Banana Pudding Recipe
Well, I'm from Alabama, and I have no idea what you mean about "Southern style" meaning pudding from a box and/or Cool Whip on top. Neither my mother nor my grandmother, nor any other Southern cook I've known, would have ever dreamed of trying to pass off a banana pudding that wasn't from scratch and that didn't have a homemade meringue on top. I know a lot of people "cheat" nowadays, but that doesn't make it "Southern style." :-) Ain't nothing like the real thing.
I did a blog post about this just yesterday, with a TNT recipe included: http://www.knowtea.com/?p=131
Wow! Thanks everyone! I bought the bananas and vanilla wafers last night, so I'll probably attempt one of the recipes tonight! (I'll have to try Not Yo' Mama's some other time, Kim, since I already have the wafers!) Thanks for the steamed cake recipe TDQ... it's a double whammy... not only does the fiance hate banana pudding, but he also hates coconut!! I'll definitely be trying that some time!
P.S. Candy... I am "shocked" that you don't have a banana pudding recipe! I thought for sure you would be the first to answer!! :-)
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.
re: The Dairy Queen
re: The Dairy Queen
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?
Yes, you need a lid. Is that steel circular fan type steamer something like this? http://www.walmart.com/ip/Progressive... 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...
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...
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.
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!