Banana Pudding Roll Recipes

Steps:

• 1. For the filling, combine pudding and milk. Beat well until it starts to thicken. Place in refrigerator until ready to use.
• 2. Preheat oven to 375. Line the bottom a jelly roll pan (15x10x2-inches) with parchment paper. FOR THE CAKE: Beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and the vanilla.
• 3. Beat egg whites until almost stiff; gradually add remaining sugar and beat until very stiff.
• 4. Fold yolk mixture into whites. Then add sifted dry ingredients, folding in carefully by hand with a large spatula.
• 5. Pour into jelly roll pan and bake in the oven for 12-15 minutes.
• 6. When done, remove from the oven and loosen sides. Turn out onto a towel sprinkled with powdered sugar. Remove parchment paper from the bottom of the cake carefully. Trim off crusty edges to make easy rolling.
• 7. Roll quickly with a fresh sheet of parchment paper on the inside of the roll. Wrap in the sugared towel; cool.
• 8. Unroll, remove paper; spread with pudding.
• 9. TO ASSEMBLE: Place 2 or 3 straight bananas near the edge (2 inches) of the long side of the roll. Be sure to use bananas that have absolutely no black or brown specks on them and that are not too ripe, but still slightly hard.
• 10. Roll up again.
• 11. Place seam side down on a serving platter. Chill slightly (20 minutes). Serve with any extra pudding and a scoop of ice cream with ice cream topping over all if desired. VARIATION: Try a strawberry roll too: I used fresh strawberries a little French vanilla instant pudding (dry) and Cool Whip to make a fluff spread on the inside. Delish!!

Steps:

• Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
• While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
• Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
• Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
• Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
• Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Steps:

• Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
• Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
• Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

Steps:

• Position rack in lower third of oven; preheat oven to 375 degrees. Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Lightly grease the foil with shortening, and sprinkle with allpurpose flour. Shake the pan to distribute flour, and tap out excess.
• Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the ingredients; set aside. Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white. Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside.
• Place the butter in the bowl of a heavyduty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a small amount in a large bowl, but you can adjust most heavyduty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream. Then stop the mixer, and scrape the mixture slinging to the sides into the center of the bowl. Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes).
• With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once. When the mixture is quite fluffy and has increased in volume, detach the beater and bowl. Tap the beater against the edge of the bowl to free the excess.
• With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then add the mashed banana mixture, stirring to blend. Scrape the sides of the bowl with each addition. Add the remaining flour mixture, and stir until smooth.
• Scoop the thick batter onto five different areas over twothirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the twothirds of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will. You do not have to rush. The layer will be very thin, but that is just the way it should be. It will increase in volume in the oven.) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release foil from the pan's edges. Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool.
• Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake). Cool for 30 minutes.
• Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl. Another test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake. The cream will appear soft, shiny, and smooth but stiffer than for most desserts. It will coat the cake layer, sticking to it and staying in place when rolled.
• Assembling The Dessert:
• Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter. (The cake will be rolled lengthwise.) Spread the cream evenly over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.)
• Begin rolling by flipping the edge of the cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands).
• Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake. Lift it onto a serving plate with the aid of a long, wide spatula or a baking sheet without sides. If desired, decorate top of roll with Glazed Raspberries.
• To decorate the top of the roll, place the raspberries into a 3 quart bowl. Heat currant jelly just until it's almost melted, but not hot. Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together. Repeat this three more times. The object is to coat the berries evenly. Carefully scoop the raspberries on top of the cake, down the length of the roll.
• Yield: 12 servings