Southern Banana Pudding

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: evaporated milk + sugar

💰Cheaper: regular milk + sugar

Regular milk is more accessible and often cheaper than sweetened condensed milk.

Measure out 2 cups of milk and pour it into a medium pot.

Measure 1 cup of sugar and add it to the pot with the milk.

In a separate bowl, measure 1/3 cup of flour and add 1/4 teaspoon of salt, then mix well.

Separate 3 large eggs into two bowls: egg whites in one (yellow bowl) and egg yolks in another (blue bowl).

Add the milk, sugar, flour, and salt mixture into the medium pot on the stove over medium heat.

Whisk the pudding mixture continuously until it thickens, performing the spoon test to check consistency.

Once thickened, remove from heat and add 1 teaspoon of vanilla, mixing well.

Peel and chop 3 bananas, then squeeze juice from 1 lemon over them to prevent browning.

In a casserole dish, layer Nilla wafers, followed by the chopped bananas, and then the pudding mixture. Repeat the layers until all ingredients are used, finishing with pudding on top.

For the meringue, pour the 3 egg whites into a bowl, add 1/2 cup of sugar, and mix with a hand mixer until stiff peaks form.

Spread the meringue evenly over the top of the pudding.

Bake in the oven at 375°F for about 12 minutes until the meringue is golden brown.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens