Old fashioned banana pudding


  • 1 can Nella Wafer (12-ounce box)
  • 2 ½ cups sugar
  • 6 cups full-fat milk
  • 6 bananas cut into slices
  • 1 cup self-raising flour
  • 6 eggs, separated
  • 1 teaspoon real vanilla

Apple Butter (Slow Cooker)

direction :

Preheat the oven to 350 degrees
Crumble up enough chips to cover the bottom of a 9″ by 13″ glass dish and set aside the remaining chips to use for decorating when you’re done.
Combine all dry ingredients (except ½ cup of the sugar to use later for the meringue) in a large saucepan.

Then, in a different bowl, mix all the wet ingredients (to include only the yolks of 6 eggs and set the egg whites aside for the meringue).
Slowly add the wet to the dry mixture, stir until completely dissolved, and cook over low heat until it thickens into a pudding consistency. The trick is to stir constantly and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and leave to cool to room temperature.

Place banana slices on top of the chips and pour the mixture over them.
In a separate bowl, beat the whites of 6 eggs and slowly add the remaining 1/4 cup of the sugar until a stiff meringue forms, then pour over the pudding.
Place in the oven for 8-10 minutes or until golden brown.


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