OLD-FASHIONED BANANA PUDDING
"Peanuts add a pleasant crunch to this pudding," promises field editor Edna Hoffman of Hebron, Indiana.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.
Nutrition Facts :
OLD FASHIONED BANANA PUDDING
Make and share this Old Fashioned Banana Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar and eggs together.
- Add salt, cornstarch, and milk.
- Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
- Remove from heat; add vanilla and mix well.
- In serving bowl, layer the wafers, bananas, and the pudding.
OLD-FASHIONED BANANA PUDDING
This just makes me a kid again. Cookies, bananas and pudding all in one spot was always almost too good to be true. This is a food group unto itself!
Provided by PalatablePastime
Categories Dessert
Time 58m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and salt in a large sauce pan.
- Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
- Stir in vanilla.
- Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
- Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
- Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
- Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
- Beat the egg whites at high speed with a mixer until they foam.
- Add the sugar gradually, and keep beating until stiff peaks form.
- Spread this over the top of the pudding, forming a seal to the edges.
- Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
- Allow to cool 30 minutes before serving.
- Refrigerate unused portions.
GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING
This was the way my mom made banana pudding. You'll find no vanilla pudding mix in this! It's all homemade and with love. I used a saucepan on the stove to cook the custard, but you have to constantly stir it to keep it from scalding on the bottom because it needs to come to a boil (bubble) to thicken. If you're not comfortable doing that, try using a double-boiler. But it must bubble. For extra zip in the custard, add 1/4 tsp. of lemon oil or 1 tablespoon of lemon zest. The meringue is simple and delicious. If you want a mile-high meringue, use 6 eggs whites (any leftovers in the freezer? Take 'em out!) and 1/2 cup sugar with 1/2 teaspoon cream of tartar and a pinch of salt. Eggs are easier to separate when they're cold. So do so, and let them come to room temp before using. Bananas are best if they're ripe and sweet. Don't get any that are green. If yours are green, wait for them to ripen (putting them in a brown paper bag will speed the process). Don't worry about having too many bananas....it's great piled high with all the ingredients! Best served warm, but good either way. Zap in microwave if you have kept it in the refrigerator for hot banana pudding! This is one of my favorite comfort foods!
Provided by Citruholic
Categories Dessert
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
- Remove from heat and add vanilla and lemon oil or zest if using.
- Slice bananas 1/4" to 1/2" thick, whatever your preference.
- Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
- Preheat oven to 350.
- MERINGUE:.
- Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
- Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
- Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
- Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.
OSIE'S "OLD-FASHIONED" BANANA PUDDING
This recipe is from my mil, she was such a wonderfully patient lady (especially to let me measure everything for this recipe as she made it!) and is sadly missed. It is the "old-fashioned" way to make banana pudding and does take a while, but the family seems to like it. :) prep & cook time are guesses
Provided by kdp4640
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine (to make custard) sugar, flour, corn starch, and salt in a pot.
- Stir in milk.
- Heat over low heat, stirring often to avoid scorching, until thickened.
- (beleive me, you will know when this happens!-seems like it takes"forever") Beat egg yolks and gradually stir into the hot sugar mixture.
- Cook 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
- "Line"a 2 quart casserole dish with a layer of wafers and top with half of the sliced bananas.
- (**Iusually have this step finished before I begin to make the custard.**) Pour half of"custard" over bananas.
- Repeat, ending with custard on top.
- In separate bowl, beat egg whites stiff, but not dry.
- (I use the electric mixer on high.) Gradually add 1/4 c sugar and beat until mixture forms stiff peaks.
- Pile on top of pudding.
- Spread it around to the edges of the dish to"seal" it.
- (Then make the top pretty by making designs with the back of the spoon.) Bake in a preheated 425 degree oven for about 5 minutes.
- (until the egg whites start to turn a golden brown) Watch this close, because sometimes mine turns black-really fast!
- Serve warm or chilled.
Nutrition Facts : Calories 425.5, Fat 11.2, SaturatedFat 3.8, Cholesterol 78.3, Sodium 239.2, Carbohydrate 76.8, Fiber 3.1, Sugar 35.9, Protein 7
GRANDMA'S BANANA PUDDING
My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!
Provided by tigrbtrfly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
- Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
- Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
- Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
- Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g
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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- In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavoring. Pour over wafers and bananas.
- Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned. (I have just put it under the broiler until it browns that way, too).
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- 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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