Banana Pudding W/ Banana Bread Crust Recipe ^-^

hello again, @floki-skarsgaard here, split up my writing and food posts so all recipes will be posted from this account from now on :P today I'll be giving you 2 recipes. one is my grandma's recipe for banana bread and the other is my own pudding recipe using the bread as a crust layer instead of vanilla wafers :D so good!

what you'll need

For Banana Bread:

sugar
stick butter
flour
3 ripe bananas(softer the better)
buttermilk
baking soda
eggs

For Banana Pudding:

sugar
vanilla
cornstarch
eggs
3 ripe but still firm bananas
milk
dried cherries(optional)

Banana Bread Recipe:

1 1/2 C. sugar
1 stick butter
2 eggs

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3 bananas

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1 C. flour

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1 teaspoon baking soda
4 Tablespoons buttermilk ( regular milk will work if out of buttermilk)

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1 C. flour

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this is how my grandma had it written down, super easy, at each line you mix. so add first 3 ingredients, mix well, add bananas, mix well, add 1 c. flour, etc. :P once its mixed up and poured into your pan. (remember to oil your pans!) bake at 350 degrees Fahrenheit.
you can use whatever pan type you'd like. I prefer a bundt pan but I've used cake pans, muffin pans, loaf pans, pretty much anything. ^-^ time varies with pan you use, 30 to 45 minutes is cook time in bundt pan.

look for it to be done where it split open. can use a toothpick to check if unsure. if toothpick comes out clean it is done :P

before we get to the pudding

Once your bread is out of the oven and cool enough to slice start cutting off some pieces and layering them in the bottom of a pyrex till the bottom is covered.
side note on slicing freshly baked bread of any kind. always best to wait till after its cooled to slice any bread or cake. cutting before then releases more steam which is losing the cakes moisture, leading it to dry out quicker
once you've got enough bread sliced off(only takes about a third of the banana bread so leaves plenty left over for extra snacking :D) you can either press it down with your hands to form a flat layer of banana bread. or, if willing to put a little more love into it :P put your bread slices in a bowl and use a (my mom always just called it a dough cutter, pic below) to crumble it up.

then you can either flatten it out as before or use it as crumblie.

whatever you go with put it back in the oven on 350 degrees fahrenheit and bake until it darkens some more and dries a bit. usually about 15 to 20 minutes, I've left it in for 30 minutes before and was still just fine so don't get scared if it starts to darken alot, just don't let it burn. you can usually smell the difference when something starts to burn.

once its out, if using slice and press otion lol

Banana Pudding Recipe:

1 C. sugar
1 Tablespoon corn starch
3 egg yolks
1 1/2 teaspoons vanilla
enough milk to fill 3/4 of a large saucepan, about a third of a gallon.
(8 inch or 20 cm diameter saucepan if unsure on sizes.)

Handful of Dried cherries(optional)

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Add sugar and cornstarch to saucepan and stir together well, then add your 3 egg yolks and mix thoroughly until you cant see any white sugar anymore.
Then add your milk and vanilla and turn stove on medium heat, I usually start at 4.5 and turn down to 3.5 once it heats up.
add cherries if applicable, then stir till it starts to thicken.

you want to stir it pretty good at first till sugar is dissolved and then let it sit a minute or two between stirrings. increasing frequency as it gets thicker.
and remember to keep in mind that it will thicken up some when its off the heat and cools down as well.
once thick enough, take off the heat and pour over the top of your banana bread layer and wait for it to cool before slicing up your 3 bananas and mixing them in.
if you don't want your bananas to turn dark and mushy, it's best to wait for the pudding to cool down

and here you are! ^-^ hope you enjoy!

thank you for reading!! ^-^