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Jul 11, 2006 04:21 PM

Banana Pudding Recipe

When the fiance is out of town, I tend to make things for myself that he doesn't like! And you guessed it, he hates banana pudding, so does anyone have a great recipe that I can indulge myself with this week? Thanks!

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  1. Pudding
    1 cup sugar
    1/2 cup all-purpose flour
    1/2 teaspoon salt
    2 cups milk
    1 teaspoon banana extract
    1 tablespoon butter
    4 egg yolks
    1 box of 'Nilla Wafers
    4-5 ripe bananas
    4 egg whites, at room temperature
    5 tablespoons sugar
    1/4 teaspoon cream of tartar
    1/2 teaspoon vanilla extract

    Preheat oven to 375°F.
    Line the bottom of a 9x9-inch baking dish with a layer of 'Nilla wafers. I flip flop them to make them fit better. Becarefull how many you eat as you go. (Or buy a second box)

    Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening, and quickly make your pudding.

    Combine the sugar, flour and salt in bowl, mix well, and set aside.

    In a heavy saucepan, beat egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately, with the milk and vanilla, stirring constantly.

    Bring to a gentle boil and, when mixture begins to thicken, add butter, continuing to stir to prevent scorching. When the mixture reaches pudding consistency, remove from heat.

    Place a layer of banana slices in the baking dish on top of the 'Nilla wafers. Pour, spreading as necessary, half of the pudding over the wafers and banana slices. Put down another layer of 'Nilla wafers and another layer of bananas, and cover with the remaining pudding.

    For the meringue, beat the egg whites with an electric mixer until they form soft peaks. Add sugar, a tablespoon at a time, and cream of tartar, and beat until stiff peaks are formed. Fold the vanilla into the meringue, and spread the meringue over the pudding.

    Place in a preheated 375°F oven and bake until browned, 12 to 15 minutes, depending upon your oven.


    4 Replies
    1. re: Davwud

      I make a cornstarch custard (enhanced with a little pureed banana rather than using extract) instead of a flour-thickened custard, and instead of meringue, I used sweetened whipped cream. A little grated chocolate on top is nice, too.

      1. re: Hungry Celeste

        I do it this way too only with a vanilla custard rather than a banana flavored one. Lots of thin sliced bananas add the banana flavor. Never tried chocolate though....wonder how it would be with chocolate wafers? Probably muddy looking!

      2. re: Davwud

        I have a similar recipe...

        1/3 cup all-purpose flour
        Dash of salt
        2 1/2 cups 1% milk
        1 (14oz) can fat-free sweetened condensed milk
        2 egg yolks
        2 tsp vanilla extract
        3 cups sliced ripe bananas
        box nilla wafers
        4 egg whites
        1/4 cup sugar

        Combine flour and salt in a medium saucepan. Gradually stir in both milks and yolks, cooking over medium heat, stirring constantly until thickened (about 8 minutes). Remove from heat and stir in vanilla.
        Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 pudding mixture over the bananas; top with 15 vanilla wafers. Repeat layers twice, ending with pudding & arrange the remaining wafers around inside edge of dish. Gently push wafers into the pudding.
        For meringue, beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over pudding.
        Bake at 325° for 25 minutes or until golden. Let cool at least 30 minutes.

        *** for a really good different twist if you like banana pudding, make bananas foster bread pudding- yum!

        1. re: pamd

          This looks like the recipe from Cooking Light which I make often. The custard is excellent and could be used for a filling with coconut in a cake etc. Love this recipe!!!

      3. I make it "Southern style", which is to say, Nilla wafers, vanilla pudding out of a packet (instant or quick-cook, your choice), and sliced bananas.

        4 Replies
          1. re: coll

            Southern Style requires Cool Whip!

            1. re: LisaAZ

              I hate Cool Whip, though, so I put whipped cream. Cool Whip is definitely more authentic, though.

          2. re: Das Ubergeek

            Ditto on the "Southern Style" here, instead of whipped cream or Ready Whip, I crush 'Nilla Wafers up and spread on the top as a crumbly topping....SOOOOO good!

