Banana Nut Pudding Food

BANANA NUT PUDDING

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Let stand 5 min.
• Top with nuts and chocolate chips.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

MAMA'S BANANA PUDDING

Steps:

• In a large bowl, place one layer of sliced bananas, then a layer of wafers until bowl is filled, making sure top layer is wafer. Set aside. In a medium saucepan beat eggs, add sugar and mix well, add flour, milk, vanilla. Bring to boil, pour over bananas and wafer mixture. Chill and Serve.
• TIP: FRIED PLANTAINS
• To peel easily, soak in cold water and peel off skin with knife. Cut into 2-inch diagonal slices and fry in 380 degree oil until golden.

BANANA PUDDING BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients well.
• Pour into 2 large or 4 small greased loaf pans.
• Bake at 350° F for 40 to 45 minutes.

SPEEDY BANANA NUT PUDDING

Steps:

• Slice the bananas and set aside in cool water.
• Steam or lightly boil the chopped nuts until al dente. (The nuts may also be sauteed with cinnamon and butter for an added twist)
• Combine 3 boxes of pudding mix with 4 cups of milk. Mix for 2 minutes on low speed and 2 minutes on medium speed (scraping the sides and bottom for loose powder as needed)Hand mix in the vanilla and almond extract, set aside.
• Combine bananas and nuts.
• Layer a normal square cake pan first with pudding mixture then with vanilla wafers, then with banana nut mixture. Continue this step until you are out of components or your pan is full.
• Refrigerate immediately for 1-2 hours.
• Serve topped with whipped cream or cookie crumbs.

BANANA WALNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. Add the cubed bread to the baking dish.
• Place the walnuts in a dry skillet over medium-low heat; cook and stir until the walnuts are golden brown and fragrant, about 2 minutes. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, salt, vanilla and nutmeg. Once combined, stir in the mashed bananas and 3/4 cup of the walnuts.
• Pour the custard over the bread cubes. Carefully toss to coat, making sure that the bread cubes are submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Top with the remaining walnuts.
• Bake until the center is set, about 45 minutes. Let cool for 5 minutes. Serve with vanilla ice cream.

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

BANANA MUFFIN PUDDING

Steps:

• Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
• Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE

Steps:

• Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
• Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
• Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
• In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
• Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
• To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

BANANA BANANA NUT BREAD

Steps:

• Preheat oven to 300°.
• Grease two 9 x 5 loaf pans.
• Cream butter and sugar well.
• Add buttermilk, eggs and vanilla and mix well.
• Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.
• Slowly add flour, one cup at a time, until well mixed.
• Peel bananas, mash and add to mixture.
• Add pecans and mix until blended.
• Pour batter into prepared pans and bake for 1 hour and 10 minutes or until toothpick inserted into the center comes out clean.

QUICK AND EASY BANANA PUDDING

Steps:

• In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
• Add 1 cup whipped topping.
• In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
• Drizzle with topping.
• Repeat layers, ending with pudding.
• Top with remaining 1/2 cup of whipped topping.
• Sprinkle with 3 crushed cookies, if desired.

BANANA PUDDING

Steps:

• Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.
• Beat egg yolks; combine egg yolks and milk, mixing well.
• Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
• Remove from heat; stir in 1 teaspoon vanilla.
• Layer one-third of wafers in a 3-qt baking dish.
• Slice bananas, and layer over wafers.
• Pour one-third of custard over bananas.
• Repeat layers twice. Beat egg whites (at room temperature) until foamy.
• Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Add 1 teaspoon vanilla, and beat until blended.
• Spread meringue over custard, sealing edges of dish.
• Bake at 425° for 10-12 minutes or until golden brown.