Baked Banana Pudding

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I love banana pudding.  I love the kind made with whipping cream that never sees any heat, and I love the kind topped with a pile of meringue and then baked until golden brown.

This is a recipe for that second kind.  The kind with meringue and baked into a delicious soft pudding. But honestly I would be happy with either.  Banana pudding is a great comfort food.

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I was supposed to have a small test this week which have ended up with me having at lest one stitch in my mouth.  Anytime I am looking at any oral testing or surgery I start thinking about delicious, soft, comfort food.  My mother sent me this recipe, I believe she found it in the People magazine.  My test got moved to two weeks from now but by then my banana pudding craving was raging so I made it anyway.  And who knows… I might make it again in two weeks!

Baked Banana Pudding

From the People Magazine

 

3 eggs, separated

2 cups half-and-half

3/4 cup sugar

1/2 cup flour

1/2 tsp salt

2 tbsp butter, at room temperature

2 1/2 tsp vanilla extract, divided

1/4 tsp cream of tartar

1/4 cup powdered sugar

3/4 box of vanilla wafer cookies, approximately

4 ripe bananas, sliced into 1/4” thick rounds

Preheat the oven to 350 degrees.

 

Make the pudding:

Whisk egg yolks together, set aside.

Whisk half-and-half and sugar in a double boiler or large steel bowl set over simmering water. Whisk in the flour and salt and stir until completely combined.

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Remove from the heat and gradually temper the egg yolks with the half-and-half mixture.  To temper the eggs, slowly combine about 1/4 of the half-and-half mixture with the egg yolks.  Then whisk the egg mixture into the larger bowl of half-and-half.

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Place the half-and-half mixture back over the simmering water.  Cook, whisking constantly, until thickened to the consistency of pudding.  This should take about 7 minutes.

Remove from the heat, stir in the butter and 2 tsp of vanilla.  Set aside.

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Make the meringue:

Beat the egg whites with an electric mixer (or stand mixer) until foamy.  Add in the cream of tartar, powdered sugar, and remaining 1/2 tsp vanilla.  Beat until stiff peaks form.

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To assemble:

Cover the bottom of an 8X8 in baking dish (I used a pie pan because it is prettier) with vanilla wafers.  Top with half of the banana slices and half of the pudding.

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Repeat with a second layer, ending with pudding.

Spread the meringue over the entire pudding.

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Bake for 12-15 minutes, until golden brown on top.  Be careful not to over-bake.

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Let the pudding cool completely before eating.

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Baked Banana Pudding

3 eggs, separated

2 cups half-and-half

3/4 cup sugar

1/2 cup flour

1/2 tsp salt

2 tbsp butter, at room temperature

2 1/2 tsp vanilla extract, divided

1/4 tsp cream of tartar

1/4 cup powdered sugar

3/4 box of vanilla wafer cookies, approximately

4 ripe bananas, sliced into 1/4” thick rounds

Preheat the oven to 350 degrees.

 

Make the pudding:

Whisk egg yolks together, set aside. Whisk half-and-half and sugar in a double boiler or large steel bowl set over simmering water.

Whisk in the flour and salt and stir until completely combined.  Remove from the heat and gradually temper the egg yolks with the half-and-half mixture.  To temper the eggs, slowly combine about 1/4 of the half-and-half mixture with the egg yolks.  Then whisk the egg mixture into the larger bowl of half-and-half.

Place the half-and-half mixture back over the simmering water.  Cook, whisking constantly, until thickened to the consistency of pudding.  This should take about 7 minutes.

Remove from the heat, stir in the butter and 2 tsp of vanilla.  Set aside.

Make the meringue:

Beat the egg whites with an electric mixer until foamy.  Add in the cream of tartar, powdered sugar, and remaining 1/2 tsp vanilla.  Beat until stiff peaks form.

To assemble:

Cover the bottom of an 8X8 in baking dish with vanilla wafers.  Top with half of the banana slices and half of the pudding.

Repeat with a second layer, ending with pudding.

Spread the meringue over the entire pudding.

Bake for 12-15 minutes, until golden brown on top.  Be careful not to over-bake.

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2 thoughts on “Baked Banana Pudding

  1. Martha Ognibene

    Those are some beautiful pictures–well done! I love you,M the Q

    From: Creamed Butter To: mlsognibene@yahoo.com Sent: Sunday, February 28, 2016 7:40 PM Subject: [New post] Baked Banana Pudding #yiv4302392764 a:hover {color:red;}#yiv4302392764 a {text-decoration:none;color:#0088cc;}#yiv4302392764 a.yiv4302392764primaryactionlink:link, #yiv4302392764 a.yiv4302392764primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv4302392764 a.yiv4302392764primaryactionlink:hover, #yiv4302392764 a.yiv4302392764primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv4302392764 WordPress.com | adiebene posted: “I love banana pudding.  I love the kind made with whipping cream that never sees any heat, and I love the kind topped with a pile of meringue and then baked until golden brown.This is a recipe for that second kind.  The kind with meringue and baked into” | |

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