Traditional Banana Pudding

Nov 26, 2012 by

 

This is not the one you make out of box. I got that one to, Not yo Mama’s Banana Pudding 😉 Believe me they are both good. If you feel the need to make it the old fashioned way then this one is for you.

Ingredients

2 cups of milk
2 tbsp butter
2 egg yolks
1/8 tsp salt
1 cup sugar
1/3 cup flour
1 tsp vanilla extract
vanilla wafers
4 bananas

Instructions

Preheat the oven to 425F

Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, 1/3 cup flour, 2 egg yolks, 2 cups of milk and 1/8 tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with 1/2 box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.

Whip the egg whites add 1/3 cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4 1/2 minutes.

Yields 8

Traditional Banana Pudding

15 minPrep Time

15 minCook Time

30 minTotal Time

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Recipe Image

Ingredients

  • 2 cups of milk
  • 2 tbsp butter
  • 2 egg yolks
  • 1/8 tsp salt
  • 1 cup sugar
  • 1/3 cup flour
  • 1 tsp vanilla extract
  • vanilla wafers
  • 4 bananas

Instructions

  1. Preheat the oven to 425F
  2. Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, 1/3 cup flour, 2 egg yolks, 2 cups of milk and 1/8 tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with 1/2 box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.
  3. Whip the egg whites add 1/3 cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4 1/2 minutes.
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Traditioinal Banana Pudding

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Banana Nut Bread

Jan 29, 2012 by

 

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, about 4 medium
  • 1/2 cup chopped pecans
  • 1/2 cup tropical medley
  • 1/2 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.

2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.

3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, 1/4 cup pecans, 1/4 cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Banana Nut Bread

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Recipe Image

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, about 4 medium
  • 1/2 cup chopped pecans
  • 1/2 cup tropical medley
  • 1/2 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.
  2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.
  3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, 1/4 cup pecans, 1/4 cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
7.6.3
10
http://arrisje.com/banana-nut-bread/

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 pic*

Banana Nut Bread Recipe Card

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