Best 2 Maya Angelous Banana Pudding Recipes

Indulge in the delectable flavors of Maya Angelou's Banana Pudding, a classic Southern dessert that combines creamy custard, layers of tender banana slices, and a crisp vanilla wafer crust. This timeless recipe, often served at special gatherings, offers a delightful balance of textures and flavors that will tantalize your taste buds. With its easy-to-follow steps and readily available ingredients, it's perfect for home cooks of all skill levels. Discover the secrets behind this beloved dish and learn how to create your own version of this iconic dessert, along with variations like the luscious Chocolate Banana Pudding and the refreshing Lemon Banana Pudding. Embark on a culinary journey and embrace the rich history and flavors of Maya Angelou's Banana Pudding.

Here are our top 2 tried and tested recipes!

MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE

Maya Angelou's Man-Winning Banana Pudding/Banana Pie W. Meringue image

I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...

Provided by carrie sheridan

Categories Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup sugar
1 tablespoon sugar
1/3 cup cornstarch
1 pinch salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon vanilla
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Steps:

Preheat oven to 350°.
In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
Mix in milk.
Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
Stir in butter and vanilla until blended.
Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
Top with layers of banana slices and custard.
Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
Transfer to oven and bake until golden, about 20 minutes.
Remove pudding from oven and cool 1 hour.
Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3

MAYA ANGELOU'S BANANA MERINGUE PUDDING

Maya Angelou's Banana Meringue Pudding image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup sugar, plus
1 tablespoon sugar
1 tablespoon pure vanilla extract
3 cups milk
1/3 cup cornstarch
8 eggs, separated
4 bananas, ripe thinly sliced
1/2 teaspoon cream of tartar
1 pinch salt
3 tablespoons butter
3 cups vanilla wafers

Steps:

Preheat oven to 350°F.
In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.
In another bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard from pan until blended.
Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring constantly , 2 minutes.
Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a 2 quart casserole dish. Top with a layer of sliced bananas and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until foamy.
Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold a stiff peak.
Spoon meringue over hot custard immediately, bake until golden, about 20 minutes.
Remove from oven and cool for at least 1 hour at room temperature Then refrigerate for 4 hours before serving.

Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3

Tips:

Use ripe bananas for the best flavor. Overripe bananas will give your pudding a sweeter, more intense banana flavor.
Don't overcook the pudding. The pudding should be thick and creamy, but not rubbery. Overcooked pudding will have a grainy texture.
Chill the pudding before serving. This will allow the flavors to meld and the pudding to set.
Serve the pudding with your favorite toppings. Whipped cream, vanilla wafers, and sliced bananas are all classic options.

Conclusion:

Maya Angelou's banana pudding is a classic Southern dessert that is easy to make and always a crowd-pleaser. With its creamy texture, sweet banana flavor, and crispy vanilla wafer crust, this pudding is sure to be a hit at your next gathering. So next time you're looking for a delicious and easy dessert, give Maya Angelou's banana pudding a try. .