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 DATE TOFU PUDDING
Keep in the fridge for hungry children to snack on, or put in healthy lunch boxes for a protein rich desert. This is a great recipe for people who don't like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it's only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.
Provided by Roosie
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks.
- Cut the tofu into small cubes and place it in a blender.
- Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt.
- Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout.
- You may have to stop the blender, and scrape down the sides a few times during blending.
- Pour the pudding into 4 small 1/2-cup-sized, resealable plastic containers, or a big bowl and chill.
Nutrition Facts : Calories 286.4, Fat 17, SaturatedFat 2.3, Sodium 153.5, Carbohydrate 30.7, Fiber 3.4, Sugar 21.1, Protein 6.7
BANANA BREAD PUDDING
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.
Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.
BANANA PUDDING
This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It's fantastic inside, where it counts.
Provided by Sam Sifton
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
- Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
- Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
- Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 240 milligrams, Sugar 42 grams, TransFat 0 grams
BANANA-DATE MUFFINS
A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!
Provided by SHERRY SMITH
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
- In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 4.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 371.5 mg, Sugar 17.7 g
BANANA PUDDING RECIPE BY TASTY
Here's what you need: ripe bananas, egg yolks, sugar, cornstarch, vanilla, milk, vanilla wafer, whipped cream
Provided by Kiano Moju
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
- Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
- Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
- To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
- Serve or allow to sit in the fridge for up to 4 hours.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 27 grams
BANANA AND DATE PUDDING
This is a delicious dessert served with butterscotch sauce. You will need 2 ripe bananas. Recipe courtesy of Delicious magazine.
Provided by Rhiannon and Matt
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C Spread the hazelnuts over an oven tray. Roast in preheated oven for 10 minutes or until lightly toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
- Line the base of a 20cm round (base measurement) springform pan with baking paper. Rub the butter over the base and side of the pan. Sprinkle with the chopped hazelnuts.
- Place dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes to soak. Transfer to the bowl of a food processor. Add the banana, sugar, extra butter and flour and process until almost smooth. Pour into the prepared pan.
- Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes to cool slightly.
- Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined and heated through.
- Pour half the sauce over the pudding. Cut into wedges, drizzle with remaining sauce. Serve immediately with cream or ice-cream, if desired.
Nutrition Facts : Calories 718.9, Fat 41.2, SaturatedFat 20.9, Cholesterol 100.2, Sodium 568.9, Carbohydrate 87.9, Fiber 4.4, Sugar 64.5, Protein 5.9
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