GRANDMA'S BANANA PUDDING
Make and share this Grandma's Banana Pudding recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/2 cup sugar, flour and salt in top of double boiler.
- Stir in 4 egg yolks and milk; blend well.
- Cook, uncovered over boiling water, stirring constantly until thickened.
- Reduce heat and cook, stirring occasionally, for 5 minutes.
- Remove from heat, add vanilla.
- Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
- Top with layer of sliced bananas.
- Pour about 1/3 of custard over bananas.
- Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
- Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Spoon on top of pudding, spreading to cover entire surface.
- and sealing well to edges.
- Bake at 425° for 25 minutes or until delicately browned.
- Cool slightly or chill.
- Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
- Makes 16 servings.
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
GRANDMA'S BANANA PUDDING
This homemade banana pudding is an unbeatable dessert filled with creamy, rich custard and soft layers of bananas and vanilla wafers. It's topped with a thick and luscious meringue that gets beautifully browned in the oven.
Provided by Kathryn Doherty
Categories Sweets & Desserts
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425.
- Make the custard: Combine sugar, flour and salt in a medium sauce pan over medium low heat.
- In a small bowl, whisk the egg yolks and milk together. Add to the sauce pan and cook over medium-low until thickened into a custard consistency, stirring regularly, about 12-15 minutes. Turn off heat and stir in the vanilla.
- Line a 2-quart baking dish with half of the vanilla wafers, then top with half of the sliced bananas and pour 1/2 the custard over top. Repeat with wafers, banana and remaining custard.
- Make the meringue: Place the egg whites in a medium bowl and add the 6 tablespoons of sugar. Use a stand mixer or hand mixer and beat on medium until the mixture reaches a white, glossy meringue consistency and has stiff peaks, about 5-6 minutes.
- Dollop the meringue on top of the banana pudding and smooth over the top.
- Bake at 425 for 3-5 minutes, until delicately browned. Watch closely so it doesn't burn. Serve warm or let cool, refrigerate and serve cold.
Nutrition Facts : Calories 220 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 143 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRANNY'S NANA PUDDING
Steps:
- In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
- Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
- Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
NOT YOUR GRANDMA'S BANANA PUDDING
The best banana pudding you ever tasted. Made with Jell-O instant pudding so it's quick and easy. A great recipe that you family and guests are sure to love.
Provided by nicole_bostic
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all 3 boxes of pudding mix in same bowl as instructed on the box.
- Let pudding chill in the refrigerator for 15-20 minutes.
- Mix tub of Cool Whip and cream cheese with an electric mixer. Mix until smooth and creamy.
- Once pudding mix is set, add the pudding and condensed milk to the Cool Whip and cream cheese mixture. Mix all together with electric mixer.
- Slice bananas into 1" slices. Squeeze a small amount of lemon juice on the slices to prevent browning.
- Use a 13x9 pan.
- Layer cookies, pudding mix, bad banana slices. Make 3 layers. End with pudding layer.
- Top with extra cookies and design with Cool Whip can.
- Refrigerate approximately 1.5 hours.
Nutrition Facts : Calories 591.8, Fat 31.8, SaturatedFat 24.6, Cholesterol 38.4, Sodium 484.8, Carbohydrate 73.6, Fiber 1.2, Sugar 68.1, Protein 6.4
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