PUNCH



Honey Punch image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 5

1/2 cup honey
2 cups apricot nectar
Juice of 2 lemons
One 25.4-ounce bottle sparkling apple juice, such as Martinelli's
Lemon slices, for garnish

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.

HAWAIIAN HONEYMOON PUNCH



Hawaiian Honeymoon Punch image

Provided by Brian Boitano

Categories     beverage

Time 3m

Yield 4 servings

Number Of Ingredients 8

1 cup pineapple juice
1 cup guava juice
1 cup passion fruit juice
1 cup rum
2 cups Champagne or sparkling wine
4 pineapple rings
Guava balls, as needed
Cocktail umbrellas, as needed

Steps:

  • In a pitcher, combine the pineapple, guava and passion fruit juices along with the rum and stir to mix thoroughly. Divide the punch between 4 glasses filled with ice. Top each glass with a 1//2 cup of Champagne and a pineapple ring on the rim of each glass. Garnish with guava balls and a cocktail umbrella.

HONEY PUNCH



Honey Punch image

Provided by Food Network Kitchen

Number Of Ingredients 0

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.

FROZEN BANANA PUNCH



Frozen Banana Punch image

This rich, not-overly-sweet punch makes a lovely change from the same old sherbet/gingerale stuff that shows up at most wedding showers.

Provided by Texas Barby

Categories     Punch Beverage

Time 8h15m

Yield 5 qts. of base, 120 serving(s)

Number Of Ingredients 7

24 ounces frozen orange juice concentrate, thawed
12 ounces frozen lemonade concentrate, thawed
46 ounces unsweetened canned pineapple juice
6 ripe bananas
6 cups water
2 -4 cups sugar
10 liters ginger ale or 10 liters carbonated lemon-lime beverage

Steps:

  • Combine fruit juice and lemonade in a 1.5-gallon container.
  • In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
  • Freeze the base in 5 1-quart containers.
  • The day of service, thaw the punch base until it is slushy.
  • Add two liters of mixer for every quart of punch base.
  • Serving suggestion: Punch cups may be garnished with skewered fruit.
  • I think 2 cups of sugar is enough. Add more to adjust to your own taste.

Nutrition Facts : Calories 70.4, Fat 0.1, Sodium 6.8, Carbohydrate 17.9, Fiber 0.2, Sugar 16.7, Protein 0.3

HONEY BUNS



Honey Buns image

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers. These buns make a fantastic Easter brunch.

Provided by Autumn Moultrie

Yield Makes 9

Number Of Ingredients 25

⅓ cup (40 g) plus 4¾ cups (570 g) bread flour (preferably King Arthur)
2 Tbsp. whole or nonfat dry milk powder
1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
2 tsp. instant yeast
1 large egg, room temperature
1 cup whole milk, room temperature
2 Tbsp. honey
4 Tbsp. unsalted butter, room temperature, cut into 4 pieces
Nonstick vegetable oil spray
½ cup (100 g) granulated sugar
½ cup (packed; 100 g) light brown sugar
½ cup (1 stick) unsalted butter, room temperature
2 Tbsp. honey
1 Tbsp. ground cinnamon
½ tsp. vanilla paste or vanilla extract
Pinch of kosher salt
All-purpose flour (for dusting)
2 oz. cream cheese, room temperature
4 Tbsp. unsalted butter, room temperature
¼ cup honey
½ tsp. ground cinnamon
½ tsp. vanilla paste or vanilla extract
Pinch of kosher salt
¼ cup (28 g) powdered sugar
1 Tbsp. bee pollen, crushed to a powder (optional)

Steps:

