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.
OLD-FASHIONED BANANA PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
- Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
- Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
- In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
- Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
SOUTHERN-STYLE BAKED BANANA PUDDING
If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss banana slices with lemon juice.
- Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g
BANANA PUDDING I
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
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
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
THE WORLD'S BEST BANANA PUDDING
It doesnt get any better than this. I promise you will LOVE this recipe! I have never had better and wherever i go i am ALWAYS asked for the recipe and i have to bring it ot all our family gatherings OR ELSE! I serve this in a Large Punch Bowl and its very pretty
Provided by Heather Reynolds in
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding according to package directions.
- let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
- add sweet condensed milk to pudding mixture and mix very well.
- add cool whip and mix well.
- Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
- Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
- You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.
RAW VEGAN BANANA PUDDING
I had been wanting to make a raw treat for my sister, so we decided to make banana pudding yesterday. We just topped ours with leftover raw graham cracker crust crumbs but now that I think about it, it would probably be great with raw chocolate ganache, nibs, berries, or even more sliced bananas! :) For more recipes like this, including raw vegan graham cracker crust, visit www.bellaraw.blogspot.com.
Provided by happybella
Categories Dessert
Time 5m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients above, slowly adding water to thin it out. It should be thick like traditional pudding but smooth. You can eat as is or put it in the fridge to chill for a while.
Nutrition Facts : Calories 300.1, Fat 21.3, SaturatedFat 4.2, Sodium 8.3, Carbohydrate 24.3, Fiber 2.6, Sugar 7.2, Protein 7.4
BANANA PUDDING (RAW RECIPE)
It doesn't get more simple that this. A tasty raw dessert, snack or you could even add water and turn it into baby food for a little one!
Provided by januarybride
Categories Dessert
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Blend banana and avocado until smooth and fluffy.
- Chill til ready to serve, at which time top with pistacios as a garnish.
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