In The Kitchen: Banana pudding is best warm

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By Robin McDaniel
Blount Today

When we were growing up, one of our favorite desserts was warm banana pudding. A lot of people are only familiar with the "cold" pudding, which doesn’t involve any cooking.

While both versions are good, I think once you’ve had the warm, you won’t look back. My daddy always makes the warm pudding and takes it to his church suppers.

I’m including the recipes for both.

Davis Warm Banana Pudding

2 ripe bananas. sliced
Vanilla wafers to line sides and bottom of 2 quart casserole dish
1 cup sugar
1/4 cup (heaping) flour
2 cups milk (whole, 2% or even skim milk will work)
2 egg yolks
1 Tablespoon butter
1 1/2 tsp. vanilla

Combine sugar, flour and about 1/4 cup of the milk. Stir this together over medium heat for about 2 to 3 minutes to help the sugar and flour dissolve. Add the yolks of 2 eggs. Stir in the rest of the milk.

Continue cooking over medium heat, stirring constantly, until the mixture starts to thicken. Take off heat, add the butter and vanilla. Stir until blended.

Pour the warm pudding over bananas that have been sliced and placed on top of vanilla wafers in casserole dish.
n My sister Gail makes her banana pudding in the microware and says it is so much easier. The ingredients are the same, just a little different preparation.

Combine sugar, flour, egg yolks and about 1/4 cup warm milk. Stir for a couple of minutes until sugar starts to dissolve.

Using a wire whisk, add the rest of the warmed milk and microwave on high in 2 minute increments, taking out, and stirring after each. When it starts to thicken, add the butter and vanilla and microware 1 more minute. Pour over banana’s and follow meringue instructions.

Meringue Topping

2 egg whites (at room temperature -- a must)
1 tsp. cream of tartar
2 Tablespoons sugar
1 tsp. vanilla

Beat the 2 egg whites until they start to foam. Add the sugar, cream of tartar and vanilla slowly, continuing to beat until stiff peaks form. Spread over the pudding, sealing at the sides of the bowl. Bake at 350 degrees until lightly browned.

Melissa’s Cold Banana Pudding

Vanilla wafers (enough to line bottom and sides of medium size bowl)
2 to 3 ripe bananas, sliced
1 pkg. cream cheese (8 oz.), softened to room temp.
1 container (8 oz.) sour cream
2 small boxes instant banana pudding mix
1 container (12 oz) whipped topping


Blend cream cheese, sour cream and pudding mix. Fold in 1 cup of the whipped topping (I use Cool-Whip), then layer, alternating a few banana slices with the pudding mixture. Layer this about 4 times, and then top with remaining whipped topping.

For a little garnish, crumble about 1 cup vanilla wafers and sprinkle on top. Refrigerate for at least an hour before serving.

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