With lime, mint, and rum as the main components of a mojito, I wondered how I might flavor a loaf cake. It was an enjoyable experiment! If desired, adorn the loaf with mint leaves and lime slices.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup packed brown sugar
- 1 egg
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 ½ cups milk
- 6 bananas, peeled and sliced
- 1 (16 ounce) package vanilla wafer cookies
- 2 egg whites
- 3 ½ tablespoons white sugar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
- In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
- In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
- Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Nutrition Facts
| Calories | 696 kcal |
| Carbohydrate | 128 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 298 mg |
| Sugars | 60 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Substitute brown sugar for granulated sugar and this is the best banana pudding recipe! No matter how many servings I make, it’s gone the same day. No one can resist and it’s just like my grandma taught me to make.
Not nearly enough meringue. Couldn’t get to cover the top, much less actually have high peaks. Had to spread it too thin to make peaks but was definitely stiff enough. Next time, would use at least 3 egg whites (and these were extra large eggs).
I think it was great as is!
The best banana pudding recipe I have ever tried. The brown sugar gives an added taste that puts it over the top. I always skip the meringue because I just don’t like it. You really don’t need to bake it if you’re skipping the meringue.
I made this identical to the recipe. I agree with other reviews, easily could have backed off the sugar by 1/4 or 1/3 a cup. My banana’s were very ripe so that probably added to the sweetness. For those that mentioned runny pudding, keep cooking. It took quite a while for mine to thicken, probably 20 minutes. Recommend a third egg white for the meringue, it was just a little thin with inky two eggs. Overall, I would make this again, but with those tweaks to meet our tastes.
To sweet
Was too sweet but if you use 1/2 cup granulated sugar and are light on the wafer cookies it’ll be better. Some minor adjustments: I subbed some of the milk for half and half in the pudding to make it richer. I added vanilla extract and cream of tartar to the meringue, which was deliciously fluffy and just the right sweetness.
This was my first real southern banana Pudding and my first meringue. I now cook on a 1929 gas stove and like to do things the old way. So, I hand-whipped the meringue which turned out great just like the pudding did. Took me back to my childhood… You need to make this one…
I followed the instructions for the meringue exactly, and started adding the sugar when the egg whites started holding a soft peak. The mix immediately became more liquidy and never firmed back up.?
Great recipe..REALLY sweet
I made no changes. I love this recipe and will be making it again.
Amazing recipe. Everyone in the family thought grandmama was back in the kitchen. Lol.
Brown sugar made it too sweet
Delicious!!!!! I added more surgar to the merange because it is my favorite part, but amazing taste and I love it.
It was a little too sweet
I made this recipe yesterday for my uncle’s birthday. Everyone loved it. I did change a few things based on complaints from other reviewers. I used 3 egg yolks (instead of 2 yolks and 1 whole egg) for a smooth texture, 3/4 cup sugar to decrease sweetness, 1/8 cup flour to decrease “soupiness”, and I did layers of vanilla wafers/bananas/pudding. In my opinion it was still a little too sweet. Next time I’ll try 2/3 cup sugar. ***Also, I know you’re supposed to consistently stir the pudding while it’s cooking to avoid clumping but it helped to let it sit for 15-20 seconds after a good whisking. It seemed like it cooked faster. I used medium high heat. Good luck!
Good and easy – Used 2/3 cup of sugar and it was still really sweet. I crumbled shortbread cookies on the bottom of individual dishes – everyone love it.
I had a bad experience with this the first time, but will definitely try it again with a few differences. My biggest mistake was using a 2-quart casserole because I thought 1 1/2 would be too small for all the banana and wafers. I still think that (because they didn’t quite fit in the bigger container), but will try the smaller container anyway because the amount of pudding was too small for my bananas/wafers. I ended up with very nicely flavored mush.
Ok I’m not super experienced pudding cook, but this is my opinion. It was too sweet. I looked up another recipe and it’s ratio of milk sugar was 2:1 which i think is better. also this called for 3 TBS of flour instead of only 1. I think it is personal preference for brown vs white sugar, however I think that white makes it less rich which i like. I didn’t feel like there was enough pudding so I’m making more with the 2:1 ratio and adding it in. depending on your stove you may need to heat over med heat. I stirred it for an hour on med low with no results. but my stove’s low setting is extremely low. I also added vanilla to this (which I know makes in richer) but then I read somewhere else to add vanilla after it’s cooked. does anyone know why this is
Delicious! I cut the brown sugar to 2/3 cup and added a pinch of salt and a few drops of vanilla to the pudding. I also cut the sugar in the meringue and added a quarter teaspoon of cream of tartar. It took forever I thicken on the stovetop but I
This is awesome