Banana Pudding

Yield: Makes 10 servings (serving size: 1 serving)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 10%
  • Fat: 2.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.9g
  • Carbohydrate: 49.5g
  • Fiber: 0.1g
  • Cholesterol: 51mg
  • Iron: 0.4mg
  • Sodium: 155mg
  • Calcium: 161mg

Ingredients

  • 1/3 cup all-purpose flour
  • Dash of salt
  • 2 1/2 cups 1% low-fat milk
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 cups sliced ripe banana
  • 45 reduced-fat vanilla wafers
  • 4 egg whites
  • 1/4 cup sugar

Preparation

  1. Combine flour and salt in a medium saucepan. Gradually stir in milks and yolks, and cook over medium heat, stirring constantly, 8 minutes or until thickened. Remove from heat; stir in vanilla.
  2. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers twice, ending with pudding; arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding.
  3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over pudding, sealing to edge of dish.
  4. Bake at 325° for 25 minutes or until golden. Let cool at least 30 minutes.
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