Pioneer Womans Banana Pudding Recipes

BANANA PUDDING

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-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 one-third 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 1/4 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 until the meringue is lightly browned, 5 minutes.

PIONEER WOMAN'S BANANA PUDDING

Steps:

• Preheat the oven to 425 F.
• Separate 3 of the eggs and set the whites aside.
• Add the remaining whole egg to the yolks.
• Stir 1/2 cup sugar with the flour and 1/2 tsp salt in a saucepan.
• Whisk in the whole egg and 3 yolks, followed by the milk.
• Bring the mixture to a simmer on the stove, whisking frequently until the mixture thickens, about 10 minutes.
• Remove the mixture from the heat and add the vanilla.
• Spread the pudding in a 1-1/2-quart casserole dish in a thin layer.
• Arrange a layer of vanilla wafers on top of the pudding.
• Place the bananas on top of wafers after thinly slicing them crosswise, about 1/8-inch thick.
• Continue layering wafers, bananas, and pudding, ending with pudding, after spreading one-third of the remaining pudding over the bananas.
• Beat the reserved egg whites until stiff with the remaining salt to make the meringue.
• As you beat, gradually add the remaining 1/4 cup sugar, and continue beating until the whites do not slide out of the mixing bowl when it is tilted.
• Place the meringue on top of the pudding and spread it over the top, making a few decorative peaks.
• Bake for 5 minutes, or until the meringue is lightly browned.
• Serve and enjoy.