REFRIGERATED BANANA PUDDING
When Americans say "banana pudding," we're not just talking about a bowl of creamy yellow goo, but rather a bowl of creamy yellow goo layered with sliced ripe bananas and vanilla-flavored wafers. When it comes to bananas, ripeness matters. For this application, go with slightly under-ripe specimens free of big brown bruises, and just a kiss of green at either end. This recipe first appeared in Season 14 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 3h10m
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch, and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly, until the mixture reaches 172° to 180ºF, 5 to 10 minutes; the mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, ensuring each piece is fully incorporated before adding the next. Whisk in the vanilla. Cover the surface of the pudding with a round piece of parchment paper and refrigerate until the pudding reaches 45ºF, about 2 hours.
- Lay the vanilla wafers in a single layer on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon one-third of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer fitted with the whisk attachment, add the remaining 2 tablespoons of sugar, and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
BAKED BANANA PUDDING
Steps:
- Heat the oven to 400 degrees F.
- Toss the banana slices and lemon juice in a small bowl and set aside.
- Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
- Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
BANANA PUDDING III
We like this version better than the cooked ones and it is so easy to prepare.
Provided by Barbara Milam
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
- In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
- Dip sliced bananas in lemon juice. Shake off excess.
- In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 46.7 g, Cholesterol 65.5 mg, Fat 21.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 227.2 mg, Sugar 27.6 g
MAMA'S NO-BAKE BANANA PUDDING
Wonderful & very easy banana pudding. The Eagle Brand is the secret...everyone will love it!! Cooking time is chillng time here. Even the most inexperienced cook can do this & people will beg for the recipe.
Provided by Bethanna
Categories Dessert
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set.
Nutrition Facts : Calories 325, Fat 15, SaturatedFat 12.1, Cholesterol 13.5, Sodium 265.8, Carbohydrate 45.2, Sugar 45.2, Protein 3.7
UNCOOKED BANANA PUDDING
Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping.
Provided by LeAnne
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
Nutrition Facts : Calories 445.6 calories, Carbohydrate 63.8 g, Cholesterol 14.9 mg, Fat 19 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 370.9 mg, Sugar 21 g
ALTON BROWN'S REFRIGERATED BANANA PUDDING
From Good Eats Show Time doesn't include inactive time of 1.5 hours Recipe best with the Alton Brown's Vanilla Wafers
Provided by Lizzie Rodriquez
Categories Dessert
Time 40m
Yield 1 Pudding, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
- Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 486.9, Fat 25.8, SaturatedFat 13, Cholesterol 127.9, Sodium 215.6, Carbohydrate 59.7, Fiber 1.9, Sugar 27.4, Protein 6.4
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