Here’s an easy recipe and a way to use up those extra bananas which perhaps you might have purchased. This “lite dessert” quickly disappears at our house. It is a low-fat dessert — virtually fat-free (although it is not calorie or sugar-free). While sorting through a stack of vintage homemakers magazines, I ran across the recipe for “Banana Pudding Supreme” which actually isn’t a pudding at all but instead uses melted marshmallows. Hum. I haven’t cooked with marshmallows in many years. The recipe is simple and calls for layering melted marshmallows/whip cream along with crushed graham crackers and bananas. Other than melting the marshmallows on the stove, this dessert is an activity which kids can help make.Continue reading
I have fond memories of visiting New Orleans in past years for Mardi Gras parades and events. Really, we love to visit the city any time of the year, take in sights and eat at one of the many wonderful restaurants. Recently we visited a small, eclectic neighborhood restaurant for breakfast. The mid-city restaurant, in a shot gun house, always serves very creative dishes. It inspired me to make a similar French Toast entree based on the one we ate at the restaurant to commemorate this great city and Mardi Gras!
Here is another recipe for a simple and tasty muffin. Even better, the recipe is gluten-free. I had some very ripe bananas to use up and decided to experiment with substituting a gluten-free flour blend in my recipe. Muffins do not require much mixing or kneading, so this is the perfect type of recipe to use with gluten-free flour. My muffins were moist and soft with a flavorful bend of bananas, walnuts and chocolate chips. Yum! They quickly disappeared.
While searching for a Banana Bread recipe to bring to a Jazz Brunch last summer, this one caught my attention. It said, “Extreme Banana Nut Bread (EBNB).” “Warning; may be habit forming.” That’s my kind of recipe.