Banana Pudding (Deep Dish) with Chocolate Sauce
Banana Pudding Napoleon
Not Yo' Mama's Banana Pudding
Banana Pudding
The Best Banana Pudding
Southern Banana Pudding


Banana Pudding (Deep Dish) with Chocolate Sauce

1 (12-ounce) package vanilla wafers
1 cup packed light brown sugar plus 2 tablespoons
1/4 cup all-purpose flour plus 2 tablespoons
3 cups whole milk
3 large eggs
3 tablespoons unsalted butter
3/4 teaspoon vanilla extract
3/4 teaspoon banana extract
1 cup heavy cream
2 tablespoons confectioners' sugar
4 teaspoons dark rum
3 ripe bananas, sliced crosswise
Chocolate Sauce, recipe follows
1/2 cup chopped walnuts

Line the bottom and sides of a 9 by 9-inch square baking dish with the vanilla
wafers. Set aside. In a medium saucepan, combine the sugar and flour. Add the
milk, whisk, and bring to a boil over medium-high heat. Lower the heat to
medium-low and simmer, whisking constantly, until thick, about 3 to 4 minutes.
Remove from the heat. In a medium bowl, whisk the eggs. Gradually whisk about 3/4
cup of the hot milk into the egg. Return the egg mixture to the saucepan with the
hot milk and bring to a boil. Lower the heat and simmer, whisking constantly, until
smooth and thick, about 2 minutes. Remove from the heat and add the butter,
vanilla, and banana extract. Whisk until the butter is melted and the mixture is
smooth. Transfer to a clean bowl and cool to room temperature. In a bowl, whip
the cream until soft peaks begin to form. Add the sugar and whip until stiff peaks
start to form. Add the rum and whip to incorporate. Set aside.

Pour half of the pudding over the vanilla wafers, top with the bananas. Add the
remaining pudding, smoothing it over the sliced bananas. Top with the whipped
cream, and smooth with the back of a spoon. Drizzle chocolate sauce over the cream
and top with walnuts. Cover tightly and chill at least 2 hours before serving.

Chocolate Sauce:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place
the chocolate pieces in a medium bowl. Whisk the cream slowly into the chocolate.
Add the vanilla and continue whisking until the chocolate melts and the sauce
thickens. Let the sauce cool to room temperature before pouring over the Banana
Pudding. (Yield 1 1/2 cups of chocolate sauce.)



Banana Pudding Napoleon

1/2 cup milk, plus 2 cups
1/3 cup sugar plus 3 tablespoons
2 large eggs
1 large egg yolk
1/4 cup cornstarch
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
4 firm, ripe bananas
Napoleon Layers:
3 egg whites
1/2 cup plus 1 tablespoon sugar
3 ounces butter, melted
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoon flour

For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs,
egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons
sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk
constantly until thickened and smooth, about 2 minutes. Remove pan from heat.
Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse
until cut into small pieces. Fold this into custard and refrigerate.

For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with
sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment
lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter
circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven
until light brown, about 5 minutes. For each serving, use 3 "cookies". Slice thin
remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of
bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining
cookie. Garnish with powdered sugar and mint leaves.




Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened
whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas
on top. In a bowl, combine the milk and pudding mix and blend well using a
handheld electric mixer. Using another bowl, combine the cream cheese and condensed
milk together and mix until smooth. Fold the whipped topping into the cream cheese
mixture. Add the cream cheese mixture to the pudding mixture and stir until well
blended. Pour the mixture over the cookies and bananas and cover with the remaining
cookies. Refrigerate until ready to serve.




Banana Pudding

2 cups milk (whole, 2 percent fat, or 1 percent fat)
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
2 bananas, sliced
1 cup cream
2 tablespoons sugar
2 tablespoons cocoa powder
Banana leaves, optional

Combine the milk and vanilla bean in a small saucepan and bring just to a boil over
medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.
Whisk the egg yolks and granulated sugar together until light and fluffy. Add the
cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot
milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving
the empty saucepan. Pour the mixture through a strainer back into the saucepan.
Cook over medium-high heat, whisking constantly, until thickened and slowly
boiling. Remove from the heat and stir in the butter. Stir in the banana slices
and pour into dessert cups and chill, covered if you don't want a skin, uncovered
if skin is your thing. Whip the cream with the sugar and cocoa powder until
stiff. Keep chilled until ready to serve. Cut banana leaves in long triangles and
stick it at the back of the pudding for decoration. Top pudding with a dollop of
cocoa whipped cream.




The Best Banana Pudding

1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas
Meringue:
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 9" x 9" baking dish with a layer of vanilla wafers. This
recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover
the banana slices with plastic wrap to keep them from darkening and quickly make
your pudding. Combine the sugar, flour and salt in a bowl, and stir well to mix.
Mash out any flour lumps with the back of your spoon. Set aside. In a heavy
saucepan, beat the egg yolks well (just use a fork or whisk, but beat them 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 the mixture
begins to thicken, add the butter, continuing to stir. Keep boiling and stirring
until mixture reaches a nice pudding consistency. [Note: If you're working with an
electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot
that the pudding scorches.] Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers.
Don't stint and put one slice of banana per wafer. Line those banana slices up
edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana
layer. Put down another layer of vanilla wafers, another layer of banana slices,
and cover with the remaining pudding. Beat the egg whites at high speed until
they form soft peaks. Add the cream of tartar. At high speed, gradually add the
sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla
into the meringue, and spread the meringue over the pudding, sealing it at the
sides of the dish. Bake in a preheated 375 F oven until meringue browns, 12 to 15
minutes, depending upon your oven.

This recipe makes 6 or 8 servings, and you can count on people asking for seconds.
Any leftovers should be covered and refrigerated. And, yes, it's hard to cover
anything with a meringue top and anyway, banana pudding is not as attractive after
it has been refrigerated. But it's still just as delicious.




Southern Banana Pudding

(Serve 10 to 12)

1 large package banana cream flavored pudding and pie filling (6 serving size)
3 egg yolks, slightly beaten
3 3/4 cups milk
30 vanilla wafers
2 large ripe but firm bananas, sliced
3 egg whites
dash salt
1/3 cup sugar

In a saucepan, combine pudding mix, egg yolks, and milk. Cook over medium heat,
stirring, until mixture comes to a boil. Remove from heat. Arrange a layer of
vanilla wafers in bottom of a 2-quart baking dish.

Add a layer of banana slices and then a layer of pudding. Continue layering the
vanilla wafers, banana slices, and pudding, ending with the pudding. Beat egg
whites with the salt until foamy. Gradually beat in the sugar then continue to beat
until mixture forums stiff shiny peaks. Spoon meringue over pudding, spreading all
the way to the edge of dish to seal. Bake at 375 for about 10 to 15 minutes, until
meringue is cooked and lightly browned. Serve warm or chilled. Store in
refrigerator.

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