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Trisha Yearwood's Banana Pudding


Note: The original recipe called for taking 3 egg whites and 1/4 C sugar to make a meringue. I'm not a huge fan of meringue, so I used whipped cream instead. To make meringue, beat the 3 reserved ROOM TEMP egg whites until they are stiff. Gradually beat in 1/4 C sugar until the egg whites are fluffy and do not slide out of the bowl. Spread over mixture and bake in 425F oven for about 5 minutes at the end.

4 Large Eggs
1/2 C Sugar
3 T Flour
1/2 t Salt
2 C Milk
1/2 t Vanilla Extract
4 Ripe Bananas
30-40 Vanilla Wafers, As Needed
Whipped Cream, Optional

Separate the yolks from the whites of 3 eggs. Set aside the egg whites if you are going to make meringue.

In a saucepan, whisk together 1/2 C sugar, flour, and salt. Stir in the 3 egg yolks, and 1 whole egg. Mix well. Add milk and mix well. Turn on the heat and bring to a boil. Cook, uncovered, stirring often until the mixture thickens. This will take about 10 minutes and will have the typical pudding texture. Remove from heat and stir in the vanilla.

Layer pudding, vanilla wafers, and banana. Repeat layers, ending with the pudding. Top with meringue and bake OR top with whipped cream. Chill before serving.

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