Banilla Wafers for Banana Pudding
Banilla Wafers for Banana Pudding takes approximately 45 minutes from beginning to end. For 12 cents per serving, you get a hor d'oeuvre that serves 70. One serving contains 24 calories, 0g of protein, and 1g of fat. This recipe from Cup Cake Project requires whole milk, banana, egg, and unsalted butter. It is a good option if you're following a lacto ovo vegetarian diet. 55 people found this recipe to be delicious and satisfying. With a spoonacular score of 1%, this dish is improvable. Similar recipes include Banana Pudding with Homemade Vanilla Wafers, Banilla Breeze Smoothie, and Banilla Nutella Frozen Yogurt Pops – August #ImprovChallenge.
Servings: 70
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Ingredients:
3/4 teaspoon baking powder
1/4 cup mashed ripe banana (about half of a banana)
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt (I found the wafers to be slightly too salty and will use table salt the next time I make this recipe.)
1/4 cup unsalted butter, room temperature
4 teaspoons vanilla extract
1/2 cup vanilla sugar
1 tablespoon whole milk
Equipment:
mixing bowl
oven
baking sheet
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 F.Sift together the flour, baking powder, and salt in a small bowl and set aside.In a medium-sized mixing bowl, mix the butter, banana, and vanilla sugar.Mix in the egg.Mix in the vanilla extract and milk.Mix in the the flour mixture until just combined. Chill the batter in the refrigerator for at least 10 minutes.Scoop the batter in small balls and arrange them on parchment or Silpat-lined cookie sheets.Use the heel of your hand to slightly flatten each ball.Bake 2 pans at a time, rotating the pans halfway through baking, until golden brown (about 15 to 20 minutes).Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Step by step:
1. Preheat oven to 350 F.Sift together the flour, baking powder, and salt in a small bowl and set aside.In a medium-sized mixing bowl, mix the butter, banana, and vanilla sugar.
2. Mix in the egg.
3. Mix in the vanilla extract and milk.
4. Mix in the the flour mixture until just combined. Chill the batter in the refrigerator for at least 10 minutes.Scoop the batter in small balls and arrange them on parchment or Silpat-lined cookie sheets.Use the heel of your hand to slightly flatten each ball.
5. Bake 2 pans at a time, rotating the pans halfway through baking, until golden brown (about 15 to 20 minutes).
6. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
