Banana Pudding – a delicious recipe with vanilla wafers, sugar, flour, salt, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Reserve 10 wafers for garnish.
2
Mix 1/2 c. sugar, flour and salt in top of double boiler.
3
Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened.
4
Remove from heat; stir in vanilla. Spread small amount of custard on bottom of 1 1/2 qt. dish; cover with layer of wafers and a layer of sliced bananas.
5
Pour about 1/3 custard over bananas.
6
Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard.
7
Beat egg whites until soft peaks form; gradually add remaining 1/4 c. sugar and beat until stiff but not dry.
8
Spoon on top of custard, spreading to cover entire surface and sealing well to edges.
9
Bake at 350u00b0 for 15 to 20 minutes or until browned.
10
Cool slightly or refrigerate.
11
Garnish with reserved wafers.
3996
kcal
Calories
11
g
Fat
252
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 48 vanilla wafers, divided, 3/4 c. sugar, divided, 1/3 c. all purpose flour, dash of salt, and more.
Yes, Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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