Best 2 Maya Angelous Banana Pudding Recipes
Are you craving a sweet and creamy dessert that will transport you back to your childhood? If so, look no further than Maya Angelou's banana pudding! This classic Southern dish is made with layers of creamy vanilla pudding, ripe bananas, and crisp vanilla wafers, all topped with a fluffy meringue. Maya Angelou, the renowned poet and author, was known for her love of this delectable dessert, and she often served it at her dinner parties. In this article, we will guide you through the steps to create the perfect Maya Angelou banana pudding, ensuring that your next gathering is filled with smiles and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE
I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...
Provided by carrie sheridan
Categories Pie
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
- Mix in milk.
- Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
- In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
- Stir in butter and vanilla until blended.
- Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
- Top with layers of banana slices and custard.
- Repeat layering, ending with custard.
- In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
- Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
- Transfer to oven and bake until golden, about 20 minutes.
- Remove pudding from oven and cool 1 hour.
- Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3
MAYA ANGELOU'S BANANA MERINGUE PUDDING
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.
- In another bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard from pan until blended.
- Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring constantly , 2 minutes.
- Stir in butter and vanilla until blended.
- Place vanilla wafers on bottom of a 2 quart casserole dish. Top with a layer of sliced bananas and custard. Repeat layering, ending with custard.
- In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until foamy.
- Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold a stiff peak.
- Spoon meringue over hot custard immediately, bake until golden, about 20 minutes.
- Remove from oven and cool for at least 1 hour at room temperature Then refrigerate for 4 hours before serving.
Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pudding will be.
- Don't overcook the pudding: The pudding should be thick and creamy, but not rubbery. Cook it just until it reaches a simmer, then remove it from the heat.
- Chill the pudding before serving: This will help it to set and firm up.
- Serve the pudding with your favorite toppings: Whipped cream, vanilla wafers, and fresh fruit are all great options.
- Make it ahead of time: Banana pudding can be made up to 2 days in advance. Just be sure to keep it covered in the refrigerator.
Conclusion:
Maya Angelou's banana pudding is a classic Southern dessert that is easy to make and always a hit. With its creamy texture, sweet banana flavor, and crispy vanilla wafer crust, it's the perfect dessert for any occasion.
So next time you're looking for a delicious and easy dessert, give Maya Angelou's banana pudding a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »