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The first step is to infuse the milk with the flavor of banana. Slice the bananas and add them to the milk. Heat the milk mixture until it just starts to boil or simmer. Remove from the pan and let the milk cool down in the fridge. Let the bananas infuse the milk for about 4 hours, or up to 12 hours.

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This healthy banana pudding is smooth, creamy, thick, and needs just 4 ingredients! Ready in seconds, it's completely refined sugar free and made without eggs or dairy! Healthy Banana Pudding. When it comes to healthy desserts, my favorite recipes to make are an apple cake, banana cake, and this healthy banana pudding.

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5 - Assemble the Banana Pudding. Spread a thin pudding layer over the bottom of a 2.5qt baking dish and then top with an even layer of vanilla wafers. Top each vanilla wafer with a banana slice. Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer.

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In a large bowl, beat the cold milk with vanilla extract and vanilla pudding packets until it thickens. Pour in the condensed milk and beat to combine. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Add about two-thirds of the whipped cream into the pudding and gently fold in with a spatula.

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Set aside to thicken. Combine the sliced bananas with lemon juice and set aside. In a medium size mixing bowl, combine heavy cream with the confectioners sugar. Whip it using a whisk or a hand blender until soft peaks form. Spread some pudding on the bottom of the individual glasses or in a large trifle bowl.

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In a saucepan over medium heat, melt butter. Then add mashed bananas and granulated sugar. Allow the mixture to cook for 3-4 minutes, stirring regularly. 3. Add Cornstarch & Salt. When the banana mixture smells nutty and is light brown in color, stir in cornstarch & salt and cook for another minute.

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In a separate bowl, using a whisk and some elbow grease or an electric mixer, beat the remaining 1 cup heavy cream with the vanilla until stiff peaks form (don't overbeat). Gently fold the whipped cream into the pudding until no streaks remain. Wipe out the bowl you used to whip the cream.

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Remove from heat and stir in vanilla and butter. Pour mixture into individual sized bowls or into a large bowl. Serve warm or cover with plastic wrap pressed directly on pudding to prevent a skin from forming on the top. Refrigerate until serving.

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Heat the milk to a simmer, then remove from the heat and add sliced bananas. Let sit at least 4 and up to 24 hours. Cook the pudding. Strain the bananas from the milk, add the remaining ingredients, and cook until pudding starts to thicken. Chill in the fridge until ready to serve.

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In a saucepot (or double boiler) on medium-low heat, add all ingredients except for the vanilla. Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened - about 15 minutes. 1/2 cup sugar, 1/3 cup flour, 3 egg yolks, 2 cups milk, dash salt.

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Eggless Banana Pudding Recipe | No Bake, Creamy Banana PuddingImportant Note: 1 cup = 250 mlRecommended Products:Digestive Biscuits - https://amzn.to/3kNLolX.

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Prepare one box of pudding: add 2 cups of milk to a blender. Remove the small center cap in the blender's lid. Turn the blender on low speed, and pour the pudding mix through the hole in a slow but steady stream. Continue to blend on low speed just until incorporated, a few more seconds.

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Combine the pudding ingredients in a large saucepan and whisk until smooth. Heat the pan over medium-high heat, stirring occasionally, until the pudding thickens and coats the back of a spoon. Remove from heat and let it cool completely. Layer the ingredients. Crushed cookies, vegan pudding, bananas, repeat.

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Instructions. Heat the butter in a pot over medium heat until foamy. Add the banana and sugar and cook, stirring occasionally, until it turns a light brown and there's a nutty aroma, about 3 minutes. (You can cook it further if you want a deeper, richer flavor, but be careful the caramel doesn't burn.)

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Cook pudding base. Whisk together the sugar and flour in a large saucepan. Whisk in the milk. Then cook over medium heat, stirring continuously, until the mixture begins to bubble and thicken. Temper eggs. Remove the pudding from the stove. Pour 1/2 cup of the mixture into the eggs, constantly whisking, to temper.

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Step-by-Step Instructions. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix. Whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight.