ome scattered small chunks of banana.
Beat in the honey
out 5 minutes, add mashed banana and nuts.
Press\"Start
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle and start machine. Makes one 1 1/2-pound loaf.
Place all ingredients in bread pan, select light crust setting and press start.
nd cinnamon.
drain crushed pineapple, I do this with a
WAFER-BANANA-PINEAPPLE PREPARATION:
Preheat oven
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Mix eggs, add oil, sugar and vanilla.
Continue beating until thick and foamy.
With spoon, stir in zucchini, bananas and pineapple.
Combine flour, baking powder, soda, cinnamon and nutmeg.
Stir in and mix well; add nuts.
Stir until mixed. Divide between 2 greased, floured loaf pans.
Bake at 350\u00b0 for 1 hour or until toothpick comes clean.
Mix banana, pineapple and yogurt in blender for about 30 seconds or until smooth.
Gradually add the powdered instant vanilla pudding; blend well.
Freeze in freezer pop containers or small paper cups.
Makes about 8 servings.
Banana Bread: Peel the bananas. Slice them
Heat oven to 325\u00b0.
In large bowl, beat, at medium speed, butter, sugar and cinnamon 1 minute, scraping bowl constantly. Add eggs.
Beat on high speed, scraping bowl as needed, until mixture is light and fluffy, 2 minutes.
Fold in pineapple, bread cubes and pecans.
If so desired, use your bread machine on the DOUGH cycle
hisk egg replacer powder and pineapple juice together until fluffy.
erving.
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An optional recipe: Instead of the chocolate chips
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan.
Press evenly onto bottom of pan.
Arrange banana slices on crust.
Beat cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk.
Add pudding mixes.
Beat until well blended.
Spread evenly over banana slices.
Spoon pineapple evenly over pudding mixture.
Spread with whipped topping over pineapple.
Refrigerate 3 hours or until ready to serve.
Preheat oven to 350F, or 325F for convection oven.
Combine flours, baking powder, baking soda, and salt in large bowl. Whisk together.
Cream together vegetable oil, sugar, eggs and bananas. Add wet mixture to dry ingredients, stir to combine.
Spray an 8X4\" loaf pan with non-stick spray. Pour batter into pan.
Bake for 45-55 minutes until a toothpick poked in the center comes out clean.
This recipe can also be made as 12 muffins - bake for about 20 minutes.
ll together).
Add the banana, coconut milk, egg whites, and
small bowl, combine banana, undrained pineapple and sour cream.
Add
In the bread baking pan container, combine undrained pineapple, water, margarine, salt. Add flour and Splenda. Make indentation on the top of dry ingredients and pour in yearst. Follow bread machine instructions for 1 1/2 pound loaf. Add pecans, when \"add ingredients\" beeps. Continue following machine instructions. When done, remove the loaf and place on the wire rack to cool. Cut into 12 slices. Enjoy!