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!
- 4 ripe organic bananas
- 6 organic, cage-free eggs (separated)
- 1 tablespoon plus 1 teaspoon organic lemon juice
- ⅓ cup organic evaporated cane juice or Rapadura, plus 2 tablespoons
- 3 teaspoons organic real vanilla extract
- ⅓ cup organic gluten free flour
- 2 cups organic, grass-fed half and half
- Preheat oven to 400 degrees.
- Separate the eggs. Place the yolks in a food processor with one peeled banana, and puree until smooth. Add a teaspoon of lemon juice and all of the vanilla, puree again until the mixture is very smooth and pale yellow.
- Peel and slice the remaining bananas into ¼ inch circles. Toss with the remaining lemon juice to prevent browning, and set aside.
- In a saucepan, combine the flour and ⅓ cup of sugar. Add the half and half and the egg yolk mixture, and whisk together well. Slowly bring the mixture up to a low simmer, stirring constantly. Keep the pudding between 172 and 180 degrees, whisking for 5-10 minutes or until the mixture has thickened. Don't let it come to a full boil or the egg yolks will set and it will separate. Remove the pan from the heat and set it aside.
- With an electric mixer, beat the egg whites until they are frothy. Add 2 tablespoons of sugar gradually, then beat until the egg whites form stiff peaks.
- In a baking dish (or individual baking cups) layer ⅓ of the pudding. Add a layer of sliced bananas, then another ⅓ of the pudding and another layer of bananas. End with a layer of pudding.
- Top the pudding with meringue, spreading it evenly over the top and making sure that the edges are covered. Bake for 8-10 minutes, or until the meringue is evenly browned on top.
- Remove the pudding from the oven and allow it to cool for 15 minutes. Serve warm, or allow the pudding to cool completely and then chill before serving.
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Do you have a favorite way to make banana pudding?