Whipped Banana Cream Dessert Recipes

EASY BANANA WHIPPED CREAM

Steps:

• In a small bowl, mash the banana very well, until it is the consistency of a think liquid and there are no chunks left. I used my hand mixer on the slowest setting to help with this process,
• In a separate bowl, whip the cream, sugar and vanilla until stiff peaks form. Fold in the mashed bananas to the whipped cream.
• Spoon or pipe over anything!

WHIPPED BANANA "ICE CREAM"

Steps:

• Place sliced bananas in an airtight container and freeze until solid, about 1 1/2 hours.
• Blend frozen bananas in blender until whipped and smooth.

WHIPPED BANANA CREAM DESSERT

Steps:

• Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan., In a small bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.

BANANA CREAM DESSERT

Steps:

• Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
• In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
• In another bowl, beat together cream cheese and sugar using a mixer on low speed.
• Using a rubber spatula, fold in the pudding until blended.
• Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.
• Cover and chill at least two hours.

HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING

Steps:

• Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
• Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
• Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
• When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
• Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

BANANA WHIPPED CREAM FROSTING

Steps:

• In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until thick, fluffy, stiff peaks form. Mix in the bananas, then whip for 20 to 30 seconds to incorporate.
• Use immediately, spooning dollops over cupcakes. Or store in a glass Mason jar in the refrigerator for up to 3 hours and use before the bananas turn brown.

BANANA CREAM PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
• In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.