A sweet, custardy banana pudding is the measuring stick by which all others should be judged. This banana pudding recipe doesn’t hold back on taste!
Be sure to Sign Up for the SEMI eNews for more recipes and Contact Us to send us yours — we’ll feature it in our next SEMI eNews!
Ingredients
- 1⁄2 cup plus 2 Tbsp sugar
- 1⁄3 cup all-purpose flour
- 2 cups 2% milk
- 3 eggs, separated
- 1 tsp vanilla extract
- Pinch of salt
- 4 large ripe bananas, sliced
- 1⁄2 box (12oz) vanilla wafers (about 35 wafers)
Directions
-
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the 1⁄2 cup of sugar, flour, milk, egg yolks, vanilla, and salt in a medium saucepan.
- Cook over low heat, whisking occasionally, for about 12 minutes, until the mixture thickens into a pudding.
- Place the egg whites in a mixing bowl and beat with an electric mixer until thick, stiff peaks have formed.
- Fold in the 2 tablespoons of sugar and mix for another few seconds to incorporate. (The meringue can also be whipped by hand with a whisk in a cold aluminum mixing bowl, but be prepared for a bit of a workout.)
- Layer the bottom of an 8″ x 8″ baking dish or oven-safe bowl with half of the bananas, then top with half the cookies. Repeat to form two layers of wafers and bananas, then pour the pudding over the top.
- Spread the meringue over the pudding. Bake for 10 to 12 minutes, until the meringue is golden brown.
Makes 8 servings.
