Banana Pudding With Pistachio Crumble Recipes

BANANA PUDDING WITH PISTACHIO CRUMBLE

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.)

BANANA PUDDING WITH PISTACHIO CRUMBLE

Steps:

• 1. Using an immersion or standard blender, purée bananas until very smooth. Set aside. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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.

BANANA PUDDING

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.)

PISTACHIO BANANA BREAD

Steps:

• Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
• Combine flour, baking powder and salt in a bowl; whisk well.
• Place sugars and butter in a large bowl; mix well.
• Add eggs one at a time, beat well after each addition.
• Add bananas, sour cream, cardamom; beat well.
• Add flour mixture; beat well until a moist batter is formed.
• Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.

BANANA PUDDING

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.

EASY BANANA AND PISTACHIO PUDDING PIE

Steps:

• Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
• Mix the milk with the instant pudding for 1 minute on medium.
• Slice the bananas into a bowl and mix with the lemon juice.
• Layer the bananas into the bottom of the baked and cooled piecrust.
• Pour the instant pudding mix over and smooth it to the edges.
• Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.

BANANA CRUMB PUDDING

Steps:

• In a large heavy saucepan, mix sugar and cornstarch. 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 bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally., Reserve 1 banana and 1 cup whole wafers for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic onto surface of pudding. Refrigerate, covered, overnight., In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, spread whipped cream over pudding; top with reserved banana and wafers.

BANANA PUDDING CRUNCH

Steps:

• In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving., For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool., Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving.