We always have bananas, which somehow always find themselves in danger of going to waste. I usually make banana muffins to salvage the bananas but a couple of weeks ago, to spare Hubby and Abby from yet another dozen or two of muffins, I decided to make something totally new and different…Banana Pudding!
I was beyond ecstatic after I was through with my banana pudding adventure. For one, it was the first time I ever made a meringue topping. I usually avoid recipes where I have to top my cakes with meringue. I realize now that there’s no cause for fear. Hee hee. ;)
I found the recipe here, and the recipe contributor, Patricia Mitchell, calls it The Best Banana Pudding. :) I’m posting the recipe as well as a step by step photo tutorial of sorts. ;) Enjoy!
- 1 cup Sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 tablespoon butter (not margarine)
- 4 egg yolks (large eggs or better)
- box of Vanilla wafers
- 6-8 ripe bananas
- 4 egg whites, at room temperature
- 5 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
1. Preheat oven to 375°F.
2. Line the bottom of a 9″ x 9″ baking dish (I used 8″ x 8″) with a layer of vanilla wafers. (This recipe will not use the whole box.)
3. Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
4. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
5. In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well).
Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you’re working with an electric cooktop, adjust the heat so that it’s hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
6. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Line the banana slices up edge-to-edge.
Pour, spreading as necessary, half of the pudding over the banana layer.
Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
(Note: I only had 5 bananas and obviously, I needed more! Be sure to have at least 6 bananas handy!)
7. Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar.
At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
8. Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
This is how it looks like when sliced.
I found the banana pudding to be a little too sweet for me. I think it’s due largely to the fact that the vanilla wafers are already sweet. If and when I do this again, I will probably lessen the amount of sugar.
A slice of this will most definitely do damage to your diet. ;) Hee hee.
I have another weekend snapshot entry, The Caped Ones.
Have a great week ahead!