Banana Pudding Roll Food

SOUTHERN-STYLE BAKED BANANA PUDDING

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

BANANA PUDDING ROLL

Steps:

• 1. For the filling, combine pudding and milk. Beat well until it starts to thicken. Place in refrigerator until ready to use.
• 2. Preheat oven to 375. Line the bottom a jelly roll pan (15x10x2-inches) with parchment paper. FOR THE CAKE: Beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and the vanilla.
• 3. Beat egg whites until almost stiff; gradually add remaining sugar and beat until very stiff.
• 4. Fold yolk mixture into whites. Then add sifted dry ingredients, folding in carefully by hand with a large spatula.
• 5. Pour into jelly roll pan and bake in the oven for 12-15 minutes.
• 6. When done, remove from the oven and loosen sides. Turn out onto a towel sprinkled with powdered sugar. Remove parchment paper from the bottom of the cake carefully. Trim off crusty edges to make easy rolling.
• 7. Roll quickly with a fresh sheet of parchment paper on the inside of the roll. Wrap in the sugared towel; cool.
• 8. Unroll, remove paper; spread with pudding.
• 9. TO ASSEMBLE: Place 2 or 3 straight bananas near the edge (2 inches) of the long side of the roll. Be sure to use bananas that have absolutely no black or brown specks on them and that are not too ripe, but still slightly hard.
• 10. Roll up again.
• 11. Place seam side down on a serving platter. Chill slightly (20 minutes). Serve with any extra pudding and a scoop of ice cream with ice cream topping over all if desired. VARIATION: Try a strawberry roll too: I used fresh strawberries a little French vanilla instant pudding (dry) and Cool Whip to make a fluff spread on the inside. Delish!!

BANANA PUDDING RECIPE

Steps:

• First, I combine my 2 boxes of instant vanilla pudding and 4 cups of milk in a large bowl. Which means you will use 2 cups of milk per box of pudding
• You can use a whisk or a hand mixer, whichever you prefer they're both fairly easy. You will want to whisk/mix until all the lumps are gone.
• Next, you add in 1 cup of whipped cream into your pudding mixture.
• You fold in the whipped cream, do not whip or stir because you want to keep your pudding light, fluffy, and airy.
• Now, you're going to set your pudding aside. I use my trifle bowl, which is typically used for layered desserts.
• I start to layer my vanilla wafers at the bottom of the bowl as well as around.
• Then, I begin to peel and slice my bananas, laying them on top of the wafers.
• After layering in the wafers and bananas, add a generous amount of pudding. You will continue this process of layering until you reach the top of the trifle bowl.
• Now that you've completed your banana pudding, you will need to refrigerate until chilled.

BANANA ROLL WITH CHEESECAKE FILLING RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Grease a 15x10x1-inch jelly-roll pan with butter. Line with parchment paper and grease with butter again, making sure to coat the entire surface and sides of the pan; set aside. FILLING: In a small bowl, combine the cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth. Add the egg, milk and vanilla and beat until combined. Spread in the prepared pan; set aside. CAKE: In a small bowl, stir together the flour, baking powder and baking soda; set aside. In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon colored. Gradually add 1/3 cup of sugar and beat well. Stir in the mashed banana. In a large, clean bowl with clean beaters, beat the egg whites on medium until soft peaks fork (tips curl). Gradually add 1/2 cup of sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold yolk mixture into beaten egg whites. Gradually sprinkle the flour mixture evenly over egg mixture and fold together just until blended. Carefully spread the batter evenly over the filling in the pan. Bake for 15 to 20 minutes or until the top springs back when lightly touched. Immediately loosen cake from sides of pan, sprinkle cake with 1/4 cup of powdered sugar and cover with a clean kitchen towel. Place a wire cooling rack, upside down, on the top of the cake. Carefully pick up both sides of the pan, while holding the rack and flip over. The cake will now be on top of the towel on the cooling rack. Carefully peel off parchment paper. Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it). Allow to cool completely on wire rack. Slice and serve. Wrap any leftover cake in plastic wrap and store in the refrigerator. Jenn's Notes: I did not forget to type salt above, the recipe really did not call for any salt. This cake is not hard to make. Follow the instructions and I know it will work for you too. I baked my cake for the full 20 minutes and it was perfect.

NO COOK BANANA PUDDING BASE

Steps:

• Beat cream cheese in a large bowl with an electric mixer until smooth. Add sweetened condensed milk, vanilla pudding mix, banana pudding mix, milk, and sour cream; beat until smooth. Fold whipped topping into pudding mixture. Chill in refrigerator for at least 2 hours before serving.

