BANANA PUDDING
In her take on the classic Southern dessert, Trisha Yearwood layers a quick homemade vanilla pudding with vanilla wafers and sliced bananas, all topped with toasted meringue. The best part? You can have this 5-star Banana Pudding on the table in less than an hour.
Provided by Trisha Yearwood
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
- In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Preheat the oven to 425 degrees F.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
- To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
- Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
BANANA PUDDING
Steps:
- Whip all ingredients to stiff peaks. Set aside until making the pudding
- Mix sugar, flour and salt in a large heavy saucepan. Gradually stir in the scalded milk with a whisk. Cook the mixture over moderate heat while stirring constantly until slightly thickened. Slowly stir in approximately 1/4 cup the hot mixture into the beaten egg yolks. Next add the yolks to the balance of the hot mixture and cook, stirring constantly until the mixture is fully thickened to a custard-like consistency and coats a spoon. Remove from heat and stir in the vanilla. Let cool completely and then fold in 1/2 cup of the whipped cream. Use a large crystal bowl (or a trifle bowl) and spread a little of the custard on the bottom. Alternately layer banana slices and vanilla wafers, reserving 4 wafers, with custard in between each. Repeat and end with vanilla wafers on top. Spread remaining whipped cream over the top. Grind the 4 reserved wafers coarsely and mix with the ground macadamia nuts. Sprinkle on top of the whipped cream. Garnish with a fresh sprig of mint. Chill at least 30 minutes and serve.
LIGHTENED UP BANANA PUDDING
This is basically the classic with fewer calories and fat. Stirring the sour cream into the cooked pudding gives it a rich creaminess.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
- Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
- Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours.
Nutrition Facts : Calories 246 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 63 milligrams, Sodium 172 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 7 grams, Sugar 30 grams
SUPER EASY LITE BANANA PUDDING
This is my traditional way of fixing banana pudding. When ever I take this some where I never bring home any leftovers, so I split it into two casseroles. This will make a 9x13 or 2 smaller casseroles.
Provided by MsSally
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In whatever size dish you use. Put a single layer of vanilla wafers in bottom, and set aside.
- In large bowl, mix pudding mix and milk according to directions on box. Let sit for 5 minutes till set.
- Fold cool whip into pudding.
- Slice bananas into 1/4 inch slices and layer over wafers. Spoon pudding mixture over bananas.
- Top as desired. I usually lay a layer of vanilla wafers around outside of dish, but you can also crush some wafers and sprinkle over the top, or top with additional bananas and cool whip. But if you use bananas for garnish, toss with lemon juice first to avoid browning.
Nutrition Facts : Calories 530.2, Fat 12.2, SaturatedFat 3.2, Cholesterol 41, Sodium 1486.8, Carbohydrate 98, Fiber 3.3, Sugar 35.8, Protein 9.5
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