Indulge in a culinary journey with our delightful Caramelized Banana Pudding, a harmonious blend of creamy indulgence and caramelized bliss. Experience the symphony of flavors as velvety vanilla pudding embraces caramelized bananas, creating a luscious filling nestled between layers of crisp vanilla wafers. Discover the art of crafting this classic dessert with our step-by-step guide, ensuring each bite transports you to a realm of pure satisfaction. Delve into the secrets of caramelizing bananas, transforming them into a golden-brown delight. Learn the delicate balance of flavors as vanilla extract and cinnamon infuse the pudding with warmth and comfort. Explore variations of this timeless recipe, including a gluten-free option for those with dietary restrictions, ensuring everyone can savor the magic of this delectable treat. Embark on a culinary adventure with our comprehensive guide to Caramelized Banana Pudding, where each step leads you closer to a moment of pure bliss.
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CARAMELIZED BANANA PUDDING
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Provided by The New York Times
Categories custards and puddings, dessert
Time 30m
Yield One 9-by-13 dish (12 to 15 servings)
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
CARAMELIZED BANANA BREAD PUDDING
Home made banana bread takes on a whole new look in this wonderful banana bread pudding - a warm and hearty dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
- Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
- Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
- In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
- Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
- Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
CARAMELIZED BANANA BREAD PUDDING
Steps:
- Preheat oven to 350 Butter and 8 x 2 inch deep casserole dish In a heavy skillet combine butter, 1/4 cup sugar and over high heat, sauté till butter is melted & sugar begins to brown; about 3 min. (tilt the pan) Add bananas, setting aside a few slices for garnish and stir with a wooden spoon until slight softened about 4 min. Remove from heat and add brandy. In a med. bowl, combine remaining ingredients except bread and raisins. Whisk well until eggs are blended and set aside. Take 2 slices of bread and break them into 2 inch pieces. Cover bottom of buttered pan with pieces. Arrange banana mixture on top and use rest of bread to cover banana mixture. Pour egg mixture over. Sprinkle with raisins. Press down to distribute egg mixture throughout the dish. Sprinkle with a little sugar. Refrigerate 1 hour before baking and then bake 45 min or until knife comes out clean. Refrigerate until ready to serve and garnish with remaining slices of banana.
CARAMELIZED BANANA PUDDING
If you love banana pudding, you will love this! It was easy to make and put together. The individual cups are pretty and fun. They are 1 cup ramekins. You will wow guests with this dessert! I made this for my guests to go with my Easy and Unusual lasagna dinner. I of course had to eat one first for posting purposes. I can tell...
Provided by Tammy T
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
- 2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
- 3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers. ( I put 3 vanilla wafers on the bottom and 2 to 3 on the top sides.)
- 4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
- 5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.
- 6. For the best flavor, choose firm, ripe bananas with brown speckles.
CARAMELIZED BANANA PUDDING
NOTE: For the best flavor, choose firm, ripe bananas with brown speckles. This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album
Provided by Rev BJ Friley
Categories Puddings
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees F - Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until throughly heated. Remove from heat.
- 2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold stiff peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
- 3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
- 4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ovenproof glass dishes. Place them on a baking sheet.
- 5. Bake at 325 degrees F for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.
CARAMELIZED BANANA PUDDING
This Southern Girl LOVES banana pudding! Caramelized bananas add depth and adding a little bit of that goodness to the pudding just takes it over the top. Trust me, it will make you slap your thighs (cause I don't believe in "slapping yo Mama!")
Provided by Joan Penney
Categories Puddings
Time 25m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 450. Line baking sheet with parchment paper. Combine 1/4 c sugar and 1/2 t cinnamon in shallow dish. Slice bananas lengthwise, and rub in cinnamon-sugar mix. Place bananas on baking sheet. Bake 15-20 min, discard any liquid accumulated. While bananas are baking, prepare pudding.
- 2. Whisk remaining 1/2 c sugar, 1/2 t cinnamon, corn starch, and salt in heavy pot. Slowly whisk in heavy cream (avoid lumps!). Cook over medium heat 7-10 min or until thick enough to hold a line drawn on back of spoon. Add butter and vanilla extract to pudding. Mash 1 1/2 halves baked bananas and add to pudding. Cover with plastic wrap and store in fridge 45 min to 1 hour.
- 3. Layer an 8x8 pan with wafers, 5 1/2 banana halves, top with 1/3 pudding. Repeat layers two more times ending with pudding. Cover and chill
Tips:
- Choose ripe bananas: For the best flavor and texture, use ripe bananas that are yellow with brown spots.
- Use a heavy-bottomed saucepan: This will help the sugar caramelize evenly and prevent burning.
- Stir constantly: When caramelizing the sugar, stir constantly to prevent it from burning. You can use a whisk or a wooden spoon.
- Add the bananas: Once the sugar has caramelized, add the bananas and cook until they are soft and caramelized.
- Make the pudding: While the bananas are caramelizing, make the pudding according to the package instructions. You can use instant pudding or homemade pudding.
- Layer the pudding and bananas: In a trifle dish or individual serving dishes, layer the caramelized bananas and the pudding. Repeat the layers until you reach the top of the dish.
- Chill and serve: Cover the trifle dish or individual serving dishes and chill in the refrigerator for at least 4 hours before serving.
Conclusion:
Caramelized banana pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pudding, caramelized bananas, and crunchy graham cracker crust, this pudding is sure to be a hit with everyone. So next time you are looking for a special dessert, try this caramelized banana pudding recipe. You won't be disappointed!
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