Banana pudding is a simple Southern classic that has evolved into an all-American favorite. This recipe lightens up the traditional pudding by using low-fat milk, fat-free sweetened condensed milk and reduced-fat cookies.
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 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar
How to Make It
Preheat oven to 325°.
Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.
Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.
I've made this a few times for guests with good reviews. The pudding gets nice and thick - but like other reviewers it does take quite longer than planned for the pudding, but less time in the oven. I use a double-boiler to prevent burning.
YUM!! The best Banana Pudding I have ever had and it is LOW FAT! I even used skim milk and it turned out perfect. As other reviewers stated, I also had to cook the pudding longer (somewhere between 12 & 15 minutes).
Yummy!!! I didn't make this with the fat free ingredients. We don't have dessert often so when we do I use the whole fat version. I doubled the recipe and put it in a 11x9 pan. I did not top it with merigue so it was unecessary to bake. The family loved this one!
WOW!!! This was soooooo deliscious!!! I took half of it to work and the girls were fighting over it.. literally!!! They begged me to make it again and take the whole thing. There is absolutely nothing that could make this recipe fall down from the top!
It's the recipe that I used to make my first banana pudding. Huge success, so much that I did it again 3 days after the first try, i.e. as soon as the first dish got finished.
The only change in the recipe (very minor) is to add a layer of banana slices with each layer of wafers.
As many mentioned, making the pudding is more in the 30min range (with a double-boiler setting which I would also recommend) and cooking the meringue is more in the 10min range.
Bottom of the line, this recipe is a no-brainer and it makes an amazing banana pudding.
I have made this recipe several times and it's fantastic! You can not tell it's "light" at all - I even use skim milk; which as another reviewer noted you may need to cook the pudding a bit longer to get it to thicken. The pudding is very rich and silky with the mild crunch of the wafers (I use Nila) - it's very much a traditional banana pudding. The presentation is absolutely amazing with the browned meringue fluffed on top - it looks terribly impressive. Definitely will "wow" you - just eat it within ~3 days of making it as the fruit starts to brown and the meringue fall by then. The only only negative about this recipe is trying not to go back for seconds! - Enjoy!