Banana Pudding With A Twist Food

MAGNOLIA BAKERY BANANA PUDDING WITH A TWIST RECIPE BY TASTY

Steps:

• In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3-4 hours, or up to overnight, until set.
• In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
• Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
• Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
• Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
• To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
• Enjoy!

BANANA "PUDDING"

Steps:

• Put banana pieces on a baking sheet and sprinkle flat sides with turbinado sugar. Melt butter in a small nonstick skillet and sauté bananas.
• To assemble each, scoop Breyers® Natural Vanilla Ice Cream into a small wide rimmed glass. Then wedge 2 cookies on either side and top with sautéed bananas.

BANANA PUDDING

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

BANANA PUDDING WITH A TWIST..

Steps:

• 1. Pour whole and sweetened condensed milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 3 min. gently stir in 1-1/2 cups of the whipped topping.
• 2. 40 (crushed) wafers on bottom of 2-qt. serving dish. Top with layers of pudding mixture,sliced bananas, whole wafer cookies, ending with pudding mixture. Cover with remaining cool whip. REFRIGERATE while preparing topping
• 3. Prepare topping Heat oven to 350F- Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 min. or until golden brown, stirring after 5 min. cool
• 4. Sprinkle COOLED baked topping on dessert. REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator. ENJOY

BANANA BREAD PUDDING

Steps:

• For the Banana Bread Pudding: Lay slices of banana on the bottom of a greased 2-quart casserole. This helps keep the bananas from getting dried out when baked. Then scatter the bread cubes over the top of the banana slices.
• In a medium bowl, lightly beat eggs, then add milk, sugar, vanilla, cinnamon, and salt.
• Pour the egg mixture over the bread cubes. Gently push the bread cubes into the egg mixture with the back of a spoon or spatula. You want all of the bread cubes to be thoroughly coated.
• Bake, uncovered, at 375° for 35 to 40 minutes or until a knife inserted in the middle comes out clean.
• For the Sauce: Melt the butter in a small saucepan. Whisk in the sugar and cornstarch. Then stir in the milk (or cream) and bring to a boil for 1 minute. Remove the sauce from the heat, stir in the vanilla and serve over the Banana Bread Pudding.

MAGNOLIA BAKERY BANANA PUDDING WITH A TWIST RECIPE

Steps:

• In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3-4 hours, or up to overnight, until set.
• In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
• Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
• Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
• Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
• To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
• Enjoy!

PEANUT BUTTER - BANANA PUDDING

Steps:

• Combine first 3 ingredients in a heavy saucepan; whisk in eggs and milk, and cook, whisking constantly, over low heat until thickened (about 25 minutes.) Remove from heat and stir in butter and vanilla. Set custard aside.
• Spread a 1/2 teaspoon of peanut butter between 2 chocolate wafers, forming a sandwich; repeat with remaining peanut butter and chocolate wafers.
• Place sandwich cookies in the bottom of a 3-quart glass bowl or trifle bowl; top with banana slices. Pour custard over bananas. Cover and chill 4 hours.
• Spread whipped topping evenly over the custard and sprinkle with peanuts before serving.

CHOCOLATE BANANA ICEBOX CAKE

Steps:

• Place a fine-mesh sieve over a medium bowl, and set it aside.
• In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
• Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
• Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
• Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
• Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
• Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
• To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

BANANA PUDDING

Steps:

• Lightly grease a 2-quart baking dish.
• Combine 2 cups of the milk with the vanilla bean and reserved seeds in a heavy-bottomed saucepan, place over medium heat, and bring to a low boil. Remove from the heat and discard the vanilla bean.
• Whisk together the egg yolks and 1/2 cup of the sugar in a large bowl. Combine the remaining 1/4 cup milk with the cornstarch and 1/4 teaspoon of the salt in a small separate bowl and stir to dissolve the cornstarch. Stir the cornstarch mixture into the egg mixture.
• Stir a small amount of the heated milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the saucepan with the milk mixture, place over medium-low heat, and cook, stirring constantly, for about 5 to 7 minutes, until the mixture thickens. Remove from the heat, transfer to a bowl, and add the butter and rum, stirring until the butter melts.
• Preheat the oven to 350°F.
• Cover the bottom of the prepared dish with one-third of the wafers. Arrange half the banana slices in a layer over the wafers and cover with half the pudding. Place another third of the wafers on top of the pudding, followed by the remaining bananas and the remaining pudding. Arrange the remaining wafers in a ring around the edges of the dish, inserting them halfway into the pudding.
• Place the egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a glass or metal bowl and beat with an electric mixer on medium speed until light and frothy. Increase the speed to high and beat to soft peaks. Slowly add the remaining 1/4 cup sugar, beating constantly, until the whites are shiny and hold stiff peaks, about 3 minutes. Do not beat the whites past this point or they will separate and become grainy.
• Spread or pipe the meringue on top of the pudding with a spatula or pastry bag and tip, making sure to cover the pudding completely to prevent the meringue from shrinking when baked. Form peaks by repeatedly drawing a knife or spatula across the meringue and then in an upward motion, or by piping with a pastry bag and ending with an upward motion.
• Bake for 8 to 10 minutes, until the tips of the meringue are golden brown. Remove from the oven and let cool for 10 minutes before serving.
• Banana Pudding Sliders
• Makes about 2 dozen sliders.
• Place 24 vanilla wafers on a rimmed baking sheet. Place about 1 teaspoon of the pudding on top of each wafer. Top each with a slice of banana and another vanilla wafer to make a sandwich. Add a swirl of the meringue on top of the sandwich. Bake for about 5 minutes, until the tips of the meringue are golden brown. Remove from the oven, let cool, and serve.
• Sara's Swaps
• One of the bakers at Foster's Market used to make this banana pudding with broken cookie bits rather than the usual vanilla wafers. It had never occurred to me to do it that way, but it was delicious. Give it a try with pieces of Sweet and Salty Pecan Shortbread (page 364) or Molasses Ginger Crinkles (page 365) and see for yourself.