Gabriella D'AgostinoPaula Deen’s banana pudding recipe is a classic Southern dessert that is perfect for any occasion. It is made with layers of vanilla wafers, bananas, and a creamy vanilla pudding. The pudding is made with milk, sugar, flour, eggs, and butter, and it is cooked until it is thick and creamy. The banana pudding is then layered in a trifle dish or other serving dish, and it is chilled until it is set.
Paula Deen’s banana pudding recipe is a delicious and easy-to-make dessert that is sure to please everyone. It is perfect for potlucks, picnics, and other gatherings. The pudding is also a great make-ahead dessert, so you can make it ahead of time and store it in the refrigerator until you are ready to serve it.
Ingredients
- 1 box (12 ounces) vanilla wafers
- 6 ripe bananas, sliced
- 3 cups (24 ounces) milk
- 1 cup (8 ounces) sugar
- 1/2 cup (4 ounces) all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- In a single layer, arrange the vanilla wafers in the bottom of the prepared baking dish.
- Top the vanilla wafers with the sliced bananas.
- In a medium saucepan, whisk together the milk, sugar, flour, and vanilla extract. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until the mixture has thickened.
- In a medium bowl, whisk together the eggs and the melted butter. Gradually whisk in the hot milk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, about 2 minutes.
- Pour the pudding mixture over the bananas and vanilla wafers. Bake in the preheated oven for 25-30 minutes, or until the pudding is set and the top is golden brown.
- Let the pudding cool completely before serving.
Here are some tips for making Paula Deen’s banana pudding recipe:
Tips
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1. Use ripe bananas.
The riper the bananas, the sweeter the pudding will be.
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2. Don’t overcook the pudding.
The pudding will continue to thicken as it cools, so it is important to remove it from the heat as soon as it has thickened.
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3. Let the pudding cool completely before serving.
This will allow the pudding to set and become firm.
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4. Serve the pudding with whipped cream or ice cream.
This will add a touch of sweetness and creaminess to the pudding.
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5. Make the pudding ahead of time.
The pudding can be made up to 3 days ahead of time and stored in the refrigerator.
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6. Freeze the pudding.
The pudding can be frozen for up to 2 months. Thaw the pudding in the refrigerator overnight before serving.
Frequently Asked Questions
Q: Can I use other types of cookies or crackers in this recipe?
A: Yes, you can use other types of cookies or crackers in this recipe. Some good options include graham crackers, vanilla wafers, or chocolate wafers.
Q: Can I make this recipe without bananas?
A: Yes, you can make this recipe without bananas. Simply omit the bananas from the recipe.
Q: Can I make this recipe with other fruits?
A: Yes, you can make this recipe with other fruits. Some good options include strawberries, blueberries, or raspberries.
Q: How do I store this pudding?
A: This pudding can be stored in the refrigerator for up to 3 days.
Paula Deen’s banana pudding recipe is a delicious and easy-to-make dessert that is sure to please everyone. It is perfect for any occasion, and it can be made ahead of time. So what are you waiting for? Give this recipe a try today!
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