Best 6 Baked Banana Pudding Alton Brown Recipes
**Baked Banana Pudding: A Southern Classic Dessert**
Indulge in the irresistible charm of baked banana pudding, a timeless Southern dessert that captivates hearts with its creamy, velvety texture and symphony of flavors. This classic treat combines layers of creamy vanilla pudding, ripe bananas, and crisp vanilla wafers, all enveloped in a golden-brown crust. As you delve into this culinary delight, you'll experience a harmonious blend of sweet, tangy, and buttery notes that dance across your palate.
Our collection of baked banana pudding recipes offers a delightful journey through variations of this iconic dessert. From the traditional Southern recipe, featuring a homemade vanilla pudding and a generous layer of whipped cream, to a lighter version that incorporates Greek yogurt for a healthier twist, each recipe promises a unique taste experience. Discover the magic of a gooey butter cake topping, adding a decadent layer of richness, or the subtle crunch of pecans, adding a delightful textural contrast.
Whether you prefer a classic rendition or a creative twist, our curated selection of recipes will guide you in crafting the perfect baked banana pudding. Embrace the nostalgia of this Southern comfort food, perfect for potlucks, family gatherings, or a sweet ending to a memorable meal. Let the aroma of caramelized bananas and the comforting warmth of this timeless dessert fill your kitchen and create lasting memories.
REFRIGERATED BANANA PUDDING
When Americans say "banana pudding," we're not just talking about a bowl of creamy yellow goo, but rather a bowl of creamy yellow goo layered with sliced ripe bananas and vanilla-flavored wafers. When it comes to bananas, ripeness matters. For this application, go with slightly under-ripe specimens free of big brown bruises, and just a kiss of green at either end. This recipe first appeared in Season 14 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 3h10m
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch, and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly, until the mixture reaches 172° to 180ºF, 5 to 10 minutes; the mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, ensuring each piece is fully incorporated before adding the next. Whisk in the vanilla. Cover the surface of the pudding with a round piece of parchment paper and refrigerate until the pudding reaches 45ºF, about 2 hours.
- Lay the vanilla wafers in a single layer on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon one-third of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer fitted with the whisk attachment, add the remaining 2 tablespoons of sugar, and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
BAKED BANANA PUDDING: RELOADED
Topped with a fluffy meringue and baked until golden brown, baked banana pudding is a sweet Southern staple, especially when layered with homemade vanilla wafers. This recipe has been reloaded with a change of flour to cornstarch (and a few other nips and tucks), which definitely upgrades both flavor and texture.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss the banana slices and lemon juice in a small bowl and set aside.
- Combine 1/2 cup of the sugar, the corn starch, salt, egg yolks, and whole milk in the carafe of a blender. Blend on high for about 15 seconds. Pour the mixture into a 3-quart saucier and cook over medium-low heat, stirring constantly, until the mixture reaches 172° to 180ºF, 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla.
- Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour one-third of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form, about 2 minutes. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form, about 2 more minutes. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
REFRIGERATED BANANA PUDDING
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to
- thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
- Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
GRANDMA'S BANANA PUDDING
My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!
Provided by tigrbtrfly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
- Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
- Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
- Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
- Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g
ALTON BROWN'S REFRIGERATED BANANA PUDDING
From Good Eats Show Time doesn't include inactive time of 1.5 hours Recipe best with the Alton Brown's Vanilla Wafers
Provided by Lizzie Rodriquez
Categories Dessert
Time 40m
Yield 1 Pudding, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
- Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 486.9, Fat 25.8, SaturatedFat 13, Cholesterol 127.9, Sodium 215.6, Carbohydrate 59.7, Fiber 1.9, Sugar 27.4, Protein 6.4
SOUTHERN-STYLE BAKED BANANA PUDDING
If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss banana slices with lemon juice.
- Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g
Tips:
- Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your pudding will be.
- Use a good quality vanilla extract: Vanilla is a key flavor in banana pudding, so it's important to use a good quality extract.
- Don't overmix the batter: Overmixing the batter will make the pudding tough.
- Bake the pudding until it is set: The pudding is done baking when a toothpick inserted into the center comes out clean.
- Serve the pudding warm or cold: Banana pudding can be served warm or cold. If you are serving it cold, let it chill in the refrigerator for at least 4 hours before serving.
Conclusion:
Baked banana pudding is a classic Southern dessert that is easy to make and always a crowd-pleaser. With its creamy custard filling, sweet bananas, and crispy vanilla wafers, it's the perfect dessert for any occasion. So next time you're looking for a delicious and easy dessert to make, give baked banana pudding a try.
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