BANANA PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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.
Nutrition Facts : Calories 302 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 206mg sodium, CarbohydrateContent 55g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
BANANA PUDDING CAKE RECIPE: HOW TO MAKE IT
I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. —Tiffany Barbee, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Nutrition Facts : Calories 417 calories, FatContent 21g fat (8g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 395mg sodium, CarbohydrateContent 52g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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EASY CHOCOLATE PUDDING PIE RECIPE - PILLSBURY.COM
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Reviews 4.5
Total Time 1 hours 30 minutes
Calories 300 per serving
- In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell. Refrigerate at least 1 hour or until set. Top with whipped topping before serving. Garnish as desired. Store in refrigerator.
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Reviews 4.6
Total Time 45 minutes
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- 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.
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Total Time 1 hours 45 minutes
1. Grease it with baking spread, then cut a small square of baking paper (about the size of the base of the bowl), grease it and place in the base of the basin, pressing it into the corners.
2. Measure all the pudding ingredients into a mixing bowl. Whisk with an electric hand whisk until well blended, light and fluffy. Spoon the mixture into the basin and level the top.
3. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges, then tie with string to seal.
4. Put a small plate or a trivet in the base of a deep saucepan. Place the basin on top and pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to the boil, then reduce the heat and simmer very gently for 1½–1¾ hours until firm to touch on top when gently pressed.
5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted.
6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Serve the remaining sauce in a jug.
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