Banana Pudding

Banana Pudding might be a good recipe to expand your dessert repertoire. This recipe serves 8. One serving contains 322 calories, 7g of protein, and 8g of fat. For 66 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. If you have salt, vanillan extract, flour, and a few other ingredients on hand, you can make it. This recipe is liked by 43 foodies and cooks. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Leites Culinaria. With a spoonacular score of 32%, this dish is rather bad. Similar recipes include How to Make Chia Pudding – and a Strawberry Banana Chia Pudding Parfait, The best banana pudding ever, and Banana Pudding.

Servings: 8

Preparation duration: 35 minutes

 

Ingredients:

5 to 6 medium ripe bananas

4 large eggs

3 tablespoons all-purpose flour

3/4 cup granulated sugar

2 cups milk

1/2 teaspoon salt, plus an extra pinch for the meringue

1/2 teaspoon vanilla extract

30 to 40 vanilla wafers

Equipment:

double boiler

whisk

oven

casserole dish

mixing bowl

spatula

Cooking instruction summary:

1. Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup sugar, the flour, and salt. Stir in the remaining whole egg and the 3 yolks. Then stir in the milk. Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla.2. Preheat the oven to 425°F (220°C).3. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.4. Beat the reserved egg whites with a pinch of salt until they’re stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. This is your meringue.5. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.

 

Step by step:


1. Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup sugar, the flour, and salt. Stir in the remaining whole egg and the 3 yolks. Then stir in the milk. Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens.

2. Remove from the heat and stir in the vanilla.

3. Preheat the oven to 425°F (220°C).

4. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers.

5. Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.

6. Beat the reserved egg whites with a pinch of salt until they’re stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. This is your meringue.

7. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.


Nutrition Information:

Quickview
326k Calories
7g Protein
8g Total Fat
57g Carbs
3% Health Score
Limit These
Calories
326k
16%

Fat
8g
13%

  Saturated Fat
3g
21%

Carbohydrates
57g
19%

  Sugar
38g
42%

Cholesterol
99mg
33%

Sodium
298mg
13%

Get Enough Of These
Protein
7g
14%

Vitamin B2
0.34mg
20%

Vitamin B6
0.34mg
17%

Selenium
11µg
17%

Folate
54µg
14%

Phosphorus
129mg
13%

Vitamin B1
0.18mg
12%

Potassium
401mg
11%

Manganese
0.23mg
11%

Fiber
2g
9%

Calcium
87mg
9%

Vitamin B5
0.87mg
9%

Vitamin D
1µg
9%

Vitamin B12
0.5µg
8%

Vitamin C
6mg
8%

Magnesium
29mg
7%

Vitamin B3
1mg
7%

Vitamin A
281IU
6%

Copper
0.1mg
5%

Zinc
0.68mg
5%

Iron
0.79mg
4%

Vitamin E
0.38mg
3%

covered percent of daily need
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