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Tess from SaintLouis, MO
"Age is something that doesn't matter, unless you are a cheese."

Tess

SaintLouis, MO

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Banana Bread Bundt

  • 1 (18.25 oz) box yellow cake mix
  • 1 (3.4 oz) pkg banana cream flavored instant pudding **
  • 4 eggs
  • 1 cup water
  • 1/4 cup canola oil
  • 1 cup mashed bananas (about 3)
  • 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and Flour a bundt pan or spray the pan with Pam Baking spray. (Be sure it is the BAKING spray.
It has flour added to the spray. It is the only way I do bundts now. They never stick to the pan)
In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and banana.
Blend with a mixer on low for 30 seconds then on medium speed for 2 minutes.
Fold the nuts into the batter and pour into the bundt pan. Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
Allow bread to cool in the bundt pan for 10 minutes then invert onto onto cooling rack.
** vanilla pudding can be substituted

Bread Pudding

  • Bread
  • Boiling milk
  • 2 eggs, beaten
  • Nutmeg
  • Sugar
Soak the bread in cold water and then squeeze it very dry. Take out any lumps and add milk. Allow 1/2 pint milk to 1 pound soaked bread. Add the beaten eggs and sweeten to taste. Add nutmeg. Bake the pudding slowly until firm. If desired, a few sultanas may be added to the pudding.

If the bread is light, such as the crusts of French rolls, it may be soaked in as much chilled milk as it will absorb. When the bread is soft, add sugar, eggs and flavoring.

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