BEST PANCAKE MIX: In large bowl,
o 3 minutes). Fold in banana extract. Spread over pudding, sealing
ervings.
Farm Journal's Best Ever Recipes.
Mix together 4 tablespoons milk with 1 teaspoons white vinegar in a cup.
Mix together 1 ts. baking soda with 1 tablespoons warm water in a separate cup.
Beat sugar and margarine until blended.
Add eggs and bananas and mix.
Add everything else.
Prepare a large.
large loaf pan by coating it with shortening,.
flour and lining the bottom with waxed.
paper.
Bake at 325 degrees for 1 to 1 1/2 hours.
Toothpick test for doneness.
Use directions on package of pudding.
Thoroughly whip the cream to a froth.
Fold into pudding.
On a separate serving dish, alternate layers of wafers, thinly sliced bananas and pudding. Crush two or three wafers in hand and sprinkle over top.
Best served soon.
dd the beaten eggs, mashed banana, and milk; mix well.
small bowl, mix mashed banana with the lemon juice; set
Combine first 3 ingredients in a heavy saucepan. Whisk together milks and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat and stir in vanilla.
Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
soda and salt; add to banana mixture, beat well; pour into
Put bananas in the blender and blend until smooth.
Add sugar and egg.
Add melted butter and blend together.
Pour wet ingredients into a large bowl.
Mix dry ingredients together in a small bowl.
gently stir dry ingredients into wet until dry ingredients are moistened. Batter should be slightly lumpy. Stir only until you can no longer see any flour.
pour batter into lined muffin tin cups.
Bake at 375 degrees for 20 minutes.
let cool for 15 minutes on a wire rack. These are best enjoyed still warm served with butter.
Preheat oven to 400 degrees F (205 degrees C).
In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
In another large bowl, mix together milk, applesauce, and vanilla.
Add the mashed bananas, and combine thoroughly.
Stir the flour mixture into the banana mixture until just combined.
Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 20 minutes.
Combine melted margarine, brown sugar, flour, salt, evaporated milk, water, eggs and vanilla in double boiler; mix well.
Cook until thickened, stirring frequently.
Reserve 2 to 3 vanilla wafers.
Layer banana slices, pudding and vanilla wafers alternately in large bowl.
Crumble reserved wafers over top. Cover with whipped topping.
Chill, covered, overnight.
Yield:
8 servings.
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Cream butter and brown sugar until well blended.
Beat in eggs, vanilla and bananas.
Add chocolate.
Beat well.
Mix flour, baking soda and salt together.
Add to mixture with the water. Mix well.
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!(R) Spread; set aside.
Combine mashed banana, I Can't Believe It's Not Butter!(R) Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix.
Fold in blueberries.
Pour into 2 lightly greased loaf pans or a bundt pan.
Bake 55 minutes to 1 hour; test for doneness with a toothpick and cool on rack for 10 minutes before removing from pans.
Freezes beautifully.
Mash bananas with potato masher. Add sugar, egg and melted margarine. Combine dry ingredients and add to banana mixture. Mix only lightly. Spoon into greased muffin tins. Bake at 400\u00b0 for 15 to 17 minutes. Makes 12 muffins.
Beat bananas to a liquid and add eggs.
In a separate bowl, cream shortening.
Gradually add sugar and beat until fluffy.
Add banana mixture.
Combine flour, baking soda, and salt; blend into batter.
Stir in walnuts.
Pour into two well greased loaf pans and bake at 300\u00b0 for 1 1/4 hours or until firm to the touch.
Pour the two boxes of pudding mix and the milk into a large bowl. Using an electric mixer, mix until thoroughly combined.
Add the condensed milk and mix well.
Next add the cool whip and whip it together.
Line the bottom of a large bowl or container with nilla wafers and a layer of bananas. Next add some of the pudding mixture.
Layer this way until all the pudding is used.
Top with more nilla wafers.
Let chill for a couple of hours before serving.