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.
REAL "DOWN HOME" SOUTHERN BANANA PUDDING
Southern families, regardless of background, have some traditions in common. One is biscuits and gravy for breakfast at least once a week. Another is banana pudding, or "nanner pudd'n'" as some call it, for dessert. It's delicious no matter what time of day you decide to indulge. I've had it several times for breakfast. Banana pudding is a favorite of most Southerners; and after you've tasted it, you'll know why. Another favorite that is just as good, in my opinion, is banana-pineapple pudding; but that's another recipe. After you try this recipe, you'll be a Southerner at heart. Speaking of heart, bananas are one of the best things you can do for your heart. Bananas are rich in potassium and phosphorous; electrolytes necessary for a healthy heartbeat. So, good news! Not only is banana pudding delicious, it's good for you, too! Oh, if you can resist, put it in the fridge overnight. Banana pudding is better the day after it's made, which is hard to believe when you've tasted it freshly made. In any case, it should be at least cooled to room temperature before serving; so make it a few hours before you intend to serve it, if you're planning to serve it at a particular meal. This is a recipe that uses homemade filling, so a little work is involved. The filling recipe is a family recipe; but the bananas and vanilla wafers are nature's and the cookie company's, respectively. The meringue is a standard meringue recipe that can be found in any cookbook in the known universe. Remember that cold eggs do not yield as much volume as room temperature eggs, and they take longer to peak; so, if you refrigerate your eggs, set them out for an hour or so before you make this recipe. Now, without further ado, here we go...
Provided by AlSwilling
Categories Dessert
Time 2h15m
Yield 1 pudding, 9 serving(s)
Number Of Ingredients 12
Steps:
- BANANA-WAFER PREPARATION:.
- Preheat oven to 350 degrees F.
- Slice the bananas crosswise into 1/4" thick round slices.
- In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
- On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
- THE FILLING:.
- Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
- Combine evaporated milk and water.
- In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
- Mix in milk slowly, stirring constantly.
- Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
- As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
- Remove from heat.
- Stir in vanilla extract.
- Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
- THE MERINGUE:.
- TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
- TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
- Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
- Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
- Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
- Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
- Banana pudding's flavor is best the day after it is made.
- 9 Servings.
Nutrition Facts : Calories 427.5, Fat 12.3, SaturatedFat 4.4, Cholesterol 82.1, Sodium 182.9, Carbohydrate 73.9, Fiber 2.8, Sugar 32.6, Protein 7.7
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 DAISY'S BANANA PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
- Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
- Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
- Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.
DOWN-HOME BANANA PUDDING
I got this recipe from my mother-in-law, and she got it from her mother in Oklahoma. It tastes great, and it is a great addition to any get together. Note: We have tried making this with Splenda substituted for the sugar, and it alters the texture dramatically - to do this is *not* recommended.
Provided by Greeny4444
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and flour with a wire whisk in a heavy saucepan until completely smooth (no flour clumps).
- Whisk in eggs and milk, until thoroughly combined, getting out as many lumps as possible. Add butter (a cold square of butter is fine - it will melt).
- Heat over medium-low heat and stir continuously until pudding reaches a thick consistency. This should take about 30-35 minutes (the pudding should drip off the whisk in individual clumps, not one long string. And, if left unstirred, it will immediately bubble slowly, looking much like "The Bog of Eternal Stench" from the movie Labyrinth).
- Remove from heat and stir in vanilla.
- Layer pudding, wafers, and sliced bananas, and end with a pudding layer (I use a 12 cup #4 Rubbermaid tupperware container for this - it fits perfectly).
- Decorate the top with vanilla wafers, if desired.
Nutrition Facts : Calories 332.7, Fat 11.2, SaturatedFat 6.1, Cholesterol 152.8, Sodium 122.7, Carbohydrate 51.1, Fiber 0.2, Sugar 40.2, Protein 7.9
DOWN SOUTH BANANA PUDDING
Make and share this Down South Banana Pudding recipe from Food.com.
Provided by mailbelle
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the sugar, egg yolks, flour and milk. Sitr over medium heat until boiling. Remove from heat and add vanilla.
- Layer the bottom of a 2-quart dish with half of the vanilla wafers.
- Top with half of the sliced bananas.
- Pour half of the pudding over top.
- Repeat layers: vanilla wafers, bananas, then pudding.
- Refrigerate for 1 hour. Serve topped with whipped topping.
Nutrition Facts : Calories 986.1, Fat 38.8, SaturatedFat 16.9, Cholesterol 228.7, Sodium 407.5, Carbohydrate 150.7, Fiber 4.5, Sugar 67.4, Protein 13.5
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