Banana Nut Bread

When the weather turns cooler, I love to start baking. The warm oven heats up the kitchen, making it a natural place for my family to gather. And what calls to them more than the wonderful smell of baking bread? I make our banana nut bread in mini-loaves, with nuts on the inside and outside. They make wonderful gifts for neighbors, or a delicious snack, sliced with a light spread of cream cheese.

Ingredients

3 overripe bananas, well mashed.
2 eggs, beaten
1/2 tbs. oil
2 cups flour
3/4 cup sugar
1 tsp. salt
1 tsp. baking soda
1/2 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Grease and flour a loaf pan, or mini-loaves. Mix bananas, oil, and eggs thoroughly in a large bowl.

(Tip: for perfect mashed bananas, place overripe bananas in the freezer overnight. Allow them to thaw in a bowl on the counter top. Snip off the end of the peel with a pair of scissors and squeeze the banana out through the opening.)

Stir together the dry ingredients and add to the banana mixture. Mix thoroughly. Add half of the nuts to the batter and stir. Pour the batter in prepared pan(s) and sprinkle remaining nuts on top. Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean (mini-loaves will take less time). Cool completely before slicing.

Enjoy!

NanaJane's Easy Banana Pudding Pie

I remember my mother making this dessert in the summer. She let me help with it, and by the time I was about eight years old, I could make it all by myself. It's that easy. Now, I let my kids make it, too. It's a fun, cool treat for a hot summer evening.

Ingredients:

16-20 Honey Graham Crackers
1 package instant banana pudding
1 package instant vanilla pudding
3-4 ripe bananas
4 cups cold milk
1 cup whipping cream
1 tbs sugar

Break graham crackers into small rectangles. Peel and slice bananas. In an ungreased 9x13 pan, lay graham crackers in a single layer. Top with a single layer of banana slices. Whisk together banana pudding and 2 cups cold milk for 5-7 minutes, or until soft-set. Pour gently over graham crackers and bananas, being careful not to disturb layers. Refrigerate for 15-20 minutes. Remove the pan from the refrigerator and place another layer of graham crackers on top of the pudding. Top with another layer of banana slices. Prepare vanilla pudding the same way you did the banana pudding. Pour gently on top and refrigerate at least 30 minutes. Just before serving, whip cream and sugar to stiff peaks. Serve in squares, topped with sweetened whipped cream.

Enjoy!