Vanilla Banana Cream Pudding Recipes

OLD FASHIONED VANILLA WAFER BANANA CREAM PUDDING

Steps:

• Preheat oven to 350°F. Line the bottom of a 9-inch square glass baking dish with a single layer of vanilla wafers, and top with a layer of banana slices.
• To make the pudding, combine sugar with flour in a medium saucepan. Stir to combine, then stir in 1/2 cup milk.
• In a separate bowl, beat the egg yolks until light in color, then whisk them into the milk mixture. Add the remaining milk and butter, and a pinch of salt.
• Place over low heat and cook until butter has melted and mixture has thickened, stirring frequently for 15-20 minutes. Remove from heat and stir in vanilla. Immediately pour half of this mixture over the bananas and wafers in the baking dish.
• Add a layer of vanilla wafers and then a final layer of banana slices. Pour the rest of the pudding mixture on top.
• Bake in preheated oven for 15 minutes.
• Chill before serving, for at least 2 hours. Beat heavy cream with sugar on high speed until it forms stiff peaks. Serve garnished with homemade whipped cream and banana slices.

VANILLA BANANA CREAM PUDDING

Steps:

• Combine condensed milk and water well.
• Add vanilla pudding mix, beating until blended well.
• Let refrigerate for about 5 minutes.
• Add in the whipped cream.
• Spoon 1 cup of pudding into 2 ½-quart glass bowl.
• Add one third of the vanilla wafers and bananas, then pudding.
• Repeat this, layering two times.
• End with pudding mixture.
• Let chill well before serving up!

VANILLA-BANANA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, 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, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

BANANA CREAM PUDDING

Steps:

• Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
• In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
• Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
• In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
• Slice bananas and add to pastry cream.
• Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

CREAMY VANILLA PUDDING

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

BANANA CREAM PIE III

Steps:

• Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
• Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
• Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING

Steps:

• Cooking on stovetop.
• Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Microwave.
• Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Variations:.
• Chocolate Cream Pie:.
• Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
• Coconut Cream Pie:.
• Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
• Banana Pudding:.
• Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
• Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.