Have you ever made homemade banana pudding?
Easy Banana PuddingI must admit this is the best way to make a homemade from scratch banana pudding! You will be amazed at how smooth and creamy your pudding is and will never cook it on the stove top again! ...Tammy
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This is an old recipe, and yes, it has the same scratch ingredients that mamas had. The secret is how to make it in your microwave! When pudding is cooked in a microwave, it comes out creamy, smooth and oh so good! Never worry about scorching, or burning your pudding again and you want be dissapointed in the results. This single recipe makes a medium pudding in a 2 qt. dish. If you are serving a crowd double your recipe and put it in a larger dish! My casserole used in this turtorial is a 2qt. size: https://amzn.to/3qvoTGo Thanks for shopping our amazon affiliate links. Collard Valley Cooks LLC is an affiliate with Amazon Prime. Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. Chris & Tammy Nichols |
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
Banana Pudding
Banana Pudding
Pudding:
1/2 CUP SUGAR
1/3 CUP SELF-RISING FLOUR
DASH OF SALT
4 EGG YOLKS
2 1/4 CUP MILK
1/4 STICK SALTED BUTTER
1 TSP. VANILLA
In a glass 8 cup batter bowl, add sugar, self-rising flour, and dash of salt. Whisk ingredients well. Add egg yellows and milk, whisk well. Microwave on high 3 minutes. Take out, whisk making sure to whisk flour off bottom and sides of bowl. Continue microwaving on 2-minute intervals until thick and creamy. Take out and add butter and vanilla, whisk well. Pudding works best on the thin side or
pudding can be dry.
Meringue:
4 EGG WHITES (ROOM TEMP)
1/4 CUP SUGAR MIXED WITH 2 TSP. CORN STARCH
1/2 TSP. CREAM OF TARTER
Preheat the oven to 325 degrees. Add egg whites to a clean dry mixing bowl. Use stainless steel if available. Mix whites on high speed until they begin to foam. Add cream of tartar and gradually add sugar/starch mixture while beating on high. Beat until stiff peaks form (do not over beat). Should be ready within 3 minutes.
Layer in Serving Bowl:
BOX OF NABISCO NILLA WAFERS 4 RIPE BANANAS
Half of Pudding, ¾ box of wafers, bananas (sliced thin), rest of pudding, top with meringue. Close edges of dish completely with meringue. Place remaining cookies around edge of dish. Pour crumbs left in cookie bag on top. Bake in oven for 25 minutes. Delicious!!
COLLARD VALLEY COOKS VOL 1 COOKBOOK https://www.collardvalleycooks.com/cookbooks.html
Pudding:
1/2 CUP SUGAR
1/3 CUP SELF-RISING FLOUR
DASH OF SALT
4 EGG YOLKS
2 1/4 CUP MILK
1/4 STICK SALTED BUTTER
1 TSP. VANILLA
In a glass 8 cup batter bowl, add sugar, self-rising flour, and dash of salt. Whisk ingredients well. Add egg yellows and milk, whisk well. Microwave on high 3 minutes. Take out, whisk making sure to whisk flour off bottom and sides of bowl. Continue microwaving on 2-minute intervals until thick and creamy. Take out and add butter and vanilla, whisk well. Pudding works best on the thin side or
pudding can be dry.
Meringue:
4 EGG WHITES (ROOM TEMP)
1/4 CUP SUGAR MIXED WITH 2 TSP. CORN STARCH
1/2 TSP. CREAM OF TARTER
Preheat the oven to 325 degrees. Add egg whites to a clean dry mixing bowl. Use stainless steel if available. Mix whites on high speed until they begin to foam. Add cream of tartar and gradually add sugar/starch mixture while beating on high. Beat until stiff peaks form (do not over beat). Should be ready within 3 minutes.
Layer in Serving Bowl:
BOX OF NABISCO NILLA WAFERS 4 RIPE BANANAS
Half of Pudding, ¾ box of wafers, bananas (sliced thin), rest of pudding, top with meringue. Close edges of dish completely with meringue. Place remaining cookies around edge of dish. Pour crumbs left in cookie bag on top. Bake in oven for 25 minutes. Delicious!!
COLLARD VALLEY COOKS VOL 1 COOKBOOK https://www.collardvalleycooks.com/cookbooks.html
