Easy Bread banana with pudding Recipe

banana pudding

The first time I made this banana pudding was looking for a recipe on the internet to take advantage of bananas that were already very ripe and that I didn’t want to throw away. I found several pudding recipes and took what I liked most from each one until I made it to my liking and this is the result.

There is a very soft and juicy cake with a rich banana pudding flavor. I use bread without the crust (or with tender crust) but it can also be made with normal bread from the previous day and that does not have a very hard crust.

The nuts do not crush them in the Thermomix because with splitting them in half it is enough, but they can be added in smaller pieces and for this, we throw them in the glass and crush them for 2 seconds, at speed 4. This step we will do it at Start of the recipe.

I hope you like it!.

INGREDIENTS

  • 2 cups of breadcrumbs from the previous day
  • 3 ripe bananas (bananas)
  • 1 tablespoon of lemon juice
  • 1 cup of sugar (200 grams)
  • 2 yolks
  • 2 clear
  • 3/4 cup of hot milk (60cc)
  • 4 tablespoons of impalpable sugar, (icing, powdered)
  • Half lemon zest
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon

PREPARATION

Put the breadcrumbs together with the warm milk until well soaked. Then drain it and put it in a bowl.

Peel the bananas and step on them well until mashed. Bathe them with the lemon juice and add them to the breadcrumbs along with half a cup of sugar.

Beat the yolks with half a cup of the remaining sugar, until they are thick and light-colored. Add the lemon zest, vanilla, and cinnamon, mixing everything very well. Incorporate banana and mix.

Separately beat the egg whites with 1 tablespoon of impalpable sugar until firm. Always incorporate whisking, the remaining 3 tablespoons in the form of rain.

Continue beating until stiff.
Add half of the meringue to the previous preparation, mixing well until incorporated. The remaining half add it slowly and enveloping so as not to lower the smoothie.
Prepare a caramel with 1/2 cup of sugar and 1 tablespoon of water.

Pour it into a pudding and move it gently so that the caramel is distributed evenly.
Fill with the preparation and take in a moderate oven for approximately 50 minutes or when trying with the tip of a knife, it comes out clean and dry.

Remove from the oven, wait a little and then unmold. You can bathe with English cream or just leave it with caramel. It is served warm or cold.

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