Banana Pudding

Banana Pudding

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  • Prep Time


  • Total Time


  • Servings



  • cup all-purpose flour

  • Dash salt

  • cups 1% low-fat milk

  • 1

    (14-ounce) can fat-free sweetened condensed milk

  • 2

    large egg yolks

  • 2

    teaspoons vanilla extract

  • 3

    cups sliced ripe banana divided

  • 45

    reduced-fat vanilla wafers divided

  • 4

    large egg whites (at room temperature)

  • ¼

    cup sugar


Preheat oven to 325º. Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325º for 25 minutes or until golden. Serving Size: 3/4 cup


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