          3. I love banana pudding too! I've been toying with this idea of adding sliced strawberries in with the bananas to make a strawberry-banana pudding. Maybe I'll do that this weekend.

            2 Replies
            1. re: raj1

              I think that fresh strawberries would release too much liquid and make your pudding watery....maybe if you sugared them them drained the juice? Let us know how it turns out :)

              1. re: LisaAZ

                Oooh yeah, I thought about that and was considering either using a thicker "custard" (the one I use is pretty thin and works perfectly) or putting in a few more cookies. Maybe arranging the strawberries on a layer of cookies in the middle of the whole thing...I also that that making it in a deep glass dish might show the runny berry juice in some interesting way...

            2. It's not exactly pudding, but I have a recipe for steamed banana cake that I learned in Thailand. It's bananas and coconut milk and rice flour and tapioca flour all mashed together and steamed. Would that qualify? If so, I'll look up the recipe for you.


              7 Replies
                1. re: The Dairy Queen

                  Ooooh, yes please! That sounds delicious!

                  1. re: ciaobella

                    Aw, you guys are so sweet. Okay, here it is:

                    STEAMED BANANA CAKE (Khanom Kluay)
                    (from Somphon and Elizabeth Nabnian)

                    10 small (or 5 large) bananas--mashed
                    1 cup rice flour
                    1/4 cup tapioca flour
                    1/2 cup sugar
                    1/2 tsp salt
                    1/2 cup coconut milk
                    3 cups grated (fresh) coconut*

                    Put the bananas into a bowl with the rice flour, tapioca flour, sugar, salt, coconut milk and 3/4 of the grated coconut. Mix until thoroughly combined.

                    Put the mixture into a steaming or baking tray(8" x 8") and sprinkle the rest of the grated coconut on the top.

                    Steam for 30 minutes or bake in the oven (360 F) for 30 minutes. Once cooked, turn out of the tin; serve hot or cold.

                    It's a very forgiving recipe--any combination of rice flour, tapioca flour and semolina may be used.

                    *Unsweeted dessicated coconut may be used instead of grated coconut, but it should be soaked in water 10 minutes before using.

                    I steam my banana cakes in individual serving sized ramekins on the steamer tray in my rice cooker (I put a half hour's worth of water in the bottom of the rice cooker--maybe a half cup or something?) and then just serve them in the ramekins. Use tongs to get the ramekins out--they'll be hot! If I recall, in Thailand, we steamed them in banana leaves.

                    They make a decadent breakfast, too.


                    1. re: The Dairy Queen

                      can you get tapioca flour in a regular store? I've never noticed it (but also never really looked for it)

                      1. re: The Dairy Queen

                        Wow and it is vegan, too! I am so excited- I rarly get to make a b-day cake for a budy of mine since so little vegan recipes measure up in my flavor goals. This seems wonderful.
                        Wonder if you can grind tapioca to make the flour? Poss a new thread coming on.

                        1. re: The Dairy Queen

                          I want to try your recipe because it sounds great, and I eat gluten free. (BTW Bobs Redmill makes all those flours now and supermarkets with a good gluten free section would have them or you can get them at health food stores)

                          I'm unclear about the steaming part. I don't own a rice cooker. I do have a steel circular fan type steamer, that I put in a saucepan to steam broccoli. Do I need a lid? Can I use a rectangular baking dish with say a cookie cooling rack?

                          1. re: fozzywacca

                            Yes, you need a lid. Is that steel circular fan type steamer something like this? If yes, I think you can use that in a saucepan or double boiler or stock pot, no problem. I wouldn't think a rectangular baking dish would be deep enough. A roasting pan might be...


                    2. Hmmmm...well, I don't know about a "regular" grocery, but certainly an Asian grocery (which is probably where I bought mine last). I'll look for it next time I'm in a regular grocery and report back.


                      1 Reply
                      1. re: The Dairy Queen

                        I don't know if you consider Whole Foods a regular grocery or if you have one near you, but I was at Whole Foods this morning and confirmed they carry tapioca flour.