B is for Banana Pudding

One of my preggo apps gave some ideas for "healthy" snacking and bananas sounded really appealing. Then it just so happens Baby E is compared to the size of a banana this week. I was in charge of dessert for Easter lunch with my parents and I knew exactly the recipe to try. Although not the "healthiest" way to eat a banana it is my most favorite version of banana pudding and you'll still get loads of potassium this way!

The Best Banana Pudding introduced to me by my dear friend Laurie

Serves 6-8; Prep time: 30 minutes; Cooking time: 30 minutes; Total time: 1 hour

Banana Pudding:

• 1 cup Sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk (whole or 2%)
• 1 teaspoon vanilla extract
• 1 tablespoon butter (not margarine)
• 4 egg yolks (large eggs)
• box of Vanilla wafers
• 4-5 ripe bananas

Meringue:

• 4 egg whites, at room temperature
• 5 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Quick version of the How-To:

1. Preheat oven to  375°F. Line bottom of a 7" x 11" baking dish with vanilla wafers. Note: The recipe calls for 9x9 but I didn't have one & this size worked out just fine!
2. Peel and slice bananas into 3/8" rounds and cover while making pudding to keep from browning.
3. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
4. In a heavy saucepan, beat the egg yolks well (just use a fork but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches. Remove from heat.
5. Place a layer of banana slices in the baking dish on top of the vanilla wafers covering edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
6. Beat egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
7. Bake in a preheated 375°F oven until meringue browns, 12 minutes worked for me.
8. Best served warm although leftovers are just as tasty cold. 

Here's the detailed recipe via Texas Cooking.