1/1 Photo of Warm Spiced Banana Pudding
Redneck Epicurean's Note:
I am a Nanner Officianato. This was in Woman's Day mag. and I HAD to try it (even though I scaled it down due to on-hand ingredients and the fact that I'd sit down and eat the whole thing in one night). I'd never had cinnamon and nutmeg in a banana pudding before. It was SOO good...don't know how Mom will feel about me cheating on her banana pudding with other banana pudding recipes, but this one is over the top. I am posting the recipe as published.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees. You will need a deep 2-quart glass dish.
- 2Whisk pudding mix, cinnamon, and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-quart measure. Place plastic wrap directly on surface of pudding to prevent skin from forming. Arrange 16 cookies over bottom of serving bowl. Evenly space 8 cookies upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
- 3Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 tablespoons at a time, then beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.
- 4Bake 12-15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.
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Nutritional Facts for Warm Spiced Banana Pudding
Serving Size: 1 (272 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 441.8
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 4.5 g
- Cholesterol 16.0 mg
- Sodium 578.0 mg
- Total Carbohydrate 78.0 g
- Dietary Fiber 2.5 g
- Sugars 39.8 g
- Protein 8.3 g