SENIOR LADY: BANANA COOK OFF!

  

My cousin dropped by yesterday. She gave me 

a large bunch of organic bananas. I thanked 

her for this wonderful gift.  My dilemma was 

going to be how to use them up before they 

perished.  My Mom could slice some over her 

morning bowl of cereal. I could bake banana 

bread and muffins. No other recipes came to

mind.

I went into my pantry and looked around the 

shelves. I saw an unopened box of vanilla 

wafers, canned fruit, coconut, cake mix, 

and a 4-pack of vanilla pudding. 

I spent the rest of the night looking online 

 for recipe ideas. I decided to use the bananas 

for banana pudding, Island inspired banana

bread, and banana peanut butter muffins. 

The rest of the bananas will be put in the

 freezer. This week I'm preparing:

Easy Weeknight Banana Pudding

Need:

Box Vanilla Wafers

4-pack vanilla pudding

Large banana

8 oz Whipped Topping, thawed

Directions:

Slice banana and sprinkle with a little lemon juice

or white vinegar to prevent browning. In a 8 inch 

round glass dish, layer vanilla wafers on the bottom

of the dish. Next layer half of the sliced bananas 

on top of the wafers. Open all of the cups of pudding.

Spread contents from 2 cups of pudding over the

 bananas. Repeat the process for the second layer,

using wafers, rest of bananas, & pudding. Spread 

 whipped topping over entire surface of banana 

pudding. Garnish top of banana pudding with 

crushed vanilla wafers. Chill in fridge for at

least 2 hours before serving. 

The rest of the banana recipes will be shared in 

BANANA COOK OFF! Part 2

TIPS:

** 2 Small bananas can be used.

** Any brand of vanilla wafers

can be used. Store brand are thicker

and don't get mushy quickly.

** Pineapple tidbits or chunks can

be substituted for banana.