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I followed a recipe off of a box today and added just a couple of things, which made it a flop. Not a total disaster, but not an excellent end product. The following recipe is how I save my flops:

 Banana Bread Pudding

Preheat the oven to 350 degrees. Spray or grease the bottom and sides of a large 3″ deep baking dish. Use a large mixing bowl to combine the following ingredients:

4 large eggs whisked

2 cups 2% milk

1 cup almond milk

1/4 cup honey

1 teaspoon non-alcohol vanilla flavoring

2 teaspoons cinnamon

Pinch of nutmeg

2 ripe bananas, sliced

Any baking flop chopped up into 1″ or smaller pieces

1/2 cup walnuts or pecans if desired

Whisk the eggs first, add the other wet ingredients, and mix well. Put the chopped baking flop into the bowl and toss to coat thoroughly. Add the cinnamon, nutmeg, banana slices, and the nuts if desired. Toss to coat everything well again. Pour into the baking dish and bake at 350 degrees for about an hour, or until it is browned on top (It can still be bubbling and that is okay). Serve warm with maple syrup drizzled over it.

Blueberries make an excellent addition to this mixture, but the more you add the less firm the pudding will be. Add about 1/2 – 1 cup with the banana slices.

© Lyn Watson

 

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