Banana Pudding
Notes:
See our vanilla pudding recipe, with the larger quantities for the custard. Save the egg whites for meringue.
This is adapted from Cook's Country recipe for banana pudding.
You won't use all of the cookies in the ingredients but you need more than one box.
Ingredients
Five bananas, slightly under ripe1 T lemon juice, divided into 1t and 2t
2 12-ounce boxes of vanilla wafers
3/4 C caster sugar for the meringue
Instructions
1. Roast bananas. Oven to 325 and rack to upper middle position. Place two unpeeled bananas on a cookie sheet and bake until they are completely black, about 20 minutes. Let cool for five minutes. Turn oven to 450 for the meringue.
2. Make the vanilla custard.
3. Puree the roasted bananas, including all the accumulated juices, with the custard, and add 1 t lemon juice. Refrigerate, covered with plastic wrap touching the top of the custard.
4. Slice the remaining unbaked bananas and toss with the remaining 2 t lemon juice.
5. Assemble the pudding in layers, with cookies and bananas at the bottom.
6. Whip the room temp egg whites to a froth on a low speed. Increase the speed of the mixer and slowly add sugar 1 T at a time as the egg whites get to a stiff peak and are shiny, about 10 minutes?
7. Refrigerate for eight hours. Can last in the refrigerator for two days. If you don't eat it all in one day, that is.
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