Old-Fashioned Banana Pudding (Aka Banana Pudding Therapy)

by admin on February 5, 2010

Oh, man, this is good stuff!  There is nothing quite like pudding made from scratch.  And I don’t mean cooked pudding from a box.  I’m talking about getting back to pudding basics here people!  Banana pudding warm from the oven is one of those comfort food treats that transcends time.

1/3 cup all-purpose flour
1 dash salt
2 1/2 cups milk
1 (14 ounce) can sweetened condensed milk
2 egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe bananas
45 vanilla wafers
4 egg whites
1/4 cup sugar

Mix flour and salt in a large sauce pan.  Add milk, sweetened condensed milk  and beaten egg yolks to pan slowly.   Stirring constantly, cook mixture on medium high heat until mixture thickens, about 7-8 minutes, then remove from heat.  Stir in vanilla.

Layer enough banana slices to cover the bottom of a 2 quart casserole dish.  Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.   Repeat layering, starting with bananas, then using pudding, then vanilla wafers.   Do the layering a third time as usual, except do not cover the pudding with wafers;  place wafers around the edges of the casserole, tucked into the pudding.

Beat egg whites at high speed with a mixer until they foam.  Add the sugar gradually, and keep beating until stiff peaks form.  Spread this over the top of the pudding, forming a seal to the edges.

Bake pudding at 325 degrees for 25 minutes or until meringue becomes light golden.

Allow to cool 30 minutes before serving.  Refrigerate unused portions.

Makes 8 servings at 484 calories each serving.

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