Banana pudding is a dessert that is commonly associated with the South; however, it can be found most everywhere across our country. Some refer to it as the ultimate comfort food.
It is sometimes compared to the English trifle in that it is made in layers, includes custard, fruit (bananas) and vanilla wafers or lady fingers in lieu of the sponge bread. In its most decadent state, it is made with custard as opposed to either vanilla or banana pudding.
A typical method for making Banana pudding is to repeatedly layer the bananas, custard and wafers into a dish and top with whipped cream or meringue. Over time, the wafers will absorb the custard and the layers will press together causing the flavors to intermingle.
There is even a National Banana Pudding Festival is held at the Hickman County Agriculture Pavilion and Fairgrounds at Grinder's Switch just outside of Centerville, Tennessee. The event features live music concerts and many attractions. People there make all kinds of banana puddings.
This particular recipe for banana pudding is from Weight Watchers. While it may not be decadent, it is still delicious.
- 4 medium eggs, separated
- 4 ripe medium bananas
- ½ cup skim milk
- 1 tablespoon vanilla extract, divided
- ¼ teaspoon cream of tartar
- Dash of salt
- Preheat oven to 350°F.
- In medium bowl, beat egg yolks until lemon-colored.
- Slice and add 3 bananas, milk and 2 teaspoons vanilla.
- Pour into an 8-inch round baking dish or pie pan.
- In large bowl, combine egg whites, cream of tartar and salt; beat until stiff, not dry.
- Mash remaining banana.
- Fold banana and remaining 1 teaspoon vanilla into beaten whites.
- Pile on top of banana-yolk mixture.
- Bake 30 minutes or until pudding is set and meringue is golden brown.
- Divide evenly.
- Makes 4 morning or midday meal servings.
Each serving is equivalent to: 1 egg; 2 servings fruit; 1/8 serving Milk (2 tablespoons skim milk)*
*Based on Weight Watcher rules in 1978 when the Weight Watchers’ New Program Cookbook by Jean Nidetch was published.