| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
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- 1/4 cup all-purpose flour
- Pinch of table salt
- 1 teaspoon pure vanilla extract
- About 45 vanilla wafers, such as Nilla
- 8 bananas, sliced 1/4 inch thick
- 2 cups whole milk
- 6 eggs, separated
- 1 1/4 cups sugar
Instructions
- Preheat the oven to 350 degrees F.
- Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
- Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
- Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
- In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
- Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 439 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 3 g |
| Sugar | 53 g |
| Protein | 9 g |
| Cholesterol | 126 mg |
| Sodium | 171 mg |
| Serving Size | 1 of 8 servings |
| Calories | 439 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 3 g |
| Sugar | 53 g |
| Protein | 9 g |
| Cholesterol | 126 mg |
| Sodium | 171 mg |
Reviews
Easy quick and oh so good!!!
This baked old fashion banana pudding recipe is amazing & simple!
54 year old man here and it was great and fairly easy!!!
Did not try this it seems like it would be much too sweat with an almost 1 to 1 ratio of milk to sugar:
is it a typo on the sugar?
Good recipe. I’ve been looking for an old fashioned banana pudding recipe. The only thing I wish I hadn’t done according to the recipe was to strain the pudding mixture. Doing this made the pudding too watery. The taste was good. Had to chill the mixture before I could put in too of the wafers.
Great basic recipe! I combined ideas from other recipes…I reduced the sugar to 1 cup, added 2 T butter, 3 T cream cheese, and some of the beaten egg whites to the pudding after it cooled a bit, to lighten it and make it a smoother consistency. Awesome results! Pat Nic
Outstanding!! True classic recipe.
Don’t waste your time on this one.