Caramelized Banana Pudding

Rev BJ Friley

By
@RevBJFriley

NOTE: For the best flavor, choose firm, ripe bananas with brown speckles.

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com

justapinch.com/me/mbf

Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

45 Min

Method:

Convection Oven

Ingredients

1/2 c
light brown sugar, firmly packed
1/4 c
butter
1/4 tsp
cinnamon, ground
4 large
ripe bananas, sliced
1 c
granulated sugar, divided
1/3 c
all purpose flour
2 large
eggs
2 c
milk
4 large
eggs, separated
2 tsp
vanilla extract
48
vanilla wafers

Directions Step-By-Step

1
Preheat oven to 325 degrees F - Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until throughly heated. Remove from heat.
2
Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold stiff peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
3
Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4
Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ovenproof glass dishes. Place them on a baking sheet.
5
Bake at 325 degrees F for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Fruit
Regional Style: American