Bananawrap Recipes

THE BEST BANANA PUDDING

The Best Banana Pudding image

This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!

Provided by Food Network Kitchen

Categories dessert

Time 3h10m

Yield 12 servings

Number Of Ingredients 11

Ingredients

6 cups whole milk
1 1/3 cups granulated sugar
2/3 cup cornstarch
12 large egg yolks
1 tablespoon vanilla bean paste
1 1/2 teaspoons kosher salt
4 tablespoons cold unsalted butter, cut into cubes
114 vanilla wafer cookies, such as Nilla Wafers (from two 15-ounce boxes), plus 5 cookies, crushed
12 medium-ripe bananas, sliced about 1/4 inch thick
3/4 cup cold heavy cream
2 tablespoons confectioners' sugar

Steps:

Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.

PEANUT BUTTER AND BANANA WRAPS

Peanut Butter and Banana Wraps image

Wrap up sliced bananas, creamy peanut butter and chocolate chips in flour tortillas. Is it a fun weekend lunch, a great afternoon snack or a simple indulgent dessert? You can decide.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1/2 cup creamy peanut butter
4 whole wheat or regular flour tortillas (8 to 10 inches in diameter)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired

Steps:

Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
Roll up tortillas. Secure with toothpicks.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

BANANA WRAP

Banana Wrap image

Make and share this Banana Wrap recipe from Food.com.

Provided by School Chef

Categories Lunch/Snacks

Time 5m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 5

Ingredients

12 inches flour tortillas
2 tablespoons peanut butter
1 banana
1 tablespoon peanuts
1 tablespoon mini chocolate chip

Steps:

Spread tortilla with peanutbutter.
Chop peanuts.
Sprinkle with chopped nuts and chocolate chips.
Peel banana.
Place on prepared tortilla.
Roll
Cut into 1/3.

Nutrition Facts : Calories 656.8, Fat 30.6, SaturatedFat 7.6, Sodium 685.1, Carbohydrate 84.7, Fiber 9, Sugar 25.2, Protein 19

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