I had three bananas that were getting pretty speckled-looking today, so I needed to do something with them. I made cranberry bread last week, and then Shannon gave me a loaf of pumpkin bread a few days ago, so I decided to make banana pudding instead of banana-nut bread.
The recipe I use is one I found on a Nabisco Nilla Wafers package years and years ago. I don't eat the stuff, but I'm assured that it is a great-tasting concoction.
Mix the flour, sugar, egg, egg yolks, and milk in a 3-quart pot.
Then, stirring constantly, cook it until it thickens. Remove from heat and add the vanilla.
Smear a little of the pudding in the bottom of a large Pyrex casserole dish, and add a layer of vanilla wafers.
Then add a layer of pudding and a layer of sliced bananas.
Keep layering this way until you use all of your pudding and bananas. The recipe calls for three layers, but I just do two.
Use the saved egg yolks to make meringue, top the pudding, and bake it in a hot oven for about 5 minutes, or until the meringue browns.
It can be eaten warm or cold. Enjoy!
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