Best Warm Banana Pudding Recipes

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BREAD PUDDING WITH WARM BANANA MAPLE SAUCE



Bread Pudding with Warm Banana Maple Sauce image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 main dish servings

Number Of Ingredients 9

1 loaf unsliced rich egg bread, such as challah (1 pound), cut into 1 inch thick slices
3 cups milk
1/2 teaspoon salt
10 large eggs
1/4 cup plus 1 tablespoon sugar
1 teaspoon ground cinnamon
4 tablespoons butter or margarine
6 medium firm bananas, cut into 1/4 inch thick slices
1 bottle (8 ounces) maple syrup

Steps:

  • Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.
  • In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight.
  • Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.
  • For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding

WARM SALTED CARAMEL BANANA PUDDING



Warm Salted Caramel Banana Pudding image

Top creamy vanilla custard with bananas cooked gently in a salted caramel sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
2 1/2 tablespoons cornstarch
2 1/4 cups milk
3 large egg yolks, lightly beaten
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons pure vanilla extract
2 medium bananas, sliced crosswise about 1/4-inch thick
1/2 teaspoon kosher salt

Steps:

  • Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses.
  • Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.
  • Spoon the bananas on top of the pudding and serve warm.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

WARM BANANA PUDDING



Warm Banana Pudding image

I've enjoyed my mother's pudding for as long as I can remember. She and I revised it, using a sugar substitute and reduced-fat ingredients. With its meringue-like top and soft vanilla wafer layer, it's a Southern dessert at its fines.-

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
2 cups fat-free milk
2 eggs, separated
2 tablespoons butter
1 teaspoon vanilla extract
2 large ripe bananas, sliced
1 teaspoon lemon juice
12 reduced-fat vanilla wafer

Steps:

  • In a large saucepan, combine the sugar substitute, 1/4 cup sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla., Pour half of the pudding into an ungreased 1-qt. baking dish. Toss bananas with lemon juice; layer over pudding. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers., In a large bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 116mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 6g protein.

WARM BANANA PUDDING



Warm Banana Pudding image

"My great-grandmother would make one tray of this banana pudding every year, and you'd have to go on a scavenger hunt for it," says Kevin Gillespie. "I found it by accident four hours before anyone was supposed to, so I did the only thing an 8-year-old could do: I ate it all. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat."

Provided by Kevin Gillespie

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

8 large eggs, separated, at room temperature
2 1/2 cups sugar, divided
2 cups whole milk
2 1/2 cups half-and-half
1 1/2 teaspoons vanilla extract
1 vanilla bean
1 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons Unsalted butter, at room temperature
8 ripe bananas, sliced into 1/2-inch rounds
12 ounces pound cake, store-bought is fine!
1/2 cup strong black coffee
1/2 teaspoon cream of tartar

Steps:

  • Custard base: Heat whole milk, half and half, vanilla, and vanilla bean in a large saucepan until bubbles start forming around the edge of the pan. Remove from heat and set aside. Place egg yolks and 2 cups of sugar into the bowl of a stand mixer and beat on high until light and fluffy, occasionally scraping down the sides of the bowl. Add the flour to the egg mixture on low just to incorporate. With the mixer on, slowly pour about a cup of the custard base from the saucepan into the egg mixture-this "tempering" will keep the eggs from cooking. Pour the tempered mixture through a fine mesh strainer into the saucepan (to smooth out any remaining lumps). Stir to combine, then fish out the vanilla bean. Split it open lengthwise, then use the back of a knife to scrape out the seeds. Return seeds and the scraped pod to the saucepan.
  • Heat the custard mixture over medium-high heat, stirring constantly with heat-resistant spatula until thickened. (If the custard turns lumpy, turn off the heat and whisk until it's smooth again.) Whisk in salt and butter until smooth, then remove the vanilla bean pod and discard. To make it super-smooth, blend with an immersion blender until shiny. Set aside.
  • Assembly: Slice the pound cake into 1/2-inch-thick slices and set aside. Pour 1/3 of the custard into a casserole dish to cover the bottom. Add the cake in a single layer, breaking slices up so they all fit. Brush cake with coffee, then add half of the bananas. Press the ingredients down so they're even, then repeat with more custard, cake slices, coffee, and bananas, finishing with a final layer of custard.
  • Preheat oven to 375 degrees F. Put egg whites, remaining 1/2 cup sugar, and cream of tartar in the bowl of a stand mixer. Start the mixer on low (to avoid spatters), gradually raise speed to high to make sure the ingredients are combined, and then reduce to medium until soft peaks form. Spread meringue evenly over the banana pudding, then bake 5-6 minutes until the top is golden brown. Let cool several minutes, and serve warm.

WARM SPICED BANANA PUDDING



Warm Spiced Banana Pudding image

I am a Nanner Officianato. This was in Woman's Day mag. and I HAD to try it (even though I scaled it down due to on-hand ingredients and the fact that I'd sit down and eat the whole thing in one night). I'd never had cinnamon and nutmeg in a banana pudding before. It was SOO good...don't know how Mom will feel about me cheating on her banana pudding with other banana pudding recipes, but this one is over the top. I am posting the recipe as published.

Provided by Redneck Epicurean

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling, the cook and serve kind, NOT instant (Zaar is being fussy!)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 3/4 cups milk
48 vanilla wafer cookies
4 large bananas
5 egg whites
1 pinch salt
1/3 cup sugar
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. You will need a deep 2-quart glass dish.
  • Whisk pudding mix, cinnamon, and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-quart measure. Place plastic wrap directly on surface of pudding to prevent skin from forming. Arrange 16 cookies over bottom of serving bowl. Evenly space 8 cookies upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
  • Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 tablespoons at a time, then beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.
  • Bake 12-15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.

Nutrition Facts : Calories 441.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 16, Sodium 578.1, Carbohydrate 78.1, Fiber 2.5, Sugar 39.9, Protein 8.3

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