This Old Fashioned Banana Pudding just makes me feel like a kid again. This is exactly like the holiday banana pudding I remember having as a child.
Cookies, bananas, and pudding all in one spot was always almost too good to be true.
Outstanding! It really hits the spot and is just to good to relegate to holidays only. Great for those comfort cravings.
It does require a little bit more effort than some similar banana puddings but the result is worth it.
A real show stopper on the table and once you dig through the golden meringue you are greeted with layers of comforting banana, pudding and vanilla wafers.
Everybody will love it! A real keeper!
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This old fashioned Banana Pudding reminds me of holidays when I was just a kid.
- 1/3 cup all-purpose flour
- 1 dash salt
- 2 1/2 cups milk
- 1 14 oz can sweetened condensed milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas
- 45 vanilla wafers
- 4 egg whites
- 1/4 cup sugar
- Mix the flour and salt in a large saucepan. Add the milk and egg yolks to the pan slowly, stirring constantly over medium heat, until the mixture thickens, about 7-8 minutes, then remove from heat.
- Stir in the vanilla.
- Layer enough banana slices to cover the bottom of a 2-quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
- Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
- Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
- Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form.
- Spread this over the top of the pudding, forming a seal to the edges.
- Bake the pudding at 325F for 25 minutes or until the meringue becomes lightly golden.
- Allow to cool 30 minutes before serving.
Enjoy!
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By Sue Lau
Photo by Sue Lau