Posts tagged ‘dessert’

April 27, 2011

Banana Bread

Banana Bread


    Banana Bread is one of the many treats that I grew up loving.  There are so many different recipes I have tasted.  Of them all, this truly is my favorite.  My mom, my sister, and I have stuck with this recipe for years.  We may change it up a bit every now and then, but in my opinion, this recipe is perfect!  Eat it for breakfast, a snack or with some cool whip or ice cream for dessert.  It is always a crowd pleaser!  This is best to make with bananas that are getting brown.  So, next time you are about to throw out some bananas, treat yourself and give this bread a try!      




Banana Bread

1 stick butter or margarine

2 c. sugar

2 eggs

1 tsp. baking soda

3 T. buttermilk (I sometimes use 2 T. milk and 1 T. mayo instead)

1 3/4 c. flour

3 overripe bananas, mashed

1 c. chopped pecans, if desired

1 1/2 tsp. vanilla


Preheat oven to 350.  Grease a 9x5x3 loaf pan.  Cream butter, sugar and eggs.  Set aside.  In separate bowl, combine baking soda and buttermilk.  To this, add flour, bananas, pecans and vanilla.  Blend in butter, sugar, egg mixture.  Bake at 350 for about 1 hour. 

TIP- I love to keep the bread very moist and soft.  I usually check the bread at about 55 minutes by sticking a knife in center.  I pull it out of the oven when knife is a little gooey.  It hardens up just enough. 

April 26, 2011

Banana Pudding

   Banana Pudding

Banana Pudding has a been a regular holiday dessert in our family forever.   I grew up loving it!  My Aunt Shirley makes it for most holidays and everyone looks forward to it.  This Easter, Brad and I did not get to celebrate with the family but rather had an Easter of our own.  I made “my version” of banana pudding.  I wanted a light, refreshing dessert that Brad and I could enjoy guilt free.  This banana pudding is low in sugar and fat but just as good, I promise.   

Banana Pudding

1 box vanilla wafers

2 large boxes sugar-free vanilla pudding (or 1 box sugar-free and 1 box regular)

6 cups skim milk

1 pint light cool whip

4 bananas

Make pudding according to package directions.  Layer bottom of 9×13 pan with vanilla wafers, enough to cover.  Slice 2 bananas and layer on top of vanilla wafers.  Add half of the pudding over bananas.  Repeat layers then top with light cool whip.  Sprinkle crushed vanilla wafers on top.  Keep refrigerated.