Description
A delicious homemade banana pudding with layers of Nilla Wafers and meringue.
Ingredients
Scale
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 box Nilla Wafers (an 11 ounce box or 45 wafer cookies)
- 5 bananas (sliced)
Instructions
- In a medium, heavy bottomed saucepan, combine ½ cup sugar, flour and salt. Whisk in the milk and egg yolks (save the whites for later).
- Cook over medium low heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from the heat and stir in the vanilla.
- In a 1 to 1½ quart dish, spread a few tablespoons of the custard across the bottom of the dish.
- Layer ⅓ of the Nilla wafers, ⅓ of the sliced bananas and ⅓ of the custard. Repeat the layering for a total of 3 layers.
- Preheat the oven to 400°F.
- Beat the egg whites until soft peaks, gradually add ¼ cup of sugar and beat until stiff peaks form.
- Spread the meringue on top of the pudding, sealing against the edge of the bowl.
- Transfer the dessert to the oven and bake for 5 minutes which will set the meringue. Then remove from the oven and adjust the baking rack to the upper position, set the oven temperature to “Broil” and return the dish to the oven and toast the top under the broiler. Watch closely, rotating the dish as it browns.
- Remove from the oven and transfer the dish to the refrigerator and chill for 2 hours.
Notes
- For best flavor, use ripe bananas.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg