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Moma's Banana Pudding Recipe

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This recipe for Moma's Banana Pudding is from Moma Theresa Kaye Tyson-Patterson's Southern Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
Nilla Cookies
1-3 Bananas sliced into 1/4 inch slices

Filling:
6 Eggs (Yellow of egg)
1 ½ to 2 Cups of white sugar
Pinch of Salt
1 can of Carnation Milk
1 tablespoon of Flour

Meringue Topping:
6 Eggs (egg whites)
3 Tablespoons of Sugar
1-2 caps of Vanilla Extract

Directions:
Directions:
Take out a 9x9 or 9x13 glass pan and layer your pan with Nilla Cookies and sliced bananas put to the side.

Turn stove top on medium heat and use a large cooking pan on stove top, add the sugar, salt, and flour, stir in one egg yellow at a time then add the carnation milk a little at a time until you can’t see any white. Stir continuously on the stove over medium heat for about 20-25 minutes or until you have a cream consistency. Once you have reached the consistency you want then remove cooking pan from heat and pour filling over prepared cookies and bananas in glass pan.

Then prepare topping

In a large glass or metal bowl, beat egg whites until foamy. Gradually add sugar and vanilla extract, continuing to beat until whites are stiff or peaks. (If it is still liquid or runny continue to whip it). Once it has peaked, spread meringue into pan, making sure to completely cover pudding layer and bake on broil until it is lightly browned. (Browns quickly so do not take your eye off of it!) Once it has browned put the dish in the refrigerator to cool for 2-4 hrs and serve chilled.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35

 

 

 

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