Best 6 Banana Pudding Fudge Recipes

BANANA FUDGE RECIPE

Steps:

• Line an 8x8 baking pan with foil or parchment paper. Preheat oven to 350°.
• Combine the cookie crumbs, sugar, and melted butter. Firmly press the mixture into the pan. Bake for 8 minutes. Remove and cool.
• In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk. Stir over low-medium heat until melted and smooth.
• Add the dry pudding mix and stir 1-2 minutes longer to help dissolve the powder.
• Spoon in the marshmallow cream and stir until melted and smooth again.
• Pour the banana fudge mixture onto the prepared crust. Set aside.
• Place the white chocolate chips, butter, and sweetened condensed milk in a small pan. Heat over low-medium heat until melted and smooth.
• Slowly pour on top of the banana fudge layer. Spread out carefully. Sprinkle with crumbled cookie pieces. Let set completely before cutting into squares.

FUDGE BANANA PUDDING

Steps:

• Combine first 3 ingredients in a large saucepan.
• Whisk in milk, half-and-half, and egg yolks.
• Cook over medium heat, whisking constantly, until smooth and thickened.
• Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.
• Reserve 14 wafers.
• Arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish.
• Slice 2 bananas, and layer over wafers.
• Top with one-third of pudding mixture.
• Repeat layers twice and arrange reserved wafers on top.
• Beat egg whites at high speed with an electric mixer until soft peaks form.
• Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Fold in 1/2 teaspoon vanilla.
• Spread meringue over pudding, sealing to edge of dish.
• Bake at 325° for 25 minutes or until golden.

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

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.)

BANANA FUDGE RECIPE - (3.6/5)

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Combine sugar, milk, corn syrup, banana, and salt in large 3 quart saucepan. Mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F or until a small amount forms a soft ball in cold water. Remove from heat and stir in nutmeg, vanilla, and butter. Let cool to 120F. Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan.

CHOCOLATE FUDGE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.