Banana Pudding

One of my all-time favorite recipes of my Grandmother's is her
Banana Pudding 

I can remember going into her house and finding one fresh from the oven,
meringue on top.
I loved it straight from the oven.

This recipe, a little different from my Grandmothers, is made with whipped topping instead of meringue since I was making individual servings.
I think that it's almost as good.
(I don't know what it is, but she made everything taste better.)

Banana Pudding

1/3 cup flour (I used all-purpose)
pinch of salt
2 1/2 cups milk (I used reduced fat)
1 (14 ounce) can sweetened-condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla
3 cups sliced bananas
1 (11 ounce) package of vanilla wafers
2 cups whipping cream
1/4 cup powdered sugar

To make the pudding:  In a medium saucepan, combine flour and salt.  Place saucepan over medium heat and gradually stir in the milk, sweetened-condensed milk, and egg yolks.  Cook over medium heat, whisking constantly, 10-12 minutes or until thickened.  Remove from the heat and stir in the vanilla.

To make the whipped cream:  Combine the whipping cream and powdered sugar in a large bowl and beat at high speed until stiff peaks form.  

To assemble the banana puddings:  Combine half of the bananas with the pudding and place in the bottom of the cups.  Add a few vanilla wafers to cover the pudding.  Top with whipped cream. Add a layer of the remaining bananas and repeat.  Finish with whipped cream and top with a vanilla wafer.


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