Pistachio Banana Wedges Recipes

Steps:

• Using an immersion or standard blender, purée bananas until very smooth. Set aside.
• In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
• Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
• Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
• In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
• Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)

Steps:

• 1. 1. Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. 2. In a large bowl, with an electric beater, cream together the granulated sugar and shortening until light and fluffy. Add the egg and beat thoroughly. 3. Gradually blend in the flour, baking soda, and salt. Beat in the mashed bananas and vanilla until smooth. 4. Fold in 3/4 cup of the chopped pistachios. Spread the mixture into the pie plate. 5. Bake 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool 30 minutes. 6. In a medium bowl, beat the cream cheese and confectioners' sugar until fluffy. Spread evenly over the top. Drizzle with the melted chocolate and sprinkle with the remaining 1/4 cup pistachios.

Steps:

• Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
• Prepare pudding mix according to box directions, using 2 1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping.
• Pour into prepared crust.
• Refrigerate at least 1 hour.
• Top with additional whipped topping before serving, if desired.

Steps:

• Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
• Combine flour, baking powder and salt in a bowl; whisk well.
• Place sugars and butter in a large bowl; mix well.
• Add eggs one at a time, beat well after each addition.
• Add bananas, sour cream, cardamom; beat well.
• Add flour mixture; beat well until a moist batter is formed.
• Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.