Baked Banana Pudding

Name: Baked Banana Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 ripe bananas, peeled and sliced into 1/4-inch rounds; 1 pinch cream of tartar; 4 larges eggs, separated; 79 milliliters all-purpose flour; 118 milliliters granulated sugar, plus 2 tablespoons; 473 milliliters half-and-half; 0 teaspoons kosher salt; 1 Tbsp freshly squeezed lemon juice; 1 teaspoons vanilla extract; 45 vanilla wafers

Baked Banana Pudding requires about 45 minutes from start to finish. This recipe serves 10. One serving contains 303 calories, 6g of protein, and 12g of fat. A mixture of granulated sugar, kosher salt, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. Baked Banana Pudding, Baked Banana Pudding With Rum Sauce, and How to Make Chia Pudding – and a Strawberry Banana Chia Pudding Parfait are very similar to this recipe.

Instructions

Watch how to make this recipe.

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Toss the banana slices and lemon juice in a small bowl and set aside.

Ingredients you will need

Lemon Juice

Banana

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Bowl

Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add the egg yolks and whisk to combine.

Ingredients you will need

Egg Yolk

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Whisk

Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges.

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Whisk

Remove the pan from the heat and whisk in the vanilla extract.

Ingredients you will need

Vanilla Extract

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Whisk

Frying Pan

Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices.

Ingredients you will need

Vanilla Wafer Cookies

Banana

Spread

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Mixing Bowl

Oven

Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

Ingredients you will need

Banana

Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

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Whisk

Stand Mixer

Bowl

Bake until the meringue is evenly browned, about 8 to 10 minutes.

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Oven

Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

ripe bananas, peeled and sliced into 1/4-inch rounds 1pinch

cream of tartar 4larges

eggs, separated 79milliliters

all-purpose flour 118milliliters

granulated sugar, plus 2 tablespoons 473milliliters

half-and-half 0teaspoons

kosher salt 1Tbsp

freshly squeezed lemon juice 1teaspoons

vanilla extract 45

vanilla wafers

Recommended wine: Cream Sherry, Port, Moscato Dasti

Banana Pudding works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "