banana pudding

I made this a while ago, and it was delicious. But for some reason, I'm just now thinking about posting it. Whatever. Bananas don't go out of season. They're awesome all year round. As is pudding.

Enjoy.

Banana Pudding (adapted from Eat, Live, Run)

1 cup sugar
1/2 cup flour
1 T salt
5 very ripe bananas
4 eggs, separated
2 cups whole milk
1 T butter
1 box vanilla wafers
2 t vanilla extract
5 T granulated sugar
1/2 t cream of tartar

Preheat your oven to 375 degrees.

Prep a 9x9 pan with cooking spray and layer with vanilla wafers on the bottom. Set aside.

Combine sugar, flour and salt in a bowl. Drop your egg yolks in a heavy saucepan. Add the dry ingredients, milk and vanilla and whisk well so there aren't any clumps. Turn your heat on medium-low and whisk (DON'T STOP!) for 10-12 minutes. Yes, your arm will be tired. Yes, it will be worth it. No, you cannot stop. The custard should thicken up to a pudding consistency. Immediately take off heat and stir in the butter. Let cool.

Chop up your bananas, place a layer over the vanilla wafers. Then pour on your custard. Layer the rest of the bananas, then more wafers and top with the custard. Squish 'em in there. You want them sinking into the custard.

Set that aside because now we're making meringue. Using an electric mixer, beat the egg whites until they're frothy, then gradually add in the sugar and cream of tartar until you have stiff peaks. Turn off your mixer and spread the meringue on top of the pudding.

Bake for about 12 minutes or until the meringue is golden brown. Chill before serving.

2 comments:

Oh, herro there.

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