Tag Archive for banana

Everyday Desserts


By this point, y’all are familiar with how much I’m continuing to eat in order to grow & sustain these babies. A lot. Still something every two-three hours.

The weather here has been in the 80s for the last couple of weeks. So now not only am I looking hugely pregnant, I’m also looking sweaty. But the one one of the great things about warm weather & spring/summer is that fruit will soon be in season locally! Bring on the NC strawberries, blueberries, & peaches!

And while bananas aren’t grown local, I didn’t get the childhood nickname of Suzanna Banana by coincidence!

Fruit is by far my favorite go to when I’m hungry. Add COOL WHIP whipped topping, and even the most basic fruit becomes a special, exciting, delicious snack or dessert.

Top plain white cake with strawberries & COOL WHIP, BOOM, you’ve got Strawberry Shortcake. Perfect for Easter weekend when our fresh strawberries should be coming out.

But my all time favorite dessert is banana pudding. {if any of y’all try to call me Suzanna Banana though, it’s on.} Since I eat dessert every night now, & since Target had both bananas & COOL WHIP on sale this past week, I took advantage and whipped up this banana pudding for the weekend. This recipe makes a lot. Like feed-a-family-reunion, take-to-church-pot-luck, perfect-for-girls-beach-weekend lot. Or, you know, feed-Suz-&-her-growing-babies lot. :)

I’ve shared this recipe before but it’s been a while, and it’s my favorite & also one of the easiest Banana Pudding recipes I’ve ever made. I swear the reason for it’s awesomeness~ COOL WHIP. I used two small containers of COOL WHIP this time & it made the pudding part so moist & light. The recipe is from my friend Kim’s Mississippi Momma. You can’t beat a southern lady’s recipes y’all!

Homemade Banana Pudding
Ingredients
1 large pkg instant vanilla pudding
2 c cold milk
1 can sweetened condensed milk
1 container COOL WHIP, slightly thawed
4-5 bananas. sliced thin
1 box Nilla Wafers

Directions
Make pudding as directed on package: Using wire wisk, mix pudding into cold milk for 2 minutes in large bowl.
Continuing whisking while pouring in condensed milk then COOL WHIP.

{ingredients; adding the good stuff}

In 2+ qt container, place layer of wafers, then thinly sliced bananas. Top that with pudding mixture. Continue to layer until all gone. Enjoy!

{1.5 qt full; COOL WHIP containers make great banana pudding holders}

And for some reason you have COOL WHIP & bananas left over, throw them in a dish with strawberries & blueberries & call that breakfast! Happy spring & summer eating!

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Homemade Banana Pudding

My coworker friend Kim is from Mississippi. That means when it comes to southern food, she & her mom are going to have the best recipes. My work made banana pudding one day & I mentioned it was my favorite dessert. A couple of weeks later she made her family banana pudding recipe & brought a little sample in for me! I brought it home & Jason & I LOVED it!
Luckily for us (& you!!), she shared the recipe with me.
I made it tonight to take to the NCSU Chi O house for their skit preview party tomorrow night. It makes so much that I made a smaller container for us.


Kim’s Homemade Banana Pudding
Ingredients
1 large pkg instant vanilla pudding
2 c cold milk
1 can sweetened condensed milk
1 container Cool Whip, slightly thawed
4-5 bananas. sliced thin
1 box Nilla Wafers

Directions
Make pudding as directed on package: Using wire wisk, mix pudding into cold milk for 2 minutes in large bowl.
Continuing whisking while pouring in condensed milk then Cool Whip.
In 2+ qt container, place layer of wafers, then thinly sliced bananas. Top that with pudding mixture. Continue to layer until all gone. Enjoy!
I used a 1 1/2 qt container & a 1 qt container & almost filled both. I did add some extra Cool Whip that I had left over from when I made the Chilly Pomegranate Pie.


Jason & I couldn’t resist & had some tonight. I crushed up my wafers in the cup. It was so good!!

