Banana Pudding Tracy Recipes

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BANANA PUDDING



Banana Pudding image

This easy, old-fashioned Banana Pudding is made from scratch with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.

Provided by Lauren Allen

Categories     Dessert

Time 4h30m

Number Of Ingredients 12

2 1/2 cups whole milk
1/2 cup heavy cream
1 egg (, at room temperature)
2 egg yolks (, at room temperature)
¾ cup sugar
4 1/2 tablespoons cornstarch
4 tablespoons butter (, chopped)
3 teaspoons vanilla extract
½ teaspoon salt
1 box Nilla wafers
4 large bananas (, sliced (use ripe, but not overly ripe bananas))
Fresh whipped cream (, for topping (optional))

Steps:

  • Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
  • In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
  • Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without "scrambling" them).
  • Pour the egg mixture into the saucepan and continue to cook over medium low heat (don't let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
  • Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
  • Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
  • Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
  • To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
  • Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
  • Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
  • Top with fresh whipped cream before serving, if desired.

Nutrition Facts : Calories 289 kcal, Carbohydrate 38 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 218 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

BANANA PUDDING



Banana Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas

Steps:

  • Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
  • In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  • Preheat the oven to 425 degrees F.
  • Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
  • To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
  • Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

MAGNOLIA'S FAMOUS BANANA PUDDING



Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Steps:

  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  • With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  • To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  • Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

BANANA PUDDING I



Banana Pudding I image

This is a recipe that's been handed down from my grandmother. My whole family loves it and we all grew up on it! Hope you enjoy it!

Provided by Sara Crenshaw

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

⅔ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 eggs, beaten
2 cups milk
½ teaspoon vanilla extract
2 tablespoons butter, softened
2 bananas, peeled and sliced
½ (12 ounce) package vanilla wafer cookies

Steps:

  • In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
  • Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

Nutrition Facts : Calories 665.8 calories, Carbohydrate 91.1 g, Cholesterol 505.4 mg, Fat 28.2 g, Fiber 2.7 g, Protein 13.9 g, SaturatedFat 10.9 g, Sodium 381.8 mg, Sugar 46.3 g

QUICK AND TASTY BANANA PUDDING



Quick and Tasty Banana Pudding image

Try classic banana pudding in a new way! This no-fuss, impossibly easy dessert recipe calls for just four ingredients and is ready in less than 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 1

Number Of Ingredients 5

3 vanilla wafer cookies
3 tablespoons Cool Whip frozen whipped topping, thawed
1/2 small banana, sliced
2 tablespoons refrigerated vanilla pudding
Crushed vanilla wafer cookies, if desired

Steps:

  • In 5-oz glass, place 1 vanilla wafer cookie. Top with 1/3 of the banana slices, 1 tablespoon of the whipped topping, another vanilla wafer cookie and 1 tablespoon of vanilla pudding. Repeat layers, beginning with banana slices.
  • Top with remaining banana slices and 1 tablespoon whipped topping. Garnish with crushed cookies.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving

THE BEST BANANA PUDDING (TRIFLE) RECIPE



The Best Banana Pudding (Trifle) Recipe image

You need to try our best banana pudding (trifle) recipe! It is extremely delicious and creamy made with cream cheese and pudding mix. This is a favorite family dessert recipe that you do not want to miss!

Provided by Camille Beckstrand

Categories     Dessert

Time 2h30m

Number Of Ingredients 8

8 ounces cream cheese (room temperature)
14 ounces sweetened condensed milk (1 can)
5 ounces instant vanilla pudding mix (1 box)
3 cups cold milk
1 teaspoon vanilla extract
8 ounces frozen whipped topping ((Cool Whip), thawed and divided)
8 bananas (sliced)
12 ounces vanilla wafers cookies

Steps:

  • In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
  • Fold in half of the Cool Whip.
  • Line the bottom of a trifle bowl with vanilla wafers.
  • Top wafers with a layer of sliced bananas.
  • Spread half of pudding mixture on top of bananas.
  • Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
  • Spread remaining Cool Whip on top.
  • If desired, sprinkle crushed vanilla wafers on top.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 470 kcal, Carbohydrate 77 g, Protein 9 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 28 mg, Sodium 360 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving

BANANA PUDDING RECIPE BY TASTY



Banana Pudding Recipe by Tasty image

Here's what you need: ripe bananas, egg yolks, sugar, cornstarch, vanilla, milk, vanilla wafer, whipped cream

Provided by Kiano Moju

Categories     Desserts

Yield 4 servings

Number Of Ingredients 8

2 ripe bananas, peeled
3 egg yolks
⅓ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
2 cups milk
vanilla wafer
whipped cream

Steps:

  • Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
  • Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
  • Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
  • To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
  • Serve or allow to sit in the fridge for up to 4 hours.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 27 grams

BANANA PUDDING - TRACY RECIPE



Banana pudding - Tracy Recipe image

Provided by catt5500

Number Of Ingredients 5

2 boxes vanilla pudding, instant
1 box banana cream pudding
3 cups milk
1 - 8 oz sour cream, room temp
1 - 12 oz cool whip, room temp

Steps:

  • Mix pudding together first, then sour cream, then cool whip. Layer as desired.

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