Banana Pudding Torte Recipes

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BANANA PUDDING TART



Banana Pudding Tart image

Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! -Tania Gordon, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 10

5 medium bananas
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup packed light brown sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped

Steps:

  • Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.

Nutrition Facts : Calories 336 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 148mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

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.

MOM'S BANANA PUDDING



Mom's Banana Pudding image

This is a recipe that I remember my mom always making when I was a child. I could eat this all day when I was younger, and could probably still do that today.

Provided by MizEmerilLagasse

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 (3 1/2 ounce) boxes vanilla pudding mix or 2 (3 1/2 ounce) boxes vegetarian vanilla pudding mix
3 cups milk
1 teaspoon vanilla extract
40 -50 vanilla wafers
2 large bananas, cut into 1/4 inch thick rounds
1 (6 ounce) container Cool Whip

Steps:

  • In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
  • Bring to a boil over medium-low heat, whisking constantly.
  • Whisk in the vanilla extract and set aside.
  • Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas.
  • Pour the pudding into the pan carefully.
  • Push more vanilla wafers into the sides of the pan.
  • Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.

BANANA TORTE



Banana Torte image

Handed down from my mother, one of my favorite dessert recipes. Definitely not low cal - but worth it.

Provided by Minxkat1

Categories     Dessert

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 box graham cracker crumbs
4 tablespoons melted butter
1/2 lb butter
3 eggs
2 cups icing sugar
1 teaspoon vanilla
8 -10 large bananas, sliced thin
1 container Cool Whip

Steps:

  • Combine crumbs with melted butter.
  • Pat into bottom of large rectangular baking dish.
  • Place in fridge.
  • Let stand one hour.
  • Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
  • Spread on top of graham crust.
  • Placed sliced bananas over the top of creamed mixture.
  • Then spread cool whip over bananas.
  • Place in fridge, let stand at least four hours before cutting into squares and serving.

BANANA PUDDING TART



Banana Pudding Tart image

This elegant tart has all the hallmarks of the classic banana pudding - sliced fresh bananas, creamy custard, vanilla wafer cookies and sweet meringue - with one new twist: brûléed bananas. The burned sugar over the top of the tart adds a caramel flavor that pairs well with the vanilla custard and bananas.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

60 vanilla wafer cookies (from an 11-ounce box)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1/2 cup heavy cream
3/4 cup sugar, plus more for sprinkling
2 large eggs, separated
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
4 to 5 large bananas
1/4 teaspoon cream of tartar

Steps:

  • Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
  • Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
  • Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
  • Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
  • Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.

NO-BAKE BANANA PUDDING TART



No-Bake Banana Pudding Tart image

I can't visit New York City without enjoying a big cup of banana pudding from Magnolia Bakery. This tart combines a no-cook custard with fresh bananas and vanilla wafers in a tender wafer crust, inspired by their pudding. Bits of chocolate and crunchy banana chips top this tart for a perfect blend of flavors and textures that slices and serves beautifully.

Provided by Dan Langan

Categories     dessert

Time 8h30m

Yield one 9-inch tart (10 to 12 servings)

Number Of Ingredients 14

Nonstick cooking spray
60 vanilla wafers, processed to crumbs
Pinch fine salt
5 tablespoons unsalted butter, melted
1 1/4 cups heavy cream, cold
8 ounces mascarpone cheese, cold
3 tablespoons light brown sugar
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract
2/3 cup sweetened condensed milk
2 ripe medium bananas, sliced
45 vanilla wafers
2 tablespoons mini chocolate chips
1/4 cup dried banana chips

Steps:

  • For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
  • For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
  • In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
  • Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
  • To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.

BANANA PUDDING RECIPE BY TASTY



Banana Pudding Recipe by Tasty image

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

2 ripe bananas, peeled
3 egg yolks
⅓ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
2 cups milk
vanilla wafer
whipped cream

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 PUDDING TART RECIPE BY TASTY



Banana Pudding Tart Recipe by Tasty image

Here's what you need: Nila Wafers, butter, bananas, sweetened condensed milk, nutmeg, cinnamon, light brown sugar, eggs, egg yolks, whipped cream

Provided by Tania Gordon

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

¾ box Nila Wafers
5 tablespoons butter, softened
5 bananas, roasted
1 can sweetened condensed milk
1 teaspoon nutmeg
1 teaspoon cinnamon
¼ cup light brown sugar
2 eggs
3 egg yolks
whipped cream, optional

Steps:

  • Preheat the oven to 350°F.
  • Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
  • Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
  • Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.

Nutrition Facts : Calories 388 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, Sugar 43 grams

STRAWBERRY BANANA TORTE



Strawberry Banana Torte image

Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!

Provided by FIREDRAGON575

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 (10 inch) prepared angel food cake
2 cups heavy cream
½ teaspoon cornstarch
3 pints strawberries
½ cup white sugar
1 cup sour cream
1 dash red food coloring
3 bananas, sliced

Steps:

  • Slice the angel food cake horizontally into 3 layers using a long serrated knife.
  • Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
  • Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
  • Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
  • Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 60.2 g, Cholesterol 94.2 mg, Fat 28.9 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 17.6 g, Sodium 354.2 mg, Sugar 24.6 g

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From awickedwhisk.com


BANANA PUDDING DESSERT - DANCE AROUND THE KITCHEN
2020-02-17 Add the milk, egg yolks, ⅔ c sugar, corn starch and salt into a large microwave-safe glass bowl. Use a whisk to blend vigorously for 30 seconds. Cook in the microwave on HIGH for 5-7 minutes, whisking well after each minute. After 4 minutes, whisk every 30 seconds.
From dancearoundthekitchen.com


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