Before anyone gets up in arms and says “wait, this is vanilla pudding!” please know that this is a Southern U.S. style banana pudding–usually that’s vanilla (sometimes some kind of liqueur) with the bananas on top. I make some notes at the bottom about ways to boost the banana flavor if you’re interested!
Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
**My own notes**: These are cute individual ones but you can also put it in a large dish–just make sure to cover the pudding evenly with the meringue when it goes in the oven to prevent a skin from forming on the pudding. For **extra banana flavor**, mash some extra ripe bananas up and fold that into the pudding in addition to layering in the slices. I’ve even roasted bananas to get nice browning on them, *then* mashed them and added them in. Another nice addition can be **dark rum** or a nice **bourbon**, or again if you want extra banana try a banana liqueur like **Tempis fugit creme de banane**.
epolonsky
I don’t think I ever had a wheat flour based pudding. How does it differ from the cornstarch version that I’m more familiar with?
sanlc504
I wouldn’t call this Nanner Puddin’ though. But good recipe.
3 Comments
Before anyone gets up in arms and says “wait, this is vanilla pudding!” please know that this is a Southern U.S. style banana pudding–usually that’s vanilla (sometimes some kind of liqueur) with the bananas on top. I make some notes at the bottom about ways to boost the banana flavor if you’re interested!
Source: [Southern Living](https://www.southernliving.com/recipes/banana-pudding)
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-oz.) can sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 vanilla wafers
4 egg whites
1/4 cup sugar
Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
**My own notes**: These are cute individual ones but you can also put it in a large dish–just make sure to cover the pudding evenly with the meringue when it goes in the oven to prevent a skin from forming on the pudding. For **extra banana flavor**, mash some extra ripe bananas up and fold that into the pudding in addition to layering in the slices. I’ve even roasted bananas to get nice browning on them, *then* mashed them and added them in. Another nice addition can be **dark rum** or a nice **bourbon**, or again if you want extra banana try a banana liqueur like **Tempis fugit creme de banane**.
I don’t think I ever had a wheat flour based pudding. How does it differ from the cornstarch version that I’m more familiar with?
I wouldn’t call this Nanner Puddin’ though. But good recipe.