Banana Pudding

I love banana pudding I don’t make it that often because I could eat the whole dish. This dessert can take a little time to prepare but it is so worth it, what could be a better combination that cookies, pudding and bananas.

This pudding is very popular in the south. I remember my Grandma Whitley making it sometimes for dessert for Sunday dinner. One time she even replaced the bananas with crushed pineapple and the vanilla wafers with butter cookies. Now that was a great pudding.

Banana Pudding
½ cup sugar
1/3 cup flour
¼ teaspoon salt
3 egg, yolks (save the whites for later)
2 cups milk
1 teaspoon vanilla
1 box vanilla wafers
4 to 5 bananas, sliced
3 egg whites
½ teaspoon vanilla
3 tablespoons sugar

In a medium saucepan; mix together ½ sugar, flour, salt, egg yolks, and milk. Stirring constantly, heat over medium heat until mixture thickens. Remove from heat and stir in vanilla.
Line the bottom and the sides of a small baking dish with vanilla wafers; add a layer of sliced bananas and then a layer of custard; repeat layers.
In a large mixing bowl beat egg whites and vanilla on high speed until soft peaks form; gradually add remaining sugar 1 tablespoon at a time until stiff peaks form. Spread over custard, sealing edges of pan.
Bake in a 425⁰F oven for 5 minutes or until lightly golden brown. Can be served warm or chilled.

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