Southern Living Banana Pudding – The Best Dessert Recipe You’ll Make!
Many years ago, I was looking at photos of a banana pudding recipe featured in Southern Living magazine. After customizing it to my taste, I came across the best southern banana pudding style dessert I have ever made!Have you ever had baked banana pudding? When I was growing up in the Midwest my mom would […]

Many years ago, I was looking at photos of a banana pudding recipe featured in Southern Living magazine. After customizing it to my taste, I came across the best southern banana pudding style dessert I have ever made!

Southern Living Banana Pudding Recipe

Have you ever had baked banana pudding? When I was growing up in the Midwest my mom would make instant vanilla pudding or baked with bananas and vanilla wafers and we called it banana pudding.

No offense mom, but in the south we make our banana pudding and oh my word, it's fabulous! My sister-in-law told me it was the best! I should agree and now this has become the only banana pudding recipe I make.

It's so rich that a little goes a long way, and your mouth will hurt the more it tastes so good. It's good any time of year, but for some reason I tend to do it more in the fall.

banana pudding

I recently did this for a fellowship lunch at Community Bible study. As I did, I realized that the first time my shooting technique wasn't that great I decided to take some new photos to remind you to put this on your fall pastry list.

On top of that, I recently received an email from Pinterest informing me that this Southern Living Banana Pudding style recipe is one of the most viewed recipes. repinned overall!

I am really excited about this because it is an exceptional recipe. While it's best known to southerners in the United States, if you love bananas, love a good homemade pudding, and sweet is your treat - you will love the banana pudding.

For many people, a banana pudding living in the south is reminiscent of family dinners, laughs, conversations and everyone is patiently waiting for the banana pudding to be soaked!

Hope you take a look and see what all the excitement of Pinterest is all about!

banana pudding x 3

Southern Living Banana Pudding Ingredients

Southern Living Banana Pudding Ingredients

  • ⅔ cup of sugar
  • ¼ cup all-purpose flour
  • A pinch of salt
  • 1 can (14 oz) sweetened condensed milk
  • 2½ cups of milk
  • 4 large eggs, separated
  • 2 teaspoons of vanilla extract
  • 1 package (12 oz.) Vanilla wafers
  • 6 large bananas, sliced ​​and sprinkled with fresh fruit
  • ⅓ cup of sugar
  • ½ teaspoon of banana extract

How to Make Southern Living Banana Pudding

Combine the first 3 ingredients (sugar, flour and salt) in a heavy-bottomed saucepan.

sugar and salt flour

mixed 3 ingredients

Whisk together the milk and egg yolks; stir into dry ingredients.

southern living banana pudding 16

southern banana pudding 15

southern banana pudding 27

Cook over medium heat, whisking constantly until smooth and thickened.

southern banana pudding 28

Remove from fire; stir in the vanilla.

adding vanilla

Lots of bananas and vanilla wafers. Place a third of the wafers in the bottom of a 3-liter baking dish.

southern living banana pudding 6

Slice 2 bananas; layer on the pads.

Sliced ​​banana

southern banana pudding 20

Pour a third of the pudding mixture over the bananas. Repeat the layers twice, arranging the remaining wafers on the outside of the dish. (The photos shown are from the second batch without side pads. This is optional, and I show a final of the two ways at the bottom of this recipe article.)

southern living banana pudding 21

southern banana pudding 5

Beat the egg whites on high speed with an electric mixer until frothy.

southern living banana pudding 11

Add ⅓ cup of sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

southern living banana pudding 14

Stir in banana extract; spread over the pudding, seal in the edge.

southern living banana pudding 26

southern living banana pudding 17

Bake at 325 degrees F for 25 minutes or until golden brown.

Southern banana pudding finish

Plated Southern Banana Pudding

I made a double batch! A 9 × 13 pot too full for community Bible study and dinner dessert for Daddy Bear, Mama Bear, and Grandma Bear. 🙂

banana pudding 2

I know better than trying to get a banana pudding out of the house leader and my mum sous chef who washes the dishes. Nabisco does now mini vanilla wafers and I couldn't resist using these little canning jars for our baked puddings!

Featured Southern Living Banana Pudding

delicious banana pudding

Also, have you tried my Award-winning praline and banana cream pudding?

Ingredients

  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • A pinch of salt
  • 1 can (14 oz) sweetened condensed milk
  • 2 1/2 cups of milk
  • 4 large eggs, separated
  • 2 teaspoons of vanilla extract
  • 1 package (12 oz.) Vanilla wafers
  • 6 large bananas, sliced ​​and sprinkled with fresh fruit
  • 1/3 cup sugar
  • 1/2 teaspoon banana extract

Instructions

  1. Combine the first 3 ingredients in a heavy-bottomed saucepan. Whisk together the milk and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened.
  2. Remove from fire; stir in the vanilla.
  3. Place a third of the wafers in the bottom of a 3-liter baking dish. Slice 2 bananas; layer on the pads. Pour a third of the pudding mixture over the bananas. Repeat the layers twice, arranging the remaining wafers on the outside of the dish.
  4. Beat the egg whites on high speed with an electric mixer until frothy.
  5. Add 1/3 cup of the sugar, one tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Stir in banana extract; spread over the pudding, seal in the edge.
  6. Bake at 325 degrees F for 25 minutes or until golden brown.

Notes

The pudding fits in a 9 "x 13" baking dish or 3 liter pan.

NOTE: Use sweetened condensed milk, NOT evaporated milk.

Nutritional information:
Yield: 12 Portion: 1
Amount per serving: Calories: 376Total fat: 4gSaturated fat: 2gTrans fat: 0gUnsaturated fats: 2gCholesterol: 67 mgSodium: 78 mgCarbohydrates: 43 gFiber: 2gSugar: 29gProtein: 5g

Nutrition can vary depending on your exact ingredients.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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