SOUTHERN BANANA PUDDING RECIPE
Nothing tops off a great home-cooked Southern meal any better than down home, made-from-scratch, banana pudding. Or, as we sometimes call it...'naner puddin'. It's just downright good and most definitely...a Southern tradition.
Provided by Steve Gordon
Categories Desserts
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- Separate 3 eggs, set the whites aside for later use in the meringue.
- Add 3 cups of milk to a medium saucepan. Place over LOW heat on your stovetop.
- Slowly add flour, whisking continually to avoid lumps.
- Slowly stir in 1/2 cup of sugar, whisking continually until fully dissolved.
- Use a fork and break up the egg yolks.
- Slowly add the egg yolks to the saucepan, whisking continually to avoid making scrambled eggs. It's very important to stay with the cooking process at this point. Keep stirring.
- Increase the heat gradually up to about medium as you constantly whisk the pudding mixture.
- Using a candy thermometer, bring the mixture up to 170 degrees. Continue to stir it constantly as it thickens. When it reaches 170 degrees, remove from heat but continue to stir.
- Add the teaspoon of Vanilla Extract and continue to stir off and on as it cools down. The mixture must cool down before you begin to assemble the banana pudding.
- When fairly cool, spread a light layer of the pudding in a casserole dish.
- Add a layer of Vanilla Wafers. Reserve about 5 or 6 wafers for topping later.
- Add a layer of sliced bananas.
- Add a layer of pudding mixture, spreading it out to the edges of the dish.
- Repeat the layer process as needed, ending with a layer of the pudding mixture on top.
- Crumble the 5 or 6 reserved wafers and sprinkle on top. If not adding the meringue, bake this at 350 degrees for about 10-15 minutes. Let cool and serve. Hopefully you'll try the meringue.
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.
SAVANNAH BANANA PUDDING RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer on medium speed until creamy. Gradually beat in 1 cup milk, mixing well after each addition. Gradually beat in remaining milk alternately with pudding mixes, then beat on low speed 2 minutes. Reserve 1/4 cup cookie crumbs; spread remaining crumbs onto bottom of 9 x 13" dish. Cover with layers of bananas, pudding mixture and Cool Whip. Sprinkle with reserved cookie crumbs. Refrigerate 3 hours.
BANANA PUDDING
This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It's fantastic inside, where it counts.
Provided by Sam Sifton
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
- Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
- Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
- Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 240 milligrams, Sugar 42 grams, TransFat 0 grams
BANANA PUDDING
Steps:
- Preheat the oven to 375°F. Make the pudding according to the directions on the box. Arrange the wafers, sliced bananas, and pudding in layers in a 2-quart casserole, ending with a layer of pudding on top. This will make 3 layers. Spread the meringue gently over the top. Bake for 15 minutes.
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