Cream Cheese Banana Pudding

1 pkg. (8 oz.) cream cheese, softened

1 can(14 oz.) sweetened condensed milk
2 pkg. (3.4 oz. each) instant vanilla pudding mix

3 cups cold milk
1 tsp. vanilla extract
1 container (8 oz.) frozen whipped topping, thawed
4 bananas, sliced
1/2 of a 12 oz. box of vanilla wafers


In a large bowl, beat cream cheese until fluffy.  Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.  Fold in 1/2 of the whipped topping.  Line the bottom of a 9 x 13 x 2 dish with vanilla wafers.  Arrange sliced bananas evenly over wafers.  Spread with pudding mixture.  top with remaining whipped topping.  Chill


Comments:  This recipe came to me from Author Kelli Sue Landon (Stranded in Time - great book).  I made 2 changes.  I used 2 pkg. of 3.4 oz. French Vanilla pudding instead of the 1 5 oz. box of vanilla pudding the recipe originally called for.  The other was that I used 2 cups of Almond Milk with coconut and 1 cup of cold milk instead of 3 cups of cold milk.  I did this because I was getting low on regular milk but had plenty of my almond milk.  And for a garnish I did crumble up some wafers and sprinkle on top.  All of this worked beautifully in not only taste but also consistency.  My 1st cookbook Stir, Laugh, Repeat was created because of my banana pudding.  It requires creating the pudding totally from scratch.  I don't normally like banana pudding that uses instant or even cook and serve pudding but I must say that if you're in a hurry to make a good banana pudding, this is the recipe to use!  It is delicious.

Comment from Carol:  What a light pudding, full of flavor!  The cream cheese accentuates the smoothness of this comfort food and I can't figure out how the whole effect can be so light and fluffy to the taste.  The crunch of vanilla wafers and the banana pieces remind us, though, that this is one of our nation's favorite desserts.

Streusel-Nut Banana Bread

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
2 beaten eggs
1 1/2 cups mashed bananas (5 med. ripe)
1 cup sugar
1/2 cup cooking oil or melted butter
1/4 cup chopped nuts (pecans, walnuts, etc.)

Streusel-Not Topping
1/4 cup brown sugar, packed
3 Tbsp. all-purpose flour
2 Tbsp. butter
1/3 cup chopped nuts (pecans, walnuts, etc.)
In a small bowl mix sugar and flour.  Using a pastry blender, cut in butter until mixtures resembles coarse crumbs.  Stir in nuts.


Preheat oven to 350 degrees.  Spray 2 7 1/2 x 3 1/2 x 2 loaf pans or one 9 x 5 x 3 loaf pan, with non-stick spray.  In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  In a medium bowl combine eggs, bananas, sugar and oil.  Add to dry mixture all at once stirring just until moistened.  Fold in nuts.  Pour into pans.  Sprinkle Streusel-Nut Topping over batter.  Bake 55 - 60 minut4es for the 9 x 5 x 3 pan or 40 to 45 minutes for the 2 smaller pans, or until a toothpick inserted near the center comes out clean.  Cool in pans on a wire rack for 10 minutes before removing form the pan.


Comments:  I love banana bread but this has to be one of the best recipes I've ever tried.  The Streusel topping gives it an added texture and taste.  It's the perfect solution for using up those over ripe bananas.  I used pecans in mine but I'm sure it's just as good with walnuts.  I also want to give this recipe a try using black walnuts.  I think the combination of the 2 will make for a really delicious bread.  Of course due to the strong flavor of the black walnuts, I'll cut their amount down to about 1/2 what is called for with the walnuts and pecans.

Butter Pecan, Pineapple, Banana Cake

1 Butter Pecan cake mix
1 pkg (3.4 oz.) Instant Vanilla Pudding Mix
4 eggs
1/4 cup vegetable oil
1 tsp. cinnamon
1 can (20 oz.) crushed pineapple, drained and juice saved (1 cup)
2 med. bananas, mashed
1/2 cup chopped pecans
Preheat oven to 350 degrees.  In a large bowl combine cake mix, pudding, saved pineapple juice eggs, oil and cinnamon.  Mix with electric mixer on med. 2 minutes.  Stir in pineapple, bananas and nuts.  Pour into 2 loaf pans sprayed with non-stick spray.  Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. 

Comments:  The original recipe called for a yellow cake mix but I decided to Think With My Taste Buds and use a Butter Pecan for the added flavor.  It was a great choice!  This cake actually allows you to taste each ingredient as well as their blend.  It came out delicious and no way did taste nor texture give you any clue that I had used a cake mix.  I did mix up a light icing consisting of about 3 Tbsp. softened cream cheese and enough powdered sugar to allow it to spread easily and smoothly over the hot cake.