|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 1g||4%|
|Total Sugars 39g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Banana pudding has long been a Southern favorite.
This is a classic, old-fashioned banana pudding finished with a sweetened meringue topping. If desired, omit the meringue topping (and the baking step) and top servings with whipped cream or whipped topping.
3/4 cup granulated sugar
1/8 teaspoon salt
1/3 cup self-rising flour
2 cups whole milk, or low-fat milk
2 large eggs, separated
2 tablespoons unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
6 ounces vanilla wafer cookies (about 44 cookies)
2 medium bananas, ripe but firm
1/4 cup sugar
1/2 teaspoon cream of tartar
Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in the top pan of a double boiler.
Slowly stir in the milk. Put the pan over simmering water and cook, stirring, until mixture begins to thicken. Beat egg yolks then briskly stir a small amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into the hot mixture in the top of the double boiler and stir in butter and vanilla. Cook until the mixture thickens again.
Heat the oven to 350 F.
Place a layer of vanilla wafers in an 11 x 7-inch baking dish (or another shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top.
In a mixing bowl beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Spread the meringue over pudding, spreading all the way to the edges of the baking pan. Bake in the preheated oven until nicely browned.
Remove from the oven. Serve hot or cold and enjoy!
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.