Banana Bread Pudding With Peanut Butter Drizzle Recipes

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

PEANUT BUTTER BANANA BREAD

Steps:

• For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
• Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
• Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps).
• Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)
• For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.

PEANUT BUTTER AND ROASTED BANANA PUDDING

Steps:

• For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
• Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
• In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
• Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
• For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.

BANANA BREAD & BUTTER PUDDING

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

PEANUT BUTTER BANANA PUDDING

Steps:

• In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
• In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
• Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies-you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
• Refrigerate for at least 3 hours, or up to overnight.
• Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

BANANA BREAD PUDDING WITH PEANUT BUTTER DRIZZLE

Steps:

• In large bowl, beat eggs, egg yolk, granulated sugar, 1 1/2 cups milk, the whipping cream, vanilla and cinnamon with whisk. Stir in 3 cups of the banana bread cubes. Let stand 20 minutes.
• Heat oven to 325°F. Grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Pour banana bread mixture into baking dish. Top with remaining 1 cup banana bread cubes; sprinkle with cinnamon-sugar.
• Bake 55 to 65 minutes or until puffed and golden (center will not be completely set). Cool 5 minutes. Meanwhile, in small bowl, mix peanut butter, 1 tablespoon milk and the powdered sugar. Drizzle over hot bread pudding. Serve immediately.

PEANUT BUTTER BANANA BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth.
• Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.
• While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved.
• Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
• Sprinkle with mini chocolate chips, if desired, then slice and serve.

PEANUT BUTTER-BANANA BREAD PUDDING

Steps:

• HEAT oven to 350°F COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
• BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
• BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes.
• SERVE warm or refrigerate until cold.

PEANUT BUTTER AND BANANA BREAD PUDDING

Steps:

• Make 4 peanut butter and banana sandwiches by spreading each piece of bread with peanut butter, topping half of slices with banana slices, and placing other 4 slices peanut butter side down on top of bananas. Cut into 1 inch pieces.
• Divide sandwich pieces between 8 greased ramekins (8-ounce).
• In a medium bowl, whisk together eggs and sugars. Then whisk in whipping cream.
• Slowly pour mixture into the ramekins, dividing it evenly between them.
• Make streusel topping. In a small bowl, mix together flour and brown sugar. Cut in butter and peanut butter. Stir in peanuts.
• Sprinkle streusel topping on top of bread puddings. Cover with plastic wrap and refrigerate for 2 to 24 hours.
• Preheat oven to 375 degrees and let bread puddings sit at room temperature for 30 minutes.
• Remove plastic wrap and bake for 20 to 25 minutes. Serve warm.
• Make Caramel Sauce. Cook sugar in a 3-quart heavy saucepan over medium heat for 6 to 8 minutes or until sugar caramelizes, swirling pan occasionally.
• Stir in whipping cream. Mixture will bubble and harden. Cook, stirring continuously, until mixture melts and begins to boil, about 5 minutes.
• Pour sauce in a bowl, mix in vanilla and salt, and let cool 15 minutes.