OLD FASHIONED HOMEMADE BANANA PUDDING
Bringing old fashioned desserts into a new light with this made from scratch Homemade Banana Pudding. The creamiest vanilla bean pudding lightened up with fresh whipped cream and layered with sliced bananas and the nostalic Nilla Wafers.
Provided by Kristen Massad
Categories Dessert
Time 1h40m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar and cornstarch until thick and smooth; set aside
- In a medium saucepan combine the milk, vanilla bean split in half and the seeds scraped out and the remaining 1/4 cup granulated sugar and bring to a simmer.
- Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs. (temper means to slowly warm the eggs by adding a small amount of milk to the egg milk to bring them to the same temperature)
- Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
- On low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
- Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
- Allow the custard to cool completely in the refrigerator for 1 hour
- Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling.
- In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks; set aside
- Using 4 individual trifles dishes or one large trifle dish, start layering the vanilla pudding in the bottom of each glass, followed by Nilla Wafers and then sliced bananas; repeat each step one time finishing with fresh whipped cream to garish
- Serve immediately or refrigerate until ready to serve. (Recommended to serve within a few hours of assembling)
Nutrition Facts : ServingSize 8 g, Calories 535 kcal, Carbohydrate 58 g, Protein 7 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 210 mg, Sodium 164 mg, Fiber 2 g, Sugar 36 g, UnsaturatedFat 2 g
OLD FASHIONED HOMEMADE BANANA PUDDING WITH WHIPPED CREAM
This recipe blends fresh ingredients to make a quintessential southern dessert from scratch
Provided by Jamie
Time 8h32m
Number Of Ingredients 11
Steps:
- Combine the following in medium saucepan over medium heat: 3/4 cup + 3tbsp sugar, cornstarch, milk, egg, egg yolks, 3 tsp vanilla extract, and salt.
- Cook, whisking constantly, until the mixture thickens and bubbles, about 12 minutes. Texture may change quickly.
- Reduce heat to low and stir in butter until completely melted.
- Using fine mesh sieve, strain solids from pudding and discard.
- Refrigerate pudding for 20 minutes until slightly cooled.
- Meanwhile, in a 2- or 3-quart casserole dish (11x7 or 13x9, respectively), place a layer of sliced bananas in the bottom. Top with a layer of Nilla wafers. Follow with a layer of pudding once it has cooled.
- Repeat layers (usually 3) until all bananas, wafers, and pudding have been used; the top layer should be pudding.
- Cover with plastic wrap and refrigerate for 6-8 hours.
- After pudding has been refrigerated 6-8 hours, prepare to make whipped cream by placing mixing bowl and beaters or whisk in freezer for at least 20 minutes.
- After at least 20 minutes, remove bowl and beaters/whisk from freezer. Add heavy cream, remaining 2 tbsp of sugar, and remaining 1/2 tsp of vanilla to bowl and whisk until whipped cream forms.
- Spread whipped cream over pudding and top with crushed Nilla wafers.
Nutrition Facts : Calories 539 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING
Banana pudding is the epitome of comfort food when it comes to desserts. This southern classic is easy to make from scratch using mostly pantry staples. With the perfect pudding-to-cookie ratio, this delightfully sweet and creamy banana pudding tastes real in comparison to boxed pudding mixes. It might just be the best I've ever made!
Provided by NicoleMcmom
Categories Banana Pudding
Time 4h40m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
- Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
- Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
- When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
- Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 54.3 g, Cholesterol 104.1 mg, Fat 17 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 154.8 mg
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
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.
"OLD-FASHIONED" BANANA PUDDING
It is the "old-fashioned" way to make banana pudding and does take a while. Prep and cook time are guesses.
Provided by boniface4jesus
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
- Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot.
- Add "flour mix", lemon juice, and milk to pan slowly, stirring constantly.
- Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes "forever"), [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] then remove from heat.
- Remove from heat; and add vanilla, and mix stir in well. Let cool slightly.
- In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers.
- Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
- I usually have this step finished before I begin to make the custard.
- And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.
- Pour, spreading as necessary, 1/3 of the "custard" pudding mixture, over the banana layer.
- Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top.
- Place some vanilla wafers around the edge of the casserole, tucked into the pudding.
- Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving.
- Serve warm or chilled.
- Refrigerate for at least 4 hours.
- Chill deep bowl and beater.
- Then place in bowl and beat together until stiff:.
- 1 cup chilled whipping cream (35 or 40 percent).
- 1/4 cup sifted confectioner's sugar.
- Flavoring, if desired.
- Top with whipped topping.
- Refrigerate unused portions.
Nutrition Facts : Calories 1043.4, Fat 43.7, SaturatedFat 23.3, Cholesterol 215.6, Sodium 524.4, Carbohydrate 152.6, Fiber 3.5, Sugar 102.3, Protein 15.3
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- Get everything you need out and ready before beginning because you’ll be busy whisking and read the recipe over, at least twice, in full.
- In a medium sauce pan combine the sugar, flour, optional pinch of salt, and pour the milk over it.
- Heat this together over medium heat until it begins to boil gently, whisking quite frequently so that pudding skin doesn’t form on the bottom of the pan. Keeping the heat at medium is advised because higher heat will likely cause the milky mixture to scorch. It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking.
- After you see the mixture boil, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. A transition comes when the pudding gets thicker by the stroke. Use your judgment and when you think the pudding has thickened up sufficiently, take it off the heat.
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