PREP TIME: 30 MINS | COOK TIME: 17 MINS | TOTAL TIME: 47 MINS | SERVINGS: 10
Sweet and delicious – this made-from-scratch banana pudding is a classic, old Southern style recipe that has been around since. This is the exact recipe my grandma used to make that she passed on to my mom and now, me. My favorite part of this banana pudding is the tall peaks of the lightly sweet meringue that have been toasted in the oven. If you are not a big fan of meringue, you can simply top the banana pudding with your preferred whipped cream.
INGREDIENTS
4 c. milk
⅔ c. all-purpose flour
1 ½ c. sugar, divided
6 eggs, yokes with egg yokes and whites separated in two bowls
1 tsp vanilla extract
5 whole ripe bananas, sliced (about 3 1/2 c.), divided
45 NILLA Wafer Cookies
Dash salt
How to make Banana Pudding
Step 1: On top of a double boiler, add 1 cup of sugar, flour, and salt. Stir in 6 egg yolks and milk. In a bowl, set the egg whites aside. Cook the mixture over boiling water, uncovered, for about 5 to 10 minutes while stirring constantly until thickened. Take the double boiler off the heat and whisk in the vanilla.
Step 2: On the bottom of a 1 1/2-quart casserole dish, spread a small amount of the pudding. Top with a layer of wafers followed by a layer of sliced bananas. Over the bananas, pour 1/3 of the pudding. Do the same to create 3 layers, ending with pudding.
Step 3: Beat the egg whites using a mixer until soft peaks form. Then, slowly add in the rest of the half cup sugar, beating until stiff. Spoon this over the pudding, evenly spreading to cover the whole pudding surface.
Step 4: Place in preheated 425 degrees and bake for about 5 to 7 minutes or until lightly browned. Remove from the oven and let the banana pudding cool.
NUTRITION FACTS:
Serving: 1cup, Calories: 374 kcal, Carbohydrates: 67g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 144mg, Potassium: 418mg, Sugar: 47g, Calcium: 139mg, Iron: 1mg
Ingredients
- 4 c. milk
- ⅔ c. all-purpose flour
- 1 ½ c. sugar, divided
- 6 eggs, yokes with egg yokes and whites separated in two bowls
- 1 tsp vanilla extract
- 5 whole ripe bananas, sliced (about 3 1/2 c.), divided
- 45 NILLA Wafer Cookies
- Dash salt
Instructions
Step 1: On top of a double boiler, add 1 cup of sugar, flour, and salt. Stir in 6 egg yolks and milk. In a bowl, set the egg whites aside. Cook the mixture over boiling water, uncovered, for about 5 to 10 minutes while stirring constantly until thickened. Take the double boiler off the heat and whisk in the vanilla.
Step 2: On the bottom of a 1 1/2-quart casserole dish, spread a small amount of the pudding. Top with a layer of wafers followed by a layer of sliced bananas. Over the bananas, pour 1/3 of the pudding. Do the same to create 3 layers, ending with pudding.
Step 3: Beat the egg whites using a mixer until soft peaks form. Then, slowly add in the rest of the half cup sugar, beating until stiff. Spoon this over the pudding, evenly spreading to cover the whole pudding surface.
Step 4: Place in preheated 425 degrees and bake for about 5 to 7 minutes or until lightly browned. Remove from the oven and let the banana pudding cool.
