EASY HOMEMADE BANANA PUDDING RECIPES

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EASY BANANA PUDDING RECIPE - HOW TO MAKE HOMEMADE BANA…



Easy Banana Pudding Recipe - How to Make Homemade Bana… image

The best homemade banana pudding also happens to be the easiest, with under 30 minutes of prep time. For best results, patience is key!

Provided by Candace Braun Davison

Categories     nut-free    vegetarian    baby shower    children    Fourth of July    picnic    Sunday lunch    dessert

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 8

1 1/3 c.

whole milk

1

(5.1-oz.) package instant vanilla pudding mix

1

(14-oz.) can sweetened condensed milk

3 c.

heavy cream

1 tsp.

pure vanilla extract

1

(12-oz.) box vanilla wafer cookies

4

bananas, sliced into coins

2 tsp.

granulated sugar

Steps:

  • In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture. Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding. Refrigerate for at least 3 hours, or up to overnight. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

Nutrition Facts : Calories 652 calories

BANANA PUDDING RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Banana Pudding Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     dessert

Total Time 45 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 8

4 large eggs
3/4 cup sugar 
3 tablespoons all-purpose flour 
1/2 teaspoon plus a pinch salt 
2 cups whole milk 
1/2 teaspoon vanilla extract 
30 to 40 vanilla wafers 
3 to 4 medium ripe bananas 

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.

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