BLUEBERRY BANANA CREAM PIE
"I found this recipe in a book years ago. People really like the combination of blueberries with bananas, and there are never any leftovers." -Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream. , In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice., Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 26g fat (15g saturated fat), Cholesterol 84mg cholesterol, Sodium 359mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
THE BEST BANANA PUDDING
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
- While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
- Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
- Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
BANANA BLUEBERRY PUDDING PIE
Make and share this Banana Blueberry Pudding Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 inch pie plate with vanilla wafers, reserving any excess for garnish.
- Layer bananas and blueberries on top of the vanilla wafers.
- In a large bowl beat softened cream cheese with an electric mixer on medium speed until fluffy.
- Add sweetened condensed milk and beat until smooth.
- Beat in water and instant banana pudding mix.
- Chill for 10 minutes.
- In another bowl beat cream with an electric mixer on medium speed until soft peaks form.
- Fold into the chilled pudding mixture.
- Pour mixture into the prepared pie crust.
- Garnish with excess vanilla wafers.
- Chill.
BANANA BLUEBERRY PUDDING
Southern Living, March 2006. If you prefer a less sweet banana pudding, omit the powdered sugar from the whipped cream.
Provided by Juenessa
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together first 4 ingredients in a large saucepan over medium-low heat.
- Cook, whisking constantly, 20 minutes or until thickened.
- Remove from heat; stir in butter and vanilla until butter melts.
- Let stand 10 minutes.
- Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries.
- Spoon half of pudding mixture evenly over fruit.
- Repeat layers.
- Cover and chill 4 hours.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
- Spread evenly over chilled pudding.
- Serve immediately.
- Note: preparation does not include 4 hour chill time.
Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 14.2, Cholesterol 144.2, Sodium 186, Carbohydrate 88.2, Fiber 3.2, Sugar 48.3, Protein 7.6
BLUEBERRY-BANANA BREAD
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield 6 to 8 Servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
- Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
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