How to Make the Best Banana Pudding in Minutes

How to Make the Best Banana Pudding

Growing up one of my favorite desserts my mom made was banana pudding, it always tasted so good and I would love to sneak into the refridgerator and scoop out several spoonfuls to put on my plate.

Have you ever seen banana pudding served in restraunt, only banana cream pie. Some of my friends say that their mom did not make it for them growing up. Now that I am older I make it every once in a while and each time it brings back happy memories.

Now I think the best part of banana pudding is the cookies, yes the vanilla wafers, round circular toasted cookies with a nice crispy taste.

Now if you are not a fan of bananas then you probably will not like this dessert. I happen to love bananas especially when they get really ripe and mushy.

• So for starters you will need to get some really ripe bananas.
• Then you will need to get some banana pudding (homemade or store bought which ever you prefer)
• A big bowl or casserole glass dish
• Some vanilla wafers, generic no name kind will work just as well.
• Cool Whip

Layering is the key to getting the pudding nice and high in the pan.

Start with the wafers, cover the pan at the bottom with the wafers laying them side by side until the whole bottom is covered, then pour in a layer of pudding make sure all the cookies are covered, then slice the bananas so you have all these circular shapes then place them on top of the pudding, the repeat the process again until you are all out of pudding, bananas and wafers.

Then take the dish and put it in the refridgerator, what really makes banana pudding taste good is when the wafers get soft from sitting in the pudding. Leave in the refridgerator long enough for this to happen. Then take it out of the fridge and top it with Cool Whip, whip cream and scoup out and enjoy. Simply the best.

You can find other variations such as banana pudding cake, banana cream pie recipe pudding, banana split dessert, nabisco banana pudding recipe, easy banana pudding recipe, magnolia banana pudding recipe, banana pudding recipe from scratch and jello banana pudding recipe.

Best Part of banana Pudding is....

Now I think the best part of banana pudding is the cookies, yes the vanilla wafers, round circular toasted cookies with a nice crispy taste.

Now if you are not a fan of bananas then you probably will not like this dessert. I happen to love bananas especially when they get really ripe and mushy.

• So for starters you will need to get some really ripe bananas.
• Then you will need to get some banana pudding (homemade or store bought which ever you prefer)
• A big bowl or casserole glass dish
• Some vanilla wafers, generic no name kind will work just as well.
• Cool Whip

The great thing about this banana pudding recipe contains graham cracker crumbs, milk, eggs, and bananas.

Scroll down the page for more banana pudding recipes and other banana desserts.

You can make the changes necessary for your exact taste.

Cook Time: 20 minutes
Total Time: 20 minutes

Some Ingredients:

2 eggs
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
2 or 3 sliced bananas
15 graham crackers, crushed into crumbs
1 teaspoon vanilla extract
1/4 cup sugar

Preparation ideas include:

Beat egg yolks. Add 2/3 cup sugar and cornstarch; mix thoroughly.

Add milk and cook over low heat or in top of double boiler until creamy, stirring constantly.

Then remove from heat and add vanilla extract. In a lightly buttered baking dish, place alternating layers of graham crackers and sliced bananas.

as you add the vanilla custard.

Again beat egg whites until stiff; add 1/4 cup of sugar. Spread meringue over the custard and bake at 350° for about 10 minutes, until nicely browned.

It has been reported that banana pudding is a dessert generally consisting of repeated layers of sweet vanilla custard, cookies as you are aware it usually Vanilla Wafers or ladyfingers and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. The best part is that the wafers absorb the custard.

I was surprised to find that it is commonly associated with Southern U.S. cuisine, but it can be found around the country.Such as in the case of it closely resembling an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.

Some tips are that it can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapting using vanilla pudding instead of a true custard.

Also some other recipes omit the wafers. As in the case of early Banana Pudding recipe was published in The Kentucky Receipt Book, by Mary Harris Frazer, in 1903.

As you may have noticed that even this recipe does not include wafers.So the great ingredient the Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce.

Also bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular culture and commerce, banana usually refers to soft, sweet dessert bananas.

As in the case of Musa cultivars with firmer, starchier fruit are called plantains. Many varieties of bananas are perennial. Refer to the Musa article for a list of the varieties of bananas and plantains.

How it works is that they are native to tropical Southeast Asia, and are likely to have been first domesticated in Papua New Guinea.

Today, they are cultivated throughout the tropics so when they are grown in at least 107 countries,it primarily is for their fruit, and to a lesser extent to make fiber and as ornamental plants.

Although fruit of wild species have large, hard seeds, virtually all culinary bananas have only tiny seeds. Bananas are classified either as dessert bananas meaning they are yellow and fully ripe when eaten or as green cooking bananas.

In the rare occasion almost all export bananas are of the dessert types; however, only about ten to fifteen percent of production is for export. Such as in the United States and European Union are the dominant importers

Still one of my favorite dishes to make at home because it is so quick and easy.