BANANA CARAMEL PUDDING
Homemade Banana Caramel Pudding, topped with whipped cream and garnished with a made-from-scratch Vanilla Wafer and a fresh banana slice.
Provided by Mary | The Cake Chica
Categories Desserts
Time 2h30m
Number Of Ingredients 15
Steps:
- In a medium saucepan, stir together the sugar and water and cook until sugar dissolves. Increase the heat to high and without stirring, cook the mixture until it turns a golden amber color. Remove from the heat and carefully add a few tablespoons of the heavy cream, then gradually add the remaining cream. The mixture will bubble up.
- In a small bowl, whisk together the cornstarch and ¼ cup of the milk until smooth. Whisk together the cornstarch mixture and the remaining milk into the caramel mixture in the saucepan. Stir in the salt. Place over medium heat and cook, whisking constantly until the mixture comes to a boil. Any caramel bits will dissolve and the mixture comes to a boil. Remove from the heat.
- In a medium bowl whisk the egg yolks until smooth. Whisk about 1 cup of the hot caramel mixture into the yolks. Return this mixture to the saucepan and cook over medium heat, whisking constantly until the mixture comes to a boil. Continue to boil while whisking for 1 minute. Immediately remove the pan from the heat and whisk in the butter until completely melted. Whisk in the vanilla extract and strain the mixture through a fine-mesh sieve into a medium bowl.
- Peel the banana and cut into 20 thin slices. Spoon about ¼ cup of the pudding into each of four 6-ounce ramekins or custard cups. Top each pudding layer with 5 banana slices and 3 vanilla wafers. Spoon the remaining pudding over the wafers, dividing it equally among the ramekins. Cover the puddings with plastic wrap on top of the pudding surface or a skin will develop on the pudding. Refrigerate for about 2 hours or until well chilled.
- Just before serving, peel and slice a small banana. Garnish each pudding with a generous spoonful of Homemade Whipped Cream, a few banana slices and a Homemade Vanilla Wafer.
Nutrition Facts : Calories 495 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 169 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 190 grams sodium, Sugar 46 grams sugar
BILL'S BANANA CARAMEL SELF-SAUCING PUDDING
We have a great chef in Sydney named Bill Granger. This is his recipe for a hot flavourful pudding. Delicious.
Provided by Wendys Kitchen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Sift flour, salt, sugar, baking powder into bowl.
- Add banana, milk, butter, egg, vanilla extract.
- Whisk until well combined.
- Pour into 2.5 litre baking dish.
- To make the topping, place brown sugar, suryp, water in small pot.
- Bring to the boil.
- Pour mixture careflly over the pudding.
- Bake 35 minutes.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 653.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 100.7, Sodium 391.7, Carbohydrate 112, Fiber 1.6, Sugar 73.1, Protein 7.3
SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
- Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
- Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.
CARAMEL-BANANA BREAD PUDDINGS
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Provided by Alice Medrich
Categories Milk/Cream Dessert Vegetarian Banana Fall Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
- Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
- Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
- Serve bread puddings warm or at room temperature.
CARAMEL BANANA PUDDING
Make and share this Caramel Banana Pudding recipe from Food.com.
Provided by Tansy1308
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in pan and stir in brown sugar to dissolve.
- Stir in lemon juice and water.
- Add sliced bananas and cook for 2 minutes making sure well covered by lemon juice mixture Spoon into a serving dish and put aside.
- Cream the second lot of butter and sugar, and add egg yolks Stir in sifted flour and milk and water in 2 batches. Beat egg whites until stiff and gently fold into flour mixture.
- Spoon the mixture over the bananas and caramel.
- Stand dish in baking dish and pour boiling water around sides to come half way up.
- Bake at 350 deg F approx 45 minutes.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 658.2, Fat 32.9, SaturatedFat 19.8, Cholesterol 186.2, Sodium 266.9, Carbohydrate 86.6, Fiber 3.3, Sugar 56, Protein 8
BANANA CARAMEL PUDDING CAKE
Sweet banana cake that makes it's own caramel sauce. Delicious! Great with vanilla ice cream or whipped cream.
Provided by KelBel
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350
- Combine brown sugar and 2 teaspoons flour, set aside.
- Combine 1 1/3 cups flour and next 7 ingredients in a medium bowl, stir with a wire whisk.
- Make a well in the center of mixture. combine banana and next 3 ingredients, add flour mixture, stirring just until moist.
- Pour batter into a 8 inch square baking pan, sprinkle with brown sugar mixture.
- Pour 1 1/2 cups boiling water over batter (do not stir).
- Bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center. serve warm.
Nutrition Facts : Calories 305, Fat 7, SaturatedFat 0.8, Cholesterol 0.3, Sodium 236.1, Carbohydrate 59, Fiber 1.6, Sugar 39.7, Protein 3.4
BANANA PUDDING POKE CAKE
The flavors of banana cream pie come together in this easy and delicious poke cake!
Provided by Jessica Walker
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
- With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
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