Banana pudding was a favorite of mine when I was a kid. I had forgotten how much I enjoy it, but when I ended up with too many bananas this week and started researching what to do with them I saw quite a few fun recipes for old-fashioned banana pudding! Yum. The one that interested me most was a baked banana pudding with meringue on top…it looked like a recipe that could go just as easily with vanilla wafers (which was the way I used to like it as a kid) or without (which is the way I’d like to make it now).
You’ll need some ripe organic bananas, six organic cage-free eggs (separated) a few cups of half and half, organic gluten free flour, a little organic evaporated cane juice, vanilla, and lemon juice. Start by separating the eggs, and then toss the yolks in a food processor with a banana. Puree these together very well, and once the mixture is smooth add a bit of lemon juice and vanilla. Blend again, and set the mixture aside.
Now, cut up the other bananas and toss them with a bit of lemon juice (if you don’t mind your bananas turning brown, you can skip this step).
In a saucepan, mix together the sugar and some gluten free flour. You can use rice flour or a gluten free blend, tapioca flour will also work well. Add the half and half and whisk together well, then add the egg yolk mixture and heat it up gently to simmering (keep it under 180 degrees to avoid the mixture separating or the egg yolks setting). Whisk and simmer until the mixture starts to thicken, about 5-10 minutes. Remove the pan from the heat.
To make the meringue, beat the egg whites on high with an electric mixer. Add some sugar a little at a time, and continue to beat until the egg whites are frothy and thick. Now you’re ready to assemble your pudding!
I used a glass pie plate to bake my pudding, but you can use any oven proof dish. It would be fun to bake individual banana puddings in small glass bowls or even stoneware teacups! First, layer 1/3 of the pudding into the dish. Then, cover the pudding with bananas. Add another later of pudding, another layer of bananas, and then top with more pudding. Mound the meringue on top, shaping it with a rubber spatula.
Bake the pudding at 400 degrees for 8-10 minutes, or until the meringue is browned evenly on top. Allow it to cool a bit and then serve hot, or cool it off completely and then chill it in the fridge if you’d rather have it cold. Yum! Old fashioned banana pudding, made with real food ingredients and served with pretty meringue on top! Being a frugal mama, I love it that none of the eggs get wasted in this dessert. Cute, and practical too!
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Do you have a favorite way to make banana pudding?