Mash banana.
Combine with sugar, cinnamon, and chips.
Add in just a small splash of milk to thin.
Pour most of your cupcake batter recipe into bake pan. Add about a spoonful of filling, then top with another small spoonful of cupcake batter.
Cook according to cupcake batter recipe.
Mix and spread on whatever cake or cupcake you are spreading it on.
In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla.
Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust.
Layer with banana slices and top with remaining pudding mixture.
Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.
medium bowl, beat together banana, brown sugar, margarine and peanut
Heat oven to 350 Grease pie plate 9 x 1/4 in.
Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
Add banana mixture: stir until blended.
Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
Cover and refriderate about 2 hours until chilled.
Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
Store covered in refriderator.
Stir in the brown sugar, banana, vanilla, and salt. Pour the
Mix pudding as directed.
Slice 1 banana to cover bottom of pie crust.
Pour pudding evenly into crust.
Refrigerate 15 minutes.
Spoon Cool Whip over pudding to cover top layer.
Top with second banana.
Ready in just minutes.
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
bake 350 for 35-40 minutes.
cool cake completely.
for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
store in the frig.
rom heat and add remaining banana and mango, along with the
ream and a slice of banana and vanilla wafer.
Enjoy
utter, eggs, vanilla, sugar and banana's into a large bowl
Prepare instant pudding banana cream mix with milk according to package directions.
Spread small amount on bottom of 1 1/2-quart casserole.
Layer wafers, bananas and pudding to make 3 layers of each, ending with pudding.
Beat egg whites until stiff but not dry; gradually add sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface.
Bake at 425\u00b0 for 5 minutes.
Mix banana pudding mix with milk. Layer oblong dish with wafers, then sliced bananas. Add layer of pudding; repeat until ending with pudding on top. Crumble a handful of wafers on top of pudding for decoration.
Put a layer of vanilla wafers in bowl, then a layer of sliced banana until you use all wafers and bananas.
Mix instant pudding and pour over bananas and wafers.
You can eat it cold or warm in microwave for 4 minutes.
Good either way.
Mash banana and add to cake mix.
Follow directions on the box and bake in a Bundt pan.
Cool.
To top with glaze:
Stir hot milk or water into confectioners sugar.
Drizzle on top of cake.
eat in eggs, vanilla and banana.
Then add chocolate and
Grease and flour a loaf pan.
(I use the miniature loaf pans.)
Mash banana and mix in egg, oil and sugar.\tMix well and then add flour and nuts.
Pour into pan and bake at 350\u00b0 for metal or 300\u00b0 for glass pan for 45 to 50 minutes or until toothpick inserted comes out clean.
3 to 5 seconds. Add banana, eggs, flour, cocoa powder, cinnamon
Mix pudding with milk until very thick.
Fold in sour cream and all but 1 cup Cool Whip.
Layer wafers, banana and pudding mixture. Spread remaining pudding and Cool Whip on top. Store in refrigerator.
Pour pudding mix and milk into large bowl. Mix with whisk until totally blended.
Add Cool Whip to mixture and whisk until smooth.
Fold in banana slices until combined.
Pour into pie crust.
Place in freezer for at least 2 hours.
Slice and enjoy!