Tuesday, August 31, 2010

Going Bananas?

Me?  Why do you ask?

Well, ummmm Yep I am a litttle

.....but it's all good.


I'll be back with more blogging this week ♥

Speaking of Bananas....

 I love Southern Living magazine. 

These recipes were all found there.

Quick & Tasty Banana Pudding

Enjoy comfort food at its best with this easy-to-make version of classic banana pudding.

via Southern Living

Yield: Makes 1 serving - If you're serving a crowd, simply prepare the recipe as many times as needed. 


  • 1  small banana
  • 3  tablespoons  thawed nondairy whipped topping
  • 2  tablespoons  prepared vanilla pudding
  • 2  vanilla wafers


Cut half of 1 small banana into slices; keep other half in the peel and save for another use. Layer 1 (5-oz.) glass with 1 Tbsp. thawed nondairy whipped topping, one-fourth of banana slices, 1 Tbsp. vanilla pudding, another fourth of banana slices, and 1 vanilla wafer. Repeat. Dollop with 1 Tbsp. thawed nondairy whipped topping.

or you might want to try this

Nutter Butter-Banana Pudding Trifle

via Southern Living

This homemade pudding in this layered dessert is divine, economical, and uses on-hand staples such as milk, eggs, flour, sugar and bananas. The peanut butter sandwich cookies take this trifle over the top.
Yield: Makes 8 to 10 servings


  • 3  cups  milk
  • 3  large eggs
  • 3/4  cup  sugar
  • 1/3  cup  all-purpose flour
  • 2  tablespoons  butter
  • 2  teaspoons  vanilla extract
  • 5  medium-size ripe bananas
  • 1  (1-lb.) package peanut butter sandwich cookies
  • 2  cups  sweetened whipped cream
  • Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs


1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.
Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.
Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

This homemade pudding is divine, economical, and uses on-hand ingredients. The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.

and last but not least

Pound Cake Banana Pudding

via Southern Living

This recipe is inspired by the one served at the famous Mrs. Wilkes' Dining Room in Savannah, Georgia. Look for pound cake in the frozen dessert case of the supermarket.


  • 4  cups  half-and-half
  • 4  egg yolks
  • 1 1/2  cups  sugar
  • 1/4  cup  cornstarch
  • 1/4  teaspoon  salt
  • 3  tablespoons  butter
  • 2  teaspoons  vanilla extract
  • 1  (1-pound) pound cake, cubed
  • 4  large ripe bananas, sliced
  • Meringue


Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.
Spread Meringue over pudding.
Bake at 375° for 15 minutes or until golden brown.

Notes from Southern Living:

Everyone loves banana pudding – especially our readers who rated this recipe as "perfectly delicious for any occasion"! Sliced pound cake adds an unexpected update to take this classic summer dessert over the top. We recommend the Million Dollar Pound Cake for layering up the flavor.


Heather said...

Yum! I love anything made with bananas!

Marci said...

Peanut butter and bananas are such a perfect cobmo...the nutter butter one looks sooo good!

wendy said...

YUM...all three look divine.

It reminds me of a story my dad told us of when he was a young boy and at a parade in Calgary, then afterwards he got to have 'THE BIGGEST PIECE OF BANANA CREME PIE' he's ever seen.

so I always think of dad when It comes to banand desserts.