Pressure Cooker Banana Pudding Recipe

Name: Pressure Cooker Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium very ripe banana; 2 large egg yolks; 1 large egg; 3 tablespoons sugar; 1/2 cup half-and-half; 1/4 cup sweetened condensed milk; 1/4 cup sour cream; 1 1/2 teaspoons dark rum; 1/2 teaspoon pure vanilla extract; 2 cups water

Servings: persons

1 medium very ripe banana
2 large egg yolks
1 large egg
3 tablespoons sugar
1/2 cup half-and-half
1/4 cup sweetened condensed milk
1/4 cup sour cream
1 1/2 teaspoons dark rum
1/2 teaspoon pure vanilla extract
2 cups water

1
Have four 6 oz souffle dishes on hand.
2
Puree the banana in a food processor or blender.
3
Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
4
Strain mix through a fine strainer.
5
Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
6
Insert steamer basket and add souffle dishes.
7
The water should not reach the steamer.
8
Add the trivet, if necessary to keep the water from touching the dishes.
9
Close the pressure cooker and bring up to pressure.
10
Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
11
Release pressure immediately and remove souffle dishes.
12
Uncover immediately.
13
To store in the refrigerator, cool them, uncovered, to lukewarm.
14
cover and refrigerate for up to 2 days.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium very ripe banana, 2 large egg yolks, 1 large egg, 3 tablespoons sugar, and more.

Yes, Pressure Cooker Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pressure Cooker Banana Pudding

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