Banana Caramel Pudding Recipes

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BANANA CARAMEL PUDDING



Banana Caramel Pudding image

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

¾ cup granulated sugar
¼ cup water
½ cup heavy cream
3 tablespoons plus 1 teaspoon cornstarch
2 cups whole milk, divided
Pinch salt
2 large egg yolks
2 tablespoons unsalted butter, cut into tablespoons
2 teaspoons vanilla extract
1 medium banana
12 Homemade Vanilla Wafers
4 6-inch ramekins
Homemade Whipped Cream
4 Homemade Vanilla Wafers
1 small banana

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



Bill's Banana Caramel Self-saucing Pudding image

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

1 cup plain flour
1 pinch salt
1/2 cup caster sugar
3 teaspoons baking powder
1 banana, mashed
1 cup milk
85 g unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup soft brown sugar
1/4 cup syrup or 1/4 cup treacle
1 cup boiling water

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

CARAMEL BANANA PUDDING



Caramel Banana Pudding image

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

2 ounces butter
1/2 cup brown sugar
2 teaspoons lemon juice
2 tablespoons water
3 large bananas
3 ounces butter
1/3 cup sugar
2 eggs, separated
1 teaspoon vanilla essence
3/4 cup self raising flour
1/2 cup milk
1/4 cup water

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



Banana Caramel Pudding Cake image

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

2/3 cup dark brown sugar, packed
2 teaspoons all-purpose flour
1 1/3 cups all-purpose flour
3/4 cup granulated sugar
1/3 cup pecans, chopped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup banana, mashed (about 2 bananas)
1/2 cup nonfat milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups boiling water

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

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