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

 

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.


Nutrition Information:

Quickview
23k Calories
0.39g Protein
0.76g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
23k
1%

Fat
0.76g
1%

  Saturated Fat
0.45g
3%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
4mg
1%

Sodium
17mg
1%

Get Enough Of These
Protein
0.39g
1%

Selenium
1µg
2%

Vitamin B1
0.02mg
1%

Folate
5µg
1%

Vitamin B2
0.02mg
1%

Manganese
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peach Bran Muffins
Minted potato salad
Roasted Garlic Chicken
zucchini fritters with roasted red pepper dipping sauce
Roasted Tomato Basil Soup
Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad
slow roasted marinara sauce
Pumpkin Cheesecake Hand Pies
Pappa al Pomodoro
Baked Oreo Churros
Food Trivia

9th August is officially National Rice Pudding Day.

Food Joke

A man walks into a pub where everybody else is having coffee with cream. "I would like a coffee. No cream on it." "Sorry, we ran out of cream. Could it be with no milk?"

Popular Recipes
Salsa Verde Chicken Tacos in the Crockpot

The Novice Chef Blog

White Chocolate Coconut Fudge

My Whole Food Life

Chocolate Pistachio Energy Bites

Foodista

Raspberry Muffin Bread

Buns in My Oven

Charred Onion Dip w. Steamed Red Potatoes for Dipping

Full Belly Sisters