Best Vanilla Banana Pudding Recipes

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING

Steps:

• Cooking on stovetop.
• Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Microwave.
• Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Variations:.
• Chocolate Cream Pie:.
• Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
• Coconut Cream Pie:.
• Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
• Banana Pudding:.
• Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
• Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

BANANA-PINEAPPLE VANILLA PUDDING PIE

Steps:

• Combine cream cheese and sugar in a bowl and mix together with a hand blender. Gently spread mixture on bottom of pie crust. Layer cream cheese mixture with drained pineapple and spread banana slices over top.
• Combine milk and pudding mix in a bowl; blend until smooth. Gently fold in frozen whipped topping; don't overmix of whipped topping will start to melt and become difficult to work with. Spread whipped topping-pudding mixture on top of bananas and sprinkle almonds on top for garnish.
• Place in the refrigerator until set, at least 2 to 3 hours.

EASY BANANA-VANILLA PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with bananas.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over banana layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

BANANA PUDDING WITH VANILLA WAFERS

Steps:

• Combine sugar and flour in a large bowl.
• Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
• Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
• Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

BANANA VANILLA HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

BANANA PUDDING WITH VANILLA SHORTBREAD

Steps:

• Make the pastry cream: Sift together the sugar, cornstarch and salt in a medium bowl. Whisk in the egg yolks until the sugar dissolves and the yolks turn pale yellow. Set aside.
• In a blender, combine the milk, half-and-half, and mashed banana. Blend until smooth. Pour into a medium heavy-bottomed saucepan and add the vanilla bean, if using. Cook over medium heat until bubbles begin to form around the edges.
• Set a fine-mesh sieve over the bowl of egg yolks. Ladle in the hot milk a little at a time, through the sieve, and whisk together. When the bottom of the bowl feels warm, whisk in the remaining milk.
• Pour the mixture back into the saucepan and bring to a full boil, whisking constantly (scraping the bottom and sides of the saucepan), until the pastry cream thickens and no longer tastes chalky.
• Strain the pastry cream through a fine-mesh sieve into a large heatproof bowl, pushing it through with a rubber spatula. Add the vanilla extract, if using, and the butter; stir until smooth. Cover with plastic wrap and press it directly onto the surface. Refrigerate until cold, about 2 hours.
• Meanwhile, make the meringue: Put the egg whites, sugar and salt in the bowl of a stand mixer or other large heatproof bowl. Place over a large saucepan of simmering water (do not let the bowl touch the water) and whisk constantly until the sugar dissolves and an instant-read or candy thermometer registers 165 degrees F. Beat the egg whites with an electric mixer on medium-high speed until shiny, stiff peaks form, about 5 minutes. Add the vinegar, vanilla and banana extracts and whisk until the bowl no longer feels warm, scraping down the sides of the bowl as needed.
• Finish the pastry cream: Beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Whisk one-third of the whipped cream into the chilled pastry cream to loosen it, then gently fold in the remaining whipped cream until incorporated. Cut the 2 bananas into 1/2-inch-wide chunks and gently fold into the pastry cream.
• Break 4 of the shortbread cookies into bite-size pieces and spread in the bottom of a trifle bowl. Top with half of the banana pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with the remaining pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with as much of the meringue as desired and swirl decoratively into peaks. Torch the meringue, if desired. Cut the banana on the bias into 1/2-inch-thick slices. Garnish the top of the meringue, alternating the banana slices with the remaining shortbread cookies. Alternatively, break 1 shortbread cookie into the bottom of each of 8 ramekins. Divide the pastry cream among the ramekins, then top with the meringue. Garnish with cookies and banana slices. Enjoy!
• Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
• Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
• Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
• Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.

BANANA PUDDING WITH HOMEMADE VANILLA WAFERS

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

OLD FASHION RICH VANILLA BANANA PUDDING

Steps:

• 1. Removing the vanilla seeds from pod; Place the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp paring knife. 2. Use the back side of the paring knife's blade to scrape the dark, moist pulp from the bean; that way you will not get any strings from the vanilla pod in the seeds.
• 2. In a large bowl, whisk together egg yolks and sugar.
• 3. In a large saucepan, combine flour and salt
• 4. Whisk in milk and vanilla beans.
• 5. Bring the ingredients to a simmer over medium heat, stirring constantly.
• 6. Remove from heat. Stir half of hot milk mixture into egg yolk mixture.
• 7. Add egg/milk mixture to the sauce pan with the remaining milk mixture. Return to stove. Cook over medium heat, stirring constantly, until comes to a simmer.
• 8. Once simmering begins, cook, stirring constantly, until thickened, approximately 2 minutes.
• 9. Remove from the heat, stir in butter until melted. Pour pudding in a heat proof bowl, and place saran wrap directly over the pudding, and seal edges. This prevents a "skin" over pudding. Cool the pudding at room temperature for about 2 hours.
• 10. IF USING MERINGUE TOPPING: Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers. ​Meringue Topping Ingredients: 5 egg whites, room temperature 6 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract​ ​ Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue.
• 11. Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes.
• 12. IF USING WHIPPING CREAM TOPPING: Topping: 1 cup heavy whipping cream 2 1/2 tbsps. confectioners' sugar ½ tsp. vanilla Pour the cream into a well-chilled bowl. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows, about 2-4 minutes Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
• 13. Line each serving glass with a single layer with 3 tablespoons of pudding, 4 broken vanilla wafers then a few slices of banana, then top with whipped cream,
• 14. Repeat creating 3 layers and finishing with a pudding layer. Serve this old fashion rich vanilla banana pudding warm, or refrigerate up to 4 hours to soften the cookies.
• 15. Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.
• 16. I sure hope you'll give this recipe a try. If you do, be sure to leave myself a comment or two in the section at the bottom of this page and let me know ... Greatly Appreciated, Cyann : - )

VANILLA-BANANA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, 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, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

MICROWAVE VANILLA PUDDING - OPT BANANA PUDDING

Steps:

• Stir together the sugar, corn starch, salt and milk. Microave this on high for 8-9 minutes stirring every 2 minutes.
• Remove some of this liquide and stir slowly into egg yolks - too much and you will cook them. Once mixed slowly add to the hot mixture. Microwave on high for 1-2 minutes until thick and glossy. Stir in butter and vanilla.

VANILLA BANANA CREAM PUDDING

Steps:

• Combine condensed milk and water well.
• Add vanilla pudding mix, beating until blended well.
• Let refrigerate for about 5 minutes.
• Add in the whipped cream.
• Spoon 1 cup of pudding into 2 ½-quart glass bowl.
• Add one third of the vanilla wafers and bananas, then pudding.
• Repeat this, layering two times.
• End with pudding mixture.
• Let chill well before serving up!

FRENCH VANILLA BANANA PUDDING

Steps:

• In a large mixing bowl, pour in both cans of the sweetened condensed milk. Add the three packets of vanilla pudding and beat with a mixer on medium speed for 1 minute. Spoon in 1 tub of Cool Whip and beat with mixer on medium speed for 3 minutes. Spoon in the 2nd tub of Cool Whip and beat with mixer on medium speed for 3 minutes. Set your pudding to the side and slice all 8 bananas.
• In a large dessert bowl, layer 1 cup of bananas and 1 cup of vanilla wafers at the bottom of the bowl. Spoon out 4-5 tablespoons of the pudding and spread over the layers of bananas and vanilla wafers. Add another layer of vanilla wafers and bananas on top of the pudding. You want to alternate to create layers of pudding between the layers of vanilla wafers and bananas.
• You must refrigerate the banana pudding at least 1 1/2 hours before serving so that the pudding is stiff.