Going Bananas

We went Bananas this week...

 First Alex and I wanted Banana Pudding...

This recipe is from an older Cooking Light Magazine Recipe but is very luscious and creamy.

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 can fat-free sweetened condensed milk (14ounce)
2 large egg yolks
2 t vanilla
3 cups sliced ripe bananas
reduced-fat vanilla wafers
4 large egg whites
1/4 Cup sugar

Preheat oven 325
Combine flour and salt in a saucepan.  Gradually add milks and yolks' stir well.  Cook over medium heat 8 minutes or until thick, stirring constantly.  Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2 quart baking dish.  soon 1/3 of pudding mixture over banana.  Arrange wafers on top of pudding just to cover.  Repeat layers twice, arranging the last wafers around edge of dish.
Beat egg whites at high speed of a mixer until foamy.  Gradually add sugar, beating until stiff peaks form.  Spread meringue evenly over pudding, sealing to edge of dish.

Bake 25 minutes or until golden.

The pudding is a bit soupy and needs refrigeration for at least a hour before serving.

Alex had swirled the meringue into a happy face...and the smile seemed to spread to everyone.
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Trinity decided that she didn't care for pudding.  But she wanted my mothers Banana bread.

Banana Nana Nut Bread (Nana's recipe)
Heat over to 350
2/3 Cup Shortening
2 1/2 cup flour
1 2/3 cup sugar (I use 1 1/3 cup Agave)
1 1/4 t baking powder
1 t baking soda
1t Salt
1 Cup Buttermilk
4-6 over ripe bananas
2 eggs
1/3 Cups water
1/2 cup pecans or walnuts

The instructions are simple dump everything but the nuts in the mixing bowl mix 2 minutes then stir in nuts.
Bake 40 minutes.

This makes a great snack that Trinity served to Alex and me for a home school break.  It is good hot with butter or cold with cream cheese.  Also try it French toast style.