Baked Banana Pudding
Baked Banana Pudding is a lacto ovo vegetarian side dish. One serving contains 307 calories, 6g of protein, and 13g of fat. This recipe serves 10 and costs 72 cents per serving. A mixture of bananas, half n half, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodnetwork has 17 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 23%. Similar recipes are Baked Banana Pudding With Rum Sauce, How to Make Chia Pudding – and a Strawberry Banana Chia Pudding Parfait, and Banana Pudding.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 pinch cream of tartar
4 large eggs, separated
1/3 cup all-purpose flour
1/2 cup granulated sugar, plus 2 tablespoons
2 cups half-and-half
1/4 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
45 vanilla wafers
Equipment:
oven
bowl
whisk
frying pan
mixing bowl
stand mixer
Cooking instruction summary:
Watch how to make this recipe. Heat the oven to 400 degrees F. Toss the banana slices and lemon juice in a small bowl and set aside. Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract. Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding. Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
Step by step:
1. Watch how to make this recipe.
2. Heat the oven to 400 degrees F.
3. Toss the banana slices and lemon juice in a small bowl and set aside.
4. Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier.
5. Add the egg yolks and whisk to combine.
6. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges.
7. Remove the pan from the heat and whisk in the vanilla extract.
8. Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices.
9. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
10. Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges.
11. Bake until the meringue is evenly browned, about 8 to 10 minutes.
12. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
Nutrition Information:
covered percent of daily need
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