Recipe: Evelyn’s Banana Pudding

Happy Birthday, Tim! You old devil.

Today is my husband’s 52nd birthday and he has requested that I make Miss Evelyn’s Banana Pudding instead of a cake. Now, I don’t have a problem with this because everyone loves, Loves, LOVES this recipe. Here’s the deal about it. It is cold from start to finish.   No cooking of the pudding required.   My children prefer this recipe to the traditional Banana Pudding recipe.   I still prefer my Banana Pudding still warm with soft vanilla wafers, but this one will do too.   So, give it a try this summer.   I think you’ll like it.

Miss Evelyn’s Banana Pudding

1 box Instant Jello Vanilla Pudding (small – prepare according to package directions)
1 can Eagle Brand Milk
1 carton of Cool Whip
1 box Keebler Vanilla Wafers
Bananas – (no green on stems please. But not soft either.)

Line dish with vanilla wafers and layer in bananas (sliced). Prepare pudding according to directions on the box. Mix in the Eagle Brand Milk and Cool Whip. Pour the pudding mixture over the bananas and vanilla wafers. Add more bananas and wafers on top if desired. Refrigerate for an hour or so until chillled.

Y’all Enjoy!

Recipe from the Kitchen of Evelyn Bookout, family friend.

Recipe: Easy Banana Nut Bread made with Bisquick

Ran across this photo last night.  Apparently, I liked hiding in the cabinets and rummaging through dry goods as a child.  I was probably hiding from My Three Brothers.   While I can’t fit into the cabinets any longer, I still rummage through the pantry so see “what can I make with this stuff” as I hate wasting anything.   

Anyway, my mother always thought about sending this picture to the Bisquick Company, though she never did. Bisquick has been a staple in our family for many years whether it was Biscuits or Pancakes or Waffles or Sausage Balls or this insanely easy and utterly delicious Banana Nut Bread. The men in my office BEG me to make this just about every other day. They call it delicious, I call it job security. 

Give it a whirl! It is a time saver and really, really, REALLY easy.

 

 

Mimi’s Banana Nut Bread

1/3 Cup Crisco Oil
1 1/2 Cup mashed bananas – must be very ripe – almost black – the mushier, the better
1/2 tsp vanilla
3 eggs
2 1/3 Cup Bisquick baking mix
1 Cup sugar
1/2 Cup pecans, chopped

Heat oven to 350°. Generously grease the bottom of a 9 X 5 X 3″ loaf pan. mix all ingredients and beat vigorously for one minute. Pour into the greased pan. Bake for 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool for 5 minutes on cake rack. Run knife around sides of loaf and remove from pan.