Old Fashioned Banana Pudding

“Velvety rich custard, ripe bananas, and vanilla wafers so soft they melt in your mouth.”
  • 3/4 cup sugar, divided 
  • 1/3 cup all-purpose flour 
  • Dash salt 
  • 3 eggs, separated
  • 2 cups milk 
  • 1/2 teaspoon vanilla extract
  • NILLA Wafers
  • 5 ripe bananas, sliced 


Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
If you like the meringue topping, beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Personally I don’t care for the topping so I skip this step.
Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.


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