Banana Pudding

last summer we traveled to some of the southern states, sampling BBQ along the way. Awwh… it was fabulous. At each stop along the way, if they had Banana Pudding on the menu I got one. each one varied. What goes on top whipped cream or meringue? Are the cookies crunchy or soft? Homemade pudding or box mix? Banana pudding of vanilla? There were so many variations……but a lovely education.

Our family determined the requirements for our favorite banana pudding needed to include:

homemade pudding

vanilla pudding

soft cookies

meringue

Banana Pudding

9 x 13 pan

5 ripe bananas, peeled and sliced into 1/4-inch rounds

1 cup granulated sugar, plus 2 tablespoons
2/3 cup all-purpose flour
1/2 teaspoon kosher salt
8 large eggs, separated
1 quart half-and-half
1 Tablespoon vanilla extract
1 box vanilla wafers

4 of the leftover egg whites.
1 pinch cream of tartar

Directions

Combine the sugar, flour and salt in a medium pot. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk together. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 8 to 12 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pot from the heat and whisk in the vanilla.
Spread a small amount of the pudding in the bottom of a 9 x 13 pan. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
With electric beaters, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges.

Using a small propane torch lightly brown the top.

 Picture shows my baked version.

If you would rather bake it, preheat the oven to 400 degrees F

Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating.

Refrigerate for up to 3 days.
 

Recipe adapted from Alton Brown’s Baked Banana Pudding http://www.foodnetwork.com/recipes/alton-brown/baked-banana-pudding-recipe