Nut recipe collection

Frozen banana peanut butter sandwiches on graham crackers. Just three ingredients and 20 minutes to make a batch of 26 kid-friendly frozen snacks.

Banana split bread for the bread machine packs sliced banana, strawberries, crushed pineapple, walnuts, chocolate chips, and maraschino cherries into one yeast loaf. Soda fountain in bread form.

A creamy dessert salad loaded with bananas, strawberries, pineapple, and walnuts folded into sweetened cream cheese and whipped topping. All the flavors of a banana split in a bowl.

Lightly sweet banana tea loaf with orange zest and juice concentrate. A diabetic-friendly quick bread with no added sugar, baked in a standard loaf pan.

Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.

Mashed banana and chopped apples baked into a tender, cinnamon-spiced quick bread with sour cream for richness and walnuts for crunch. One loaf that won't last long on the counter.

Soft, chewy banana cookies loaded with chopped pecans and a hint of molasses and cinnamon. This drop cookie recipe makes 3 dozen and disappears even faster.

A spiced sheet cake packed with grated carrots, mashed bananas, toasted coconut, and pecans. Warm cloves and mace set it apart from ordinary carrot cake. Cuts into 24 squares and freezes well.

Whole wheat banana bread with pecans and maple syrup, made entirely in a bread machine. Just load, press start, and let the machine do the work. Five minutes of active prep.

Baked French toast stuffed with caramelized bananas, coated in sliced almonds, and topped with a cinnamon-oat streusel. A showstopping brunch dish that serves 6.

Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.

Bangladeshi chicken korma with saffron, yogurt, double cream, and ground almonds. A rich, mildly spiced curry garnished with roasted almonds and fresh cilantro.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

No country of origin, but I'm betting on Vietnam this time, mainly from the dip.

Whole grain barley and wheat muffins studded with pecans and sweetened with raw honey. Quick, hearty, and on the table in 30 minutes flat.