YUMMY BANANA CAKE ROLL

Steps:

• Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
• In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
• Bake for 13-15 minutes or until center springs back when lightly touched.
• Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
• When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
• When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
• To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.

THE BEST BANANA PUDDING

Steps:

• Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
• Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.
• Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.
• Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
• Fold in two-thirds of the whipped cream.
• Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
• Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
• One more layer of banana slices, the remaining pudding mixture and then top with remaining whipped cream.
• Cover and refrigerate for at least 4 hours or overnight.
• Remove from refrigerator and garnish as desired. Mini Nilla Wafers, banana slices, or wafer crumbs are great ideas! Serve immediately.

BANANA CAKE ROLL

Steps:

• 1. Beat egg yolks till thick and lemon colored. Gradually beat in 3 tablespoons of sugar substitute. Add vanilla.
• 2. Beat egg whites to soft peaks. gradually beat in remaining sugar substitute until soft peaks form. Fold yolks into egg whites.
• 3. Sift together flour, baking powder and salt. Fold into egg mixture.
• 4. Spread batter into 15 1/2 x 10 1/2 x 1 inch jelly roll pan.(coated with vegetable spray and lightly floured) Bake at 375 for 10 to 15 minutes or until done.
• 5. Loosesn sides and turn out on towel lightly sprinkled with flour and sugar substitute mixture. Roll up cake and towel from narrow end. Cool completely and unroll. Spread evenly with prepared banana pudding. Roll up and frost with chocolate drizzle.
• 6. Chocolate drizzle: Blend 2 teas, cornstarch, and 1/4 cup cold water. Pour into small saucepan. Add dash of salt and 1 oz unsweetened chocolate. Cook on low heat until chocolate melts and mixture is thick. Remove from heat. Stir in 1/3 cup sugar substitute. Blend in 1/2 teas. butter.
• 7. Exchanges per serving: 1 bread 1/2 fruit 1/4 milk calories per serving: 62

BANANA BREAD PUDDING

Steps:

• Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
• Pour the butter over the bread and toss to coat; set aside.
• To a medium bowl, add the eggs and lightly beat them.
• Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
• Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
• Optionally stir in the raisins.
• Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
• Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
• To a medium sauce pan, add the butter and heat over medium heat to melt.
• Add the cornstarch to the butter and whisk to combine until disolved.
• Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
• Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.

BANANA PUDDING PIE

Steps:

• While the pie dough is still chilled, roll it out and place it into a 9 inch baking dish. Crimp the edges of the pie crust.
• Note: you can use a store bought pie crust or make your own.
• Gently place a piece of foil down into the pie crust and fill it with dried beans or pie weights.
• Let the crust sit for several minutes on the counter so that it comes to room temperature. Meanwhile, preheat the oven to 450.
• Once the oven has preheated, bake the pie crust for 10 minutes. Briefly remove it from the oven, take out the foil and beans and then place it back into the oven for 2 - 3 more minutes.
• Remove the pie from the oven and let it cool completely before proceeding.
• To make the pudding filling, whisk together the pudding mix, milk and half and half. Place in the refrigerator and chill until ready to use.
• Once the pie crust has cooled completely, place 1 - 2 layers of sliced bananas on the bottom of the pie crust.
• Spread the chilled pudding filling over the top of the bananas.
• To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form. Place in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

BANANA PUDDING

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

BANANA PUDDING TARTS

Steps:

• In a large bowl, whisk together the pudding mix with the milk until smooth and well combined. Place in the fridge and let chill until firm.
• Preheat oven to 375 degrees F.
• Working with one pie crust at a time, place on a lightly floured work surface and roll out. Using a lightly floured rolling pin, roll each pie crust to make them slightly larger.
• Trim the edges to create somewhat of a rectangle that's the 9x10-inches in size. Then cut into six even rectangles. Place on a baking sheet in a single layer.
• Repeat with another pie crust and place the rectangles on a separate baking sheet.
• Place a small spoonful of pudding on the center of each, and then place one or two thin banana slices on top. Sprinkle with crushed up vanilla wafers. Brush the edges with a bit of beaten egg.
• Repeat the rolling of the remaining pie crusts to create the tops of each tart. Place each piece on top of the filling and crimp the edges with a fork to seal. Poke one or two holes with a sharp knife on top of each tart to release steam while baking.
• Brush each with egg wash and bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
• In large bowl, whisk together the powdered sugar, vanilla extract, butter, milk and salt until smooth and spreadable in consistency. Divide glaze into four separate small bowls. Place 2-3 drops of each food coloring into the bowls with icing and whisk to combine. Spread the glazes on top of each cooled tart and top with sprinkles.