NILLA WAFERS ORIGINAL BANANA PUDDING
From Cook.com. In a Ted Allen blog, he gave the link to this recipe as his favorite way to make this pudding. Once you'll make it, you'll be hooked.
Provided by AniSarit
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/2 cup sugar, flour and salt in top of double boiler.
- Stir in 4 egg yolks and milk; blend well.
- Cook, uncovered, over boiling water, stirring constantly until thickened.
- Reduce heat and cook, stirring occasionally, for 5 minutes.
- Remove from heat; add vanilla.
- Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
- Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
- Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
- Bake at 425 degrees for 5 minutes or until delicately browned.
- Cool slightly or chill.
- Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.
THE BEST BANANA PUDDING
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
- While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
- Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
- Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
OLD FASHIONED VANILLA WAFER BANANA CREAM PUDDING
When you take your first bite of our old fashioned vanilla wafer banana cream pudding, you're going to melt into a puddle of happiness.
Provided by Meghan Yager
Categories Pudding
Time 2h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line the bottom of a 9-inch square glass baking dish with a single layer of vanilla wafers, and top with a layer of banana slices.
- To make the pudding, combine sugar with flour in a medium saucepan. Stir to combine, then stir in 1/2 cup milk.
- In a separate bowl, beat the egg yolks until light in color, then whisk them into the milk mixture. Add the remaining milk and butter, and a pinch of salt.
- Place over low heat and cook until butter has melted and mixture has thickened, stirring frequently for 15-20 minutes. Remove from heat and stir in vanilla. Immediately pour half of this mixture over the bananas and wafers in the baking dish.
- Add a layer of vanilla wafers and then a final layer of banana slices. Pour the rest of the pudding mixture on top.
- Bake in preheated oven for 15 minutes.
- Chill before serving, for at least 2 hours. Beat heavy cream with sugar on high speed until it forms stiff peaks. Serve garnished with homemade whipped cream and banana slices.
Nutrition Facts : ServingSize 1 dessert portion, Calories 286 calories, Sugar 38 g, Sodium 40.2 mg, Fat 11 g, SaturatedFat 6.5 g, TransFat 0.3 g, Carbohydrate 46.4 g, Fiber 1.5 g, Protein 2.4 g, Cholesterol 84.3 mg
BANANA PUDDING WITH VANILLA WAFERS
Banana pudding recipe from Kristy's mom.
Provided by BigDaddy
Categories Desserts Custards and Pudding Recipes Banana Pudding Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine sugar and flour in a large bowl.
- Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
- Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
- Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.
Nutrition Facts : Calories 578 calories, Carbohydrate 109.8 g, Cholesterol 112.2 mg, Fat 13.1 g, Fiber 3.2 g, Protein 8.7 g, SaturatedFat 4.5 g, Sodium 183.9 mg, Sugar 66.2 g
BANANA PUDDING WITH VANILLA WAFERS (1956)
Steps:
- Scald milk in top of a double boiler over direct heat.
- Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of sugar, salt and cornstarch.
- Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend.
- Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water.
- Cook, stirring until mixture is smooth and thickened (about 6 minutes).
- Remove from heat and add vanilla.
- Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole.
- Pour hot custard over the top and allow to cool. Heat oven to 425 (F).
- Beat whites until stiff but not dry.
- Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy.
- Spread over pudding and brown in preheated oven for 15 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 173 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BANANA PUDDING WITH HOMEMADE VANILLA WAFERS
Steps:
- For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
- Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
- Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
- For the vanilla wafers: Preheat the oven to 350 degrees F.
- With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
- Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
- For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
- Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.
BANANA PUDDING IV
A quick and easy banana pudding recipe - enjoy!
Provided by Patty
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
- Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.3 g, Cholesterol 32.9 mg, Fat 15.4 g, Fiber 1.3 g, Protein 7.1 g, SaturatedFat 9.8 g, Sodium 333.8 mg, Sugar 36.5 g
BANANA WAFER PUDDING
I have had this pudding every Christmas . And at all the good old family get togethers. very easy to make
Provided by Cookin In Texas
Categories Dessert
Time 20m
Yield 12-18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pudding as indicated on box.
- Make a layer of the wafer cookies and graham crackers in the bottom.
- of the bowl or pan, then add some sliced Bananas.( If using a see.
- through bowl make sure to layer so it will look nice).
- Add a layer of vanilla pudding.then on top of pudding add a thin layer of cool whip on top of that ad a little cherry juice.
- Now continue this.
- Wafers,Crackers,Bananas,Pudding,Cool Whip And juice until you reach the top.
- At the top do not add cherry juice, instead top with remainin cool whip.
- Crush about 2 vanilla wafer cookies and crush 1 whole graham cracker.
- sprinkle this on top of the cool whip, Add nuts(opt)top with one cherry, cover and chill.
- TIP: The more wafers and crackers used the better the pudding.
Nutrition Facts : Calories 670.4, Fat 28.3, SaturatedFat 18.6, Sodium 768.5, Carbohydrate 101.8, Fiber 2.5, Sugar 62.3, Protein 4.9
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