Old-Fashioned Banana Pudding

Move over boxed pudding there’s a new gal in town.

This southern belle is a cookie lover’s dream.

With warm custard… toasted meringue…

…crunchy wafers and banana slices in between.

It’s the best banana pudding ever!




Picture 13

Old-Fashioned Banana Pudding

1 (12 oz.) package vanilla wafers
5 ripe bananas, sliced
2 cups milk
1/4 cup sugar
1/3 cup all-purpose flour
3 egg yolks
1/8 tsp salt
1/2 tsp vanilla extract

3 egg whites
1/4 cup sugar

1. Pre-heat oven to 325 degrees. Layer bottom of medium size baking dish or oven-save bowl (about 2 qt.) with about 1/3 cookies, or enough to cover bottom, and 1/2 the banana slices. Repeat with cookies and banana slices to equal two layers. (If you prefer more pudding and less crunch, skip the second center layer of wafers.)

2. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat and stir in vanilla. Pour over vanilla wafers and bananas in dish.

3. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over pudding, sealing edges of bowl.

Bake at 325* for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour.

More recipes at ModernHenHome.com


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