  • Whisk ⅓ cup (40 g) bread flour and ¾ cup water in a small saucepan until combined. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1-2 minutes. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours and up to 1 day.
  • Whisk 2 Tbsp. whole or nonfat dry milk powder, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. instant yeast, and remaining 4¾ cups (570 g) bread flour in the bowl of a stand mixer until combined. Whisk 1 large egg, room temperature, 1 cup whole milk, room temperature, and 2 Tbsp. honey in a medium bowl until combined; add to dry ingredients along with tangzhong and 4 Tbsp. unsalted butter, room temperature, cut into 4 pieces.
  • Fit bowl onto stand mixer fitted with dough hook attachment and mix on low speed, stopping motor and scraping down sides of bowl as needed, until a shaggy dough comes together around hook, 12-14 minutes. Increase mixer speed to medium-low and mix until dough springs back when you poke it, 7-9 minutes. (Dough will be very sticky but should slap and clean the sides of bowl.) Remove bowl from mixer and scrape dough from hook into bowl.
  • Lightly coat a large bowl with nonstick vegetable oil spray. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Cover with plastic wrap and chill dough at least 4 hours and up to 1 day. (Dough should double in size; the longer it ferments, the more flavor it will develop.)
  • Using an electric mixer on medium speed, beat ½ cup (100 g) granulated sugar, ½ cup (packed; 100 g) light brown sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. honey, 1 Tbsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl until fluffy, about 2 minutes. Spoon filling into a pastry bag or a 1-qt. resealable plastic bag. Set aside at room temperature.
  • Do ahead: Filling can be made 1 day ahead; chill in pastry bag. Bring to room temperature before using.
  • Turn out dough onto a lightly floured surface; dust top with flour. Using your hands, gently press and stretch dough to an 11x9" rectangle, then slice dough into nine 1" strips (alternatively, weigh out nine 135 g pieces). Using moderate pressure, roll each piece into a 30" rope, dusting surface with more flour (as little as possible) to prevent sticking if needed. Let rest 5 minutes.
  • Pat down each rope with your palms to flatten until about ¾" wide. Make sure filling is soft and pliable but not melted; if using a resealable plastic bag, snip off one corner to make a ¼-½" opening. Pipe a thin strip of filling down the center of each flattened dough rope. Working one at a time, roll up each rope to create a spiral, then lay down on surface and tuck end underneath bun to finish. The buns should be a slightly domed, but gently push centers in to keep in line with the rest of the bun (if it sticks out too far, it can burn).
  • Arrange buns on a large parchment-lined rimmed baking sheet, spacing ½" apart. (You should be able to fit all 9 buns on the baking sheet; you want to give them just enough space so they proof into one another slightly.) Cover buns loosely with plastic wrap or a kitchen towel and let sit at room temperature until almost doubled in size, 75-90 minutes.
  • Place a rack in lower third of oven; preheat to 450°. Bake buns 10 minutes. Rotate baking sheet and continue to bake until buns are golden brown on top, 6-8 minutes (Some filling will seep out onto baking sheet-that's okay). Let cool 5 minutes.
  • While the buns are cooling, vigorously whisk 2 oz. cream cheese, room temperature, 4 Tbsp. unsalted butter, room temperature, ¼ cup honey, ½ tsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl to combine. Sift in ¼ cup (28 g) powdered sugar and whisk to incorporate.
  • Generously brush buns with icing (it will melt when it hits the warm buns), then sprinkle lightly with 1 Tbsp. bee pollen, crushed to a powder, if desired.

BANANA SMASH PUNCH



Banana Smash Punch image

My friend, Cloetta and I have served this punch for many years at special occasions. I love the banana-citrus flavor. The base can be made days earlier and and frozen. It is so easy.

Provided by Carols Kitchen

Categories     Punch Beverage

Time 20m

Yield 25 serving(s)

Number Of Ingredients 6

6 mashed bananas
2 (12 ounce) cans frozen orange juice
2 (12 ounce) cans frozen lemonade
1 (46 ounce) can pineapple juice
2 cups sugar
6 cups water

Steps:

  • Mix together and freeze in several small containers.
  • Pour 7-up over the frozen mixture and serve as a slush punch.

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