Banana Puddin’

This is so much more than just pudding. It’s puddin’. Channel your inner-Paula Deen and say it with me…puddin’.

I’m embarassed to tell you I made this last Tuesday. And aside from the little scoop I gave Carter after lunch, I ate the whole pan myself. By Thursday I posted this on my Facebook status:

I need a banana puddin’ intervention. Specifically, one that prevents the spoon from going into my mouth.

Nobody helped me, so I had to finish it.

Mmmmmmmm…creamy banana goodness, vanilla crunch and smooth, velvety pudding– the ultimate comfort food. I’m afraid to make it again…

Banana Puddin’

Banana Puddin’


Note: I always use the reduced-fat Nilla wafers. You won't taste a difference and they get less soggy (but still soft). You can skip the meringue if you're in a hurry, but it makes the dish so much prettier.


1 (12-oz.) package reduced-fat vanilla wafers

5 ripe bananas, sliced

2 cups 2% milk

1/2 cup sugar

1/3 cup all-purpose flour

3 egg yolks

1/8 teaspoon salt

1/2 teaspoon vanilla extract


3 egg whites

1/4 cup sugar


Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.

Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-15 minutes or until pudding-like thickness. (Watch carefully goes from liquidy to pudding-like very quickly.) Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.

Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.

Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.

Adapted from Southern Living

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