Monday, February 15, 2010

Banana Lemon Pudding Cake--recipe review

I don't usually pull out my crockpot for desserts. I have a 7 qt crockpot that tends to cook high and fast, not low and slow. I have to tweak most of my recipes to get them to work. If I follow recipes exactly, I end up burning things. Not good. But with my large family, a large crockpot is a necessity; we deal with the quirkiness that is my crockpot.

When I saw this recipe in the March 2010 issue of Everyday with Rachael Ray, I knew I had to try it. I love lemon flavored things, especially lemons and berries. This recipe would work great with berries folded in, not just bananas layered on the bottom. D doesn't like berries so I just get to dream about this as a lemon-blueberry pudding cake...or I'll make it for a church potluck so he doesn't have to eat it.

Normally, I'm not a fan of warm bananas unless it's in bread, but when mixed with the warm lemony custard, it was absolutely wonderful. In a moment of insanity, I decided to try hand whipping my heavy cream. I think I burned off enough calories to justify an extra large helping of this dessert! And in the end, I used the mixer to finish off the whipping cream. LOL

BTW: In order to cook this in my extra large crockpot, I doubled the recipe and cooked without altering the recipe. It was in our tummies in roughly two hours.


3 eggs, separated
one 6 oz container plain fat-free yogurt
grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
whipped cream (optional)

1. Grease the inside of a 3 -4 quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high spped until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, teh top is set and the edges are browned, about 1 hour 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3. Spoon the pudding into bowls and top with whipped cream (if using) and the remaining banana slices.

1 comment:

  1. Thanks for your review. I want to make for a potluck at church and think this will be a hit!


Thanks and have a great day!