The Best Hot Banana Pudding Recipe - Rich and creamy pudding, homemade from scratch, surrounded by Nilla Wafers and topped with Meringue or Whip Cream. Served warm and ready in about 35 minutes.
¾cupgranulated sugar (use 1/2 and 1/4 cups separately)
⅓cupall purpose flour
3wholeeggs, separated(medium)
2cupsmilk(whole milk for a rich taste)
½tspvanilla
1boxvanilla wafers(Nilla brand or store brand - 45 to 55 wafers)
5mediumripe bananas, sliced(yellow (not green))
⅛tspsalt(dash of salt)
Instructions
Preheat oven to 350°.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Bottom of boiler should have a couple of inches of cold water.
Blend in 3 egg yolks in top of double boiler.
Stir in milk in top of double boiler.
Turn stove on high to heat water to boiling (with top boiler containing mixture above sitting on top of bottom boiler.) Turn down slightly after it starts boiling. Cook uncovered in top boiler over boiling water in bottom boiler, stir constantly until thickened. Takes about 10 to 12 minutes. Will look like thick pudding texture.
Remove from heat and add vanilla to mixture in top boiler.
Save about 15 wafers for garnishing around the rim for use after layering.
Spread small amount of cooked pudding mixture for a thin layer on the bottom of 1 1/2 quart casserole dish.
Cover pudding with vanilla wafers.
Top with sliced bananas.
Pour 1/3 of cooked custard pudding over bananas and spread.
Continue to layer: vanilla wafers, bananas, and pudding for 2 more layers ending with custard pudding.
Beat 3 egg whites (be sure no yellow in egg whites) on high speed of mixer until soft peak forms. You can use a stand mixer and small bowl or hand held electric mixer with beaters. The beaten egg whites will gently hold their shape.
Gradually add remaining 1/4 cup sugar and beat until mixture has stiff peaks (looks like meringue topping texture.)
Gently spoon (or use spatula) meringue on top of pudding in casserole dish. Cover entire surface to edge of dish and make peaks and waves with a small spatula.
Bake in preheated oven at 350° for 15 to 20 minutes or until lightly browned. Watch carefully so it doesn't burn. Have potholders ready to remove dish quickly when it reaches that perfect golden color you want. I leave oven door open a little at the end of browning to keep a close eye on it. You can turn it around while browning if your oven doesn't seem to brown it all over evenly. Cool hot banana pudding slightly.
Serve warm.
Refrigerate any leftovers for a day or two. Make sure to cover well. If condensation forms immediately after refrigerating, use a paper towel to dry so it is not dripping water into the meringue. (Do not freeze.)
Notes
Calorie values are approximate and dependent upon ingredients used.If you don't have a double boiler you can use a small boiler placed inside a larger one. Hold it up with the handle in one hand while stirring with the other and don't overfill the water in the bottom as it will slosh out easily. You just need a couple of inches deep for the water to boil and provide enough heat to cook.Using the double boiler method gives this pudding a rich and creamy texture. Cooking directly on heat will scorch and have a rubbery texture.Use bananas that are not green, but not overly brown either. Too brown and they turn black in the pudding quicker.