Best The Real Old Timey 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:

• 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.

THE REAL ( OLD TIMEY ) BANANA PUDDING

Steps:

• 1. Beat eggs --Mix sugar ,flour and salt...add this to eggs , gradually add milk till mixed. Cook in HEAVY BOILER PAN UNTIL thick--(STIRRING CONSTANTLY). Remove from heat and add butter and vanilla.
• 2. Beat pint of heavy whipping cream until it begins to slightly thicken, then add 3 heaping Tbsps. of sugar and beat till thickened.
• 3. Layer in a large bowl : wafers , bananas ,pudding , whipping cream...continue until all is used , top with banana slices and cookie crumbs.

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.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

MOM'S HOMEMADE BANANA PUDDING

Steps:

• 1. Preheat oven to 350. Mix 1/2 c of the sugar with flour in a small saucepan. Blend in the egg yolks.
• 2. Add vanilla extract and milk.
• 3. Cook, uncovered, for 10-12 minutes or until thickened. Stir constantly.
• 4. Remove from heat.
• 5. Begin to layer the pudding (usually makes 3 layers). Add a layer of wafers in a casserole bowl.
• 6. Top with a layer of banana slices.
• 7. Next, pour some custard over the bananas and wafers.
• 8. Repeat layers ending with custard.
• 9. Beat egg whites on high speed until stiff peaks form.
• 10. Gradually add 1/4 c sugar.
• 11. Beat until firm.
• 12. Pour meringue over final custard layer.
• 13. Crumble wafers over top.
• 14. Bake 15-20 minutes or until top is slightly browned.
• 15. Cool at least one hour before eating.

NEE'S OLD TIMEY COOKED BANANA PUDDING

Steps:

• In the top of a double boiler, combing the first three ingredients and mix well.
• Gradually add the milk and stir until well blended.
• Bring the water in the bottom of your double boiler to a rolling boil, then reduce the heat to low and cook the sugar/flour/milk mixture until it thickens;stirring constantly so that it does not stick or burn.
• In a separate bowl, beat the egg yolks until thick and light yellow.
• Taking about 1/2 cup of the hot flour/sugar/milk mixture, "temper" it by adding some of it to the beaten egg yolks; stir well.
• Add the egg mixture back in to the sugar/flour/milk mixture and continue to cook over low heat, stirring constantly, until mixture becomes desired thickness.
• Remove this from the heat and add the first 1 1/2 teaspoons of vanilla flavoring.
• In an ungreased 3 quart baking dish, layer 1/4 of the vanilla wafers.
• Peel and slice one banana and layer it over the wafers.
• Pour 1/4 cup of the pudding mixture over the bananas.
• Repeat this three more times using the wafers, then bananas, then pudding mixture.
• In a small bowl, beat the egg whites at high speed until they become foamy.
• Gradually add the 1/4 cup sugar about a tablespoon at a time until soft peaks form in the meringue (this takes 3-4 minute to allow time for the sugar to dissolve).
• Add the 1/2 teaspoons vanilla and beat well.
• Spread the meringue over the pudding making sure to get it all the way to the edges of the pan to "seal" it.
• Bake, uncovered at 350 degrees for 20-25 minutes.