Prep 15 mins
Cook 5 mins
My Mother made her banana pudding (ok, it's really vanilla pudding poured over sliced bananas) in the top of a double boiler on the stove. It was always topped with meringue and baked, then served warm. This is more of a modern version, made quickly in the microwave for convenience. Although this is served cold and topped with whipped topping, you can still reserve the egg whites, beat them with sugar, spread over the top of the pudding and bake until brown to serve it for Southern style warm banana pudding. Cooking time does not include cooling.
- 1 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄8 teaspoon salt
- 3 eggs, separated (whites discarded or used for meringue)
- 2 cups milk
- 2 tablespoons butter
- 1 tablespoon vanilla
- 3 bananas
- 36 vanilla wafers
- 1 (8 ounce) container whipped topping
- In a large microwaveable bowl, Mix sugar, flour, salt, egg yolks and milk.
- Microwave on high power for 2 minutes.
- Beat with electric mixer for 1 minute.
- Microwave on high power 2 more minutes.
- Beat with electric mixer for 1 more minute.
- Add butter and vanilla.
- Microwave on high for 1 minute.
- Beat for for 1 minute more with electric mixer.
- Refrigerate until cool.
- Line a dish with vanilla wafers.
- Top with 1/2 of slice bananas.
- Layer 1/2 of pudding on top.
- Repeat layers.
- Spoon whipped topping over all.
- Store in refrigerator.
- If serving warm, layer wafers, bananas, and warm pudding immediately into casserole dish. Top with meringue made from beating reserved egg whites with sugar. Bake until golden.