As others said, "Just OK, not great" As anyone who's reading this probably knows, there are hundreds of banana pudding recipes online. I went with this one because my partner said to get a southern one....and it was on Southern Living. The recipes online vary.... use whole eggs or use yolks, use double boiler or use sauce pan, temper the eggs and make it like custard or mix it all first and then just cook, use corn starch or use flour. My results with this recipe were ok, but not great. I got some feedback that the flour was not a good element in the finished product. I may have overcooked it on the stove just a little as it came out rather thick, (and I had read reviews on many recipes not to undercook or it will be runny) but it wasn't extremely overcooked. The flour gave it a clouded thick texture. I think cornstarch would have been better. Recipe didn't make enough pudding for the amount of cookies/bananas.
This is definitely a cookie lover's version. Serve right away if you like crispy cookies, or chill overnight for softer texture. Delicious served warm, at room temperature, or chilled. If you omit the meringue, you won't need to bake the pudding.
More From Southern Living
2 Hours, 15 Minutes
- 1 (12-oz.) package vanilla wafers
- 5 ripe bananas, sliced
- 2 cups milk
- 1/2 cup sugar*
- 1/3 cup all-purpose flour
- 3 egg yolks
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1/4 cup sugar
- 1. Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
- 2. 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, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.
- 3. 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 bowl.
- 4. Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.
- **1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)
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