Yummy To The Tummy Banana Pudding Recipes

THE BEST BANANA PUDDING

Steps:

• Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
• Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.
• Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.
• Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
• Fold in two-thirds of the whipped cream.
• Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
• Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
• One more layer of banana slices, the remaining pudding mixture and then top with remaining whipped cream.
• Cover and refrigerate for at least 4 hours or overnight.
• Remove from refrigerator and garnish as desired. Mini Nilla Wafers, banana slices, or wafer crumbs are great ideas! Serve immediately.

THE BEST BANANA PUDDING (+VIDEO)

Steps:

• In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
• Add in sweetened condensed milk, pudding mix, milk and vanilla extract.
• Mix until combined well.
• Finally, stir in half of the whipped topping.
• To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish.
• Add a layer of bananas.
• Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
• Continue with two more layers.
• Top with remaining whipped topping.
• Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.

CARAMELIZED BANANA PUDDING

Steps:

• Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt down. Add the bananas and cook until softened and slightly caramelized, about 3 minutes. *If you prefer a little more texture in your banana pudding, only cook the bananas for about 1-2 minutes.* Remove from heat and set aside.
• Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until very thick and smooth. Very slowly stream in about 3/4 cup (180ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Makes about 4 cups of pudding.
• Use an ungreased 9-inch or any 2.5 quart baking dish. Line half of the vanilla wafers on the bottom. Evenly top with half of the caramelized bananas. Give the pudding a quick stir. If it has thickened considerably and isn't pourable, whisk in a splash of milk to help thin out. Pour half of the warm pudding on top. Use a spoon to evenly spread around. Evenly top with remaining vanilla wafers, then the remaining caramelized bananas. Pour the rest of the pudding on top and spread into an even layer. Set aside, covered or uncovered, at room temperature or in the refrigerator as you make the whipped cream.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Spread evenly on top of the pudding.
• Cover the pudding tightly and refrigerate for at least 4 hours and up to 24 hours. The vanilla wafers will soften during this time. They may taste too soggy after 1 full day and the bananas will begin to release some liquid, so for best taste and texture, serve within 24 hours.
• To serve, spoon into individual bowls. Cover and store leftovers in the refrigerator for up to 2 days. I don't recommend freezing this because of the high volume of liquid in the pudding, whipped cream, and bananas. The caramelized bananas won't thaw very nicely either.

HOMEMADE BANANA PUDDING

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.

YUMMY-TO-THE-TUMMY BANANA PUDDING

Steps:

• Add pudding to cold milk and whisk for two minutes until thickened. Fold in yogurt and one tub of the whipped topping. Layer in a medium-sized bowl: Cookies, sliced bananas, then pudding - in that order - two or three times. Spread the contents of the second tub of cool whip over the top of the pudding. Cover with lid or plastic wrap and refrigerate for at least two hours, or preferably overnight. Ya'll will be fightin' over the last bite! (note: you can make this lactose-free by using Lactaid skim milk instead of regular that's what I did!)

YUMMY BANANA PUDDING

Steps:

• Make French Vanilla Instant pudding as side of box directs.
• Mix Vanilla Extract with pudding.
• Mix 1/2 Cool Whip container into pudding.
• Layer vanilla Wafers, pudding and bananas until gone. (save at least 1 wafer).
• Top with remainder of cool whip.
• Crunch 1 wafer and sprinkle on top.
• Chill and serve.