Banana Pudding

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Banana Pudding

This tried and true, purely Southern treat is sure to be found on the table at every family gathering. Be sure to use very ripe, spotted bananas for the best flavor. If you only have access to "normal" hard, yellow bananas and have the time, place them in a paper bag in a dark place for a day or two. They'll ripen right up.

Preparation Time: 1 Hour Serving Size: 8

1 box Nilla Wafers^®
3/4 cup sugar, divided into 1/2 and 1/4 cup
1/3 cup all purpose flour
dash of salt

4 eggs, separated
2 cups milk
2 teaspoons pure vanilla extract
7 ripe bananas, sliced

Heat oven to 425°. Combine 1/2 cup sugar, flour and salt in a saucepan. Add egg yolks and milk. Stir well to blend. Cook over medium heat, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread a small amount of custard on the bottom of a tall 2 quart casserole. Cover with a layer of Nilla Wafers^®. Top with a layer of bananas. Pour a third of the custard over the bananas. Continue to layer wafers, bananas and custard to make three layers of each, ending with custard. In a clean bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup of sugar and beat until stiff. Top the casserole with the meringue and bake for 4 to 5 minutes until meringue is golden-brown.

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Updated Friday, April 23, 2010
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