In 2011 I blogged about the best banana pudding I’ve ever made. The recipe was posted in Southern Living magazine years ago. I recently made this for a fellowship lunch at Community Bible Study. As I was making it I realized the first time around my camera technique wasn’t so great and I decided to re-post and remind you to put this on your fall baking list.
I made a double batch. An over-full 9″x13″ pan for Community Bible Study and supper’s dessert for papa bear, mama bear and grandma bear. 🙂 I know better than to try and sneak a Banana Pudding out of the house past the Chief and my sous-chef dish-washing mom. Nabisco is making “mini vanilla wafers” and I couldn’t resist using these little canning jars for our baked puddings!
“Remember this and stand firm,
recall it to mind, you transgressors,
remember the former things of old;
for I am God, and there is no other;
I am God, and there is none like me, ”
- ⅔ cup sugar
- ¼ cup all-purpose flour
- Dash of salt
- 1 (14 oz.) can of sweetened condensed milk
- 2½ cups milk
- 4 large eggs, separated
- 2 teaspoon vanilla extract
- 1 (12 oz.) package vanilla wafers
- 6 large bananas, sliced and sprinkled with fruit fresh
- ⅓ cup sugar
- ½ teaspoon banana extract
- Combine first 3 ingredients in a heavy saucepan.Whisk together milk and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened.
- Remove from heat; stir in vanilla.
- Arrange one-third of wafers in bottom of a 3-quart baking dish. Slice 2 bananas; layer over wafers. Pour one-third of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside of dish.
- Beat egg whites at high speed with an electric mixer until foamy.
- Add ⅓ cup sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in banana extract; spread over pudding, sealing in edge.
- Bake at 325 degrees F for 25 minutes or until golden brown.
NOTE: Use Sweetened Condensed Milk NOT evaporated milk.