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Ingredients
| all-purpose flour (unsifted): 1/3 cup |
| salt: 1 dash |
| 2% milk: 2 1/2 cups |
| sweetened condensed milk: 1 14floz can |
| eggs: 2 (yolks) |
| vanilla extract: 2 tsp |
| bananas (sliced): 3 cups (ripe) |
| vanilla wafers: 45 wafers |
| eggs: 4 (whites) |
| granulated sugar: 1/4 cup |
Old-Fashioned Banana Pudding
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
33 min -
Servings
9 serving(s)
Tags
- 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.