BANANA PUDDING
I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA PUDDING IV
A quick and easy banana pudding recipe - enjoy!
Provided by Patty
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.3 g, Cholesterol 32.9 mg, Fat 15.4 g, Fiber 1.3 g, Protein 7.1 g, SaturatedFat 9.8 g, Sodium 333.8 mg, Sugar 36.5 g
SOUTHERN BANANA PUDDING
Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk 3/4 cup of the sugar, the 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, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
- Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
- Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.
THE BEST BANANA PUDDING
The best no bake banana pudding you will ever find (or so I've been told by many).
Provided by Kenneth Strother
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g
REFRIGERATED BANANA PUDDING
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 8 to 10 servings
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.
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
COLD BANANA PUDDING
A friend at work used to make this for us and everyone loved it.The cream cheese and Eagle brand milk will make this the best tasting banana pudding you will ever have.
Provided by Lynda Maliszewski
Categories Puddings
Time 30m
Number Of Ingredients 8
Steps:
- 1. Beat cream cheese until smooth.Then add dry instant pudding and Eagle brand milk,alternately.Continue beating and add the 2 cups of milk.Fold in 12oz. cool whip.Start layering, beginning with the pudding first,then wafers, and then bananas and ending with pudding.Frost with 8oz. cool whip..Refrigerate until cold
- 2. You will need a large bowl to mix and a large dish to layer in it
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OLD-FASHIONED BANANA PUDDING RECIPE - SOUTHERN LIVING
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5/5 (12)Total Time 40 mins
- Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
- Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.
- Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.
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