Wednesday, October 13, 2010

Banana Pudding

Here is another fabulous recipe that I found in Southern Living -- I adapted it a bit (to use less bananas and wafers... so I could make it again later on ;)). It is a new fave in our house. Mmmmm :)

Banana Pudding
1 (12 oz.) package vanilla wafers
(approximately-- I didn't use a whole box)
5 ripe bananas, sliced (I only used 3)
2 cups milk
½ cup sugar
1/3 cup all-purpose flour
3 egg yolks
1/8 tsp. salt
1/2 tsp. vanilla extract
3 egg whites
¼ cup sugar

Prepare pudding: Preheat oven to 325 degrees F. Arrange one third of vanilla wafers in 9"x11" baking dish (a 2-qt. dish). Cover with one third of banana slices. Repeat layers twice with remaining wafers and bananas (I only made two layers - this is why I didn't use the whole box of wafers, and why I only used 3 bananas instead of 5).

Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, stir in vanilla. Pour over vanilla wafers and bananas in dish.

Prepare meringue. Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form.

Spread meringue over pudding, sealing to edge of dish. Bake at 325 degrees F for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.