Best Gourmet Banana Pudding Recipes

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OLD-FASHIONED BANANA PUDDING



Old-Fashioned Banana Pudding image

Think the store-bought stuff stands a chance against homemade banana pudding? One bite and you'll be singing a different tune.

Provided by Rebecca Lang

Time 40m

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
2 1/4 cups whole milk
4 large eggs, separated
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/3 cups vanilla wafers
4 ripe bananas, cut into 1/2" slices
3 tablespoons sugar

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.

BANANA PUDDING



Banana Pudding image

Provided by David Guas

Categories     Liqueur     Egg     Dessert     Bake     Kid-Friendly     Mardi Gras     Banana     Family Reunion     Party     Potluck     Boil     Butter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 16

For the pudding:
5 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas
For the crumble:
1 cup vanilla wafers (about 15 cookies)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon unsalted butter, melted

Steps:

  • To make the pudding:
  • Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
  • Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
  • To make the crumble:
  • While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
  • To serve:
  • Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like-this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)

BANANA PUDDING



Banana Pudding image

Categories     Cookies     Sandwich     Bake     Banana     Pastry     Boil

Yield serves 6 to 8

Number Of Ingredients 11

2 1/4 cups milk
1 vanilla bean, split lengthwise, seeds scraped and reserved
4 large eggs, separated
3/4 cup sugar
1/4 cup cornstarch, sifted
1/2 teaspoon kosher salt
3 tablespoons unsalted butter
2 tablespoons dark rum
8 ounces vanilla wafers (about two-thirds of a 12-ounce box)
3 ripe bananas, sliced into 1/4-inch rounds
1/2 teaspoon cream of tartar

Steps:

  • Lightly grease a 2-quart baking dish.
  • Combine 2 cups of the milk with the vanilla bean and reserved seeds in a heavy-bottomed saucepan, place over medium heat, and bring to a low boil. Remove from the heat and discard the vanilla bean.
  • Whisk together the egg yolks and 1/2 cup of the sugar in a large bowl. Combine the remaining 1/4 cup milk with the cornstarch and 1/4 teaspoon of the salt in a small separate bowl and stir to dissolve the cornstarch. Stir the cornstarch mixture into the egg mixture.
  • Stir a small amount of the heated milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the saucepan with the milk mixture, place over medium-low heat, and cook, stirring constantly, for about 5 to 7 minutes, until the mixture thickens. Remove from the heat, transfer to a bowl, and add the butter and rum, stirring until the butter melts.
  • Preheat the oven to 350°F.
  • Cover the bottom of the prepared dish with one-third of the wafers. Arrange half the banana slices in a layer over the wafers and cover with half the pudding. Place another third of the wafers on top of the pudding, followed by the remaining bananas and the remaining pudding. Arrange the remaining wafers in a ring around the edges of the dish, inserting them halfway into the pudding.
  • Place the egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a glass or metal bowl and beat with an electric mixer on medium speed until light and frothy. Increase the speed to high and beat to soft peaks. Slowly add the remaining 1/4 cup sugar, beating constantly, until the whites are shiny and hold stiff peaks, about 3 minutes. Do not beat the whites past this point or they will separate and become grainy.
  • Spread or pipe the meringue on top of the pudding with a spatula or pastry bag and tip, making sure to cover the pudding completely to prevent the meringue from shrinking when baked. Form peaks by repeatedly drawing a knife or spatula across the meringue and then in an upward motion, or by piping with a pastry bag and ending with an upward motion.
  • Bake for 8 to 10 minutes, until the tips of the meringue are golden brown. Remove from the oven and let cool for 10 minutes before serving.
  • Banana Pudding Sliders
  • Makes about 2 dozen sliders.
  • Place 24 vanilla wafers on a rimmed baking sheet. Place about 1 teaspoon of the pudding on top of each wafer. Top each with a slice of banana and another vanilla wafer to make a sandwich. Add a swirl of the meringue on top of the sandwich. Bake for about 5 minutes, until the tips of the meringue are golden brown. Remove from the oven, let cool, and serve.
  • Sara's Swaps
  • One of the bakers at Foster's Market used to make this banana pudding with broken cookie bits rather than the usual vanilla wafers. It had never occurred to me to do it that way, but it was delicious. Give it a try with pieces of Sweet and Salty Pecan Shortbread (page 364) or Molasses Ginger Crinkles (page 365) and see for yourself.

GOURMET BANANA PUDDING



Gourmet Banana Pudding image

Make and share this Gourmet Banana Pudding recipe from Food.com.

Provided by pressurecooker

Categories     Dessert

Time 15m

Yield 1 9X13, 8 serving(s)

Number Of Ingredients 8

3 cups vanilla wafers
2 bananas, sliced
8 ounces sour cream
1 (14 ounce) can sweetened condensed milk
8 ounces Cool Whip
2 (3 1/2 ounce) boxes instant vanilla pudding
1 cup milk
1 teaspoon banana flavoring

Steps:

  • In 1 quart bowl whisk pudding and 1 cup milk.
  • Stir in sweetened condensed milk.
  • Fold in sour cream, cool whip, and bananas.
  • In a 9x13 pan put a layer of wafers.
  • Pour on pudding.
  • Sprinkle crushed wafers on top.
  • Refrigerate couple hours.
  • Enjoy.

BANANA PUDDING



Banana Pudding image

Categories     Dessert     Broil     Banana

Yield serves 6 to 8

Number Of Ingredients 8

1 1/2 cups sugar
1 14-ounce can sweetened evaporated milk
2 cups whole milk
4 eggs, separated (reserve egg whites for meringue, if using)
3 tablespoons all-purpose flour, sifted
1/2 12-ounce box vanilla wafers (reserve a few for crumbled topping)
4 ripe bananas, thinly sliced
1 teaspoon cream of tartar (for meringue, if using)

Steps:

  • In a medium saucepan over medium heat, combine the sugar and both milks. Stir until the sugar is completely dissolved. Turn the heat to low.
  • Add the egg yolks and flour to the pan. Stir until the mixture begins to thicken. Remove the pan from the heat and let the mixture cool.
  • In a large, clear ovenproof bowl or other serving dish, layer half of the cooled custard, then half of the vanilla wafers, then half of the bananas. Repeat the layers. Top with crumbled vanilla wafers. The pudding may also be topped with a meringue, if desired. Set the dish aside.
  • Preheat the oven to broil.
  • For The Meringue
  • Pour the reserved egg whites into a large mixing bowl. Using a handheld electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Top the pudding with this meringue. Place the bowl on a lower rack under the broiler and cook for 2 to 3 minutes, until the meringue browns. Remove the pudding from the oven and enjoy.

BANANA PUDDING



Banana Pudding image

Provided by Sema Wilkes

Categories     Milk/Cream     Fruit     Dessert     Bake     Banana     Vanilla     Summer

Yield Makes 8 servings

Number Of Ingredients 4

1 (6-ounce) box instant vanilla pudding
1 (7 1/4-ounce) box vanilla wafers
4 bananas, sliced
Meringue

Steps:

  • Preheat the oven to 375°F. Make the pudding according to the directions on the box. Arrange the wafers, sliced bananas, and pudding in layers in a 2-quart casserole, ending with a layer of pudding on top. This will make 3 layers. Spread the meringue gently over the top. Bake for 15 minutes.

THE BEST BANANA PUDDING



The Best Banana Pudding image

The best no bake banana pudding you will ever find (or so I've been told by many).

Provided by Kenneth Strother

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 25m

Yield 20

Number Of Ingredients 7

1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced

Steps:

  • In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g

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