Moms Homemade Banana Pudding Food

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GRANDMOTHER'S BANANA PUDDING



Grandmother's Banana Pudding image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

3/4 cup sugar
3 eggs, separated
2 tablespoons flour
Dash salt
2 cups milk
1 teaspoon vanilla
Vanilla cookies (recommended: Nilla Wafers)
4 bananas
1/4 teaspoon cream of tartar

Steps:

  • Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool.
  • To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides.
  • In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top.
  • Serve warm or cold.

MAMA'S NO-BAKE BANANA PUDDING



Mama's No-Bake Banana Pudding image

Wonderful & very easy banana pudding. The Eagle Brand is the secret...everyone will love it!! Cooking time is chillng time here. Even the most inexperienced cook can do this & people will beg for the recipe.

Provided by Bethanna

Categories     Dessert

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 bunch banana
1 (12 ounce) box nilla wafer cookies
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container Cool Whip, thawed
1 (5 ounce) box instant vanilla pudding (prepared as pie filling)

Steps:

  • Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set.

Nutrition Facts : Calories 325, Fat 15, SaturatedFat 12.1, Cholesterol 13.5, Sodium 265.8, Carbohydrate 45.2, Sugar 45.2, Protein 3.7

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

STOVETOP BANANA PUDDING



Stovetop Banana Pudding image

A mixture of eggs, milk, vanilla and a pinch of salt is heated, then stirred together with bananas and vanilla wafer cookies for a slightly crunchy, fruity pudding.

Provided by Donean

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 12

Number Of Ingredients 9

2 eggs
1 ½ cups milk
1 pinch salt
1 tablespoon vanilla extract
¾ cup all-purpose flour
6 bananas, peeled and sliced
1 (16 ounce) package vanilla wafer cookies
1 pinch ground nutmeg
1 pinch ground cinnamon

Steps:

  • In large pot, combine eggs, milk, salt, vanilla, and flour. Stir over low heat until mixture boils and thickens. Remove from heat and stir in bananas and cookies. Top with nutmeg and cinnamon to taste. Serve.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 47.7 g, Cholesterol 33.3 mg, Fat 9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 152.4 mg, Sugar 8.9 g

BANANA PUDDING I



Banana Pudding I image

This is a recipe that's been handed down from my grandmother. My whole family loves it and we all grew up on it! Hope you enjoy it!

Provided by Sara Crenshaw

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

⅔ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 eggs, beaten
2 cups milk
½ teaspoon vanilla extract
2 tablespoons butter, softened
2 bananas, peeled and sliced
½ (12 ounce) package vanilla wafer cookies

Steps:

  • In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
  • Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

Nutrition Facts : Calories 665.8 calories, Carbohydrate 91.1 g, Cholesterol 505.4 mg, Fat 28.2 g, Fiber 2.7 g, Protein 13.9 g, SaturatedFat 10.9 g, Sodium 381.8 mg, Sugar 46.3 g

MOM'S BANANA PUDDING



Mom's Banana Pudding image

This is a recipe that I remember my mom always making when I was a child. I could eat this all day when I was younger, and could probably still do that today.

Provided by MizEmerilLagasse

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 (3 1/2 ounce) boxes vanilla pudding mix or 2 (3 1/2 ounce) boxes vegetarian vanilla pudding mix
3 cups milk
1 teaspoon vanilla extract
40 -50 vanilla wafers
2 large bananas, cut into 1/4 inch thick rounds
1 (6 ounce) container Cool Whip

Steps:

  • In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
  • Bring to a boil over medium-low heat, whisking constantly.
  • Whisk in the vanilla extract and set aside.
  • Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas.
  • Pour the pudding into the pan carefully.
  • Push more vanilla wafers into the sides of the pan.
  • Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.

NOT YO' MOMMA'S BANANA PUDDING



Not Yo' Momma's Banana Pudding image

Make and share this Not Yo' Momma's Banana Pudding recipe from Food.com.

Provided by jellygirl

Categories     Dessert

Time 30m

Yield 20

Number Of Ingredients 7

2 (7 1/4 ounce) bags pepperidge farms chessman cookies
7 bananas, sliced
12 ounces Cool Whip
2 cups milk
5 ounces instant vanilla pudding
8 ounces cream cheese
14 ounces sweetened condensed milk

Steps:

  • In a bowl, combine the milk and pudding and mix until well blended.
  • In a separate larger bowl, combine cream cheese and condensed milk together and mix till smooth.
  • Fold the whipped topping into the cream cheese mixture, then fold the pudding mixture into the cream cheese mixture.
  • Line the bottom of a 13x9 pan with a layer of cookies (use the broken ones, if any).
  • Place sliced bananas on top of the cookies.
  • Spread the pudding mixture on top of the sliced bananas and then top with the remaining chessman cookies.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 235.7, Fat 11, SaturatedFat 7.6, Cholesterol 22.7, Sodium 180.3, Carbohydrate 32.3, Fiber 1.1, Sugar 26.7, Protein 3.7

GRANDMA'S BANANA PUDDING



Grandma's Banana Pudding image

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

1 (12 ounce) package vanilla wafers, divided
1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
4 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
4 bananas, sliced, or more to taste
4 egg whites
¼ teaspoon cream of tartar
5 tablespoons white sugar
½ teaspoon vanilla extract

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

GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING



Grandma Rene's Old-Fashioned Banana Pudding image

This was the way my mom made banana pudding. You'll find no vanilla pudding mix in this! It's all homemade and with love. I used a saucepan on the stove to cook the custard, but you have to constantly stir it to keep it from scalding on the bottom because it needs to come to a boil (bubble) to thicken. If you're not comfortable doing that, try using a double-boiler. But it must bubble. For extra zip in the custard, add 1/4 tsp. of lemon oil or 1 tablespoon of lemon zest. The meringue is simple and delicious. If you want a mile-high meringue, use 6 eggs whites (any leftovers in the freezer? Take 'em out!) and 1/2 cup sugar with 1/2 teaspoon cream of tartar and a pinch of salt. Eggs are easier to separate when they're cold. So do so, and let them come to room temp before using. Bananas are best if they're ripe and sweet. Don't get any that are green. If yours are green, wait for them to ripen (putting them in a brown paper bag will speed the process). Don't worry about having too many bananas....it's great piled high with all the ingredients! Best served warm, but good either way. Zap in microwave if you have kept it in the refrigerator for hot banana pudding! This is one of my favorite comfort foods!

Provided by Citruholic

Categories     Dessert

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1/2 cup sugar
4 tablespoons flour
1 pinch salt
2 cups whole milk
3 large egg yolks (save the whites)
1 large whole egg
1 teaspoon lemon oil (optional)
1 tablespoon lemon zest (fresh- also optional)
6 -7 bananas (a bunch)
15 ounces vanilla wafers (1 box)
3 egg whites (room temperature)
1/4 teaspoon cream of tartar
1 pinch salt
1/4 cup granulated sugar
1 teaspoon pure vanilla extract

Steps:

  • In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
  • Remove from heat and add vanilla and lemon oil or zest if using.
  • Slice bananas 1/4" to 1/2" thick, whatever your preference.
  • Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
  • Preheat oven to 350.
  • MERINGUE:.
  • Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
  • Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
  • Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
  • Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.

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