Banana Pudding

Banana Pudding- a very simple and delicious dessert.   This dessert originated as a Southern Classic.  Today it is enjoyed by all.   A dessert perfect for any meal or any gathering.  I love the rich banana flavor in a creamy pudding with vanilla wafers in every bite.


Banana Pudding
From Cooking Light Adapted Slightly by From My Southwest Kitchen

Ingredients:

1/3 cup all-purpose flour
Dash of Salt
2 1/2 cups whole milk
1 (14-ounce) can sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 vanilla wafer, divided
4 large egg whites at room temperature
1/4 cup sugar

Directions:
1. Preheat oven to 325 degrees F.
2. Combine flour and salt in a medium saucepan.  Gradually add the  whole milk and the sweetened condensed milk.  Add in the egg yolks and stir well.  Cook over medium heat for about 8 minutes or until the milk mixture is thick  stirring constantly.  Remove from heat; stir in the vanilla extract.
3. Arrange 1 cup of the banana slices in the bottom of a 2-quart baking dish.  Spoon one-third of pudding mixture over banana slices.  Arrange 15 vanilla wafers on top of the pudding.  Repeat the layers twice, arranging the last 15 vanilla wafers around the edge of the dish. Push the vanilla wafers into the pudding.
4.  Beat egg whites at high speed of a mixer until foamy.  Gradually add the sugar, 1 tablespoon at a time.  Beat until stiff peaks form.  Spread the meringue evenly over the pudding, sealing to the edge of the dish.
5.  Bake at 325 degrees F for 25 minutes or until golden brown.

Note:  The pudding may be bit soupy when you first remove it from the oven.  Let it cool at least 30 minutes before serving.

Serves 10

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