Best Banana Pudding
Recipe: #12257
March 16, 2014
Categories: Desserts, Puddings, Banana, Brunch, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, 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 :)"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
Step 2
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.
Step 3
Preheat the oven to 425 degrees F.
Step 4
Spread a thin layer of the pudding in bottom of a 1 1/2-quart pan.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Serve right away or refrigerate until ready to serve.
Tips
- A 1 1/2-quart pan or casserole dish