I love banana pudding. In an effort to be good, I don’t eat it often, but, when I do, it is a real treat.
My mama makes a fabulous banana pudding. Does anyone ever cook better than your mama?
I think you can’t go wrong when you use a good recipe. As luck has it, Nilla Wafers has a great recipe for banana pudding on their box.
3/4 cup sugar, divided
1/3 cup all-purpose flour
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
Makes 8 servings
If you don’t have great memories of this banana pudding, now would be a great time to start making them. My mama usually used whipped cream on top rather than meringue, but, you can do it either way.
Today’s Lagniappe: Mama’s Marvelous Banana Cake
In case you missed it the last time I ran this great recipe that my mom makes here it is – the 2nd time around!
1 cup butter, softened
3 cups sugar
2 cups mashed bananas
4 eggs, beaten
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons bourbon or orange juice
1 cup chopped pecans
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add bananas; mix until smooth stir in the eggs.
Combine flour and soda. Add to banana mixture alternately with buttermilk, beginning and ending with flour mixture. mix after each addition. Stir in vanilla, bourbon, and pecans.
Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 to 40 minutes or until a pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Banana-Nut Frosting between layers and on top of cake.
1/2 cup mashed banana
1 teaspoon lemon juice
1/3 cup butter, softened
1 (16 oz.) package plus 3 cups powdered sugar, sifted
3-4 tablespoons milk
1 cup flaked coconut, toasted
2/3 cup finely chopped pecans
Combine banana and lemon juice; set mixture aside.
Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk, mixing well. Add banana mixture, beating until fluffy. Stir in toasted coconut and chopped pecans.
And . . . one more banana recipe:
* ¼ cup (½ stick) butter
* 1 cup brown sugar
* ½ teaspoon cinnamon
* ¼ cup banana liqueur
* 4 bananas, cut in half
lengthwise, then halved
* ¼ cup dark rum
* 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.