Strawberry Banana Custard Recipes

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY BANANA DESSERT

Steps:

• Layer banana slices and cake cubes in a 13-in. x 9-in. dish coated with cooking spray. Place strawberries over cake and press down gently. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

BANANA CUSTARD

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

STRAWBERRY BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

STRAWBERRY BANANA PUDDING

Steps:

• PREPARE a cornstarch slurry. Pour the cold water into a small bowl. Slowly whisk the cornstarch into the water. Stir until it is a thick slurry. Set it aside until the milk/cream mixture is ready.
• POUR 2 cups of milk and ½ cup of cream into a 4-quart saucepan.
• STIR in ¼ cup sugar and the salt. Stir briefly to combine.
• WARM over medium heat until the liquid gets steamy and the sugar has dissolved. Stir occasionally. The liquid should not boil but should reach between 180° and 190°F (80-85°C).
• When the milk/cream mixture is steamy, SLOWLY DRIZZLE the cornstarch slurry into the hot liquid. Whisk constantly. It will start to thicken immediately.
• Continue to WHISK over medium heat until the mixture is thickened and starts to bubble. Be patient. Depending on your stove, it may take between 15 and 30 minutes. (Gas stovetops are quicker, and electric stovetops take longer. Saucepan quality also plays a role.)
• After it begins to bubble, STIR for one more minute. Then remove the pan from the heat and cool for 1 minute.
• POUR the pudding through a fine-mesh sieve or strainer into a bowl with an airtight lid (even if you do not see lumps).
• STIR in the butter and vanilla extract.
• COOL the pudding, stirring every few minutes. The pudding will continue to thicken as it cools.
• When the pudding has cooled (20 or 30 minutes), COVER it with plastic wrap. Press the plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on the pudding as it cools.
• SECURE the lid to the top of the container and place it in the refrigerator until thoroughly chilled, about 2 hours.
• WHIP the cream. Place 1 cup of heavy cream in a chilled bowl and stir in 2 tablespoons of granulated sugar.Using a hand or stand mixer with a wire whip, whip the cream until it forms medium peaks. Alternately, use Cook Whip instead.
• REMOVE the pudding from the refrigerator and use a hand mixer to mix until smooth. It will be slightly thick.
• FOLD the whipped topping into the thick vanilla pudding until it is mixed well.
• WASH the strawberries. Cut off the stems and slice them.
• PEEL and SLICE the bananas. Sprinkle with lemon juice or fruit-fresh to keep them from turning brown.
• MAKE a cornstarch slurry by whisking the cornstarch into the water. Set aside.
• WASH fresh strawberries (if using). Cut off stems and slice them. Skip if you are using frozen berries.
• MIX the fresh or frozen strawberries, lemon juice, sugar, and salt in a medium saucepan.
• HEAT over medium heat until the mixture begins to boil.
• STIR the cornstarch slurry once more and then slowly drizzle it into the strawberries.
• COOK for one more minutes.
• REMOVE from the heat and stir in the butter until it melts.
• COOL for 5 minutes and then pour the topping into an airtight container.
• CHILL it in the refrigerator for about 2 hours.
• CUT the butter into pieces and place in a microwave safe container. Cover the container with a paper towel to keep the butter from splattering in the microwave.
• HEAT the butter for 15 seconds. Check and then continue to heat in 10 second intervals until the butter is all melted.
• CRUSH the vanilla wafers in a food processor or blender.
• STIR in ¾ of the strawberry jello mix.
• ADD the melted butter. Stir until everything is well mixed.
• POUR the strawberry crunch onto a jelly roll pan or sheet pan with sides. Spread it into a thin layer.
• REST for 15 minutes or until it is no longer wet. You can refrigerate it to speed things up.
• BREAK the pieces apart. It should resemble a strudel.
• PLACE a layer of cookies (or strawberry crunch) at the bottom of a serving dish, like a glass trifle dish.
• LAYER half of strawberry slices (or strawberry topping) on the cookies.
• ADD a layer of banana slices on top of the strawberries.
• SPREAD a layer of vanilla pudding on top of the fruit.
• REPEAT the layers, starting with the cookies. Finish with vanilla pudding on top.
• GARNISH the top with fresh strawberries, sliced bananas, crushed wafers, or strawberry crunch.

2 MINUTE LOW FAT STRAWBERRY AND BANANA CUSTARD COMFORT FOOD!

Steps:

• Put the kettle on.
• Spoon custard into microwaveable bowl (or I guess you could use canned rice-pudding if you like it) and Microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :).
• When it's bubbling near the top of the bowl stop microwave and leave to stand whilst --
• Leaving peel on banana, chop it in half. (You might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.).
• Peel the half banana & discard peel.
• Holding banana lengthways in your hand, slice it lengthways right thru. Then rotate it and slice lengthways again so it's quartered into long quarters. Supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments.
• Disperse the banana bits across the top of the custard.
• Get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it.
• Pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits.
• Pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) You don't want to boil it, just hot.
• Take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. Sprinkle cinnamon across the top and serve.
• Not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. Plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions!
• Note:.
• It won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.

SUPER STRAWBERRY-BANANA COOKIES

Steps:

• Mix together the cake mix, eggs, and vegetable oil.
• Drop by teaspoonful onto foil covered cookie sheet. Cook at 350 degrees F (175 degrees C) for 7 to 8 minutes. Do not overbake. (Overbaking will cause your cookies to be hard as rocks!)
• Once your cookies are all done, lightly dust with confectioners' sugar. Place in container with the banana (leave the peel on), and cover with the foil from the baking sheet. After a couple of hours, or overnight, the cookies will take on some of the banana flavor and taste great! I discovered this by accident when I sent the strawberry cookies and a banana together for the dessert in my husband's lunch!

STRAWBERRY BANANA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the prepared pie crust into a 9 inch pie pan and set aside.
• Combine the butter, brown sugar, flour, cinnamon, nutmeg, and nuts in the bowl of a food processor. Pulse the mixture until it has the texture of oatmeal. Refrigerate this crumble topping until ready to use.
• Pour the apple juice into a medium sauce pan over medium-low heat; add the sliced bananas and honey and stir until the honey melts. Mix in the chopped strawberries and white sugar. Simmer uncovered for 20 minutes. Pour the warm fruit mixture into the prepared pie crust; evenly distribute the cold crumble topping across the top of the pie.
• Bake in the preheated oven until golden brown and set, about 20 minutes. Cool the pie on a wire rack for 30 minutes before serving.

STRAWBERRY BANANA CREAM PIE

Steps:

• In medium saucepan, combine sugar, cornstarch and salt.
• Blend together egg yolks and milk.
• Stir small amount of milk mixture into dry ingredients, making a smooth paste.
• Gradually blend in remaining milk mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Allow to boil for one minute.
• Remove from heat and stir in Vanilla.
• Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
• Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
• Pour half of the custard over berries.
• Layer bananas over custard layer and top with remaining custard.
• Cover and refrigerate for at least 3 hours.
• Garnish with reserved berries and whipped cream.