OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA PUDDING
This easy, old-fashioned Banana Pudding is made from scratch with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.
Provided by Lauren Allen
Categories Dessert
Time 4h30m
Number Of Ingredients 12
Steps:
- Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
- In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
- Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without "scrambling" them).
- Pour the egg mixture into the saucepan and continue to cook over medium low heat (don't let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
- Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
- Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
- Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
- To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
- Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
- Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
- Top with fresh whipped cream before serving, if desired.
Nutrition Facts : Calories 289 kcal, Carbohydrate 38 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 218 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
- Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
- Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
THE BEST BANANA PUDDING
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
- While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
- Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
- Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
VANILLA BANANA CREAM PUDDING
Whatt a wonderful, light, sweet, simple dessert! Most people can eat this. It is a very nice combination!
Provided by OceanIvy
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine condensed milk and water well.
- Add vanilla pudding mix, beating until blended well.
- Let refrigerate for about 5 minutes.
- Add in the whipped cream.
- Spoon 1 cup of pudding into 2 ½-quart glass bowl.
- Add one third of the vanilla wafers and bananas, then pudding.
- Repeat this, layering two times.
- End with pudding mixture.
- Let chill well before serving up!
Nutrition Facts : Calories 577, Fat 31.8, SaturatedFat 17.9, Cholesterol 98.4, Sodium 343, Carbohydrate 69.1, Fiber 1.7, Sugar 43.6, Protein 6.8
BANANA CREAM PUDDING
Steps:
- Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
- In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
- Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
- In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
- Slice bananas and add to pastry cream.
- Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
VANILLA-BANANA PUDDING
Think of this as a quicker, stir-together version of traditional banana pudding - same great flavor but less fuss.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 8
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.
BANANA PUDDING WITH VANILLA SHORTBREAD
If soul food had a signature dessert, this would be it. Layers of buttery cookies, banana slices in custardy pudding, and a fluffy vanilla topper meld into a big ol' hug of a dessert. Everyone who tastes my banana pudding says, "You've taken me back!" One woman looked me right in the eye with tears in hers and told me, "It's heaven." That is why I make this. Instead of just folding banana slices into my pudding, I blend the fruit into the mix too. That double dose! Instead of the usual whipped cream topping, I make a meringue and torch the top for a campfire marshmallow effect. Yes, I did. My favorite twist? Keeping some cookies on the side so you get a buttery crunch with each bite. You can assemble the whole thing in a big ol' pan like they do for church suppers and family reunions. Sometimes, I prefer giving each person her own cup. That way, there are no kids clashing spoons to see who can scoop more, no hot mess left in the pan. There are just lots of happy folks, tasting a bit of heaven.
Provided by Carla Hall
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Make the pastry cream: Sift together the sugar, cornstarch and salt in a medium bowl. Whisk in the egg yolks until the sugar dissolves and the yolks turn pale yellow. Set aside.
- In a blender, combine the milk, half-and-half, and mashed banana. Blend until smooth. Pour into a medium heavy-bottomed saucepan and add the vanilla bean, if using. Cook over medium heat until bubbles begin to form around the edges.
- Set a fine-mesh sieve over the bowl of egg yolks. Ladle in the hot milk a little at a time, through the sieve, and whisk together. When the bottom of the bowl feels warm, whisk in the remaining milk.
- Pour the mixture back into the saucepan and bring to a full boil, whisking constantly (scraping the bottom and sides of the saucepan), until the pastry cream thickens and no longer tastes chalky.
- Strain the pastry cream through a fine-mesh sieve into a large heatproof bowl, pushing it through with a rubber spatula. Add the vanilla extract, if using, and the butter; stir until smooth. Cover with plastic wrap and press it directly onto the surface. Refrigerate until cold, about 2 hours.
- Meanwhile, make the meringue: Put the egg whites, sugar and salt in the bowl of a stand mixer or other large heatproof bowl. Place over a large saucepan of simmering water (do not let the bowl touch the water) and whisk constantly until the sugar dissolves and an instant-read or candy thermometer registers 165 degrees F. Beat the egg whites with an electric mixer on medium-high speed until shiny, stiff peaks form, about 5 minutes. Add the vinegar, vanilla and banana extracts and whisk until the bowl no longer feels warm, scraping down the sides of the bowl as needed.
