One of America’s Favorites – Banana Pudding

July 27, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Banana pudding served in a bowl with vanilla wafers

Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.

It is commonly associated with Southern American cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.

Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early Banana pudding recipe was published in “The Kentucky Receipt Book,” by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.

Banana pudding

A typical method for making Banana pudding is to repeatedly layer the bananas, custard, and wafers into a dish and top with whipped cream or meringue. Over time, the wafers will absorb the custard and the layers will press together causing the flavors to intermingle.

The National Banana Pudding Festival is held at the Centerville River Park in Centerville, Tennessee. It is a 2-day event held on the first weekend of October.

 

Banana Cake Roll

August 24, 2011 at 1:01 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food | Leave a comment
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Thought I would pass this diabetes friendly dessert along, Banana Roll Cake. From Deneece Gursky a member of  http://www.justapinch.com/ web site. If you haven’t checked this site out yet it’s time! Just full of recipes and info.

Banana Cake Roll

Ingredients
– 4 eggs, separated
– 10 Tbsp sugar substitute
– 1/2 tsp vanilla extract
– 2/3 c cake flour, sifted

– 1 tsp baking powder
– 1/4 tsp salt
– 1 sugar free banana pudding (prepared)
– vegetable cooking spray
Directions

1.   Beat egg yolks till thick and lemon colored. Gradually beat in 3 tablespoons of sugar substitute. Add vanilla.

2.   Beat egg whites to soft peaks. gradually beat in remaining sugar substitute until soft peaks form. Fold yolks into egg whites.

3.   Sift together flour, baking powder and salt. Fold into egg mixture.

4.   Spread batter into 15 1/2 x 10 1/2 x 1 inch jelly roll pan.(coated with vegetable spray and lightly floured) Bake at 375 for 10 to 15 minutes or until done.

5.   Loosen sides and turn out on towel lightly sprinkled with flour and sugar substitute mixture. Roll up cake and towel from narrow end. Cool completely and unroll. Spread evenly with prepared banana pudding. Roll up and frost with chocolate drizzle.

6.   Chocolate drizzle: Blend 2 teas, cornstarch, and 1/4 cup cold water. Pour into small saucepan. Add dash of salt and 1 oz unsweetened chocolate. Cook on low heat until chocolate melts and mixture is thick. Remove from heat. Stir in 1/3 cup sugar substitute. Blend in 1/2 teas. butter.

7.   Exchanges per serving: 1 bread 1/2 fruit 1/4 milk calories per serving: 62

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