BANANA PUDDING PARFAITS
With fresh bananas, vanilla wafers and a snappy pudding mix, these creamy after-dinner sweets are shared by Margaret Wagner Allen of Abingdon, Virginia. TIP: You can also substitute your favorite fresh berries or other flavors of sugar-free instant pudding mix.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 433mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
OATMEAL-BANANA PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes.
- Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces.
- Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
- Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses
BANANA PUDDING PARFAITS
This banana pudding bucks tradition a bit but still tastes nostalgic and delicious.
Provided by Jennifer Segal
Categories Desserts
Time 4h
Yield 6 to 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk the sugar, cornstarch, salt, and egg yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat (it will take 5 to 8 minutes). When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1 to 2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla and rum. Transfer the mixture to a bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours. (To hurry it up, you can place the bowl in an ice bath and whisk occasionally until cold.)
- Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the confectioners' sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you've gone too far. Use a rubber spatula to fold the whipped cream into the cold pudding.
- Spoon a large dollop of the pudding mixture into the bottom of each parfait glass. Top with one layer of cookie pieces and one layer of sliced bananas. Repeat once and top with a final layer of pudding. Crumble some of the cookie pieces and sprinkle over top. Refrigerate for at least 3 hours or up to 12 hours.
- *Do not slice the bananas until you are ready to assemble the parfaits.
Nutrition Facts : Calories 573, Fat 27 g, Carbohydrate 73 g, Protein 8 g, SaturatedFat 13 g, Sugar 45 g, Fiber 2 g, Sodium 339 mg, Cholesterol 158 mg
TROPICAL BANANA NUT PARFAITS
Layered fruit, yogurt and Banana Nut Cheerios® cereal make a 15-minute quick and good-for-you treat.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In each of 4 parfait glasses, alternate layers of yogurt, cereal, banana and strawberries.
- Top each serving with coconut. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 24 g, TransFat 0 g
BRAZIL NUT & BANANA PARFAIT
Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.
Provided by Gill Paul
Yield Serves 4
Number Of Ingredients 10
Steps:
- Put the brazil nuts and maple syrup in a small saucepan over low heat and cook until the syrup bubbles. Remove from the heat and stir in the oats. Transfer to a nonstick baking sheet and place in a preheated oven, at 325°F, for 10 minutes, or until the oats are toasted and sticky.
- Mix the yogurt with the vanilla, cinnamon, and confectioners' sugar and set aside. Reserve 4 slices of banana for decoration, then place the remaining bananas in another bowl with the lemon juice and raw sugar and toss to coat.
- Divide half the yogurt mixture among 4 glass bowls or sundae glasses, top with half the bananas, then half the nut mixture. Repeat the layers, finishing with the nut mixture. Decorate with the reserved banana slices and chill until ready to serve.
BANANA NUT PARFAIT
Banana-studded vanilla pudding, mini chocolate chips and a blend of graham cracker crumbs and chopped peanuts are layered for a cool, easy dessert.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Reserve 1 Tbsp. nuts for garnish. Mix remaining nuts, crumbs and margarine. Slice banana. Reserve 4 slices for garnish; refrigerate until ready to use. Chop remaining banana slices.
- Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Stir in chopped bananas. Layer pudding mixture, chocolate chips and crumb mixture in 6 (6-oz.) parfait glasses. Refrigerate 1 hour.
- Top with COOL WHIP, reserved nuts and banana slices just before serving.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
PEANUT BUTTER-BANANA YOGURT PARFAITS
Steps:
- Layer 3/4 cup yogurt, 1/4 cup banana chips and 1/4 cup cereal into each of 4 parfait glasses. Top with banana slices and peanuts.
Nutrition Facts : Calories 457 calories, Fat 17g fat (11g saturated fat), Cholesterol 9mg cholesterol, Sodium 152mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 5g fiber), Protein 14g protein.
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