Southern Layered Banana Pudding Recipes

Steps:

• Whisk milk and eggs together in a bowl.
• Combine sugar and flour in a saucepan. Stir in milk mixture gradually. Place saucepan over medium heat; cook and stir mixture is the consistency of pudding, about 10 minutes.
• Arrange an even layer of wafers in the bottom of a large bowl. Top with a layer of banana slices. Cover with a layer of pudding. Repeat layers with remaining wafers, banana slices, and pudding, ending with wafers.

Steps:

• Heat oven to 350ºF.
• Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 min. or until golden brown, stirring after 5 min. Cool.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP.
• Layer 1/3 of the crumb mixture and half each of the bananas and pudding in 2-qt. bowl; repeat layers.
• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of the remaining COOL WHIP; spread over top of dessert, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate 3 hours.
• Serve topped with remaining COOL WHIP and whole wafers.

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:

• 1. In a saucepan on low heat, whisk together 1/2 c. sugar, flour and salt.
• 2. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes).
• 3. Whisk in the 3 egg yolks and cook for an additional 3 minutes.
• 4. Remove from heat, stir in the vanilla.
• 5. In a 1 1/2 quart casserole, place a layer of the wafers on the bottom and top with a layer of bananas.
• 6. Top with 1/3 of the custard.
• 7. Continue repeating for 3 layers.
• 8. Ending with custard.
• 9. In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 c sugar and cream of tartar.
• 10. Spoon meringue over the top.
• 11. Place in a 425 degree oven for 5 minutes or until topping is lightly browned.
• 12. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).

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.