Beat egg yolks; gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla.
5
Line bottom of a 1 1/2-quart casserole dish with Nilla vanilla wafers; top with a layer of sliced bananas.
6
Pour a portion of custard over the bananas. Continue to layer wafers, bananas and custard, ending with custard on top.
7
Beat egg whites stiff, but not dry.
8
Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole dish.
9
Bake in preheated oven (425u00b0) for 5 minutes or until delicately browned.
10
Serve warm or chilled.
519
kcal
Calories
11
g
Fat
92
g
Carbs
16
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: 3/4 c. sugar, 2 Tbsp. flour, 1/4 tsp. salt, 2 c. milk, 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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