SEARCH
Baked Banana Pudding
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 8
Read More
Read Less
Software
- 3 ripe bananas, peeled and sliced into 1/4-inch rounds
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 4 large eggs, separated
- 2 cups half-and-half
- 1/2 teaspoon vanilla extract
- 45 vanilla wafers
- 0.125 teaspoon cream of tartar
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 8
Procedure
- Heat oven to 400ºF.
- Toss the banana slices and lemon juice in a small bowl and set aside.
- Combine 1/2 cup of the sugar, the flour, and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly, until the mixture reaches 172 to 180ºF, 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
- Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
RELATED RECIPES
GET UPDATES
