PEANUT BUTTER BANANA CRUNCH CHIA SEED PUDDING RECIPE BY TASTY
Here's what you need: peanut butter, greek yogurt, almond milk, vanilla extract, honey, chia seeds, banana, roasted peanut, crunchy granola cluster
Provided by Joey Firoben
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the peanut butter and greek yogurt together until smooth.
- Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.
- Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
- Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and crunchy granola clusters.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 44 grams, Fat 25 grams, Fiber 10 grams, Protein 15 grams, Sugar 23 grams
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.
BANANA PUDDING CRUNCH
Make and share this Banana Pudding Crunch recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine milk, pudding mix and sour cream; whisk until mixture begins to thicken, about 1 minute. Fold in bananas.
- Pour into a 1-1/2 quart serving bowl. Cover and refrigerate.
- For topping, combine sugar, pecans and egg; spoon onto a greased 15-in.x10-in.x1-in. baking pan.
- Bake at 350 for 20 minutes or until browned and crunchy. Cool.
- Using a spatula, loosen pecan mixture from pan and break into small pieces.
- Sprinkle over pudding just before serving.
Nutrition Facts : Calories 515.8, Fat 21.2, SaturatedFat 5.9, Cholesterol 55.1, Sodium 524.5, Carbohydrate 79.3, Fiber 2.8, Sugar 68.7, Protein 6.4
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE
Wonderful! Long list of ingredients but it is all laid out carefully! Easy to follow. Recipe courtesy Emeril Lagasse, 2005.Inactive prep time - 45 minutes.Show: Emeril Live Episode: Blues Brunch
Provided by Manami
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- BREAD PUDDING:.
- Preheat the oven to 350ºF.
- Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
- Place the cubed bread in a large mixing bowl.
- In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
- Using a rubber spatula, toss to evenly distribute the butter.
- Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
- Pour the cream mixture over the bread cubes and stir to combine.
- Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
- Stir in the mashed bananas and walnuts.
- Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
- Prepare the Buttery Rums Sauce while the pudding is baking.
- BUTTERY RUM SAUCE:.
- In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
- Remove from the heat immediately; do not allow the sauce to boil.
- Add the rum, stir to combine, and allow to cool slightly.
- Serve warm with Banana Walnut Bread Pudding.
- (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
- PRESENTATION:.
- Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
- Serve warm with Buttery Rum Sauce and whipped cream, if desired.
Nutrition Facts : Calories 945.3, Fat 52.2, SaturatedFat 27.7, Cholesterol 258.6, Sodium 649.9, Carbohydrate 104.7, Fiber 3.5, Sugar 58.9, Protein 13.9
BANANA-WALNUT BREAD PUDDING
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine. It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence. In his 2003 article accompanying the recipe, Jonathan Reynolds said, "The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings." Did we mention that's it's a cinch to put together? It is, and it's perfect for a crowd. (Here are some ideas for what to make with all of those leftover egg whites.)
Provided by Jonathan Reynolds
Categories brunch, custards and puddings, dessert
Time 2h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Bring the cream to a simmer. Meanwhile, whisk yolks, sugar and salt until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
- Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
- Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
- Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1 1/2 hours. Serve with banana caramel sauce.
BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH
The oatmeal and nut mixture in this dessert is usually baked on fruit; here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make crunch:.
- Preheat oven to 350°F
- Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps.
- Mix in walnuts.
- Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
- Cool completely, (Can be made 2 days ahead. Store airtight.).
- Make Pudding:.
- Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
- Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
- Remove from over water and beat until cool, about 8 minutes.
- Mix in remaining 6 tablespoons liqueur.
- Beat remaining 1/2 cup cream in medium bowl to medium peaks.
- Fold into custard.
- Cover and chill at least 4 hours or overnight.
- Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 731, Fat 48.8, SaturatedFat 23.9, Cholesterol 318.4, Sodium 140.5, Carbohydrate 67.7, Fiber 4, Sugar 41.7, Protein 10.6
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