Best Banana Pudding
March 16, 2014
Categories: Comfort Food, Desserts, Fancy/Entertaining, Puddings, Dairy, Fruit, Banana, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Winter, Hand Mix/Whisk, Refrigerator, Make it from scratch, Spring more
"THE BEST recipe for banana pudding, I could devour the whole pan myself just give it a try and see for yourself! I've made this with the egg white meringue and with sweetened whipped cream, both ways are great but I think I prefer the whipped cream better and it's much easier, I sprinkled toasted coconut over the top of the whipped cream :)"
- Serving Size: 1 (233.5 g)
- Calories 408.8
- Total Fat - 13.1 g
- Saturated Fat - 7 g
- Cholesterol - 168.7 mg
- Sodium - 185.7 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 1.6 g
- Sugars - 43.2 g
- Protein - 8.1 g
- Calcium - 111.6 mg
- Iron - 0.9 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
In a saucepan, whisk together 3/4 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in half and half. Cook stirring until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and banana extract.
Preheat the oven to 425 degrees F.
Spread a thin layer of the pudding in bottom of a 1 1/2-quart pan.
Sprinkle a layer of crushed wafers on top of the pudding. Arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafer crumbs, bananas and pudding, ending with a layer of the pudding on the top.
To make the meringue, beat the reserved egg whites with 1/8 teaspoon of salt until whites are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
With a butter knife or small spatula, spread the meringue over the pudding (making sure to spread right to the edges of the pan) making a few decorative peaks on top. Bake until the meringue is lightly browned, 5 minutes.
Serve right away or refrigerate until ready to serve.
Tips & Variations
- A 1 1/2-quart pan or casserole dish