How do you make homemade banana pudding?!
Answers: Im looking for a recipe that has the pudding, cookies, bananas, and whipped cream. the version that you actually bake.
INGREDIENTS
2/3 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1/2 teaspoon vanilla extract
2 tablespoons butter, softened
2 bananas, peeled and sliced
1/2 (12 ounce) package vanilla wafer cookies
DIRECTIONS
In medium saucepan combine sugar, flour and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
In 9x13-inch dish, layer pudding with bananas and vanilla wafers. Chill at least one hour in refrigerator before serving.
Top with whipped topping.
go to www.foodnetwork.com and look at the recipes. i bet paula deen makes a kick *** banana pudding
http://www.cooksrecipes.com/dessert/bake...
OMG...YES...Paula Dean from Food Network does the absolute BESTEST EVER Banana pudding. BUT...it's not baked.. Believe me honey, you will NOT need to alter this recipe, for it is the ULTIMATE. Follow link to tantalize your senses..........
http://search.foodnetwork.com/food/recip...
Just add bananas to vanilla pudding
I PROMISE you will enjoy this one.
simple and delicious =]
Home Made Banana Pudding
6 Bananas, sliced
1 Box of vanilla wafers
2 Cups of milk
3/4 Cups of sugar
1/4 Cup of corn starch or 3 tablespoons of flour
1 Tablespoon of vanilla flavoring
4 eggs , seperated
Heat milk on medium high, save 1/4 cup of the milk for later.
In a bowl mix 1/2 cup of sugar, cornstarch or flour, eggyolks and a little milk to the mixture to thin it out some so that it is easy to pour. When milk heats stir mixture slowly in and stir until it thickens. Do not let it get too thick you must be able to pour mixture. Remove from heat and add vanilla flavor.
Pour and spread a little of the mixture in the bottom of a square casserole dish, then add a layer of vanilla wafers. Next add a layer of sliced bananas, next pour 1/2 the pudding mixture, continue layering with cookies and bananas, with the remaining mixture ending up on top.
Meringue for top of pudding
Take your 4 egg whites, and beat on high adding the remaining 1/4 cup of sugar a little at a time, until it forms stiff picks, spread on top of banana pudding and bake at 425 degrees until lightly brown. Watch close, it should only take about 6 or 7 minutes to brown.
ENJOY!
Instead of making the pie shell, use cookie (crumb) to replace flour--
Banana Cream Pie
4 1/2 cups sifted flour
2 teaspoons salt
2 teaspoons sugar (optional)
1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water
2 teaspoons red wine vinegar
Banana cream filling, recipe follows
Banana Cream Filling:
8 cups milk
1/4 teaspoon salt
1 vanilla bean, split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter, cut into pieces
6 ripe bananas, sliced into coins 1/4-inch thick
Whipped cream for serving (optional)
In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix.
Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.
Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.
Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.
Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream
If you want the version you actually bake, you do not want whipped cream to be on top! What the baked varieties have are merignue, or whipped egg whites, which brown in the oven.
Grandmas banana pudding:
this is so good!
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
4 egg yolks
1 box of vanilla Wafers
4-5 ripe bananas
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375°F.
Line the bottom of a 9x9-inch baking dish with a layer of vanilla wafers. (This recipe will not use the whole box, so you may snack along the way, but don't get carried away.)
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding!). Cover the banana slices with plastic wrap to keep them from darkening, and quickly make your pudding.
Combine the sugar, flour and salt in bowl, mix well, and set aside.
In a heavy saucepan, beat egg yolks well (just use a fork or a whisk, but beat well). Over medium heat, add the flour mixture to the egg yolks, alternately, with the milk and vanilla, stirring constantly.
Bring to a gentle boil and, when mixture begins to thicken, add butter, continuing to stir to prevent scorching. When the mixture reaches pudding consistency, remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Pour, spreading as necessary, half of the pudding over the wafers and banana slices. Put down another layer of vanilla wafers and another layer of bananas, and cover with the remaining pudding.
For the meringue, beat the egg whites with an electric mixer until they form soft peaks. Add sugar, a tablespoon at a time, and cream of tartar, and beat until stiff peaks are formed. Fold the vanilla into the meringue, and spread the meringue over the pudding.
Place in a preheated 375°F oven and bake until browned, 12 to 15 minutes, depending upon your oven.