- Finish the pastry cream: Beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Whisk one-third of the whipped cream into the chilled pastry cream to loosen it, then gently fold in the remaining whipped cream until incorporated. Cut the 2 bananas into 1/2-inch-wide chunks and gently fold into the pastry cream.
- Break 4 of the shortbread cookies into bite-size pieces and spread in the bottom of a trifle bowl. Top with half of the banana pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with the remaining pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with as much of the meringue as desired and swirl decoratively into peaks. Torch the meringue, if desired. Cut the banana on the bias into 1/2-inch-thick slices. Garnish the top of the meringue, alternating the banana slices with the remaining shortbread cookies. Alternatively, break 1 shortbread cookie into the bottom of each of 8 ramekins. Divide the pastry cream among the ramekins, then top with the meringue. Garnish with cookies and banana slices. Enjoy!
- Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
- Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
- Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
- Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.
BANANA CREAM PUDDING
This fabulous version of the favorite Southern dessert boosts the banana flavor by infusing it into the homemade vanilla pudding, in addition to the traditional slices layered throughout.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 7h
Number Of Ingredients 11
Steps:
- Chop one banana and thinly slice the remaining 5 bananas; set aside. Place a fine-mesh sieve over a medium heatproof bowl and set aside.
- In a medium saucepan, whisk together 1 1/4 cups sugar, egg yolks, cornstarch, and salt. Whisk milk into egg mixture until combined; stir in chopped banana. Place saucepan over medium-high heat and cook, stirring constantly, until mixture thickens and is bubbling, about 8 minutes. Reduce heat to medium-low and cook, whisking, for 1 minute.
- Remove pan from heat and pour mixture through prepared sieve into bowl; use a spatula to push any extra liquid through sieve (discard solids). Stir butter and vanilla into pudding until combined.
- Cover pudding with plastic wrap, pressing it directly onto surface to prevent a skin from forming; refrigerate until cooled completely, about 2 hours.
- To assemble: In a large bowl, beat the heavy cream with remaining 1/4 cup sugar until firm peaks form. Whisk the pudding until smooth. Spoon about a cup of the pudding into the bottom of a large glass bowl. Layer about 1/2 of the cookies over the pudding, slightly overlapping them, followed by about half of the sliced bananas.
- Top with about 2 cups of the pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with crushed cookies and serve cold.
CREAMY VANILLA PUDDING
This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. -Jeanne Bullard, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 7g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 436mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
BANANA PUDDING IV
A quick and easy banana pudding recipe - enjoy!
Provided by Patty
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
- Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.3 g, Cholesterol 32.9 mg, Fat 15.4 g, Fiber 1.3 g, Protein 7.1 g, SaturatedFat 9.8 g, Sodium 333.8 mg, Sugar 36.5 g
More about "vanilla banana cream pudding food"
CREAMY BANANA PUDDING - GEMMA’S BIGGER …
From biggerbolderbaking.com
4.8/5 (197)Category Dessert
- Combine milk and cream in a medium saucepan over medium heat. Stir and slowly bring to a simmer.
OLD FASHIONED VANILLA WAFER BANANA CREAM …
From foodal.com
BEST BANANA CREAM PUDDING RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.8/5 (505)Category Dessert,Eggs And Dairy,Fruit,PastryServings 8Total Time 25 mins
BLACK FOLKS SOUTHERN BANANA PUDDING RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
30 HOMEMADE PUDDING RECIPES (BANANA, VANILLA, AND MORE)
From insanelygoodrecipes.com
EASY BANANA PUDDING - THE SEASONED MOM
From theseasonedmom.com
10 BEST BANANA CREAM PUDDING DESSERT RECIPES | YUMMLY
From yummly.com
THE BEST BANANA PUDDING PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
THE BEST BANANA PUDDING RECIPE EVER! - MOM ON TIMEOUT
From momontimeout.com
TOP 43 RECIPE FOR CREAMY BANANA PUDDING RECIPES
From alhikmahfm.dixiesewing.com
THE BEST BANANA PUDDING (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
10-MINUTE MICROWAVE BANANA PUDDING RECIPE
From biggerbolderbaking.com
DESSERT - EASY BANANA CREAM PIE WITH INSTANT PUDDING RECIPES
From tfrecipes.net
17 BANANA PUDDING-INSPIRED RECIPES
From allrecipes.com
BEST BANANA PUDDING RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
EASY BANANA PUDDING WITH CREAM CHEESE - MSN
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love