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Banana Pudding Recipe
|Sugar||3⁄4 Cup (12 tbs), granulated|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Wafers||1⁄2 Teaspoon (Nabisco Nilla Brand)|
|Fully ripe bananas||6 Medium, sliced|
Serving size: Complete recipe
Calories 1854 Calories from Fat 335
% Daily Value*
Total Fat 37 g57.7%
Saturated Fat 15.5 g77.5%
Trans Fat 0 g
Cholesterol 891.6 mg
Sodium 598.5 mg24.9%
Total Carbohydrates 349 g116.2%
Dietary Fiber 16.8 g67.3%
Sugars 249.9 g
Protein 51 g102%
Vitamin A 36.4% Vitamin C 87%
Calcium 65.7% Iron 41.5%
*Based on a 2000 Calorie diet
Mix in 1 whole egg and 3 egg yolks.
Stir in milk.
Cook, uncovered, over boiling water, stirring constantly, until thickened.
Remove from heat; add vanilla.
Spread small amount on bottom of 1 1/2-quart casserole; cover with layer of Nilla Wafers.
Top with layer of sliced bananas.
Pour about 1/3 of custard over bananas.
Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard.
Beat remaining 3 egg whites until stiff, but not dry; gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks.
Pile on top of pudding covering entire surface.
Bake in preheated hot oven (425°F.) 5 minutes or until delicately browned.