Old Fashion Rich Vanilla Banana Pudding
This is my delicious tasting banana pudding recipe that'll take you way back to your childhood; it’s been a staple at church suppers, potlucks, Sunday dinners, and Fourth of July picnics etc. A satisfying comfort food, reminds me of my Grandma!! This pudding is rich, creamy and luscious flavor of vanilla and real cream!!
4large eggs, separated
2 1/2 cwhole milk
1/2vanilla bean,slit lengthwise, seeds scraped and reserved
1 1/2 tspbutter
11 ozvanilla wafers
·whipping cream topping
1 cheavy cream, cold
2 Tbspconfectioners’ sugar
1/2 tspvanilla extract
5egg whites, room temp.
1/4 tspcream of tartar
1/2 tspvanilla extract
How to Make Old Fashion Rich Vanilla Banana Pudding
- Removing the vanilla seeds from pod; Place the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp paring knife. 2. Use the back side of the paring knife's blade to scrape the dark, moist pulp from the bean; that way you will not get any strings from the vanilla pod in the seeds.
- IF USING MERINGUE TOPPING:
Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
Meringue Topping Ingredients:
5 egg whites, room temperature
6 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
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.
- Place a layer of banana slices on top of the vanilla wafers.
Pour 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.
Spread the meringue over the pudding, sealing it at the sides of the dish.
Bake until meringue browns, 12 to 15 minutes.
- IF USING WHIPPING CREAM TOPPING:
1 cup heavy whipping cream
2 1/2 tbsps. confectioners’ sugar
½ tsp. vanilla
Pour the cream into a well-chilled bowl. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows, about 2-4 minutes
Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.