Caramelized Banana Pudding

Rev BJ Friley


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

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

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

★★★★★ 2 votes
30 Min
45 Min
Convection Oven


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


1Preheat 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.
2Whisk 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.
3Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4Beat 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.
5Bake 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