OLD-FASHIONED BANANA PUDDING
Think the store-bought stuff stands a chance against homemade banana pudding? One bite and you'll be singing a different tune.
Provided by Rebecca Lang
Time 40m
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
- Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
- Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.
THE BEST BANANA PUDDING (+VIDEO)
This Banana Pudding is a no-cook pudding recipe made with sweetened condensed milk, cream cheese and pudding, fresh bananas and Nilla wafers!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, pudding mix, milk and vanilla extract.
- Mix until combined well.
- Finally, stir in half of the whipped topping.
- To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish.
- Add a layer of bananas.
- Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
- Continue with two more layers.
- Top with remaining whipped topping.
- Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Nutrition Facts : Calories 458 kcal, Carbohydrate 72 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 20 mg, Sodium 408 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
SOUTHERN BANANA PUDDING
Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
- Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
- Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.
GRANDMA'S BANANA PUDDING
My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!
Provided by tigrbtrfly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
- Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
- Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
- Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
- Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g
SOUTHERN BANANA PUDDING
This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round...it's a nice ending to most any meal.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts :
BANANA CREAM PIE(COOK'S COUNTRY)
Use all-yellow to lightly spotted, not green-topped or all-brown bananas for this recipe. Peel and slice the bananas just before using to help prevent browning. When straining the half-and-half in step 2, do not press on the bananas or the custard will turn gray as it sits. The pie can be made up to 24 hours in advance.**Prep-time includes cooling time for pudding and pie shell.
Provided by Coppercloud
Categories Dessert
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
- 2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture-do not press on bananas-and whisk until incorporated; discard cooked bananas.
- 3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
- 4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
- 5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
- 6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
- 7. Using stand mixer fitted with whisk, heavy cream, confectioners' sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.
CRACKER BARREL OLD COUNTRY STORE BANANA PUDDING
Make and share this Cracker Barrel Old Country Store Banana Pudding recipe from Food.com.
Provided by Cookin In Texas
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in pot to 170°F.
- In bowl mix eggs,flour, vanilla and sugar in separate container.
- Add sugar mixture to milk cook until custard-like, stirring constantly.
- Spread Wafers cookies on bottom of baking pan.
- Slice bananas and place over Wafers.
- Pour custard over cookies and bananas
- Let cool.
- Spread Cool Whip over top.
Nutrition Facts : Calories 890.6, Fat 31.6, SaturatedFat 17, Cholesterol 34.7, Sodium 396.7, Carbohydrate 129.2, Fiber 2.7, Sugar 56, Protein 20
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