Wednesday, February 21, 2024



1 cup of sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups of milk (NOT skimmed)
4 or 5 ripe bananas, cut into thin slices (cover with plastic wrap or sprinkle with lemon juice to prevent them from turning brown)
1 box of vanilla wafers
1 teaspoon vanilla extract
1 tablespoon of butter (no margarine)
4 egg yolks (large eggs or better)
4 egg whites, at room temperature
5 tablespoons of sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract


Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl and mix well. Set aside.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the yolks, alternating with the milk and vanilla, stirring constantly. Bring to a gentle boil and when the mixture begins to thicken, add the butter, stirring constantly. Keep boiling and stirring until the mixture reaches a good pudding consistency. Make sure not to burn the pudding. Remove from heat.
Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put another layer of vanilla wafers, another layer of banana slices and cover it with the rest of the pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, one tablespoon at a time, and beat until hard peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it to the sides of the dish.
Bake until meringue is golden brown, 12 to 15 minutes.


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