BANANA PUDDING
I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
BANANA PUDDING WITH PISTACHIO CRUMBLE
This banana pudding is not the usual vanilla-wafer-topped affair, and it doesn't come from the South. It came to The Times in 2013 from Fedora, a restaurant in Manhattan, and it is divine: a rich, creamy custard fragrant with puréed ripe banana, topped with lightly salted, crisp crumbles of pistachio butter cookie. It is also irresistible - sweet, creamy, salty, crunchy - and all too easy to lap up. The pudding and crumble can be made entirely in advance (up to three days), though don't sprinkle the crumbs over the top until you're ready to serve. You want to maintain the crunch for as long as possible, and once the cookie meets the pudding, the countdown begins.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Using an immersion or standard blender, purée bananas until very smooth. Set aside.
- In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
- Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
- Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
- In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
- Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)
Nutrition Facts : @context http, Calories 978, UnsaturatedFat 21 grams, Carbohydrate 108 grams, Fat 57 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 32 grams, Sodium 396 milligrams, Sugar 68 grams, TransFat 1 gram
BANANA BREAD CRUMB PUDDING
Make and share this Banana Bread Crumb Pudding recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a bowl, combine banana, egg, applesauce, milk and honey.
- Stir in brown sugar, cinnamon, nutmeg and cloves.
- Fold in breadcrumbs.
- Spray a 1-quart baking dish with non-stick cooking spray.
- Pour batter into the dish.
- Bake for 30 minutes or until set.
Nutrition Facts : Calories 542, Fat 7.3, SaturatedFat 1.8, Cholesterol 53.2, Sodium 825.7, Carbohydrate 102.3, Fiber 6.3, Sugar 22.4, Protein 17
CARAMELIZED BANANA PUDDING
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Provided by The New York Times
Categories custards and puddings, dessert
Time 30m
Yield One 9-by-13 dish (12 to 15 servings)
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
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