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
Think the store-bought stuff stands a chance against homemade banana pudding? One bite and you'll be singing a different tune.
Provided by Rebecca Lang
Time 40m
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. 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, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
- Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.
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
It is the "old-fashioned" way to make banana pudding and does take a while. Prep and cook time are guesses.
Provided by boniface4jesus
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
- Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot.
- Add "flour mix", lemon juice, and milk to pan slowly, stirring constantly.
- Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes "forever"), [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] then remove from heat.
- Remove from heat; and add vanilla, and mix stir in well. Let cool slightly.
- In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers.
- Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
- I usually have this step finished before I begin to make the custard.
- And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.
- Pour, spreading as necessary, 1/3 of the "custard" pudding mixture, over the banana layer.
- Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top.
- Place some vanilla wafers around the edge of the casserole, tucked into the pudding.
- Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving.
- Serve warm or chilled.
- Refrigerate for at least 4 hours.
- Chill deep bowl and beater.
- Then place in bowl and beat together until stiff:.
- 1 cup chilled whipping cream (35 or 40 percent).
- 1/4 cup sifted confectioner's sugar.
- Flavoring, if desired.
- Top with whipped topping.
- Refrigerate unused portions.
Nutrition Facts : Calories 1043.4, Fat 43.7, SaturatedFat 23.3, Cholesterol 215.6, Sodium 524.4, Carbohydrate 152.6, Fiber 3.5, Sugar 102.3, Protein 15.3
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
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.
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