LIGHTENED UP BANANA PUDDING
This is basically the classic with fewer calories and fat. Stirring the sour cream into the cooked pudding gives it a rich creaminess.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
- Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
- Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours.
Nutrition Facts : Calories 246 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 63 milligrams, Sodium 172 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 7 grams, Sugar 30 grams
OLD-FASHIONED BANANA PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
- Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
- Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
- In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
- Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
STOVETOP BANANA PUDDING
A mixture of eggs, milk, vanilla and a pinch of salt is heated, then stirred together with bananas and vanilla wafer cookies for a slightly crunchy, fruity pudding.
Provided by Donean
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- In large pot, combine eggs, milk, salt, vanilla, and flour. Stir over low heat until mixture boils and thickens. Remove from heat and stir in bananas and cookies. Top with nutmeg and cinnamon to taste. Serve.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 47.7 g, Cholesterol 33.3 mg, Fat 9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 152.4 mg, Sugar 8.9 g
PRESSURE COOKER BANANA PUDDING
Make and share this Pressure Cooker Banana Pudding recipe from Food.com.
Provided by TishT
Categories Dessert
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Have four 6 oz souffle dishes on hand.
- Puree the banana in a food processor or blender.
- Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
- Strain mix through a fine strainer.
- Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
- Insert steamer basket and add souffle dishes.
- The water should not reach the steamer.
- Add the trivet, if necessary to keep the water from touching the dishes.
- Close the pressure cooker and bring up to pressure.
- Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
- Release pressure immediately and remove souffle dishes.
- Uncover immediately.
- To store in the refrigerator, cool them, uncovered, to lukewarm.
- cover and refrigerate for up to 2 days.
Nutrition Facts : Calories 245.6, Fat 11.8, SaturatedFat 6.3, Cholesterol 181.8, Sodium 68.6, Carbohydrate 29, Fiber 0.8, Sugar 23.7, Protein 6.1
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BEST BANANA PUDDING - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.5/5 (13)Total Time 10 minsCategory DessertCalories 1123 per serving
- In a large mixing bowl, add the condensed milk and the cold milk. Beat for 1 minute with a hand mixer. Then, add in the vanilla instant pudding mix and blend for another minute. Put a lid or foil over the mixing bowl and pop in the fridge to completely cool, set and firm-up for 4 hours minimum (or you can let it rest overnight like I did – but it must set for 4 hours minimum for the proper results so be patient!)
- Just before removing the pudding mixture from the fridge, in a separate mixing bowl, take the hand mixer or a stand mixer and add in the heavy/whipping cream. Beat until it begins to stiffen and look like whipped cream for about 2-3 minutes (I used a stand mixer and worked my way up to the 6-speed and then to the 8-speed). Now take the pudding mixture out of the fridge and transfer the whipped cream into the pudding bowl, folding and mixing in well until smooth and creamy
- Take a trifle bowl and cover the bottom with a layer of the cookies, followed by some of the bananas and then top off with some of the pudding mixture. I was able to get four layers in my bowl so just eyeball the proper amount for each layer leaving a little room for the lid to go on top. Just be careful when layering as part of the experience here is visual (hence the glass trifle bowl) – if you get some pudding or banana remnants on the sides of the bowl prematurely, just wipe it with a paper towel. Once the final layer of pudding is in place (you may have some extra pudding which you can just save for later), crush the remaining cookies and sprinkle on top (you can also sprinkle the crushed wafers on top right before serving if you wish for them to be crunchy).
- Cover the bowl with a lid and pop in the fridge for another 4-24 hours but try not to surpass 24 hours or the bananas will want to turn brown which is totally fine in flavor, but it won’t look as pretty. Again, it must set for at least 4 hours for the wafers to soften so patience is key…and well worth the wait! The longer it’s in the fridge, the more cake-like the wafers will become
INSTANT POT BANANA PUDDING - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
4/5 (2)Total Time 32 minsCategory DessertCalories 303 per serving
- In a pan that fits inside your Instant Pot (I used this one*) whisk together the egg yolks and milk. Then whisk in the salt, sugar and flour until smooth and without lumps. Pour 1 cup of water into the bottom of your Instant pot. Place the pan on top of a sling/trivet* and lower the pan into your Instant Pot. Cover your Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting and remove any remaining pressure. Remove the lid. Remove the pan from the Instant Pot. Whisk the pudding until smooth and creamy. Stir in the the vanilla and butter until it is melted. Set aside.
- In a 9×13 inch pan add one layer of Nilla wafers, one layer of bananas, one layer of Nilla wafers, one layer of bananas. Then pour the hot pudding over the top and use a rubber scraper to spread it evenly over the top.
- Cover the pan with a lid or plastic wrap and refrigerate until it’s chilled (at least 2 hours and up to 24 hours).
- Make whipped cream topping by beating the cream, powdered sugar and vanilla until stiff peaks form.
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