Banana Pudding

Banana Pudding

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup plus 1 tbsp sugar

  • cup cornstarch

  • pinch of salt

  • 3

    cups milk

  • 8

    eggs, separated

  • 1

    tbsp vanilla extract

  • 3

    tbsp butter

  • 3

    cups vanilla wafers

  • 4

    ripe bananas, thinly sliced

  • ½

    tsp cream of tartar


Preheat oven to 350. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; sitr until blended. Mix in milk. Cook custarad over medium heat, stirring constantly until thickened and boiling. In a small bowl, whick egg yolks, then whisk in about 1/2 cup hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring 2 minutes. Stire in vanilla and butter, until blended. Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with a layer of banana slices, then one of custard. Repeat layering, ending with custard. In a larage mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Sppon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.


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