Easy Southern Banana Pudding

Ingredients:

3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
30 vanilla wafers
3 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. 

Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.

Refrigerate 3 hours. 

Skinny Shake

Ingredients:

3/4 cup almond milk
15 ice cubes
1/2 teaspoon vanilla
1 to 2 tablespoons unsweetened cocoa
1/2 of a banana

Directions:

Put all ingredients in blender and blend.

Frozen Nutty Banana Nibblers

INGREDIENTS:

5 medium ripe bananas
1 tbsp. all natural creamy peanut butter
2 oz. nonfat vanilla Greek yogurt

DIRECTIONS:

Peel one banana and mash it with the peanut butter and yogurt. Set aside.

Peel the other four bananas. Slice into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches. Place on a wooden cutting board or a plate and freeze for at least two hours.

Oatmeal Banana Cookies

Ingredients:

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Directions:

Preheat oven to 350.
Mix all ingredients together.

Let sit for 15 minutes and then spoon teaspoonfuls onto baking sheet.

Bake 15 to 20 minutes or until browned.

Peach & Banana Muffins

Ingredients:

1/2 cup sugar
2 large eggs
1/4 cup oil
2 ripe bananas, mashed
1/2 can sliced peaches, diced
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
2. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches, and vanilla. Mix until all ingredients are combined.
3. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder, and flour. Slowly add the dry ingredients into the wet and mix until combined, be careful not to over mix.
4. Pour the batter into each liner until it's about 3/4 of the way full.
5. Bake at 350 degrees for 15-20 minutes.

This recipe was found off of My Royal Kitchen. She suggests in recipe to use fresh peaches in which I used canned. Turned out just fine. Hope you enjoy!

Banana Cream Pie

Ingredients:

1 (5oz) pkg vanilla pudding and pie filling
2 bananas
1 baked 9 inch graham cracker crust
Whipped cream

Directions:

Slice bananas and arrange in bottom of pie shell. Prepare pudding following the directions on the box. Pour over bananas and refrigerate for one hour to allow pudding to set up. Top with whipped cream.

Banana Crumb Muffins

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.