BANANA CREAM DRINKS RECIPES
OLD-FASHIONED BANANA CREAM PIE RECIPE: HOW TO MAKE IT
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. —Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Nutrition Facts : Calories 311 calories, FatContent 13g fat (9g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 43g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BANANA RECIPES - BBC GOOD FOOD
This potassium-rich fruit can be used in sweet and savoury dishes - we have ideas for over-ripe bananas, too.
Provided by Good Food team
Number Of Ingredients 1
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- Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the center of each muffin and top with the remaining batter; bake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
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- Preheat the oven to 170°C/325°F/gas 3.
- Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
- Meanwhile, quickly peel and mash up the bananas, so you’ve got a mixture of smooth and chunky.
- Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
- Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
- Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
- Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy).
- Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it's cooked, poke a skewer into the middle – if it comes out clean, it's done, if not cook for another few minutes.
- While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
- Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
- Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
- Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.
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