Pressure Cooker Banana Pudding Recipe

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Pressure Cooker Banana Pudding
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.05 Kcal (955 kJ)
Calories from fat 96.14 Kcal
% Daily Value*
Total Fat 10.68g 16%
Cholesterol 162.23mg 54%
Sodium 102.95mg 4%
Potassium 298.27mg 6%
Total Carbs 25.73g 9%
Sugars 19.77g 79%
Dietary Fiber 0.89g 4%
Protein 8.18g 16%
Vitamin C 3.7mg 6%
Iron 0.8mg 4%
Calcium 140.7mg 14%
Amount Per 100 g
Calories 88.53 Kcal (371 kJ)
Calories from fat 37.32 Kcal
% Daily Value*
Total Fat 4.15g 16%
Cholesterol 62.98mg 54%
Sodium 39.96mg 4%
Potassium 115.79mg 6%
Total Carbs 9.99g 9%
Sugars 7.68g 79%
Dietary Fiber 0.34g 4%
Protein 3.18g 16%
Vitamin C 1.4mg 6%
Iron 0.3mg 4%
Calcium 54.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 6

Good Points

  • saturated fat free,
  • low sodium

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