Warm Salted Caramel Banana Pudding Recipes

SALTED-CARAMEL BANANA PUDDING

Steps:

• In a large bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
• In another large bowl, combine heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture, along with ⅓ cup caramel.
• Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with 1/3 of the pudding mixture. Cover with another layer of wafer cookies-you may want to also stand up some cookies vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices, then drizzle caramel on top. Sprinkle on sea salt. Continue layering the pudding, wafer cookies, banana slices, caramel, and salt until you reach the top, ending with a final layer of banana pudding.
• Refrigerate for at least 3 hours, or up to overnight.
• Just before serving, dollop whipped cream on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

WARM BANANA PUDDING

Steps:

• Custard base: Heat whole milk, half and half, vanilla, and vanilla bean in a large saucepan until bubbles start forming around the edge of the pan. Remove from heat and set aside. Place egg yolks and 2 cups of sugar into the bowl of a stand mixer and beat on high until light and fluffy, occasionally scraping down the sides of the bowl. Add the flour to the egg mixture on low just to incorporate. With the mixer on, slowly pour about a cup of the custard base from the saucepan into the egg mixture-this "tempering" will keep the eggs from cooking. Pour the tempered mixture through a fine mesh strainer into the saucepan (to smooth out any remaining lumps). Stir to combine, then fish out the vanilla bean. Split it open lengthwise, then use the back of a knife to scrape out the seeds. Return seeds and the scraped pod to the saucepan.
• Heat the custard mixture over medium-high heat, stirring constantly with heat-resistant spatula until thickened. (If the custard turns lumpy, turn off the heat and whisk until it's smooth again.) Whisk in salt and butter until smooth, then remove the vanilla bean pod and discard. To make it super-smooth, blend with an immersion blender until shiny. Set aside.
• Assembly: Slice the pound cake into 1/2-inch-thick slices and set aside. Pour 1/3 of the custard into a casserole dish to cover the bottom. Add the cake in a single layer, breaking slices up so they all fit. Brush cake with coffee, then add half of the bananas. Press the ingredients down so they're even, then repeat with more custard, cake slices, coffee, and bananas, finishing with a final layer of custard.
• Preheat oven to 375 degrees F. Put egg whites, remaining 1/2 cup sugar, and cream of tartar in the bowl of a stand mixer. Start the mixer on low (to avoid spatters), gradually raise speed to high to make sure the ingredients are combined, and then reduce to medium until soft peaks form. Spread meringue evenly over the banana pudding, then bake 5-6 minutes until the top is golden brown. Let cool several minutes, and serve warm.

SALTED CARAMEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
• Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
• Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

WARM BANANA PUDDING

Steps:

• In a large saucepan, combine the sugar substitute, 1/4 cup sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla., Pour half of the pudding into an ungreased 1-qt. baking dish. Toss bananas with lemon juice; layer over pudding. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers., In a large bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes or until golden brown. Refrigerate leftovers.

SALTED CARAMEL BANANA PUDDING

Steps:

• In a medium heat-proof bowl, whisk together the eggs, sugar, salt, vanilla, and cornstarch until smooth. Set aside. Prepare an ice bath in a large bowl and fit with a smaller bowl.
• In a heavy pot over medium heat, combine the milk and heavy cream. Warm until just beginning to bubble around the edges, then pour into the egg mixture and whisk vigorously until smooth. Return the mixture to the pot and continue to cook over medium low heat until thickened, about 2 or 3 minutes more. Transfer immediately to the bowl fit in the ice bath and stir gently to cool. (The pudding does not need to be cooled completely.)
• Add a layer of banana slices to the bottom of an 8-inch square baking dish. Top with a layer of cookies. Drizzle with half the salted caramel and half the pudding. Repeat the layers. Cover loosely with foil and refrigerate until completely chilled, at least 2 hours.
• Just before serving, combine the heavy cream, confectioner's sugar and vanilla in a small bowl. Use a hand mixer or whisk to whip until stiff peaks form. Top the pudding with the whipped cream. If using, crumble a few cookies and sprinkle on top. Makes 8 to 10 servings.

SALTED CARAMEL AND BANANA HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, banana and caramel topping smooth. Return to the heat; cook and stir until heated through. If desired, strain before serving. Pour into mugs; top with whipped cream and additional caramel topping if desired.

BILL'S BANANA CARAMEL SELF-SAUCING PUDDING

Steps:

• Preheat oven to 180 degrees celcius.
• Sift flour, salt, sugar, baking powder into bowl.
• Add banana, milk, butter, egg, vanilla extract.
• Whisk until well combined.
• Pour into 2.5 litre baking dish.
• To make the topping, place brown sugar, suryp, water in small pot.
• Bring to the boil.
• Pour mixture careflly over the pudding.
• Bake 35 minutes.
• Serve with vanilla ice cream.