Sweet Southern Banana Pudding
You can't call it banana pudding in our house unless it has a meringue!
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- 1 1/2 cups sugar
- 1/2 cup self rising flour or plain flour
- pinch of salt
- 8 eggs separated, set whites aside
- 2 tsp pure vanilla flavoring
- 1 can condensed sweetened milk
- 1 regular size can evaporated milk
- whole milk
- 8 egg whites at room temperature
- 1 tsp baking powder
- 2/3 cup granulated sugar
- 8 cup pyrex or heavy glass bowl that is microwave safe
- tall glass of warm water
- 7 small to medium bananas and 1 box of nilla wafer cookies
In the glass bowl (I use a pyrex measuring cup looking bowl with a pour spout.)place all dry ingredients in the pudding instructions and whisk together. Next add eggs, vanilla and start to mix together. Will be thick and crumbly, not necessary to completely combine.
Place the glass bowl in your microwave and allow to cook on full setting for 8-10 minutes.
With a mixer on high, mix in the baking powder with the egg whites until medium peaks form.
While the mixer is running sprinkle in the sugar and continue to whip until stiff peaks are formed. You should be able to turn the bowl upside down without the whites falling out.
Cover the pudding with the whites and fluff with back of spoon or spatula to form peaks.
Remove from oven and allow to come to room temperature before storing in fridge.
It is delicious served warm only a few minutes after baking!!!!
But it's still great cold.
This makes a large pudding. At least a 9x13 and deep dish full. I make mine in a smaller cast iron roaster oval in shape because it's nice and deep and leaves room for my meringue to be stored without destroying it's pretty looks. Good luck and God Bless!