BANANA MOON PIE RECIPE RECIPES

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BAKED BANANA PUDDING RECIPE | ALTON BROWN | FOOD NETWORK



Baked Banana Pudding Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon freshly squeezed lemon juice
1/2 cup granulated sugar, plus 2 tablespoons
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
4 large eggs, separated
2 cups half-and-half
1/2 teaspoon vanilla extract
45 vanilla wafers
1 pinch cream of tartar

Steps:

  • Heat the oven to 400 degrees F.
  • Toss the banana slices and lemon juice in a small bowl and set aside.
  • Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
  • Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
  • Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

GINA'S BANANA CUPCAKES RECIPE | THE NEELYS | FOOD NETWORK



Gina's Banana Cupcakes Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled, and mashed
3/4 cup chopped walnuts
4 ounce cream cheese, softened
2 tablespoons butter, softened
2 tablespoons molasses
2 cups confectioners' sugar
2 tablespoons whole milk

Steps:

  • Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix. 
  • Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
  • In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
  • Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

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