Southern Banana Tapioca Pudding Recipes

Steps:

• In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.

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.

Steps:

• Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
• Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
• When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
• Cool to room temperature or slightly warmer. Stir again before serving.

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Steps:

• In a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
• Cover and stir over medium heat until mixture comes to a full boil; remove from heat.
• Stir in vanilla and bananas.
• Cool for 20 minutes.
• Serve warm or cold.

Steps:

• Mix first 4 ingredients in large saucepan; let stand 5 min.
• Bring to full boil on medium heat, stirring constantly. Remove from heat; stir in vanilla. Cool 20 min. (Pudding will thicken as it cools.)
• Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover surface of pudding with plastic wrap.
• Refrigerate 3 hours. Just before serving, remove plastic wrap; cover with COOL WHIP.

Steps:

• Beat pudding mixes and milk with whisk 2 min. Let stand 5 min.
• Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
• Refrigerate 3 hours.

Steps:

• Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.