Old-Fashioned Banana Pudding


Old-Fashioned Banana PuddingOld-Fashioned Banana Pudding



1⁄3 cup all-purpose flour

1 dash salt

2 1⁄2 cups milk

1 (14 ounce) 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 flour and salt in a large sauce pan.

Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.

Stir in 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 pudding at 325F for 25 minutes or until the meringue becomes light golden.

Allow to cool 30 minutes before serving.

Refrigerate unused portions.

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