CLASSIC BANANA PUDDING
The key to this simple, but delicious banana pudding is the homemade vanilla custard, which sets up to the perfect consistency. It's not too thick, but not too thin. The addition of a small amount of heavy cream also gives the custard a luscious texture with just the right amount of richness.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
- Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
- When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.
OLD FASHIONED BANANA PUDDING
I have been making this pudding for almost 50 years now. It's a favorite at potluck suppers or family get-togethers. I hope you and your family will enjoy it too.
Provided by Madelyn Young
Categories Fruit Desserts
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees.
- 2. In top of double boiler, combine: 3 Tbsp. flour, 1/2 cup sugar, 3 egg yolks, 1 egg.
- 3. Add 2 cups milk.
- 4. Cook over boiling water, stirring constantly for about 20 minutes, until custard is the consistency of pudding.
- 5. Remove from heat. Add 1/2 tsp. vanilla, stirring into hot custard.
- 6. In a round 1-quart casserole dish, layer the following: 1/3 custard, 10 vanilla wafers spread evenly, sliced banana spread evenly, 1/3 custard, 10 vanilla wafers, sliced banana, and 1/3 custard. Note: Use two large medium-ripe bananas, not too green.
- 7. Using an electric mixer, beat the 3 egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until mixture forms soft peaks.
- 8. Spoon the mixture on top of the custard, taking care to spread the mixture all the way to the edges of the dish to keep meringue from shrinking.
- 9. Bake 5 minutes in 425 degree oven until peaks of meringue are golden brown.
- 10. Remove from oven and serve warm or let cool. This may be refrigerated, but bananas may turn dark when chilled.
BAKED BANANA PUDDING
Steps:
- Heat the oven to 400 degrees F.
- Toss the banana slices and lemon juice in a small bowl and set aside.
- Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
- Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
GRANDMA'S BANANA PUDDING
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
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
OLD-FASHIONED BANANA PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
- Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
- Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
- In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
- Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
NEE'S OLD TIMEY COOKED BANANA PUDDING
This was the first recipe I ever tried out on my first husband when we were dating. He swore that this was one of the reasons he married me.... This is a VERY rich version of banana pudding and it takes a little while to make, but it is OH SO GOOD! Your family will love this, I promise!
Provided by Sherrybeth
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In the top of a double boiler, combing the first three ingredients and mix well.
- Gradually add the milk and stir until well blended.
- Bring the water in the bottom of your double boiler to a rolling boil, then reduce the heat to low and cook the sugar/flour/milk mixture until it thickens;stirring constantly so that it does not stick or burn.
- In a separate bowl, beat the egg yolks until thick and light yellow.
- Taking about 1/2 cup of the hot flour/sugar/milk mixture, "temper" it by adding some of it to the beaten egg yolks; stir well.
- Add the egg mixture back in to the sugar/flour/milk mixture and continue to cook over low heat, stirring constantly, until mixture becomes desired thickness.
- Remove this from the heat and add the first 1 1/2 teaspoons of vanilla flavoring.
- In an ungreased 3 quart baking dish, layer 1/4 of the vanilla wafers.
- Peel and slice one banana and layer it over the wafers.
- Pour 1/4 cup of the pudding mixture over the bananas.
- Repeat this three more times using the wafers, then bananas, then pudding mixture.
- In a small bowl, beat the egg whites at high speed until they become foamy.
- Gradually add the 1/4 cup sugar about a tablespoon at a time until soft peaks form in the meringue (this takes 3-4 minute to allow time for the sugar to dissolve).
- Add the 1/2 teaspoons vanilla and beat well.
- Spread the meringue over the pudding making sure to get it all the way to the edges of the pan to "seal" it.
- Bake, uncovered at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 549.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 117.1, Sodium 346.3, Carbohydrate 92.4, Fiber 3.6, Sugar 36.3, Protein 9.6
GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING
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
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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