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I only wish that this picture turned out as good as dessert did!!
This is my delicious tasting banana pudding recipe that'll take you way back to your childhood; it’s been a staple at church suppers, potlucks, Sunday dinners, and Fourth of July picnics etc. A satisfying comfort food, reminds me of my Grandma!!
This pudding is rich, creamy and luscious flavor of vanilla and real cream!!

Step 1: Ingredients

4 large eggs, separated

1/2 cup sugar

¼ cup flour

pinch salt

2 ¼ cups whole milk, or 2 cups milk and ¼ light cream

½ vanilla bean, slit lengthwise, seeds scraped and reserved

½ tbsp. butter

½ pkg. 11 oz. Vanilla Wafers

3 bananas

Step 2: Directions

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.

Step 3:

In a large bowl, whisk together egg yolks and sugar.

Step 4:

In a large saucepan, combine flour and salt.

Step 5:

Whisk in milk and vanilla beans.

Step 6:

Bring the ingredients to a simmer over medium heat, stirring constantly.

Step 7:

Remove from heat. Carefully briskly stir in half of hot milk mixture into egg yolk mixture.

Step 8:

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.

Step 9:

Once simmering begins, cook, stirring constantly, until thickened, approximately 2 minutes.

Step 10:

Remove from the heat and stir in the butter until melted.

Step 11:

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.

Step 12:

Prepare the bananas, by slicing them into thinner slices. Instead of adding lemon juices to each slice to prevent browning; I take a medium piece of saran wrap and lay it flat on the counter. Cut 1 lemon in half, place one half of the lemon back in refrigerator, with the other half, rub it cut side down, over the top of the saran wrap. As you cut each banana, keeping the slices together, wrap in the saran wrap,

Step 13:

Prepare the whipping cream, first start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes

Step 14: ​For Whipped Topping

Ingredients:

1 cup heavy whipping cream

2 1/2 tbsps. confectioners’ sugar

½ tsp. vanilla

Directions:

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.

Step 15:

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 a small dollop of whipping cream.

Step 16:

Repeat creating 3 layers and finishing with a pudding layer.

Step 17: ​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:
Meringue 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.

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.

Step 18:

Top each dessert with a generous dollop of whipped cream.

Serve this old fashion rich vanilla banana pudding warm, or refrigerate it for at least 8 hours. It will be tempting to eat it sooner, but don't give in. The wait is worth it..

Step 19:

I truly 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 : - )

<p>For all my baking needs, I only use;</p><h2>Vanilla Double Strength</h2><p>35% alcohol. Pure double-strength vanilla extract made from the highest quality Madagascar &quot;Bourbon Islands&quot; vanilla beans. Compared to the single-strength, twice as many beans are used to make each gallon of extract (about 200 beans). &quot;Two-fold&quot; vanilla extract has been the secret ingredient of professional bakers for years. For the amount of vanilla flavor specified in a recipe, use half as much. When used this way, double-strength vanilla makes economic sense, as there is the equivalent of twice as much vanilla per bottle. For unbeatably rich vanilla flavor in baked goods and desserts, use the same amount the recipe calls for.</p><p><em>Ingredients: water, alcohol, sugar and vanilla bean extractives.</em></p><div><a href="https://www.penzeys.com/online-catalog/vanilla-double-strength/c-24/p-1519/pd-s#" rel="nofollow">SELECT</a><div>2 fl oz <p>#92230</p> <p>$10.95</p> <br><div>4 fl oz <p>#92256</p> <p>$18.95</p> <br><p><a href="https://www.penzeys.com/online-catalog/vanilla-double-strength/c-24/p-1519/pd-s#" rel="nofollow">SELECT</a></p><div>8 fl oz <p>#92285</p> <p>$34.95</p> <br><p><a href="https://www.penzeys.com/online-catalog/vanilla-double-strength/c-24/p-1519/pd-s#" rel="nofollow">SELECT</a></p><div>16 fl oz <p>#92214</p> <p>$59.95</p></div></div></div></div></div>
<p>Oh, deliciousness... Maybe I'm just hungry, but I've looked to three cooking instructables in the past 5 min. Nevertheless, this looks amazing!</p>
Thank you Emily, my children STILL ask for this dessert, now they're in their mid 20's!!! I hope you make it!!!
<p>Bless your heart Ed, and many thank you's!!!!!</p>
<p>Yum!</p>
<p>Good evening seamster, nice hearing from you. In the past I got tired of trying other recipes, either from books, news paper or magazine clippings, friends, and restaurants... I knew what what was missing from them. At 23 yrs. old, I started working at an old fashion bakery, watching, I learned a alot.<br><br>Thank you for writing, and please let me &amp; this site how it turned out... and if any questions, please feel free to contact me here!!!!</p><p> I hope you you have a great weekend, it's a shame that summer is almost to the end.</p>
<p>Great instructions! This looks a lot like the banana cream pies my mom made when I was a kid, but in single servings. Yum!</p>

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Bio: Please can somebody help me, I’m looking for the Pumpkin Nut Bread recipe that appeared on the INSIDE LABEL OF LIBBY’S 100% PURE ... More »
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