Ingredients
- 1/4 cup butter or margarine
- 1 1/2 cups firmly packed brown sugar
- 2 tblsp. all-purpose flour
- Dash of salt
- 1 (13 oz.) can evaporated milk
- 3/4 cup water
- 3 eggs, separated
- 1 tsp. vanilla extract
- Vanilla wafers
- 3 to 4 bananas
- 2 tblsp. sugar
Directions
Melt butter in top of a double boiler; stir in brown sugar, flour, and salt. Gradually stir in milk and water; cook until thickened, stirring constantly (about 15 to 20 minutes).
Beat egg yolks until thick and lemon colored. Stir some of the hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook 2 minutes longer or until thickened. Remove from heat and stir in vanilla. Cool.
Line bottom and sides of a lightly greased 1 3/4 quart casserole with vanilla wafers. Slice enough bananas to cover bottom layer; top with half of pudding. Layer with vanilla wafers, remaining banana slices, and remaining pudding.
Beat egg whites (at room temperature) until soft peaks form; gradually add 2 tblsp. sugar, and continue beating until stiff peaks form. Spread over pudding.
Bake at 350 deg. for 10 minutes or until top is brown.
Yield: 8 servings
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Submitted 6/13/05.
Source: "Southern Living", January 1980
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Banana Pudding