WARM BANANA PUDDING
I've enjoyed my mother's pudding for as long as I can remember. She and I revised it, using a sugar substitute and reduced-fat ingredients. With its meringue-like top and soft vanilla wafer layer, it's a Southern dessert at its fines.-
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar substitute, 1/4 cup sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla., Pour half of the pudding into an ungreased 1-qt. baking dish. Toss bananas with lemon juice; layer over pudding. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers., In a large bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 116mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 6g protein.
WARM BANANA PUDDING
"My great-grandmother would make one tray of this banana pudding every year, and you'd have to go on a scavenger hunt for it," says Kevin Gillespie. "I found it by accident four hours before anyone was supposed to, so I did the only thing an 8-year-old could do: I ate it all. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat."
Provided by Kevin Gillespie
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Custard base: Heat whole milk, half and half, vanilla, and vanilla bean in a large saucepan until bubbles start forming around the edge of the pan. Remove from heat and set aside. Place egg yolks and 2 cups of sugar into the bowl of a stand mixer and beat on high until light and fluffy, occasionally scraping down the sides of the bowl. Add the flour to the egg mixture on low just to incorporate. With the mixer on, slowly pour about a cup of the custard base from the saucepan into the egg mixture-this "tempering" will keep the eggs from cooking. Pour the tempered mixture through a fine mesh strainer into the saucepan (to smooth out any remaining lumps). Stir to combine, then fish out the vanilla bean. Split it open lengthwise, then use the back of a knife to scrape out the seeds. Return seeds and the scraped pod to the saucepan.
- Heat the custard mixture over medium-high heat, stirring constantly with heat-resistant spatula until thickened. (If the custard turns lumpy, turn off the heat and whisk until it's smooth again.) Whisk in salt and butter until smooth, then remove the vanilla bean pod and discard. To make it super-smooth, blend with an immersion blender until shiny. Set aside.
- Assembly: Slice the pound cake into 1/2-inch-thick slices and set aside. Pour 1/3 of the custard into a casserole dish to cover the bottom. Add the cake in a single layer, breaking slices up so they all fit. Brush cake with coffee, then add half of the bananas. Press the ingredients down so they're even, then repeat with more custard, cake slices, coffee, and bananas, finishing with a final layer of custard.
- Preheat oven to 375 degrees F. Put egg whites, remaining 1/2 cup sugar, and cream of tartar in the bowl of a stand mixer. Start the mixer on low (to avoid spatters), gradually raise speed to high to make sure the ingredients are combined, and then reduce to medium until soft peaks form. Spread meringue evenly over the banana pudding, then bake 5-6 minutes until the top is golden brown. Let cool several minutes, and serve warm.
SUPER EASY LITE BANANA PUDDING
This is my traditional way of fixing banana pudding. When ever I take this some where I never bring home any leftovers, so I split it into two casseroles. This will make a 9x13 or 2 smaller casseroles.
Provided by MsSally
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In whatever size dish you use. Put a single layer of vanilla wafers in bottom, and set aside.
- In large bowl, mix pudding mix and milk according to directions on box. Let sit for 5 minutes till set.
- Fold cool whip into pudding.
- Slice bananas into 1/4 inch slices and layer over wafers. Spoon pudding mixture over bananas.
- Top as desired. I usually lay a layer of vanilla wafers around outside of dish, but you can also crush some wafers and sprinkle over the top, or top with additional bananas and cool whip. But if you use bananas for garnish, toss with lemon juice first to avoid browning.
Nutrition Facts : Calories 530.2, Fat 12.2, SaturatedFat 3.2, Cholesterol 41, Sodium 1486.8, Carbohydrate 98, Fiber 3.3, Sugar 35.8, Protein 9.5
WARM BANANA PUDDING LIGHT
This is a lightened version of the banana pudding served in the South...warm with meringue on top. This is similar to Recipe #32625. It appeared in the Oct/Nov 2003 edition of Light and Tasty. Since then, Splenda for baking has come out, and you could probably use it for the pudding and meringue.
Provided by ColCadsMom
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In the top of a double boiler, combine the sugar substitute, 1/4 cup sugar and cornstarch.
- Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir over simmering water until thickened.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from the heat; stir in butter and vanilla.
- Pour half of the pudding into an ungreased 1-quart baking dish. Toss bananas with lemon juice(if using); layer over pudding.
- Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
- In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over pudding.
- Bake, uncovered, at 350°F for 12-15 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 239.6, Fat 5.9, SaturatedFat 2.7, Cholesterol 81.3, Sodium 119.3, Carbohydrate 41.3, Fiber 1.4, Sugar 25.4, Protein 6.4
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