Old Fashioned Banana Pudding Recipes

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
• Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
• Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

OLD FASHIONED HOMEMADE BANANA PUDDING WITH WHIPPED CREAM

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.

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

OLD-FASHIONED BANANA PUDDING

Steps:

• Mix flour and salt in a large sauce pan.
• Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
• Stir in vanilla.
• Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
• Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
• Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
• Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
• Beat the egg whites at high speed with a mixer until they foam.
• Add the sugar gradually, and keep beating until stiff peaks form.
• Spread this over the top of the pudding, forming a seal to the edges.
• Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
• Allow to cool 30 minutes before serving.
• Refrigerate unused portions.

OLD FASHIONED HOMEMADE BANANA PUDDING

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)

OLD FASHIONED BANANA PUDDING

Steps:

• In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
• On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.
• In the same mixing bowl, whisk the egg yolks with the half & half. Whisk into the warmed evaporated milk mixture.
• Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. Once thickened remove from the heat and whisk in 2 Tbsp of butter and 1 Tbsp of pure vanilla. Set aside
• Layer the bottom of a 7 x 11-inch oven safe dish with vanilla wafers. Top with banana slices. Cover with 1/2 of the custard. Repeat ending with custard.
• Whip the 6 reserved egg whites with the vanilla, and cream of tarter. Sweeten with granulated sugar.
• Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding.
• Set the oven to broil to toast the top until golden.
• Garnish the edge with vanilla wafers, if desired.
• Store chilled.

BANANA PUDDING

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.

GRANDMA'S BANANA PUDDING

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.

OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.

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.