Banana Custard Pudding Recipes

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BANANA CUSTARD PUDDING

This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Banana Custard Pudding image

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

BANANA CUSTARD PUDDING

Make and share this Banana Custard Pudding recipe from Food.com.

Provided by TGirl

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8



Banana Custard Pudding image

Steps:

  • Combine sugar, cornstarch, and salt in saucepan.
  • Over medium heat, slowly add milk, stirring until mixture comes to a boil.
  • Cook for 2 minutes.
  • Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
  • Cook until thickened, then remove from heat.
  • Stir in vanilla and chill custard for 1 hour.
  • Just before serving, fold in banana slices.
  • Garnish with mint if desired.

Nutrition Facts : Calories 229.2, Fat 6.5, SaturatedFat 3.2, Cholesterol 154.4, Sodium 123.6, Carbohydrate 38.4, Fiber 0.8, Sugar 28.8, Protein 5.2

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 banana, sliced
of fresh mint (to garnish) (optional)

BANANA CUSTARD PUDDING

Make and share this Banana Custard Pudding recipe from Food.com.

Provided by MirandaLee

Categories     Pie

Time 2h45m

Yield 25 serving(s)

Number Of Ingredients 9



Banana Custard Pudding image

Steps:

  • Combine sugar, flour, and cornstarch in a medium mixing bowl.
  • Mix well, and set aside.
  • Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F.
  • Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
  • Cook, stirring constantly, until mixture thickens and coats the spoon.
  • Remove from heat, and stir in butter and vanilla.
  • Let cool to room temperature.
  • Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
  • Arrange half of banana slices over wafers; top with half of cooled custard.
  • Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
  • Chill thoroughly.

2 1/2 cups sugar
1/4 cup butter, softened
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup cornstarch
1 packet vanilla wafer (12-oz)
7 cups milk
9 medium bananas, peeled & sliced
4 egg yolks, beaten

SOUTHERN-STYLE BAKED BANANA PUDDING

If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 14



Southern-Style Baked Banana Pudding image

Steps:

  • Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
  • Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
  • Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
  • Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss banana slices with lemon juice.
  • Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
  • Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
  • Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g

4 large eggs
½ cup white sugar
¼ teaspoon salt
⅓ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups milk
½ teaspoon vanilla extract
1 tablespoon banana liqueur
1 tablespoon cold butter
3 very ripe bananas, or more to taste, sliced
1 ½ teaspoons freshly squeezed lemon juice
1 (12 ounce) package miniature vanilla wafers
⅛ teaspoon cream of tartar
2 tablespoons white sugar

BANANA CUSTARD

Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8



Banana Custard image

Steps:

  • Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
  • In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
  • Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

6 ripe bananas
Juice of 1/2 lime
3/4 teaspoon ground nutmeg
3 cups milk
5 tablespoons sugar
3 eggs
1/2 teaspoon vanilla
1 cup plain bread crumbs

BANANA AND CUSTARD PUDDING

Make and share this Banana and Custard Pudding recipe from Food.com.

Provided by Norahs Girl

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Banana and Custard Pudding image

Steps:

  • Divide half the biscuits between four individual serving bowls or one large bowl.
  • Sprinkle with half the sherry or juice and set aside.
  • Heat the butter in a frying pan over a medium to high heat.
  • Add the bananas and fry lightly until golden.
  • Heat the custard and pour half of it over the biscuits.
  • Top with half the bananas.
  • Repeat the layer, ending with custard.
  • Sprinkle with pecan nuts and serve hot.

Nutrition Facts : Calories 453.8, Fat 23.6, SaturatedFat 6, Cholesterol 15.2, Sodium 369.6, Carbohydrate 56.1, Fiber 4.3, Sugar 18.9, Protein 5.2

200 g ginger biscuits, broken up
50 ml cream sherry (medium or full) or 50 ml apple juice
30 ml butter
2 bananas, peeled and sliced
250 ml ready made prepared custard
50 pecan nuts, chopped

AUTHENTIC SOUTHERN BANANA PUDDING

Rich and creamy custard over alternating layers of wafer cookies and sliced bananas.

Provided by Natalie Ransford

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 43m

Yield 12

Number Of Ingredients 10



Authentic Southern Banana Pudding image

Steps:

  • Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
  • Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
  • Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
  • Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 55.5 g, Cholesterol 154.8 mg, Fat 33.7 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 18.7 g, Sodium 227 mg, Sugar 26.1 g

1 (12 ounce) package vanilla wafer cookies (such as Nilla®)
6 bananas, or more as needed
1 cup white sugar
2 tablespoons all-purpose flour
dash of salt
2 cups heavy whipping cream
1 cup 2% milk
¾ cup butter
4 egg yolks
2 teaspoons vanilla extract

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