Banana Pudding


10 Servings

  • ⅔ cup sugar
  • 3⅔ tablespoons all-purpose flour
  • 1 dash salt
  • 1 14-ounce can sweetened condensed milk
  • 2½ cups milk
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1 11-ounce package vanilla wafer
  • 6 large bananas
  • Meringue
  • 4 egg whites
  • 6 tablespoons sugar
  • ½ teaspoon banana extract

Preheat oven to 425° F.

Combine ⅔ cup sugar, flour, and salt in a heavy saucepan. Combine condensed milk, milk, and egg yolks; stir well. Add to dry ingredients. Cook over medium heat, stirring constantly, until smooth and thickened. Remove pudding mixture from heat; stir in vanilla.

Arrange one-third of wafers in the bottom of a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of pudding mixture over bananas. Repeat layers two more times, arranging remaining wafers around outside edge of dish.

Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Gradually add ¼ cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in the banana extract. Spread meringue over pudding, sealing to edge of dish.

Bake at 425° F for 6 to 8 minutes, or until meringue is golden brown.


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