I'm new here, and thought that I'd introduce myself by sharing a recipe. It comes from my friend Big Al Brooks, who, I think, got it while he was working at a fancy-pants restaurant called Anthem, outside Phoenix. It's very, very easy, and everyone I know loves it.
Big Al's White Chocolate-Banana Bread Pudding
First, make the banana bread.
Set your oven at 350 F.
Whip four very ripe bananas with a cup and a quarter of sugar. That being done, whip in a third of a pound of soft butter. I have never quite been able to measure a third of a pound accurately, but the recipe hasn't ever suffered for it. Now, whip in two eggs and a teaspoon of vanilla extract. Make sure that each ingredient is well-whipped-in before adding the next one. Now, separately, sift together a cup and a half of all-purpose flour, a half teaspoon of salt, and a teaspoon and a half of baking soda. Blend the dry ingredients well into the wet ingredients, and then glomp the entire resulting mess into a nine-inch loaf pan, and let 'er rip in your 350 F oven for about an hour. Nota bene: Big Al's recipe calls for one nine-inch loaf pan, but I have always used four mini loaf pans without detriment.