Share “Banana Pudding”

Published: April 30, 2008
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Makes 8 servings

Yearwood writes in the book that Garth Brooks prefers this pudding without the meringue, so she usually makes two versions — one with and one without the meringue.


4 large eggs

¾ cup sugar

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups milk

½ teaspoon vanilla extract

30-40 vanilla wafers

5-6 medium-ripe bananas

Pinch of salt

•Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together ½ cup of the sugar, the flour and the salt. Stir in the whole egg and the 3 yolks, and then stir in the milk.

•Cook, uncovered, stirring often, for about 10 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla.

•Preheat oven to 425 degrees. Spread a thin layer of pudding in a 1½-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8-inch thick, and arrange a layer of banana slices over the wafers. Spread 1/3 of the remaining pudding over the bananas, and continue layering wafers, bananas and pudding, ending with pudding.

•To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining ¼ cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes or until the meringue is lightly browned.

•Source: "Georgia Cooking in an Oklahoma Kitchen” by Trisha Yearwood.


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