Southern Style Banana Pudding With Meringue Recipes

HOMEMADE BANANA PUDDING

Steps:

• Place a layer of Nilla Wafers in the bottom of a medium-sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and the remaining bananas.
• In a saucepot (or double boiler) on medium-low heat, add all ingredients except for the vanilla. Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened - about 15 minutes.
• Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.

SOUTHERN STYLE BANANA PUDDING WITH MERINGUE

Steps:

• Heat oven to 350°F.
• Beat pudding mixes and milk in medium saucepan with whisk until blended. Beat egg yolks in small bowl until blended. Gradually stir into milk mixture. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Arrange layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of 1/3 of the pudding and half the banana slices. Repeat layers; cover with remaining pudding.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Spread over pudding, sealing to edge of dish.
• Bake 15 min. or until meringue is browned. Cool.

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.

SOUTHERN-STYLE BAKED BANANA PUDDING

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

SOUTHERN BANANA PUDDING RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Separate 3 eggs, set the whites aside for later use in the meringue.
• Add 3 cups of milk to a medium saucepan. Place over LOW heat on your stovetop.
• Slowly add flour, whisking continually to avoid lumps.
• Slowly stir in 1/2 cup of sugar, whisking continually until fully dissolved.
• Use a fork and break up the egg yolks.
• Slowly add the egg yolks to the saucepan, whisking continually to avoid making scrambled eggs. It's very important to stay with the cooking process at this point. Keep stirring.
• Increase the heat gradually up to about medium as you constantly whisk the pudding mixture.
• Using a candy thermometer, bring the mixture up to 170 degrees. Continue to stir it constantly as it thickens. When it reaches 170 degrees, remove from heat but continue to stir.
• Add the teaspoon of Vanilla Extract and continue to stir off and on as it cools down. The mixture must cool down before you begin to assemble the banana pudding.
• When fairly cool, spread a light layer of the pudding in a casserole dish.
• Add a layer of Vanilla Wafers. Reserve about 5 or 6 wafers for topping later.
• Add a layer of sliced bananas.
• Add a layer of pudding mixture, spreading it out to the edges of the dish.
• Repeat the layer process as needed, ending with a layer of the pudding mixture on top.
• Crumble the 5 or 6 reserved wafers and sprinkle on top. If not adding the meringue, bake this at 350 degrees for about 10-15 minutes. Let cool and serve. Hopefully you'll try the meringue.

BANANA PUDDING WITH MERINGUE

Steps:

• Whisk together sugar, flour, and salt in a medium saucepan with a heavy bottom.
• Add the egg yolks and 1 cup of milk. Whisk until smooth and then whisk in the remaining 2 cups of milk.
• Place over medium heat and cook until it simmers and is thickened. This will take about 10 to 15 minutes. You want to stir it almost constantly during this time. It's ok to take a few quick 5 to 10 second breaks, but you don't want to go much longer than that.
• Once thickened, remove from heat and stir in vanilla and butter.
• Place a layer of Vanilla wafers in the bottom of a 2-quart baking dish. You want to use half of the vanilla wafers.
• Arrange half of the banana slices over the Vanilla wafers.
• Pour half of the pudding mixture over the bananas.
• Repeat layers.
• Preheat oven to 325 degrees.
• To make the meringue, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add sugar and keep beating on high speed until stiff peak form. Mix in the vanilla extract.
• Spread the meringue on top of banana pudding, being sure to completely cover the pudding layer. Place on a baking sheet and bake for 12 to 15 minutes or until the meringue is golden brown.Serve warm or chilled.

SOUTHERN BANANA PUDDING

Steps:

• Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk 3/4 cup of the sugar, the 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, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
• Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
• Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

BANANA PUDDING - SOUTHERN STYLE

Steps:

• 1. In a large double boiler melt the butter and then add the sugar, salt, flour, evaporated milk and regular milk. Stir with a whisk. Add the egg yolks to the mixture, constantly stirring until thick. Add the vanilla extract. Place the vanilla wafers and bananas into a 9" x 13" Pyrex dish. Then pour in mixture. Spread Meringue on top (don't forget to make peaks so they will brown) Place under broiler until tips of peaks are toasted. Chill at least 2 hours. Chill before serving.
• 2. Meringue Topping Preheat the oven to 350 degrees. Beat 3 egg whites with ¼ teaspoon of cream of tartar and 6 tablespoons of sugar until it becomes stiff. Add 1 teaspoon of vanilla. Spread over the pudding mix; completely seal around the edge. Bake until the desired brownness on the top.
• 3. This is also just as good without the meringue. You can serve with a whipped topping instead. if you want to keep the bananas from discoloring-squeeze a little lemon juice (real not bottled) over the bananas before assembling

SOUTHERN BANANA PUDDING

Steps:

• Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

SOUTHERN BANANA PUDDING

Steps:

• In a small mixing bowl, whisk together sugar, cornstarch, and salt.
• Add ½ cup milk and egg yolks, and whisk until combined. Set aside.
• In a large saucepan over medium eat, heat 2½ cups milk until steaming.
• Whisk about a cup of the steaming milk into the egg yolk mixture, adding only a couple tablespoons at a time, until the full cup is combined.
• Pour tempered yolk mixture into the skillet with the remaining hot milk, whisking to combine.
• Cook over medium heat, whisking constantly, until mixture comes to a boil. Reduce heat to medium-low, and cook until thickened, about 3-4 minutes.
• Remove from heat. Whisk in butter and 1½ teaspoons vanilla extract. Set aside.
• Preheat oven to 350°F.
• Assemble: Arrange the vanilla wafers in a layer in the bottom of a 9"x13" baking dish. Arrange the sliced bananas on top of the cookies. Pour the pudding on top of bananas and spread evenly, all the way to the edges, completely covering the bananas. Set aside.
• In a large mixing bowl, beat egg whites with cream of tartar until frothy.
• Add in sugar and beat until meringue makes stiff peaks and turns glossy. Beat in remaining ½ teaspoon vanilla.
• Spread meringue on top of banana pudding, making peaks with the back of a spoon. Bake for 12-15 minutes until peaks have slightly browned and meringue is set on top.

HOMEMADE BANANA PUDDING WITH MERINGUE TOPPING

Steps:

• Place a layer of Nilla Wafers in the bottom of a medium-sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and the remaining bananas.
• In a medium saucepan (or double boiler) on medium-low heat, add all ingredients except for the vanilla extract. Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened - about 15 minutes.
• Add in vanilla and stir. Immediately pour over wafers and bananas.
• Beat egg whites until foamy. Add sugar. Continue beating at high speed until soft peaks form. Pour onto the top of the pudding and spread to the edges to seal well. Bake at 325 for 10 minutes or until the top is golden.

BANANA PUDDING WITH MERINGUE

Steps:

• Mix together 3/4 cup sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens-do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch ovenproof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
• For the meringue topping, if using:
• Preheat oven to 350 °F. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

BANANA PUDDING WITH MERINGUE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
• In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
• In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
• Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.