Tuesday, July 27, 2010

Banana Pudding

Well, we are back in Omaha after our 10 day TEXAS adventure, we came home to a HOT house. AC quit working while we were away and our house is 94 degrees. The repairman - nice Francisco - came today to fix the problem and we are now down to 88. I think we will need a new unit soon as we have seen Francisco 3 times this summer. The heat made me think of this yummy dessert we had at my brother's house. His wife Stacy - made a Banana Pudding different from the one I make. I make one with cooked pudding and meringue but Stacy's was very summery and very refreshing! I will share both with you!

This version is from my mom who is a great cook. My dad and my husband request this often for Father's Day or any special occasion!

Banana Pudding (mom's version)

4 heaping Tbsp flour (2)
2 1/4 cup sugar (1)
7 eggs, separated (3)
4 cups milk (2)
2 tsp. vanilla (1)
2/3 stick butter (1/3)
2 boxes of Nilla Wafers (won't use all but I like to have plenty)
7 Bananas (3-4)

1 tsp cream of tartar
1/2 cup sugar (1/4)
2 tsp. vanilla (1)

Separate eggs. Beat egg yolks with a little of your milk. Reserve egg whites for meringue. Put flour and sugar in a saucepan. Slowly pour rest of milk into flour/sugar stirring to avoid lumps. Pour egg mixture through a strainer into flour/sugar/milk mixture. Heat on med/med high heat stirring constantly. Mixture will begin to thicken after about 15 minutes. Add vanilla and butter. When butter is melted and a desired thickness for pudding has been reached, take off heat. If gets too thick - can always add a little milk. (This is the same mixture my mom makes for her chocolate pies and her coconut pies with a little adjustment)

Line a 11 x 13 glass dish on bottom and sides with Nilla Wafers. Add a layer of sliced bananas and a layer of cooked pudding. Repeat then add Meringue.


Whites are at room temperature by now. Beat with mixer and add 1 tsp Cream of Tartar. Beat at high speed until whites form a stiff peak. Add sugar and vanilla and beat to get a little stiffer peak. Spread over pudding and seal edge. Bake at 350 just for about 10-15 minutes to brown meringue.

Serve warm or chill and serve cold. My hubby loves it cold - so do my girls!

*Numbers in parentheses are for a square pan. The rest is for a glass 11 x13.

**Chocolate pie - add 2 or (1 for one pie) heaping Tbsp cocoa with the flour mixture
**Coconut pie - when desired thickness of pudding is reached, add 1 1/2 cans ( 3/4 can for one pie) of coconut and sprinkle some of the coconut on top before browning meringue

Banana Pudding (Stacy's version)

1 small box of instant banana pudding
1 small box of instant cheesecake pudding
milk (according to pudding directions)
1 can condensed milk
1 small Cool Whip
7 bananas
1 box Nilla Wafers

Mix pudding according to directions. Add condensed milk and Cool whip to pudding mixture. Line bottom and sides of a glass 11 x 13 with vanilla wafers then a layer of sliced bananas on bottom then layer of pudding. Repeat. Top with crushed vanilla wafers. Chill!

Printable Version

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