Ever since I tried Magnolia Bakery‘s banana pudding 10-plus years ago, I’ve been hooked. If you’ve tasted this dessert, you can understand the obsession. Although there’s a Magnolia Bakery just a few blocks away from where I live, the frequent banana pudding trips were becoming an expensive habit, so that’s where this homemade, copycat version comes in. For roughly $10 (if you shop generic brands), you can make this massive banana pudding trifle and share with friends and family – or just keep the whole thing for yourself. The dessert couldn’t be easier to prepare and aside from the chilling times, comes together super quickly!
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It’s finally Friday!! Even though work has been super busy, this week went by painfully slow. I’m looking forward to the long weekend and plan on indulging in this banana trifle tonight. :-)
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I’ve become a tough critic when it comes to banana bread, but this recipe had me dancing on the ceiling. The bread is by far one of the best I’ve ever tasted–I can’t stop thinking and talking about it. Although more time-consuming than most banana bread recipes, it is way worth the effort. I could and would have eaten the entire loaf myself, but I figured it best to share!
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Not being able to cook for the last couple of weeks has been torture! Now that I’m finally able to eat solid foods (well, soft foods), I decided to bake some banana bread with my over-ripe bananas. This banana bread recipe was delicious, but I have to admit that I prefer this recipe!
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Calling all peanut butter and banana lovers–I think I’ve found your new favorite dessert. These bars are moist and full of flavor, and the Nutella drizzle takes them to the next level. I know I’ll be making these again very soon.
Last weekend, my best friend’s brother (who happens to be my brother’s best friend), got married. The wedding was absolutely gorgeous and one to remember. Congrats Ryan and Stephanie!
If you’re in need of a wedding photographer, I highly recommend Lauren Scotti!
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I’m doing everything I can to get these cupcakes out of my apartment as soon as possible–they’re sinfully delicious. I brought a few to work today for my co-workers (who devoured them), and am taking some to my friends tonight.
In all honesty, the cupcakes don’t even need frosting; though, the banana and peanut butter combo is divine. I plan on using just the cupcake recipe next time to make banana bread. But I’ll wait a while to make the bread, as I’d probably finish the loaf in a day and gain 10 pounds. :)
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To celebrate my dad’s birthday over the weekend, my mom and I made him the family favorite dessert–triple layer banana cake with caramel, vanilla bean custard and buttercream frosting.
We’re only graced with this gourmet cake on special occasions–you’ll understand why when you scroll down and see the recipe. My mom has always made the dessert by herself (which can take up to 5 hours) but since I was home, I decided it was time I learned how to make the cake. Even though it still took a few hours to make with the two of us, the result was beyond worth it.
The recipe is from one of our favorite cookbooks: The Hali’imaile General Store Cookbook. We visited this restaurant during our first trip to Hawaii 12 years ago. The macadamia nut-crusted halibut with mango-lime butter sauce recipe I posted a while back also comes from the The Hali’imaile General Store Cookbook.
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Ever since Kristy over at Eat, Play, Love started her ‘Quest for the Best Banana Bread,’ I’ve been on the hunt to find some contenders . Though I wouldn’t know if this is the best bread out there, as I haven’t tested multiple recipes like Kristy, this one has to rank pretty high up there.
The prominent flavors of banana and cinnamon pair wonderfully with the toasted walnuts. Even the texture of the bread is spot on, with an incredibly moist interior and slightly crunchy exterior. Perfect for breakfast with a cup of coffee, a mid-day snack or late night treat.
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Considering my dad’s favorite flavors are peanut butter and banana, I couldn’t think of a better dessert to serve him on Father’s Day. The recipe suggested adding peanut brittle, which I knew would excite him even more–See’s Candies peanut brittle is his favorite. So, my mom and I made a quick trip to the mall to pick some up.
Although still stuffed after dinner, none of us had a problem making room for a slice of this pie. The crunch of the peanut brittle and slightly chewy vanilla wafer crust complimented the silky vanilla pudding and creamy peanut butter layer.
Though I’ve eaten many a cream pie, I’ve never tasted one as decadent and rich as this peanut butter banana cream pie. One slice is about all I could muster, since the pie is so sweet. I know I’ll be making this recipe again very soon, especially if I’m looking to impress. :)
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Talk about rich! Just looking at the picture above makes me want to run to my fridge to sneak a forkful of this delectable banana cake drizzled with sweet caramel sauce.
I found this recipe on the Epicurious website and didn’t need to change any measurements or ingredients. My brother, who couldn’t get enough of the cake, said it tasted just like bananas foster, but in a different form. His comparison was spot on, particularly because of the distinct rum and banana flavor. In my opinion, you can’t go wrong when baking or cooking with alcohol!
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