Peanut Butter And Roasted Banana Pudding Food

PEANUT BUTTER PUDDING WITH BANANAS

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the peanut butter.
• Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the banana. Cover with plastic wrap and refrigerate until fully set, about 2 hours. Right before serving, garnish with more bananas and chopped peanuts.

PEANUT BUTTER AND ROASTED BANANA PUDDING

Steps:

• For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
• Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
• In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and 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.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
• Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
• For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.

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.

PEANUT BUTTER-BANANA PUDDING

Steps:

• Use wire whip to mix milk and pudding (do not use electric mixer).
• Add peanut butter and sour cream using whisk to blend well.
• Line 8x8-inch pan with vanilla wafers.
• Top with sliced bananas
• Use 1/3 of pudding to cover bananas.
• Use 1/3 of whipped topping to cover pudding.
• Repeat banana, pudding, and whipped topping layers twice.
• Cover top with vanilla wafers.
• Chill at least 2 hours.