Sometimes, you just need a classic comfort food. But maybe not all the fat and calories and generally unhealthy stuff in the classic. This version of Banana Pudding from Cooking Light has remained a favorite of mine for years. I can’t stand fake banana flavor, or instant pudding in general, so the homemade, creamy, rich custard, layered with vanilla wafers and lots of bananas is my idea of perfection in a pudding!
New-Fashioned Banana Pudding
- 1/3 cup all-purpose flour
- Dash of salt
- 2 1/2 cups 1% low-fat milk
- 1 (14-ounce) can fat-free sweetened condensed milk
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe banana, divided
- 45 reduced-fat vanilla wafers, divided
- 4 large egg whites (at room temperature)
- 1/4 cup sugar
Preheat oven to 325°.
Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.
Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving. If you chill it overnight, the girls at your Bible study will think you’re a big hero for bringing it to share. I’ve heard.
I chill mine for a few hours because, along with fake flavors, I don’t enjoy warm bananas, either. Unless they’re coated in butter, brown sugar, and rum and served flaming. Who could resist that?