Southern Banana Pudding

  • Yield: 10 to 12 servings


12-- eggs, separated
1teaspoon cream of tartar
2cups sugar
1cup all-purpose flour
1 1/2cups half-and-half, whole milk or 2 percent milk (you can use any combination)
2teaspoons vanilla extract
pinch salt
7-- bananas, peeled and sliced 1/4-inch thick
1/2-- (12-ounce) box vanilla wafers



  1. Preheat oven to 375F. Beat egg whites and cream of tartar with a hand-held electric mixer or whisk until soft peaks form; refrigerate.
  2. Place egg yolks, sugar, flour, half-and-half, vanilla and salt in a stainless steel bowl or the top of a double boiler over boiling water and beat constantly with a hand-held mixer or wire whisk 5 to 7 minutes until thickened. Custard will be the consistency of thick pancake batter. Remove from boiler and let cool a few minutes.
  3. Line a 2 1/2-quart nonreactive casserole with half the vanilla wafers. Pour half the pudding mixture over wafers. Arrange half the sliced bananas in a layer and top with remaining vanilla wafers. Pour remaining pudding mixture over top. Scatter remaining banana slices over pudding and spoon beaten egg whites over surface to cover. Bake pudding in center of oven 12 minutes until golden brown. Cool before serving.

Nutritional Info *per serving

  • Calories 391
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 199mg
  • Sodium 223mg
  • Carbohydrate 69g
  • Fiber 2g
  • Sugars 50g
  • Protein 9g