Best Ultimate Banana Pudding Recipes

ULTIMATE BANANA PUDDING

Steps:

• In a large bowl, combine the sugar, cornstarch, and salt.
• Add the eggs and egg yolk and whisk to combine.
• Add the milk and whisk until well combined, about 30 seconds.
• Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5 to 10 minutes.
• Remove from the heat and whisk in the butter, 1 piece at a time.
• Whisk in the vanilla extract.
• Cover with plastic wrap and chill 2 hours. While the pudding, make your bananas, wafers, and whipped topping.
• In a saucepan over medium heat, add sugar, water, and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10 minutes).
• Reduce heat to medium-low and simmer for 10 minutes.
• Add chopped banana pieces, simmer for 10 more minutes.
• Strain out bananas and set aside.
• Reserve 4 ounces of the banana syrup and set aside.
• Preheat oven to 350°F.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, cream together butter and sugars on medium speed for at least 2 minutes, scraping down the sides as needed.
• Add the egg, vanilla, and milk, and blend until smooth and fluffy, (about 30 seconds).
• Add the flour mixture and mix on low until fully incorporated.
• Chill the batter for 10-15 minutes.
• Scoop ½ teaspoon-sized dollops of the batter (about 1 inch apart) onto a baking sheet lined with parchment.
• Bake about 15 minutes, rotating halfway through baking (cookies will be golden brown)
• Set aside to cool.
• Lay the cooled vanilla wafers, flat side down, on a parchment-lined baking sheet.
• Evenly distribute the banana simple syrup over the cookies. Set aside for 10 minutes.
• Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
• When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
• The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff.
• · In an 8x8 baking dish layer 1/3 of the soaked wafers, 1/3 of the bananas, and 1/3 of the pudding. Repeat with the remaining ingredients, ending with a final layer of pudding.
• Spoon the whipped topping over the cooled pudding and spread to cover completely. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

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.

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

THE WORLD'S BEST BANANA PUDDING

Steps:

• Mix pudding according to package directions.
• let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
• add sweet condensed milk to pudding mixture and mix very well.
• add cool whip and mix well.
• Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
• Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
• You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.

BANANA PUDDING

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

ULTIMATE BANANA PUDDING

Steps:

• Mix first 5 ingredients well.
• Layer pudding mix, bananas, and wafers in several layers.
• Serve.