UNCOOKED BANANA PUDDING RECIPE | ALLRECIPES
Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping.
Provided by LeAnne
Categories Banana Desserts
Total Time 10 minutes
Prep Time 10 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
Nutrition Facts : Calories 445.6 calories, CarbohydrateContent 63.8 g, CholesterolContent 14.9 mg, FatContent 19 g, FiberContent 2.1 g, ProteinContent 4.7 g, SaturatedFatContent 9.9 g, SodiumContent 370.9 mg, SugarContent 21 g
NIGELLA LAWSON CHOCOLATE TAHINI & BANANA PUDDING RECIPE ...
Inspired by her equally delicious tahini and chocolate banana bread recipe, Nigella transforms this winning combination into a light but intense pudding. As seen on her BBC2 series, Cook, Eat, Repeat.
Provided by Nigella Lawson
Yield Makes a pudding for 2–3
Number Of Ingredients 1
Steps:
1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.
2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of Cook, Eat, Repeat) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.
3. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish.
4. Cook for 40–45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5–10 minutes before diving in for that first squidgy spoonful.
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