Best 8 Old Fashioned Banana Pudding Recipes

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.

GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
• Remove from heat and add vanilla and lemon oil or zest if using.
• Slice bananas 1/4" to 1/2" thick, whatever your preference.
• Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
• Preheat oven to 350.
• MERINGUE:.
• Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
• Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
• Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
• Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.

OLD-FASHIONED BANANA PUDDING

Steps:

• Mix flour and salt in a large sauce pan.
• Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
• Stir in vanilla.
• Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
• Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
• Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
• Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
• Beat the egg whites at high speed with a mixer until they foam.
• Add the sugar gradually, and keep beating until stiff peaks form.
• Spread this over the top of the pudding, forming a seal to the edges.
• Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
• Allow to cool 30 minutes before serving.
• Refrigerate unused portions.

OLD-FASHIONED BANANA PUDDING MADE EASY

Steps:

• 1. Empty contents of pudding mix into a medium sauce pan. Add egg yolks and milk. Stir well. Place pan on medium heat and heat to boiling, stirring constantly until pudding is thickened, set aside.
• 2. In a casserole dish, layer vanilla wafers on the bottom and pour about one cup of pudding over the wafers. Peel and slice bananas and layer half of the sliced bananas over the pudding. Crush some of the wafers and layer over the bananas. Add another cup of pudding layering remaining bananas, more crushed vanilla wafers. Cover with final cup of pudding. Mix meringue as follows.
• 3. MERINGUE: Add egg whites to mixing bowl and sprinkle with salt. Beat until foamy and gradually add sugar while beating constantly. Beat until stiff peaks form and then spread over pudding.
• 4. Bake at 325 degrees for about 10 minutes or until meringue is set and golden.
• 5. ABOUT THE VANILLA WAFERS: There's not really any precise amount to add, it's just a matter of taste. Just add as little or as many as you like. I like a lot of them! :)

OLD FASHIONED BANANA PUDDING CAKE

Steps:

• 1. Preheat oven to 350 degrees. Cover 2 9inch round cake pans with cake release and set aside.
• 2. Using medium bowl, mix egg yolks and 1/4cup milk.In large bowl, with mixer add the dry ingredients (flour, sugar, baking powder and salt) and mix on low until blended. Add egg yolk milk mixture and continue on low speed until the dry ingredients are moist. Add butter and ¾ cup of milk bring mixer speed to medium and beat for about 2 -3 minutes. Scrape down the sides of the bowl.
• 3. Divide batter in half and pour into each cake pan. The pan should be half full. Drop each cake pan gently on top of stove to settle batter. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
• 4. Start custard while cake is baking. Scald heavy cream and half and half with vanilla bean and seeds mix well when done remove bean. Combine sugar and flour mixture in large bowl over double boiler over boiling water; add vanilla bean crame mixture and whisk to incorporate. Cook stirring constantly until mixture starts to thicken. Cover and cook 15 minutes. Add egg yolks and cook 2-4 more minutes stirring constantly then remove from heat place plastic wrap over bowl and place in refrigerator for at least 30 minutes or until custsard is cool and solid. I make my costard the night before.
• 5. Place Banana liquer simple syrup ingredents in small saucepan on medium high heat. When mixture comes to boil turn heat to low and let syrup reduce down to 1/2. Set aside to cool. Use to brush each cake layer before stacking cake. You may have some syrup left over. (I use it to make a banana milkshake with 3 scoops of vanilla ice cream)
• 6. Slice bananas and place in bowl add banana liquer and toss set aside
• 7. When cakes are done place on a wire rack to cool, for 10 minutes. Then invert the cakes onto a rack. Reinvert cakes so that tops are right side up. Cool completely before assembly about 15 minutes. Slice each cake in half using serrated knife all the way thru the center to make 4 layers of cake. Baste each cake layer with banana liqueur simple syrup.
• 8. To assemble cake, place 1 cake layer on cake board. Use 2/3of pudding to top first layer. Then cover with banana slices. Add second layer and top with pudding and bananas continue until you end with last cake layer on top. Place cake in refrigerator for at least 15 minutes.
• 9. Place egg whites in clean bowl of mixer and begin to beat. As soft peaks form add cornstarch followed by sugar one tablespoon at a time until incorporated and egg whites are at stiff peak stage.
• 10. Place cake on cake pedestal and you are ready to ice. Ice cake with meringue and you are ready to torch. I use a propane torch to cook my meringue. Start torch and begin slowly to cook meringue till totally golden brown. Wow what a feeling torching a cake!

OLD FASHIONED BANANA PUDDING

Steps:

• 1. Separate the eggs. Beat the yolks until they are a lemon yellow. Set the whites aside for meringue.
• 2. In saucepan over medium heat melt butter, stir in brown and white sugars, flour and salt until sugar is dissolved.
• 3. Slowly add in the evaporated milk and water. Whisk until it just starts to boil, turn the heat down a bit and whisk and cook for about 15 minutes.
• 4. It should be thick enough to coat our spoon really well. You will need to whisk this the whole time or it will stick.
• 5. If you are not good at whisking for 15 minutes constantly, you can put this in a double boiler.
• 6. Take a little of the hot custard and stir it into the egg yolks to temper them before adding them to the pan.
• 7. Once you have done this you can add the egg yolks to the warm pudding mixture.
• 8. Whisk them in for about 2 minutes to cook them. Remove from heat and add in the 2 teaspoons vanilla.
• 9. Line a 2 quart casserole or baking dish with half of the vanilla wafers. Layer 2 of the sliced bananas next.
• 10. Pour half of the pudding mixture over the bananas. Repeat all of the layers again, ending with the pudding.
• 11. You will notice the slightly caramel color of the pudding. That is the brown sugar and to me it just makes it really special.
• 12. For the meringue, add 1 teaspoon of the baking powder to the egg whites and start to beat the whites with an electric mixer on high.
• 13. Gradually add in 4 tablespoons of sugar continuing to beat. When stiff peaks start to form this takes some time add in 1 teaspoon of the cornstarch and 1 teaspoon of vanilla.
• 14. Don't get to heavy on vanilla or it will change the color of your meringue or use the colorless.
• 15. Make sure your bowl and beaters are completely clean and dry before you start making the meringue. Any oil or residue will cause the meringue not to bbe high and light.
• 16. Meringue also does better if you use eggs that have been out of the refrigerator for an hour or so and not real cold.
• 17. This is my mothers tried and true meringue and it is wonderful.
• 18. Spread the meringue over the pudding making sure to seal it to the edges of the dish all the way around. That just means not to leave any air pockets or gaps around the edges.
• 19. When your meringue shrinks back or pulls away from the sides or sinks in the middle it's because you have not sealed it to the edges and have left spaces open.
• 20. Place in a 350 oven for about 8-15 minutes or until it just starts to brown. Watch it carefully.