Bananas are one of the most popular fruit and has a lot of nutrition. You can also use banana pudding quality brand as a bakery owner. The response you get from your customers will prove how much they enjoy your new dessert. With bulk purchases, you will save money without losing quality in the product. Ditch the instant pudding mix instead of buying cans of fresh real banana pudding. The last thing you want with this kind of decision, however, is to buy low-quality pudding that did not feel like a restaurant quality desserts. There is no reason why your presence at the buffet banana pudding for dessert selection is another easy way to take advantage of banana pudding with no extra effort on your part. There are different recipes for banana pudding pie to use so you are sure to be able to utilize large amounts of pudding. If you need a more convenient way more expensive to make a banana cake and your cake, this could be the answer.
If you decide to add these or other banana pudding recipe to your menu, you will need the resources to buy large quantities of banana pudding. Pudding served with whipped topping, a little vanilla wafer biscuits, and slices of ripe banana dessert, the perfect light after a filling meal. If you are a restaurant owner, you may find adding some kind of banana dessert associated with a smart business move. One of the most popular way to enjoy the fruit’s unique flavor is in the form of banana pudding. They are a great source of various nutrients and they have the flavor and aroma of a very distinctive cuisine.
1 box Nilla wafers (12 oz box)
2 ½ cups sugar
6 cups whole milk
6 sliced bananas
1 cup self-rising flour
6 eggs, separated
1 teaspoon real vanilla
Directions next page
Preheat oven to 350° Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.
Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot. Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).
Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature. Place sliced bananas over wafers and pour mixture over them.
In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.
Put in the oven for 8-10minutes or until golden brown on top.