Warm Banana Puddin'

I love traditional banana pudding, chocolate banana pudding (yes, I said chocolate!), but this recipe takes the puddin', y'all!  It's so good that the hubby requests it every year instead of a cake!

Banana Pudding

3 1/2 tablespoons all-purpose flour
1 1/3 cups sugar
Dash of salt
3 large eggs, separated
1 teaspoon vanilla extract
1 (12 ounce) package of vanilla wafers
6 medium overripe bananas
6 tablespoons sugar
1 teaspoon vanilla extract

Combine first three ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk. Stir into dry ingredients, and cook over medium heat, stirring constantly until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.

Layer 1/3 of wafers in a 3-quart baking dish. Slice 2 bananas, and later over wafers. Pour 1/3 of custard over bananas. Repeat layers twice.

Beat egg whites at high speed with an electric mixer until foamy. My grandmother's tip is to add a dash of sugar before adding any sugar. It helps the meringue stiffen better. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 teaspoon at a time. Beat until stiff peaks form. Add 1 teaspoon vanilla and beat until blended.

Spread meringue over custard, sealing to the edge of the dish. 

Bake at 325 degrees for 25-30 minutes or until golden.

 

Indulge for life's too short!