Servings: 12
Calories: 324kcal
Equipment
- Double boiler pot set
- Hand-held electric mixer or stand mixer and mixing bowl
- 2 qt. glass bowl (preferably with a lid) Or a 9×13 or similar size baking dish (preferably with a lid)
Ingredients
Ingredients for the banana pudding
- ½ cup sugar granulated
- ¼ teaspoon salt
- ⅓ cup flour
- 3 eggs large
- 5 bananas ripe
- 2 cups whole milk
- ½ teaspoon vanilla extract
- 11 oz. Nilla Wafers cookies 1 box (and ¼ cup of crumbled cookies)
- 4 oz. whipped cream
Ingredients for the meringue
- 4 eggs large
- ¼ teaspoon cream of tartar
- ¼ cup sugar granulated
- ¼ teaspoon vanilla extract
Instructions
Instructions for the banana pudding
- Fill the bottom pot of a double boiler with two inches of water and set it on the stovetop over medium-high heat, and allow it to come to a boil.
- Meanwhile, while the water heats up in the pot to boil, use a hand-held electric or stand mixer to combine the eggs, milk, sugar, salt, and flour to make the pudding.
- Add the pudding mixture to the top pot of the double boiler.
- Cook the pudding uncovered in the top pot of the double boiler over the boiling water in the pot beneath for 10-12 minutes, stirring constantly until the pudding mixture thickens.
- Remove the double boiler from the stovetop and stir the vanilla extract into the pudding.
- Layer the ingredients in a baking dish. First layer: cookies, bananas, pudding, whipped cream. Second layer: cookies, banana, pudding, whipped cream. Third layer: cookies, bananas, pudding. Set the layered banana pudding aside.
Instructions for the meringue
- Preheat the oven to 350 degrees F.
- Remove the eggs from the refrigerator and separate the egg whites from the yolks. Pour the egg whites into a mixing bowl.
- Using a mixer on high speed, beat the egg whites along with the vanilla extract and cream of tartar until the meringue is glossy and smooth, and holds it form.
- Turn off the mixer and gradually add the sugar, about one tablespoon at a time, beating after each addition of sugar.
- Continue beating the meringue until it forms stiff peaks.
- Spread the meringue over the set aside banana pudding, and bake it in the oven for 10 minutes, or until the top of the meringue is golden.
- Allow the banana pudding to chill in the refrigerator for at least 2 hours. It's easiest to slice after being refrigerated. Serve and enjoy!
Video
Nutrition
Calories: 324kcal | Carbohydrates: 46g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 194mg | Potassium: 324mg | Fiber: 2g | Sugar: 27g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
Save it so you can make it!Pin this recipe to remember it later.