Fabulous Banana Pudding Food

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

BANANA PUDDING

Steps:

• In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
• To assemble dessert, use a 9x13 glass dish.
• Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours.

BANANA NUT AMISH FRIENDSHIP BREAD

Steps:

• Preheat oven to 325° F (165° C).
• In a large mixing bowl, add ingredients as listed.
• Grease 2 large loaf pans.
• Dust the greased pans with granulated sugar.
• Pour the batter evenly into loaf pans.
• Bake for 1 hour, or until the bread loosens evenly from the sides and a toothpick inserted in the center of the loaf comes out clean.
• ENJOY!

BANANA PUDDING

Steps:

• Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.
• Beat egg yolks; combine egg yolks and milk, mixing well.
• Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
• Remove from heat; stir in 1 teaspoon vanilla.
• Layer one-third of wafers in a 3-qt baking dish.
• Slice bananas, and layer over wafers.
• Pour one-third of custard over bananas.
• Repeat layers twice. Beat egg whites (at room temperature) until foamy.
• Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Add 1 teaspoon vanilla, and beat until blended.
• Spread meringue over custard, sealing edges of dish.
• Bake at 425° for 10-12 minutes or until golden brown.

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

FABULOUS BANANA PUDDING

Steps:

• Cover bottom of 11x7 pan with the cookies.
• In med saucepan, mix flour, sugar, egg yolks and milk.
• Cook and stir until mixture boils.
• Boil for 1 minute.
• Remove from heat and add vanilla and butter.
• Cool for 5 minutes stirring occasionally.
• Slice bananas on top of cookies.
• Spread filling over bananas.
• Whip cream until stiff, add sugar and whip until mixed.
• Spoon over filling.
• Finely crush 5 vanilla wafers and sprinkle on top.

PAULA DEEN'S CHESSMEN BANANA PUDDING

Steps:

• Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.
• Add the cream cheese mixture to the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

CRACKER BARREL BANANA PUDDING

Steps:

• In a heavy saucepan combine sugar, flour, and milk.
• Cook and stir continually over medium heat until the mixture is thickened and bubbly.
• Cook and stir for an additional two minutes. Remove from heat.
• Place the egg yolks in a small bowl and beat them well, until pale and lighter in color.
• Drizzle 1 cup of the hot pudding mixture slowly into the beaten eggs, whisking constantly while adding the pudding.
• Slowly add the egg yolk mixture into the pan with the remainder of the pudding, stirring constantly.
• Cook the mixture until it just begins to bubble, stirring constantly.
• Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
• Pour the pudding into a bowl and place plastic wrap on the surface of the pudding.
• Refrigerate the pudding until it is cool.
• Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
• Using either a whisk or a mixer, beat the whipping cream until stiff peaks form. Refrigerate if not using immediately.
• Break vanilla wafers into 6 mason jars.
• Cut bananas into slices and place 4 or 5 slices of bananas into each jar.
• Add a couple of tablespoons of pudding on top of the bananas.
• Repeat 2 more times with adding vanilla wafers, bananas, and pudding to each jar.
• Top with whipped cream.
• Garnish with banana slices, vanilla wafer, and/or vanilla wafer crumbs if desired.

FABULOUS BANANA CREAM PIE

Steps:

• Combine the Pudding Mix and Milk in a medium saucepan.
• Cook over medium heat until thickened, while stirring constantly.
• Remove from the heat, cover the top of the Pudding with wax paper, and let it cool.
• Take the pie crust and place sliced Bananas on the bottom of crust.
• Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix.
• Spoon the Pudding Mixture evenly over the Bananas.
• Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell.
• Cover and chill for at least 4 hours, or until ready to serve.
• May garnish as you desire.

FUDGE BANANA PUDDING

Steps:

• Combine first 3 ingredients in a large saucepan.
• Whisk in milk, half-and-half, and egg yolks.
• Cook over medium heat, whisking constantly, until smooth and thickened.
• Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.
• Reserve 14 wafers.
• Arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish.
• Slice 2 bananas, and layer over wafers.
• Top with one-third of pudding mixture.
• Repeat layers twice and arrange reserved wafers on top.
• Beat egg whites at high speed with an electric mixer until soft peaks form.
• Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Fold in 1/2 teaspoon vanilla.
• Spread meringue over pudding, sealing to edge of dish.
• Bake at 325° for 25 minutes or until golden.

BANANA PUDDING PIE

Steps:

• While the pie dough is still chilled, roll it out and place it into a 9 inch baking dish. Crimp the edges of the pie crust.
• Note: you can use a store bought pie crust or make your own.
• Gently place a piece of foil down into the pie crust and fill it with dried beans or pie weights.
• Let the crust sit for several minutes on the counter so that it comes to room temperature. Meanwhile, preheat the oven to 450.
• Once the oven has preheated, bake the pie crust for 10 minutes. Briefly remove it from the oven, take out the foil and beans and then place it back into the oven for 2 - 3 more minutes.
• Remove the pie from the oven and let it cool completely before proceeding.
• To make the pudding filling, whisk together the pudding mix, milk and half and half. Place in the refrigerator and chill until ready to use.
• Once the pie crust has cooled completely, place 1 - 2 layers of sliced bananas on the bottom of the pie crust.
• Spread the chilled pudding filling over the top of the bananas.
• To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form. Place in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.

BANANA PUDDING TRIFLE

Steps:

• Combine first 3 ingredients in a large heavy saucepan; whisk in milk.
• Bring to a boil over medium heat, whisking constantly.
• Remove from heat.
• Beat egg yolks until thick and pale.
• Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly, 1 minute.
• Stir in vanilla.
• Layer one-third of wafers in a 16-cup trifle bowl.
• Combine bourbon and rum; brush over wafers.
• Top with one-third of banana.
• Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar.
• Repeat layers twice.
• Beat cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
• Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar.
• Cover and chill 3 hours.