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Banana Pudding Recipe

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This recipe for Banana Pudding, by , is from Calvary Chapel Myrtle Beach Cookbook, 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!

Contributor:  
Contributor:  
Mackenzie Pearce

Category:
Category:

Ingredients:  
Ingredients:  
cup granulated sugar
⅓ cup all-purpose flour
Dash of salt
4 eggs, separated, at room temperature
2 cups milk
tsp vanilla extract
1 box Nilla Wafters
5 - 6 medium fully ripe bananas, sliced

Directions:
Directions:
Combine cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 quart casserole (I like to use a bowl casserole dish); cover will layer of Nilla Waters. Top with layer of sliced bananas. Pour about ⅓ of custard over bananas. Continue to layer wafters, bananas and custard to make 3 layers of each, ending with custard.

Beat egg whites until stiff but not dry; gradually add remaining cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 F for 5 minutes or until delicately browned. Sprinkle remaining Nilla Wafer crumbs on top. Cool slightly or chill.

 

 

 

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