I know this is a popular topic, but I feel like I’m always on the lookout for fresh ideas, which is why I’m always looking for new ways to improve my cooking and baking.
Last summer, lupe mcdonald posted a recipe for a banana pudding. This summer she’s back with a new recipe for a banana pudding. I don’t know if you noticed, but I’ve been cooking with lupe mcdonald for a while now. She’s an accomplished baker and cook, and I love it when she takes an idea and makes it her own.
As she cooks up the new recipe, here is a little history lesson on the banana pudding: back in the late 1990s, lupe mcdonald used to be an intern at the University of California’s Bakersfield campus. She did a lot of baking in the lab. She was always working on the same recipes and was also a member of the Cooking Club, a group of students who were willing to help out the Bakersfield faculty and staff.
I think lupe’s banana pudding is delicious. I think it’s exactly what I needed for lunch the other day and I’m hoping she’s the person who brought it to me.
The banana pudding recipe is actually the same one that I used to make banana bread. I’ve gotten a lot of requests for this recipe, so here it is.
Banana pudding is basically a big puddle of pudding that has been baked and topped with chocolate. It’s good with tea, too, if you’d like to add a small amount of hot chocolate to it.
The banana pudding recipe here is essentially a big batch of pudding baked and topped with chocolate.
You can either buy bananas, or you can get bananas or bananas and chocolate. It’s pretty much the same thing. This recipe uses bananas because they are cheap and plentiful, so you can make a big batch and freeze it for making banana bread later. To thicken it up a bit, I like to add a little bit of flour and sugar, but you can add anything you like. This is pretty much the recipe that I would use.
If you don’t like bananas, its not too late to get some at Costco, so that’s a big plus to this recipe. If you do want bananas, I would recommend the banana bread recipe below, which is pretty similar to this one.
The only real modification I made is to use a larger container for the pan. To thicken the batter, you can either start with a cup of flour, or add more flour to the bananas before you add the bananas to the flour. It’s up to you, but I used about a cup less flour than the recipe calls for. You can also use a larger pan for this recipe, but its probably best to experiment with smaller pans first.