pudding with bananas, looking for these recipes? check this for 6 best pudding with bananas: Soy rice pudding with banana & kiwifruit,Steamed banana pudding,Banoffee coconut chia puddings,Banana bread and choc pudding,Banana bread and butter pudding,Butterscotch banana and pecan pudding
Steamed banana pudding
- Melted butter, to grease
- 125g butter, chopped
- 100g (1/2 cup, firmly packed) brown sugar
- 3 overripe bananas, peeled, mashed
- 200g dried pineapple, coarsely chopped
- 200g dried apricot, coarsely chopped
- 100g dried mango, coarsely chopped
- 2 eggs
- 1 teaspoon ground nutmeg
- 75g (1/2 cup) self-raising flour
- 75g (1/2 cup) plain flour
- 175g (2 1/2 cups) fresh breadcrumbs (made from day-old bread)
- Paul's vanilla custard, to serve
- Step 1Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter. Line the base with non-stick baking paper.
- Step 2Stir the butter, sugar, banana, pineapple, apricot and mango in a large saucepan over low heat until butter melts. Set aside to cool. Stir in the eggs, nutmeg and combined flour, then stir in the breadcrumbs until combined.
- Step 3Spoon into prepared basin. Smooth the surface. Cover with the lid. Place in a large saucepan. Add enough boiling water to come halfway up the side of the basin. Bring to a simmer over medium-low heat. Cover and cook, topping up water if necessary, for 2 1/2 hours or until a skewer inserted into the centre comes out clean. Serve with custard.
Soy rice pudding with banana & kiwifruit
- 4 litres vanilla soy milk
- 1 cup (220g) arborio rice
- 1 cinnamon stick
- 1 banana, peeled, sliced
- Brown sugar, to sprinkle
- 2 kiwi fruit, skin removed, sliced
- Step 1Place the Vitasoy, rice and cinnamon stick in a saucepan. Bring just to the boil then reduce the heat to low and cook gently for 25 minutes, stirring often, or until tender and creamy.
- Step 2Divide between serving dishes. Top with the banana and sprinkle with brown sugar. Top with the kiwi fruit.
Butterscotch banana and pecan pudding
- 2 bananas, peeled
- 125g pecans, roughly chopped
- 1/4 cup golden syrup
- 100g butter
- 2/3 cup brown sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 100ml milk
- 1 cup (250ml) boiling water
- Step 1Preheat oven to 180°C. Lightly grease an 8 cup ovenproof baking dish. Slice bananas into dish. Scatter over pecans. Drizzle over golden syrup and dot with 40g of the butter.
- Step 2Beat remaining butter with electric beaters until smooth. Add half the sugar, beat until creamy. Add eggs, one at a time. Stir in flour, alternately with milk.
- Step 3Spread mixture over banana and pecans. Sprinkle remaining sugar over top. Pour over boiling water. Place dish on a tray and bake for 45-50 minutes until cooked. Serve immediately.
Banana bread and choc pudding
- 4 slices banana bread, store-bought
- 150g Lindt Excellence 70% Cocoa Dark Chocolate, broken into squares
- 1/2 cup thickened cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons caster sugar
- 80g pecans, coarsely chopped
- 1/2 cup (100g) caster sugar
- Vanilla ice-cream, to serve
- 1/3 cup caramel, warmed (see Notes)
- Step 1Preheat the oven to 180C/160C fan forced. Cut the banana bread into 1.5cm squares. Divide half the bread among four 250ml (1 cup) ovenproof dishes. Top each dish with a square of chocolate. Top with the remaining bread. Press the remaining chocolate in between the bread pieces.
- Step 2Whisk the cream, milk, vanilla, eggs and 2 tbs sugar in a large jug. Pour over the puddings. Set aside for 10 minutes to soak.
- Step 3Meanwhile, for the pecan toffee, line a baking tray with baking paper and spread the prepared tray with 45g (1⁄3 cup) of the pecans. Place the remaining 100g sugar in a small non-stick frying pan. Cook over low heat for 4-5 minutes or until deep golden. Pour over the pecans. Set aside for 5 minutes to set. Break into shards.
- Step 4Sprinkle the puddings with the remaining pecans. Bake for 20 minutes or until golden and custard is set. Serve with a scoop of vanilla ice-cream and drizzle with the warm caramel. Top with a pecan toffee shard.
Banoffee coconut chia puddings
- 54g (1/4 cup) black chia seeds
- 270ml can light coconut milk
- 2 1/2 tablespoons raw cacao powder
- 2 tablespoons water
- 60ml (1/4 cup) rice malt syrup
- 1 teaspoon coconut oil
- 1 large banana, sliced
- Pinch sea salt flakes
- Roasted coconut chips, to serve
- Raw cacao nibs, to serve (optional)
- Step 1Place chia seeds, coconut milk, cacao powder, water and 2 tablespoons of the rice malt syrup in a blender. Blend until almost smooth. Divide among four 125ml (1/2 cup) glasses. Place in the fridge for 2 hours to chill.
- Step 2Heat the oil in a non-stick frying pan over medium-high heat. Cook the banana, turning carefully, for 30-60 seconds each side or until golden and caramelised. Remove from heat. Sprinkle with sea salt. Drizzle with remaining rice malt syrup. Cool for 2 minutes.
- Step 3Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.
Banana bread and butter pudding
- 40g reduced-fat spread
- 9 slices oatbran and honey bread
- 2 cups skim milk
- 3 eggs
- 2 tablespoons yellow box honey (see note)
- 1 teaspoon ground cinnamon
- 2 small bananas, thinly sliced
- Low-fat ice-cream or custard, to serve
- Step 1Preheat oven to 170°C. Spread reduced-fat spread over both sides of bread slices. Cut off crusts. Cut each slice of bread in half.
- Step 2Whisk milk, eggs, honey and cinnamon together in a jug.
- Step 3Layer bread over a greased 5-cup, ovenproof dish. Top with banana slices.
- Step 4Pour over milk mixture. Set aside for 10 minutes. Bake for 45 to 50 minutes or until puffed and golden. Serve with ice-cream or custard.