Pressure Cooker Banana Pudding Food
INSTANT POT BANANA BREAD
Learn how to make Nana's Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma & satisfying flavors that reminisce the taste of grandma's homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting moist sweet cake.
Provided by Amy + Jacky
Time 1h30m
Number Of Ingredients 13
Steps:
- Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
- Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
- Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
- Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!
- Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
- Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread's core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
- Serve Nana's Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~
Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 173 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
PRESSURE COOKER CHRISTMAS PUDDING
For 'old style' high dome Tower / Prestige pressure cookers
Provided by TheBoyLard
Time 3h
Yield Serves 6
Number Of Ingredients 10
Steps:
- This recipe suits a 5 litre 'high-dome' pressure cooker and fills a 2pt / 1ltr bowl. Grease the bowl and place a circle of greaseproof paper in the base.
- Mix together the flour, sugar, suet then add the fruit & spice.
- Mix together the eggs, brandy & milk.
- Add the liquid to the dry mix and stir well.
- Place the mix in the greased bowl and place a double layer of greaseproof paper over the mix. Cover the bowl with aluminium foil and tie around the bowl with string to secure the foil.
- Place the trivet and the basket in the base of the pressure cooker and place the bowl in the basket. Fill the pressure cooker with cold water to approximately 20mm below the top of the bowl.
- Secure the pressure cooker lid and bring to pressure on the hob. Once pressure is reached, apply the 5lb weight (or maintain 5lb pressure) for 2.5hrs.
- The pudding can be served straight away or stored (covered with cling film) and re-streamed using the above steaming method (covering again with foil) for 30 mins
STOVETOP BANANA PUDDING
A mixture of eggs, milk, vanilla and a pinch of salt is heated, then stirred together with bananas and vanilla wafer cookies for a slightly crunchy, fruity pudding.
Provided by Donean
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- In large pot, combine eggs, milk, salt, vanilla, and flour. Stir over low heat until mixture boils and thickens. Remove from heat and stir in bananas and cookies. Top with nutmeg and cinnamon to taste. Serve.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 47.7 g, Cholesterol 33.3 mg, Fat 9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 152.4 mg, Sugar 8.9 g
PRESSURE COOKER BANANA PUDDING
Make and share this Pressure Cooker Banana Pudding recipe from Food.com.
Provided by TishT
Categories Dessert
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Have four 6 oz souffle dishes on hand.
- Puree the banana in a food processor or blender.
- Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
- Strain mix through a fine strainer.
- Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
- Insert steamer basket and add souffle dishes.
- The water should not reach the steamer.
- Add the trivet, if necessary to keep the water from touching the dishes.
- Close the pressure cooker and bring up to pressure.
- Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
- Release pressure immediately and remove souffle dishes.
- Uncover immediately.
- To store in the refrigerator, cool them, uncovered, to lukewarm.
- cover and refrigerate for up to 2 days.
Nutrition Facts : Calories 245.6, Fat 11.8, SaturatedFat 6.3, Cholesterol 181.8, Sodium 68.6, Carbohydrate 29, Fiber 0.8, Sugar 23.7, Protein 6.1
SLOW COOKER BANANA PUDDING RECIPE
This sweet, gooey slow cooker banana pudding is a fantastic dessert that you get cooking hours ahead of when you need it.
Provided by Gus
Categories dessert
Time 4h25m
Number Of Ingredients 12
Steps:
- In a bowl, beat together the butter, sugar, and vanilla.
- One by one beat in the eggs.
- Next, mix in the mashed bananas.
- Add all the dried ingredients.
- Slowly mix while gently pouring in the milk. Mix until combined.
- Lightly grease a slow cooker and pour in the banana pudding mix.
- On top of the banana pudding mix scatter the cornstarch, brown sugar and the golden syrup.
- Gently pour the boiling water over the top.
- Cook on low for 3-4 hours.
- Serve & Enjoy.
Nutrition Facts : ServingSize 296.0 g, Calories 466.0 kcal, Fat 10.3 g, SaturatedFat 5.8 g, TransFat 0.3 g, Cholesterol 77 mg, Sodium 817 mg, Carbohydrate 88 g, Fiber 2 g, Sugar 52 g, Protein 7 g
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- In a pan that fits inside your Instant Pot (I used this one*) whisk together the egg yolks and milk. Then whisk in the salt, sugar and flour until smooth and without lumps. Pour 1 cup of water into the bottom of your Instant pot. Place the pan on top of a sling/trivet* and lower the pan into your Instant Pot. Cover your Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting and remove any remaining pressure. Remove the lid. Remove the pan from the Instant Pot. Whisk the pudding until smooth and creamy. Stir in the the vanilla and butter until it is melted. Set aside.
- In a 9×13 inch pan add one layer of Nilla wafers, one layer of bananas, one layer of Nilla wafers, one layer of bananas. Then pour the hot pudding over the top and use a rubber scraper to spread it evenly over the top.
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- In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
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- In a large mixing bowl, add the condensed milk and the cold milk. Beat for 1 minute with a hand mixer. Then, add in the vanilla instant pudding mix and blend for another minute. Put a lid or foil over the mixing bowl and pop in the fridge to completely cool, set and firm-up for 4 hours minimum (or you can let it rest overnight like I did – but it must set for 4 hours minimum for the proper results so be patient!)
- Just before removing the pudding mixture from the fridge, in a separate mixing bowl, take the hand mixer or a stand mixer and add in the heavy/whipping cream. Beat until it begins to stiffen and look like whipped cream for about 2-3 minutes (I used a stand mixer and worked my way up to the 6-speed and then to the 8-speed). Now take the pudding mixture out of the fridge and transfer the whipped cream into the pudding bowl, folding and mixing in well until smooth and creamy
- Take a trifle bowl and cover the bottom with a layer of the cookies, followed by some of the bananas and then top off with some of the pudding mixture. I was able to get four layers in my bowl so just eyeball the proper amount for each layer leaving a little room for the lid to go on top. Just be careful when layering as part of the experience here is visual (hence the glass trifle bowl) – if you get some pudding or banana remnants on the sides of the bowl prematurely, just wipe it with a paper towel. Once the final layer of pudding is in place (you may have some extra pudding which you can just save for later), crush the remaining cookies and sprinkle on top (you can also sprinkle the crushed wafers on top right before serving if you wish for them to be crunchy).
- Cover the bowl with a lid and pop in the fridge for another 4-24 hours but try not to surpass 24 hours or the bananas will want to turn brown which is totally fine in flavor, but it won’t look as pretty. Again, it must set for at least 4 hours for the wafers to soften so patience is key…and well worth the wait! The longer it’s in the fridge, the more cake-like the wafers will become
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