Banana Bread Day 2025 is on Saturday, February 22, 2025: looking for a good Bread Pudding Recipe ?

Saturday, February 22, 2025 is Banana Bread Day 2025. Arctic Garden Studio: Roasted Banana Bread with Cream Cheese Swirl Happy Banana Bread Day!

The addition of mashed, mature bananas to a cake-like batter is what provides banana bread its distinctive preference and moistness. Just what far better chance to enjoy a slice with a favorite or coffee than on Banana Bread Day?

Banana bread first began to become preferred back in the 1930 ′ s, throughout the Great Depression. Social chroniclers suggest that resourceful and creative homemakers of the time developed the recipe as a means of not losing over-ripe bananas. As a matter of fact, the riper the bananas, the much better the taste of the banana bread, so it wound up being a very brilliant development! It is commonly referred to as a "quick bread", yet is in fact a lot more like a cake in both texture and taste.

Incredibly very easy to make, banana bread is still a preferred method to swiftly bake up an unique surprise for the household. Modern-day breads additionally include the addition of chocolate chips, nuts, and even dried out fruit. Why not experiment and create a bespoke banana bread recipe that every person will love?

BANANA BREAD PUDDING

1 loaf day old Italian or French bread

3 eggs

1 scant cup sugar

1 quart milk or half and half

1 1/2 tablespoons vanilla

4 large ripe bananas, mashed

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon, divided in half

1 cup raisins

1/2 teaspoon fresh, finely grated ginger root

2 tablespoons dark rum or banana liqueur

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.

Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream or banana sauce below.

Optional Banana Liqueur Sauce:

1 banana sliced

1 tablespoon butter

1 tablespoon banana liquor

1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.

AWESOME BREAD PUDDING

7 slices bread

1 cup cream or egg nog

4 eggs, well beaten

1 cup milk

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

3 tablespoons butter (top with before baking)

1/4 cup sugar mixed with 1 tsp cinnamon (it's best not to use all the mixture, cover to taste.)

Sauce:

2 tablespoons all-purpose flour

1 large can evaporated milk* **

1/2 stick butter

1 cup sugar

1 teaspoon vanilla extract

*I use 1 pint half-and-half.

**for a richer sauce use condensed milk

Pudding:

Break bread in large pieces, place in baking dish. Combine all ingredients and pour over the bread. Sprinkle cinnamon-sugar mixture over top.

Dot with butter and bake at 375° F for one hour or until a knife comes out clean.

This is best served warm.

Sauce:

Combine all ingredients in a saucepan and cook over low heat, stirring until thickened.

OLD FASHIONED BREAD PUDDING

2-3 cups of bread and/or biscuits, more or less

milk

2 eggs

sugar

cinnamon

vanilla

Use the bread and biscuits from a week's worth of cooking.

Break all the crumbs up in a large bowl. Add 2 eggs and 3/4 cup sugar and 1 tsp each of cinnamon and vanilla.

Begin to mix in milk until you have a very thick cake-like batter.

Spoon mixture into a well buttered 8 by 8 square pan and bake for about 30 minutes at 350°F degrees.

Cool, cut into squares.

Help! I need an easy banana bread recipe!?

BANANA BREAD PUDDING

1 loaf day old Italian or French bread

3 eggs

1 scant cup sugar

1 quart milk or half and half

1 1/2 tablespoons vanilla

4 large ripe bananas, mashed

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon, divided in half

1 cup raisins

1/2 teaspoon fresh, finely grated ginger root

2 tablespoons dark rum or banana liqueur

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.

Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream or banana sauce below.

Optional Banana Liqueur Sauce:

1 banana sliced

1 tablespoon butter

1 tablespoon banana liquor

1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.

Banana's recipes?

Best Banana Bread Recipe

Ingredients:

2 cups all-purpose flour

1/2 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup toasted walnuts or pecans, chopped

3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)

1/4 cup plain yogurt

2 large eggs, beaten lightly

6 tablespoons butter, melted then cooled

1 teaspoon vanilla extract

Preparation:

Adjust oven rack to lower middle position and heat oven to 350 degrees.

Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.

Combine dry ingredients together in large bowl and set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.

Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.

Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Cool in pan for 5 minutes, then transfer to wire rack.

Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.

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Red Snapper With Pecan-Banana Butter Ingredients:

1/2 cup flour

2 tsp. hot paprika

1/4 tsp. dried thyme

1/2 tsp. salt

1/2 cup milk

3 Tbs. peanut or canola oil

Four 6-oz. red snapper fillets (you can also use catfish or haddock)

4 Tbs. butter

1/3 cup finely chopped pecans

1/4 tsp. nutmeg

Pinch salt

1 large firm-ripe banana, diced

2 Tbs. fresh lime juice

2 Tbs. minced fresh cilantro or parsley

Preparation:

Stir together the flour, paprika, thyme and salt on a large plate. Pour milk into a shallow bowl. Heat oil in a large skillet over medium heat until hot, not smoking. Dip fish in milk, then flour mixture. Cook in hot oil, in batches if necessary, until browned on the bottom. Turn fillets and brown other side, about 4 minutes per side for 1-inch fillets. Remove to a platter and keep warm.

Drain cooking oil and wipe skillet with paper towels. Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about 3 minutes. Add bananas and cook, stirring, about 1 minute or just until heated through. Remove from heat and stir in lime juice and cilantro. Place fillets on warm plates, spoon some sauce over each and serve immediately.

Yield: 4 servings

Preparation time: 45 minutes

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Brazilian Braised Chicken and Bananas Ingredients:

4 lbs. chicken thighs and legs (attached)

1/4 cup fresh lemon juice

Salt, milled pepper

3 Tbs. oil

1 medium onion, chopped

6 plum tomatoes, seeded, chopped

Pinch of sugar

1 cup dry white wine

1/2 cup low-sodium chicken broth

3 Tbs. butter

6 firm-ripe bananas, halved lengthwise

1/2 cup grated Parmesan cheese

Preparation:

Rinse chicken and pat dry with paper towels. Rub it all over with lemon juice and sprinkle well with salt and pepper. In a deep, heavy-bottomed skillet or Dutch oven with a lid, heat the oil over medium heat. Brown chicken on all sides until golden brown. Remove from skillet and keep warm. Add the onion, tomatoes and sugar to pan and cook, stirring, until soft. Return chicken pieces to pan, add the wine and broth, and bring to a simmer. Lower heat and cover pan. Simmer until chicken is tender, about 45 minutes. Set aside and keep warm.

In another large skillet, heat butter and saute banana halves on both sides until golden brown. Arrange bananas on top of the chicken in the skillet and sprinkle them with the Parmesan. Turn heat on low, cover and cook just until cheese melts. Use a large spatula to transfer the chicken with banana on top to plates.

Yield: 6 servings

Total preparation time: 1 hour

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Green Banana and Potato Salad Ingredients:

2-1/2 lbs. red-skin or Yukon Gold potatoes

3 lbs. greenish-yellow bananas (7 or 8)

2 medium onions, sliced

1/2 cup Spanish capers, drained

1 cup pimiento-stuffed Spanish olives

3/4 cup extra-virgin olive oil

1/2 cup white vinegar

1 Tbs. Dijon mustard

2-1/2 tsp. salt

1 tsp. milled black pepper

Preparation:

Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours.

Yield: 10 servings

Preparation time: 35 minutes

Chilling: 2 hours