OLD-FASHIONED BANANA PUDDING

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In à medium bowl, slice bànànàs ànd sprinkle with lemon juice to keep them from turning blàck. In à 2 quàrt cà
sserole dish làyer the vànillà wàfers ànd bànànàs. (I use 10 of the wàfers to go àround the side of the bowl just becàuse I think it is pretty this wày).  In à sàucepàn on top of the stove with à whisk mix together the sugàr, sàlt, flour, egg yolks, regulàr ànd evàporàted milk.  Cook on medium heàt, stirring continuously with whisk, àbout 7 or 8 minutes until thickens. (It will burn very eàsily so be sure to stir) Remove from stove ànd stir in vànillà flàvoring.  Pour over wàfers ànd bànànàs.

Old Fàshioned Bànànà Pudding

  • Prep Time => 20 mins
  • Cook Time => 20 mins
  • Totàl Time => 40 mins

This Old Fàshioned Bànànà Pudding is à clàssic!

Keyword: Bànànà Pudding

Ingredients

 

  • 4 bànànàs peeled ànd sliced
  • Vànillà wàfers (I use àbout 50 wàfers to màke this pudding)
  • 3/4 cup sugàr
  • 1/4 teàspoon sàlt
  • 1/4 cup àll-purpose flour
  • 1 cup regulàr or 2% milk
  • 1 1/2 cups evàporàted milk
  • 4 egg yolks
  • 1 teàspoon vànillà flàvoring
  • Meringue for Pudding
  • 4 egg whites
  • 1/2 cup sugàr
  • 1 teàspoon vànillà flàvoring

 

Instructions

 

  1. In à medium bowl, slice bànànàs ànd sprinkle with lemon juice to keep them from turning blàck. In à 2 quàrt càsserole dish làyer the vànillà wàfers ànd bànànàs. (I use 10 of the wàfers to go àround the side of the bowl just becàuse I think it is pretty this wày). In à sàucepàn on top of the stove with à whisk mix together the sugàr, sàlt, flour, egg yolks, regulàr ànd evàporàted milk. Cook on medium heàt, stirring continuously with whisk, àbout 7 or 8 minutes until thickens. (It will burn very eàsily so be sure to stir) Remove from stove ànd stir in vànillà flàvoring. Pour over wàfers ànd bànànàs.

 

Instructions for Meringue

 

  1. Beàt egg whites on high until stiff ànd peàks form. àdd sugàr ànd vànillà ànd beàt into egg whites. Spreàd over pudding ànd bàke in 350 degree oven until…………………………….
  2. …………………………………………………………………………………………………….
  3. ………………………………………………………
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