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Home » dessert » Homemade Southern Banana Pudding

Homemade Southern Banana Pudding

February 18, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on February 18, 2016

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Yield: Fills an 8x8 pan
  • Category: dessert

Ingredients

  • 4 large eggs
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup cornstarch, ( I use ARGO Cornstarch)
  • 1/2 teaspoon salt plus a pinch of salt
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • About 50 vanilla wafer cookies
  • 5 medium bananas, (peel them after you roast them before you slice them)

Instructions

  • Preheat the oven to 350F.
  • Place unpeeled bananas on a baking sheet and bake for 10 minutes.
  • Remove from oven and let cool.
  • Once cool, slice the bananas.
  • Bump oven temperature up to 425F.
  • In a large bowl combine 1/2 cup sugar, the flour, cornstarch and salt. Mix together.
  • Take 3 of the eggs and separate the yolks from the whites. Set the white aside.
  • Add the remaining whole egg to the egg yolks. Add the egg yolks to the sugar mixture and mix well.
  • Stir in 1/2 cup milk.
  • Heat 2½ cups of milk in a medium sauce pan, when the milk is warm whisk in the sugar and egg mixture.
  • Cook on medium heat, uncovered until thick. This should take about 10 minutes. Mine normally doesn't thicken up until it reaches 9 minutes and 30 seconds. haha.
  • Remove from heat and add in 1 teaspoon of vanilla.
  • Add half of the vanilla wafers to the bottom of a 8x8 pan.
  • Cover the wafers with half of the banana slices.
  • Cover the banana slices with half of the pudding mixture.
  • Add another layer of vanilla wafers followed by a layer of banana slices and then finish off with a layer of pudding.
  • In the bowl of a stand mixer, mix together the egg whites and a pinch of salt. Mix on medium-high for about 5 minutes or until stiff peaks form.
  • Add in 1/4 cup sugar and mix on high until super stiff peaks form and the meringue does not fall out of the bowl when it is turned upside down.
  • Spread the meringue over the top of the pudding.
  • Place into a preheated oven and cook at 425F for about 6 minutes or until the meringue has browned to your liking!
  • Serve hot or cold.
  • Print

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