Healthy Banana Pudding Recipes
BANANA BREAD PUDDING
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.
QUICK HOMEMADE BANANA PUDDING RECIPE
Mmm, a creamy homemade banana pudding recipe! If you haven't had it in a while, you'll be glad to try our scrumptious-yet-smart Healthy Living version.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes 14 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Prepare pudding with milk as directed on package.
- Spoon 1/2 cup pudding in bottom of 2-qt. serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas and remaining pudding. Cover.
- Refrigerate 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired.
Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
HEALTHY BANANA PUDDING SMOOTHIE
Steps:
- Put all the ingredients, including 2 of the wafers in a blender and mix well.
- Serve immediately! If you like you can top it with whipped cream and use the last wafer as garnish.
Nutrition Facts : Calories 373 kcal, Carbohydrate 76 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 336 mg, Fiber 7 g, Sugar 42 g, ServingSize 1 serving
SKINNY BANANA PUDDING
32% fewer calories • 87% less fat • 90% less sat fat than the original recipe. Go bananas with a made-over dessert favorite that won't pack on the pounds!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h20m
Yield 12
Number Of Ingredients 7
Steps:
- In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
- Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
- Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
HEALTHY BANANA PUDDING
The custard in this recipe is wonderful and creamy. No one will know this is healthy! This recipe is a great way to satisfy your sweet tooth without feeling guilty.
Provided by Ashley Staudenmaier
Categories Puddings
Time 55m
Number Of Ingredients 8
Steps:
- 1. Simmer milk, 1 T flour and seeds from vanilla beans and the vanilla beans themselves for 15 minutes. Take vanilla beans out.
- 2. Whisk yolks, 1 T flour and splenda together. Slowly adding simmered milk. If you add too fast you get scrambled eggs.
- 3. Once egg mixture is tempered, put back on a simmer until thick. Add extract. Mix well. While waiting on mixture to thicken, slice bananas. Coat with lemon juice.
- 4. Begin layering. Custard, bananas, cookies and repeat.
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- Preheat the oven to 350 degrees. Bake 1 banana in its skin on a baking sheet for about 30 minutes, or until the skin has burst. Carefully peel and mash. Set aside. Peel and slice the other banana, set aside.
- Off the heat, in a small saucepan, mix the sugar, cornstarch, and salt. Gradually whisk in the milk, making sure the cornstarch does not clump. Whisk in the egg yolks.
- Turn the heat onto medium, and heat the custard. Stir constantly until the custard begins to thicken and bubble, about 10-15 minutes. Be patient -- don''t turn up the heat, just keep stirring and it will suddenly thicken. Turn the heat down to low and cook for 1 more minute.
- Remove the custard from the heat and stir in the mashed banana and vanilla extract. Pour the entire mixture into a shallow bowl then top with reserved sliced bananas or if using cookies, pour just enough to cover the bottom. Layer with banana slices and wafers, then cover with custard. Repeat the layers, ending with the custard on top.
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4/5 (150)Category DessertCuisine AmericanCalories 237 per serving
- Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.
- Transfer the pudding into a serving bowl or individual cups. Chill to desired temperature, then place sliced bananas on top and serve immediately.
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- When the liquid has thickened remove the pan from the heat and stir in the vanilla essence and yogurt until also thickened.
- Divide the contents of the pan between four ramekins. You can serve warm or refrigerate for about an hour to cool.
HEALTHIER BANANA PUDDING - THE COUNTRY COOK
From thecountrycook.net
Ratings 10Calories 280 per servingCategory Dessert
- In a large saucepan, stir together the sugar, cornstarch and salt. Slowly whisk in the milk. Turn heat on to medium-high. Which mixture continuously until it begins to bubble. Remove saucepan from heat.
- In a medium bowl, whisk the eggs. Pour about 1/2 cup of the warm milk mixture into the eggs. Whisk vigorously. This is called "tempering" the eggs. It's basically slowly brining the eggs up to a warmer temperature without them scrambling.
- Pour egg mixture into milk mixture. Place saucepan back onto medium-high heat and whisk constantly until the mixture begins to thicken. Seriously, whisk constantly. It may seem tedious but this mixture can quickly turn glumpy if you don't whisk the entire time!
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- In a blender or food processor blend 2 bananas, 1/4 cup almond milk, and maple syrup until smooth. Pour the mixture into a bowl and add chia seeds. Mix well and refrigerate for at least 3 hours and up to overnight.
- When your coconut milk has refrigerated for at least 4 hours and up to overnight, take it out of the fridge, pour out the clear liquid and scoop the solid milk into a bowl. Whisk your coconut cream together with your coconut sugar until fluffy and smooth. Refrigerate until you want to use it.
- Layer your chilled banana chia pudding at the bottom of a bowl, sprinkle with crumbles of your almond cookie, and top with a dollop of coconut whip. Add some fresh banana slices on top.
WW BANANA PUDDING RECIPE - MIDLIFE HEALTHY LIVING
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- Prepare pudding according to box directions using low-fat milk. Chill until set then fold in 2 cups of whipped topping.
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