Do you know of any "slightly unique" Banana Pudding recipes?...?

Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas, sliced

2 cups milk

1 (5-ounce) box instant French vanilla pudding

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Milk Chocolate Banana Pudding

Milk Chocolate Pastry Cream:

3 cups whole milk

3 ounces good-quality milk chocolate, finely chopped

1-ounce unsweetened chocolate, finely chopped

6 large egg yolks

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon vanilla extract

12 ounces thin chocolate wafer cookies (recommended: Nabisco)

4 large bananas, peeled and sliced 1/4-inch thick

2 cups sweetened whipped cream

Milk chocolate shavings, for garnish

Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.

Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.

Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

Frozen banana and peanut butter cheesecake

Chef: Roger Bayley

Roger Bayley's "Recipe of the Week" is featured on ABC South East Mornings with Tim Holt Wednesdays after 10.30.

Serves 8

You need:

3 small bananas

50g butter, melted

10 granita biscuits, crushed to crumbs

150mls double cream

140g icing sugar

400g soft cream cheese

½ teaspoon vanilla extract

240g crunchy peanut butter.

Method:

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You should be left with really soft bananas. Peel, then mash well and set aside.

2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.

3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 minutes, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

Haven't made this in a while, but it's sure made me hungry reading it again lol. Happy baking

Well, I don't know about it being 'unique', but I make bread and butter pudding with sliced bananas instead of sultanas or raisins. My daughter doesn't like it but I do.

I roughly break up half a loaf of white or multi-grain bread (slightly stale) into a large ceramic baking or casserole dish. Then I slice two large bananas and spread them around and through the bread. Then I make a custard mix with 2 eggs, quarter of a cup of sugar, a slurp of vanilla essence, a cup of fresh milk and a tablespoon of cornflour to thicken. Then I pour it all over the bread and banana mix and bake in the oven till the custard is set and golden on top, approx. 20 or 30 mins. U could also sprinkle some sultanas, raisins, craisins, chopped dates, chopped dried apricots or currants over it too.... any dried fruit u fancy really. I eat it hot with a scoop of vanilla ice cream, mmmm yum!

Please do try it, I think it's delicious. And wonderful comfort food, lol.

BANANA SPLIT PUDDING

1 (15 1/4 oz.) can crushed pineapple, well drained, reserving liquid

Cold water

1 (14 oz.) can Eagle Brand sweetened condensed milk

1 (4 serving size) pkg. instant banana cream or vanilla flavor pudding and pie filling mix

2 c. whipping cream

1 915 1/4 oz.) pkg. chocolate wafers (40)

4 med. bananas, sliced and dipped in lemon juice

To reserved pineapple liquid, add enough water to make 1 1/2 cups. In large bowl, combine Eagle Brand liquid. Add pudding mix; beat well. Add pineapple. Chill 10 minutes. Fold in whipped cream.

Spoon 1 1/2 cups pudding into 3 to 4 quart glass serving bowl. Top with one-third each of the chocolate wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill thoroughly. Garnish as desired. Refrigerate leftovers

This recipe is not so unique as it is

SUPER CREAMY DELICIOUS HOME MADE CUSTARD(AKA-- Creme Anglais) from scratch.

INGREDIENTS

3 cups 2 percent milk

1/2 cup white sugar

5 tbsp cornstarch

6 egg yolks toss the whites or make meringues

2 teaspoons vanilla extract

2 tbsp butter

DIRECTIONS

In a small, heavy saucepan, heat milk mixed with cornstarch and sugar until bubbles form at edges.

While milk is heating, whisk together egg yolks

until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon and is thick. When thickened remove from stove and add butter and vanilla and stir until smooth.

Slice bananas and spoon custard over them. For more decadence you can spoon whipped cream over all.

Make the recipe on the box of vanilla wafers,but use the chocolate wafers instead.

You won't be sorry!