Banana-lemon pudding cake and chocolate-banana bread pudding are some simple banana pudding recipes from Rachael Ray. The banana-lemon pudding cake takes about 90 minutes to prep and cook, while the chocolate-banana bread pudding takes approximately 35 minutes.
To make banana-lemon pudding cake, grease the interior of a 3- or 4-quart slow cooker. In a large bowl, beat 3 egg whites until they form soft peaks.
In a separate bowl, combine 3 egg yolks, 6 ounces plain fat-free yogurt, and zest and juice from 1 lemon. Mix well. Add 3/4 cup sugar and 1/4 cup flour, and beat until smooth. Gently fold in the egg whites in 3 or 4 batches. Scatter 3 sliced bananas over the bottom of the slow cooker.
Pour in the batter and cook on high for about 80 minutes until the cake puffs and the edges brown. Remove the slow cooker insert and cool for 20 minutes. Spoon the pudding into small dishes and top with whipped cream and banana slices.
For chocolate-banana bread puddings, preheat the oven to 350 degrees F and place liners in a 12-cup muffin tin. Caramelize 3 sliced bananas in a non-stick skillet with 1 teaspoon butter and 2 tablespoons brown sugar. Whisk together 1 cup milk, 2 eggs and 2 teaspoons vanilla. Soak 10 slices of white bread in the milk mixture and then stir in the banana slices and 6 small, chopped milk chocolate bars. Spoon the mixture into the muffin cups and bake for 25 minutes.