Best Banana Pudding Recipes | Healthy Banana Desserts
Bananas are very healthy and can be used to make fabulous desserts that the whole family will enjoy.
Below is a collection of the best ever simply banana dessert recipes.
The recipes have been chosen because they are easy to make and use a minimum set of ingredients.
There is a wide range of various types of desserts for you to try.
Simple Banana Pudding with a Meringue Topping
4 large eggs
3/4 cup sugar
3 tablespoons general purpose flour
1/2 teaspoon salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas
Preheat the oven to 425 degrees F (218 degrees C). Collect the yolks from three large eggs and set three whites aside to make the meringue topping. Add the remaining whole egg to the yolks. Whisk together the flour, 1/2 cup sugar and 1/2 teaspoon salt in a small saucepan. Whisk in the 3 yolks and 1 whole egg and mix in the milk. Cook the mixture uncovered, while stirring continuously until the mixture starts to thickens (generally about 10 minutes or so). Remove the saucepan from the heat, add the vanilla and mix through.
Spread a thin layer of the pudding mixture over the base of medium size casserole dish. Cover the mixture with a layer of vanilla wafers. Thinly slice the ripe bananas crosswise and add a layer of banana slices over the top of the wafers. Spread about 1/3 of the remaining mixture over the bananas. Continue adding layers of wafers, bananas and pudding finishing with a layer of pudding mixture.
Make the meringue topping by whisking the egg whites that were set aside with a pinch of salt. Mix until the egg whites are fluffy and stiff. Gradually mix in the remaining 1/4 cup sugar and beat the mixture until it is stiff. Carefully spread the meringue over the top of the pudding with a spatula or knife, adding a few decorative peaks for decoration. Bake the mixture in the preheated oven for about 5 minutes or until the meringue is lightly browned.
Perfect Banoffee Pie with Caramelised Pecans
For the base 100 g (3 oz) pecans
125 g (4 oz) salted butter, melted
225 g (8 oz) digestive biscuits (or similar)
For the filling 1/2 teaspoon salt
100 g (3 oz) soft brown sugar
125 g (4 oz) salted butter, diced
400 g (12 oz) dulce de leche or caramel
For the topping 4-5 ripe bananas
60 g (2 oz) pecans
Squeeze of lemon juice
15 g (1/2 oz) icing sugar
275 ml (1 cup) double cream
1/4 teaspoon coffee granules
Use a food processor to blend the biscuits to crumbs, or crush them in a plastic bag. Roughly chop the pecans and combine them with the biscuit crumbs together with the melted butter. Press the mixture onto the base and sides of a medium size tart tin with a loose-bottom. Set aside in the refrigerator.
Make the filling by combining the melted butter and sugar in a pan, and stirring until dissolved. Add the dulce de leche (or caramel) and the 1/2 teaspoon of salt. Bring the mixture to the boil, stirring continuously until the filling mixture is smooth. Pour over the base, and return to the refrigerator for about one hour.
Preheat the oven to 180 degrees C (355 degrees F). Line a baking tray with baking paper. Rinse and drain the pecans and sprinkle with the icing sugar. Pour the pecans into the baking sheet, spread the nuts out in a single layer. Bake for about 15 minutes, shaking occasionally. Allow the nuts to cool.
Slice the bananas, thinly and toss with the lemon juice. Place on top of the cooled caramel filling in a series of concentric circles. Add the coffee granules to the cream and whisk into soft peaks. Spread on top of the bananas and top with the roasted pecans.
Caribbean Style Banana Bread with Sweet Potato
2 eggs, whisked
2 tablespoons rum
1/4 cup buttermilk
2 cups plain flour
1/2 cup vegetable oil
1 teaspoon baking powder
2 teaspoons ground ginger
285 g (10 oz) caster sugar
1/2 teaspoon ground cloves
1/2 teaspoons bicarbonate soda
2/3 cup roasted unsalted peanuts
1/3 cup demerara sugar, or to taste
2 teaspoons ground cinnamon and ginger
1 medium sweet potato, peeled and cut into medium size pieces
200 g (7 oz) mashed overripe banana (about two medium size bananas)
Preheat the oven to 170 degrees C (340 degrees F). Use a steamer to cook the sweet potato pieces in a steamer over boiling water for about 15 minutes, until soft.
Cool the sweet potato to room temperature and then mash until smooth. Place the sweet potato in a large bowl with the buttermilk, rum, banana, sugar, oil
and eggs. Beat to combine all the ingredients together.
Sift the flour, spices, bicarbonate soda and baking powder together into a medium size bowl. Add the banana mixture and mix using a wooden spoon until very smooth.
Divide the mixture even into a non-stick mini-loaf pan (8 loaf size), smoothing the surface of each even. Scatter the demerara sugar and peanuts over the top of
the bread dough. Bake the loaves for about 35 minutes, until the loaves have a deep golden color. Turn the pan in the oven and bake for another 15-20 minutes.
Remove the tin from the oven and allow the loaves to cool for 10 minutes or so. Then, carefully turn the loaves out onto a wire rack. Serve warm.
