Pioneer Woman Banana Pudding

As part of this article, I will provide you with instructions on how to make a banana pudding like a pioneer woman. With some torched bread and fresh fruit slices, you can serve this banana pudding recipe for dessert or breakfast.

How Ripe Should Bananas Be For Pudding?

Ripe bananas are essential to a great banana pudding. In fact, very ripe bananas are best. They should be yellow with little brown spots. Put bananas in a paper bag so they can ripen in the dark. Check on them until they're ripe.

How Do You Keep Banana Pudding From Getting Watery?

The banana pudding you made was watery because you mixed the ingredients too much. It can become too watery if you mix too vigorously. Mixing it too little will cause the ingredients not to combine properly. Therefore, always mix the ingredients and check their consistency.

Why Do My Bananas Turn Black In Banana Pudding?

When you expose the bananas to air, they will turn black. The reason for this is that traditional banana pudding recipes often include meringue or whipped cream on top, which seals the top and prevents the bananas from contacting air. Be sure to cover the banana slices with cream or yogurt to prevent the bananas from turning black.

Pioneer Woman Banana Pudding Ingredients

• 4 large eggs
• ¾ cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 cups whole milk
• ½ teaspoon vanilla extract
• 30 to 40 vanilla wafers
• 3 to 4 medium ripe bananas

How To Make Pioneer Woman Banana Pudding

1. Preheat the oven to 425°F.
2. 3 eggs should have the yolks separated from the whites. Set the whites aside. 
3. The rest of the whole egg should be added to the yolks.
4. Combine ½ cup sugar, flour, and ½ teaspoon salt in a saucepan. 
5. Add the whole egg and three yolks, and then add the milk. 
6. Stir often as you cook, uncovered, until the mixture thickens, about 10 minutes. 
7. Take the mixture off the heat and add the vanilla.
8. Stir well.
9. In a 1-½-quart casserole dish, spread the pudding thinly. 
10. On top of the pudding, lay a layer of vanilla wafers. 
11. Place bananas on top of wafers after thinly slicing them crosswise, about ⅛ inch thick. 
12. Continue layering wafers, bananas, and pudding, ending with pudding, after spreading one-third of the remaining pudding over the bananas.
13. Beat the reserved egg whites until stiff with a pinch of salt, then make the meringue. 
14. As you beat, gradually add the remaining ¼ cup sugar, and continue mixing until the whites do not slide out of the mixing bowl when it is tilted.
15. Make a few decorative peaks on top of the pudding with a spatula as you spread the meringue.
16.  Bake for 5 minutes, or until the meringue is lightly browned.
17. Serve and Enjoy.

How Long Banana Pudding Last In The Fridge

If stored properly, banana pudding can last up to four days in the refrigerator. Let it cool before storing it in the fridge if you're just baking it now. Make sure to wrap each pudding in plastic wrap before storing.

How To Freeze Banana Pudding

Banana pudding is freezer-friendly, and it can be frozen for three to four months at a time. If you want to freeze it correctly, then you should use glass containers. They are the best for freezing. Also, ensure to freeze banana pudding without topping.

How To Reheat Banana Pudding

• In The Oven: Preheat the oven to 350°F for 5 min. Wrap the banana pudding in aluminum foil. Add warm water to the pan before putting it in the oven. Place banana pudding cups in a baking pan and reheat for 10 minutes or until warm through. Make sure to check the pudding temperature 3 minutes before the recommended heating time.
• In The Microwave: Pudding should be poured into a microwave-safe bowl. Microwave on medium for 1 minute, then add another 30 seconds if needed. You shouldn't microwave pudding covered with aluminum foil.
• In The Air Fryer: Preheat the air fryer to 350°F. Place the banana pudding cups in the air fryer basket wrapped with aluminum foil. Reheat for 3 to 5 min.

Best Side Dishes To Serve With Banana Pudding

banana pudding is classified as a complete dessert, so it does not require any additional side dishes. Even so, your banana pudding will still make a great table in conjunction with sweet crackers, fruits, nuts like almonds, walnuts, or peanuts.

The banana pudding goes well with fresh juices and toasted french toast sticks topped with honey one cream cheese for breakfast.

Here are some sides that go well with pioneer woman banana pudding:

• French Toast
• Cranberry Orange Muffins
• Apple Galette
• Pioneer Woman Ambrosia Salad Recipe
• Mexican Donuts

Pioneer Woman Banana Pudding Nutrition Facts

Serving Size: 1 cup (175g)

• Calories from Fat 91
• Calories 288
• Total Fat 10g
• Saturated Fat 7.1g 
• Trans Fat 0g
• Cholesterol 6.5mg
• Sodium 397mg
• Potassium 283mg
• Total Carbohydrates 47g
• Dietary Fiber 1.2g 
• Sugars 34g 
• Protein 4g

Pioneer Woman Banana Pudding

Author: Emily Hill Cooking Method:Baking Cuisine:American Courses:Dessert, Breakfast

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 10 minutesTotal time: 55 minutesServings:4 servingsCalories:288 kcal Best Season:Available

Description

How To Make Pioneer Woman Banana Pudding

Ingredients

• 4 large eggs 
• ¾ cup sugar  
• 3 tablespoons all-purpose flour  
• 1 teaspoon salt  
• 2 cups whole milk  
• ½ teaspoon vanilla extract  
• 30 to 40 vanilla wafers  
• 3 to 4 medium ripe bananas  

Instructions

1. Preheat the oven to 425°F.
2. 3 eggs should have the yolks separated from the whites. Set the whites aside. 
3. The rest of the whole egg should be added to the yolks.
4. Combine ½ cup sugar, flour, and ½ teaspoon salt in a saucepan. 
5. Add the whole egg and three yolks, and then add the milk. 
6. Stir often as you cook, uncovered, until the mixture thickens, about 10 minutes. 
7. Take the mixture off the heat and add the vanilla.
8. Stir well.
9. In a 1-½-quart casserole dish, spread the pudding thinly. 
10. On top of the pudding, lay a layer of vanilla wafers. 
11. Place bananas on top of wafers after thinly slicing them crosswise, about ⅛ inch thick. 
12. Continue layering wafers, bananas, and pudding, ending with pudding, after spreading one-third of the remaining pudding over the bananas.
13. Beat the reserved egg whites until stiff with a pinch of salt, then make the meringue. 
14. As you beat, gradually add the remaining ¼ cup sugar, and continue mixing until the whites do not slide out of the mixing bowl when it is tilted.
15. Make a few decorative peaks on top of the pudding with a spatula as you spread the meringue.
16.  Bake for 5 minutes, or until the meringue is lightly browned.
17. Serve and Enjoy.

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