This was always oh so delicious, and when I ran into my tried and true recipe, I knew I had to share it! This recipe is so incredibly simple, even a kid could make it. Yet if you ask me there is nothing quite like a bowl of banana pudding on a summer day to act as a perfect refresher. This is creamy and light and well, my new favorite dessert again. I eat this at least once a day after lunch and absolutely love it. Go ahead, buy the ingredients and give it a try for your family tonight!
Check out what our friends over at Southern Lady Cooks had to say about this:
“We love anything with bananas and banana pudding is our favorite. I almost hate to make this because I can make myself sick on it. A great way to use up bananas, too!”
Have any leftover bananas around? Keep this around!
Ingredients
Pudding:
4 bananas, peeled and sliced
Nilla wafers (about 50)
3/4 cup Domino sugar
1/4 teaspoon salt
1/4 cup Gold Medal all-purpose flour
1 cup regular or 2% McArthur milk
1 1/2 cups evaporated milk
4 egg yolks
1 teaspoon vanilla flavoring
Merengue:
4 egg whites
1/2 cup Domino sugar
1 teaspoon vanilla flavoring
Instructions
Pudding:
In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavoring. Pour over wafers and bananas.
Merengue:
Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned. (I have just put it under the broiler until it browns that way, too).
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Quick Tip: For a more filling dish, feel free to add some protein of your choice
Thanks again to Southern Lady Cooks for this amazing recipe.