Rich Classic Banana Bread Recipe
1 egg, beaten
Pinch of salt
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
2-3 very ripe bananas, peeled
1 1/2 cups of all-purpose flour
3/4 cup sugar (less if preferred)
Preheat the oven to 350 degrees F (175 degrees C). Grease and line a medium size loaf tin.
Mash the ripe bananas with a fork in a mixing bowl, until very smooth. Mix the melted butter through the mashed bananas.
Mix in the sugar, beaten egg, baking soda, salt, flour and vanilla extract.
When completely combined pour the batter into the loaf pan.
Bake for 50-60 minutes in the preheated oven, or until a skewer inserted into the center of the loaf comes out clean.
Remove the loaf from oven, and cool thoroughly on a wire wrack. Remove the banana bread from the pan. Slice and serve warm.
Classic Chinese Toffee Banana Recipe
1/3 cup cold water
ice-cream, to serve
120 g (4 oz) white sugar
50 g (2 oz)self-raising flour
vegetable oil, for deep-frying
2 bananas, thickly sliced on the diagonal
black and white sesame seeds, for sprinkling
25 g (1 oz) cornflour, plus extra for dusting
Make the batter by mixing the self-raising flour and cornflour together in a dry bowl. Then, add the water and 1 teaspoon of vegetable oil and mix until smooth.
Heat a wok or deep-fryer about half-full with grape seed oil, or rice bran oil, until the temperature reaches 190 degrees C (375 degrees F).
Toss the separated banana slices in some extra cornflour and lightly coat all over. Using a skewer, dip each banana slice in the batter.
Then, cook the battered banana slices, in small batches, in the hot oil until golden brown brown and crisp.
Then, drain the cooked slices on paper towels.
Next, place the sugar in a large, frying pan with a heavy base. Cook over medium heat, shaking the pan often, until a caramel forms.
Remove from the heat. Then dip the fried banana slices in the caramel and turn to coat all sides.
Drop the slices into a large bowl of iced water to set and rapidly cool the caramel.
Immediately, drain the slices. Sprinkle the slices with black and white sesame seeds. Serve with ice-cream.
Steamed Banana Cakes with a Coconut Custard Sauce
2 free range eggs
3 bananas, mashed
200 g (7 oz) brown sugar
1 1/2 cups self-raising flour
1/4 teaspoons bicarbonate of soda
200 g (7 oz) unsalted butter, softened
for the Topping
150 g (6 oz) brown sugar
2 bananas, thickly sliced
Firstly, make coconut custard by placing the egg yolks, caster sugar and vanilla in a bowl and whisking to combine well. Then, place the coconut milk and cream in a saucepan. Heat over moderate-high heat, until the mixture is just about to boil. Slowly add the egg mixture to the hot cream mixture, while whisking constantly. When combined, cook, while stirring constantly for 5 minutes or so until the custard is thick enough to coat the back of a spoon. Cool the custard to room temperature, then cover and refrigerate until needed.
Next, preheat your oven to 180 degrees C (350 degrees F). Grease 8, cup size, ovenproof molds. Then, make the topping by placing the brown sugar and 1 tablespoon of water in a small saucepan. Heat over over low heat setting, stirring until the sugar dissolves. Pour the mixture into the greased molds, adding 3 banana slices to each. Set aside.
Next use an electric mixer, to beat the brown sugar into the butter until the mixture is pale and fluffy. Add the eggs one at a time, mixing well after adding each egg. Then mix in the mashed bananas, fold in flour combined with the bicarbonate of soda. Add an equal portion of the batter to the prepared molds. Cover each mold with greased baking paper and a pleated sheet of foil, securing with a piece of kitchen string. Place the covered molds into a deep baking dish. Add enough water to come up about halfway up the sides of the molds.
Bake for 45 minutes or until a metal skewer inserted into the center of one cake comes out clean. Turn out and serve warm with coconut custard.
Salted Caramel and Banana Muffins
1 tablespoon salt
200 g (7 oz) sugar
2 bananas, thickly sliced
350 g (12 oz) plain flour
3 teaspoons baking powder
100 g (4 oz) natural yoghurt
1/2 teaspoons bicarbonate of soda
3 free-range eggs, lightly beaten
135 ml (1/2 cup) grape seed oil, or rice bran oil
Preheat your oven to 165 degrees C (330 degrees F). Lightly grease a muffin pan with 1/2 cup capacity cavities,
lining each with baking paper. Pour the sugar into a heavy medium-sized frying pan. Heat the sugar over moderate heat,
without stirring, to melt the sugar and transform it into caramel (about 5-8 minutes) until a caramel.
Then, add the salt and banana slices, leaving a few to go on top of each muffin. Mix well until the banana slices are coated.
Next, place the dry ingredients in one small bowl, and the wet ingredients in another bowl. Combine the caramel and banana mixture
with the wet muffin ingredients. Mix the wet ingredients and then blend in the the dry ingredients until just combined.
Spoon a portion of the mixture into the prepared muffin pans, topping each muffin with a banana slice.
Bake for 40 minutes, or until a skewer inserted into the center of one of the muffins comes out clean.
Cool and remove the muffins from the pans. Serve warm with extra caramel drizzled on top.