Sunny Morning Muffins

I was first introduced to these fruity muffins from Alena on twitter aka Mrs Charmingly Chandler. I copied the food network recipe down that day. Then while on Waking up Williams, I realized Lindsay had also made these muffins with rave reviews! I was sold. I think they’ll be perfect for this weekend when my parents are coming into town. I thought I’d make them tonight so we could have them for breakfast & snacks starting tomorrow! I plan to make a mixture of mini muffins & regular sized ones. I also plan to use 1/2 oil & half applesauce to make them a little healthier.

Sunny Morning Muffins (originally from Food Network)
Ingredients
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil (I used 1/8 c oil & 1/8 c applesauce)
1 lemon, zested (omitted because I didn’t have one)
I added 1/4 tsp vanilla because I love it in all baked goods
1/2 pint blueberries
1 cup chopped walnuts (We not like a lot of nuts in muffins, so I used 1/2 cup)

Directions
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In another small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in blueberries and walnuts. Scoop batter evenly into muffin cups.
Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.


I cooked the mini muffins for around 13 minutes and they were perfect. I was busy cleaning and overcooked the regular-sized muffins. So I’d recommend setting the timer for 20 instead of 30 minutes.

Strawberry Banana Muffins

I found this recipe from a fellow NC nestie, Katie Loves Paper a couple of weeks ago. I believe she found it from Joy of Cooking. I’d been meaning to make the below banana bread this weekend, but strawberries were on sale at Harris Teeter & we already had all the other ingredients. UPDATE: I added photos. I think these might be the most delicious muffins I’ve made this year. The bananas are a great background flavor. I might add more strawberries next time because they were a great bitesized flavor addition.

Ingredients
1/2 c (1 stick) unsalted butter, melted
3/4 c light brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 large ripe bananas, mashed (about 1 c)
1 c fresh strawberries, cut into bite sized pieces
2 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Directions
Preheat oven to 350. Line 12 cup muffin pan with liners or spray with Pam.

In small bowl, melt butter. (I microwaved. Recipe recommends melting in saucepan over stove.)

In a medium bowl, whisk together brown sugar, eggs, vanilla, and mashed bananas. Add the melted butter and stir until combined.

In another large bowl, add flour, salt, baking powder, baking soda, & cinnamon. Gently fold in the strawberries, making sure they’re coated with flour which will help them from sticking during baking. Add the wet ingredients to the flour mixture. Stir until just combined. Overstirring can lead to tough muffins.

Divide the batter into the muffin cups. (The recipe says will make 12. I made small muffins & divided into 15 muffin cups.) Bake approximately 20-25 minutes or until toothpick in center comes out clean. Place on wire rack to cool. Enjoy!

Heathly Banana Bread

If yall don’t know by now, I love bananas & I love sweets! This recipe incorporates both = perfect!! I found this recipe on Elissa’s blog. I thought I’d post it here to remind myself of the ingredient & directions so we could make it this week or weekend. I’ll probably half it though. Thanks for another yummy recipe Elissa!

Low Fat Banana Nut Bread
Ingreidents
7 ripe bananas, mashed
1/2 c unsweetened apple sauce
2.5 c unbleached all purpose flour
1.5 tsp baking soda
1/2 tsp salt
4 tbsp butter, softened
1 c light brown sugar
4 egg whites
1 tsp vanilla
3/4 chopped walnuts (optional)
baking spray

Directions
Preheat oven to 325. Grease 2 9×5 loaf pans with spray.
In medium bowl, combine flour, baking soda & salt with a wire whisk. Set aside.
In a large bowl, cream butter & sugar with electric mixer. Add egg whites, bananas, apple sauce & vanilla. Beat at medium speed until thick.
Scrape down the sides of the bowl. Add flour mixture & walnuts then blend at low speed until combined. Do not over mix.
Pour into loaf pans & bake on the center rack for 60 minutes, or until toothpick comes out clean.
Let pan cool at least 20 minutes. Recipe says bread should be room temperature before slicing (I see this being a hard step for me to follow!!)

Servings: 26 slices (2 loaves). With nuts: calories 129.2 fat: 4.4g protein: 2.8 fiber: 1.4g WW points: 3. Without nuts: calories: 106.1 fat: 2.1g carbs: 20.2 protein: 2.3, fiber: 1.2g WW points:2.