Time 35m Yield 9 servings. Number Of Ingredients 8 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.
Time 2h10m Yield 10 to 12 servings Number Of Ingredients 12 Steps:
Make the pudding: Combine the milk, sugar, flour and salt in a large saucepan over medium-low heat. Cook, stirring constantly, until it becomes thick, about 8 minutes. Place the egg yolks in a small bowl and beat lightly. Whisk a little bit of the milk mixture into the egg yolks until tempered. Slowly add the egg mixture to the milk mixture, and whisk until combined. Cook 2 more minutes to cook the eggs, stirring constantly. Remove the pan from the heat and add the vanilla and butter, stirring to melt the butter. Let stand until cooled, about 30 minutes. (You can also chill the custard over an ice bath for 10 minutes.) Make the vanilla bean whipped cream: Chill a mixing bowl and beater in the freezer. Scrape the vanilla seeds from pod with a paring knife into the chilled bowl. Add the whipping cream and sugar to the bowl and beat with an electric mixer at medium-high speed until stiff peaks form. To finish: Arrange a single layer of vanilla wafers in the bottom of a 9-by-13-inch baking dish. Add a layer of sliced bananas on top. Cover with half of the pudding. Repeat the layers once. Top the last layer with the whipped cream. Garnish with the crushed vanilla wafers and sliced bananas, if desired. Cover and chill 1 hour, or until ready to serve.
Time 1h30m Yield 4 Number Of Ingredients 9 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.
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.
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.
Time 45m Yield 8 servings Number Of Ingredients 8 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.
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.
Time 35m Yield 8-12 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Prepare pudding as directed on box: In a deep 2 quart casserole bowl place cookies and bananas mix well set this aside. In a saucepan combine 3/4 cup of sugar, flour and salt; with whisk beat in milk until blended and smooth. Bring to boil over medium low heat; cook 1 minute, stirring constantly. Remove from heat. In another bowl beat egg and egg yolks, add 3 tablespoons of hot milk mixture. Stir egg mixture into saucepan cook over low heat 2 minutes, stirring constantly until mixture is hot but Not Boiling. Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside. Prepare meringue topping: In large bowl with mixer on high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form. Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around. Bake 15 minutes until top is golden.
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.
Time 1h20m Number Of Ingredients 8 Steps:
In a large pot, bring 2 inches of water to a simmer. In a large heatproof bowl, whisk together milk, egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Place bowl over simmering water; cook, whisking, until thick, 10 minutes. Remove from heat. Divide bananas among six 8-ounce ramekins (or use a 1 1/2-quart dish). Pour hot-pudding mixture over bananas. Smooth tops, submerging bananas. Cover with plastic, and refrigerate until set, 1 hour or up to overnight. Garnish with crumbled cookies and whipped cream, if desired.
Yield 4 servings Number Of Ingredients 8 Steps:
Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth. Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes. Pour mixture into a heat safe bowl, cover and chill for at least 4 hours To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat. Serve or allow to sit in the fridge for up to 4 hours. Enjoy!
Time 10m Yield 1 Number Of Ingredients 5 Steps:
In 5-oz glass, place 1 vanilla wafer cookie. Top with 1/3 of the banana slices, 1 tablespoon of the whipped topping, another vanilla wafer cookie and 1 tablespoon of vanilla pudding. Repeat layers, beginning with banana slices. Top with remaining banana slices and 1 tablespoon whipped topping. Garnish with crushed cookies.
More about “homemade banana pudding recipes”
Time 20m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened. Add 1 cup whipped topping. In a 1 1/2 quart round dish layer half of wafers, bananas and pudding. Drizzle with topping. Repeat layers, ending with pudding. Top with remaining 1/2 cup of whipped topping. Sprinkle with 3 crushed cookies, if desired.
