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Banana Pudding Recipe
|All purpose flour||3 1⁄2 Tablespoon|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Eggs||3 , separated|
|Milk||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
|Vanilla wafers||12 Ounce (1 Package)|
Serving size: Complete recipe
Calories 4171 Calories from Fat 830
% Daily Value*
Total Fat 87 g134%
Saturated Fat 46.6 g233.2%
Trans Fat 9.5 g
Cholesterol 702.2 mg
Sodium 1181.9 mg49.2%
Total Carbohydrates 809 g269.8%
Dietary Fiber 28.9 g115.7%
Sugars 515 g
Protein 65 g129.2%
Vitamin A 36.1% Vitamin C 87%
Calcium 124.5% Iron 38.8%
*Based on a 2000 Calorie diet
Beat egg yolks; combine egg yolks and milk, mixing well.
Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
Remove from heat; stir in 1 teaspoon vanilla.
Layer one third of wafers in a 3 quart baking dish.
Slice 2 bananas, and layer over wafers.
Pour one third of custard over bananas.
Repeat layers twice.
Beat egg whites with electric mixer until foamy.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Add 1 teaspoon vanilla, and beat until blended.
Spread meringue over custard, sealing to edge of dish.
Bake at 325° for 25 to 30 minutes or until golden brown.