then stir in cereal and banana.
Spoon batter into muffin
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.
he flour mixture and mashed banana alternately to creamed mixture,beating
Grease a 9 X 5 X 3 inch loaf pan.
Beat butter or margarine, sugar and egg in a large bowl until fluffy.
Combine bananas and milk in a bowl.
Sift flour, baking powder, and baking soda onto wax paper.
Stir into sugar mixture alternately with banana-milk mixture.
Stir in nuts.
Turn into prepared pan.
Bake at 350 degree for 1 hour or until center springs back.
Cool in pan on rack for 5 minutes.
Turn out of pan and cool completely.
nd baking soda; add to banana mixture alternately with buttermilk, beginning
Mix in 1 medium mashed banana, 1 cup pecans, 1 cup
ith vanilla wafers, then with banana nut mixture. Continue this step until
hen finished baking, it is best to let it set overnight
ain later on in the recipe. Set this bowl aside.
In blender mix: banana, rice milk, cinnamon, nutmeg and syrup.
Pour into small flat container to dredge bread.
Coat bread on both sides and cook on griddle that has been oiled lightly.
Served warm with your favorite nut toppings and a little more maple syrup.
bout 5 minutes, add mashed banana and nuts.
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Sift together flour, salt and soda and set aside.
Cream together shortening, sugar and bananas.
Add to creamed mixture the eggs and mix.
Add flour mixture and mix well.
Add nut meats and vanilla.
Grease and flour 2 large loaf pans.
Divide batter into pans.
Bake at 350\u00b0 about 1 hour, but check it sooner by inserting a straw into the center of the loaves.
Cream sugar and butter.
Add eggs one at a time mixing well after each.
Add vanilla and stir in bananas.
Mix well.
Combine flour, salt and soda and blend into banana mixture 1/2 cup at a time.
Stir in nuts.
Gently fold in sour cream (the magic ingredient that makes it so moist).
Pour mixture into 9x5x3 greased pan.
Bake 1 hour at 350\u00b0.\tCool in pan for 20 minutes before turning onto a rack.
(If you use the mini loaf pans (4), baking time is approximately 35-40 minutes.)
Preheat oven to 350\u00b0.
Cream butter and sugar together, then add eggs and beat well.
Stir in mashed bananas and vanilla.
Add the flour, baking powder, baking soda and salt and beat well. Stir in the nuts.
Bake in greased loaf pan for 1 hour.
Preheat oven to 350\u00b0.
Spray angel food pan with Pam or any cooking spray.
Mix all ingredients in a large bowl.
Beat 2 to 3 minutes until bananas are blended with cake mix.
Pour into pan and bake for 50 to 60 minutes or until toothpick comes out clean. Serve plain or with ice cream.
I like it best fresh from the oven with a cup of hot tea.
Sift flour, baking powder, soda and salt together.
Work shortening, sugar (in a separate bowl) and cream.
Add eggs and beat well.
Add flour mixture alternately with banana and nuts. Pour into greased loaf pan (9 x 5-inch).
Bake 1 hour at 350\u00b0. Double recipe to make 3.
ream frosting, and garnish with banana slices.
WHIP CREAM FROSTING
and flour. Fold into the banana mixture. Divide batter evenly into
Preheat oven to 350. Grease a medium sized loaf pan for single recipe. Pour batter in pan and bang on counter a few times to release any air. Bake about 1 hour or until toothpick comes out clean.
br>MUFFIN OPTION: Halve the recipe. You can add nuts or