Banana Poe Tahitian Banana Pudding Recipe 395

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BANANA POE (TAHITIAN BANANA PUDDING) RECIPE - (3.9/5)



Banana poe (Tahitian banana pudding) Recipe - (3.9/5) image

Provided by á-39535

Number Of Ingredients 6

2 2/3 lbs bananas, ripe (about 5 large bananas)
1/2 vanilla bean (seeds only or vanilla powder or extract)
6 cups water
3/4 cup manioc starch (can substitute cornstarch)
1 cup coconut milk or 1 cup light cream
2/3 cup sugar (the riper the banana you begin with the less sugar you need)

Steps:

  • Boil the bananas in the skin for about 15 minutes. When the bananas have cooked, peel and puree with in a food processor. Add the starch, sugar, and vanilla into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a buttered casserole dish with the poe, and place in a 300 degree oven for 30 minutes. Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream.

PO'E (TAHITIAN FRUIT PUDDING)



Po'e (Tahitian Fruit Pudding) image

Make and share this Po'e (Tahitian Fruit Pudding) recipe from Food.com.

Provided by Bill Butler

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -8 ripe bananas, peeled and cut into chunks
1/2 cup brown sugar
1 cup arrowroot or 1 cup cornstarch
2 teaspoons vanilla
1 cup coconut cream

Steps:

  • Preheat oven to 375°F.
  • Puree the bananas in a blender or food processor. It should yield 4 cups.
  • Mix the brown sugar and arrowroot or cornstarch together. Add in the vanilla and combine with the bananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking.
  • Pour the mix in a buttered 2-quart baking dish.
  • Bake for 30-45 minutes, or until the pudding is firm and bubbling.
  • Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
  • Once chilled, cut into cubes and place them into a large serving bowl or in individual bowls.
  • Top with a dollop of coconut cream and a little more brown sugar and serve.

Nutrition Facts : Calories 523.6, Fat 13.7, SaturatedFat 11.8, Sodium 50.3, Carbohydrate 101.8, Fiber 7.3, Sugar 52.9, Protein 4

SINFUL BANANA PUDDING



Sinful Banana Pudding image

No cook amaretto banana pudding

Provided by LINDA PAGE

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 9

2 (3.4 ounce) packages instant vanilla pudding mix
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon lemon juice
½ cup amaretto liqueur
1 teaspoon vanilla extract
2 (8 ounce) containers frozen whipped topping, thawed
5 bananas, sliced
8 ounces vanilla wafer cookies

Steps:

  • In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
  • In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 72.4 g, Cholesterol 15.2 mg, Fat 14.3 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 345.5 mg, Sugar 46.2 g

BANANA POE



Banana Poe image

From vanilla.com http://www.vanilla.com/index.php/Recipes/Desserts/banana-poe.html The starch in poe comes from the Manioc root, also known as casava and yuca. Originally a food of the Americas, it was taken to Africa in the 16th century, and later to tropical countries worldwide. It is now a common component in Pacific Island cuisine. It's filling, nutritious, and easy to digest. Banana poe is so popular that it's sold pre-mixed in boxes in the stores in Tahiti. If manioc is an unfamiliar term for you, perhaps you're familiar with tapioca, which is also made from manioc. In poe, manioc starch is used. It can usually be found in specialty food stores, Asian markets, and sometimes where bulk foods are sold.

Provided by Queen Dana

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 2/3 lbs bananas, ripe (about 5 large bananas)
1/2 vanilla bean, sliced open lengthwise
6 cups water
3/4 cup manioc starch
1 cup coconut milk or 1 cup light cream
2/3 cup sugar

Steps:

  • Peel the bananas, cut into large slices, and place them in a large saucepan with the water and vanilla. Bring to a boil and cook 15 minutes. Drain the fruit, setting the vanilla bean aside.
  • When the bananas have cooked, puree in a food processor. Add the starch and scrape vanilla seeds into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a buttered casserole dish with the poe, and place in a 300 degree oven for 30 minutes.
  • Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream and sugar.

BANANA PUDDING



Banana Pudding image

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

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

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.

QUICK AND TASTY BANANA PUDDING



Quick and Tasty Banana Pudding image

Try classic banana pudding in a new way! This no-fuss, impossibly easy dessert recipe calls for just four ingredients and is ready in less than 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 1

Number Of Ingredients 5

3 vanilla wafer cookies
3 tablespoons Cool Whip frozen whipped topping, thawed
1/2 small banana, sliced
2 tablespoons refrigerated vanilla pudding
Crushed vanilla wafer cookies, if desired

Steps:

  • In 5-oz glass, place 1 vanilla wafer cookie. Top with 1/3 of the banana slices, 1 tablespoon of the whipped topping, another vanilla wafer cookie and 1 tablespoon of vanilla pudding. Repeat layers, beginning with banana slices.
  • Top with remaining banana slices and 1 tablespoon whipped topping. Garnish with crushed cookies.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving

BANANA PUDDING



Banana Pudding image

Provided by David Guas

Categories     Liqueur     Egg     Dessert     Bake     Kid-Friendly     Mardi Gras     Banana     Family Reunion     Party     Potluck     Boil     Butter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 16

For the pudding:
5 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas
For the crumble:
1 cup vanilla wafers (about 15 cookies)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon unsalted butter, melted

Steps:

  • To make the pudding:
  • Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
  • Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
  • To make the crumble:
  • While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
  • To serve:
  • Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like-this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)

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