Indulge in rich and creamy Paula Deen Banana Pudding, a Southern classic that will transport your taste buds to sweet heaven. Layers of vanilla wafers, baked bananas, and a delightful custard combine to create a comforting and irresistible treat!
Paula Deen Banana Pudding
- 1 Box Vanilla Wafers (12 ounces)
- 6 Pcs Bananas, Sliced Ripe
- 3/4 Cup Granulated Sugar
- 1/3 Cup All-Purpose Flour
- 1/4 Cup Salt
- 3 Cup Whole Milk
- 4 Pcs Separated Eggs Large
- 2 TS Vanilla Extract
- In a medium saucepan, combine the granulated sugar, all-purpose flour, and salt. Slowly stir until the mixture of milk gets smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle simmer, about 10 minutes.
- Beat the egg yolks in a separate bowl. Gradually whisk about ½ cup of the warm milk mixture into the beaten egg yolks until they are frothy. Then, add the egg yolk mixture to the saucepan with the rest of the milk mixture. Cook for 2 to 3 minutes and stir.
- Allow the custard to cool slightly afer Removing the pan from the heat and stir in the vanilla extract.
- In a small dish or 9×13-inch baking dish, make a layer of vanilla wafers on the bottom. Top the wafers with a layer of sliced banana. Pour a portion of the custard over the banana layer. Repeat the layers until all ingredients are used, ending with a layer of custard on top.
- Beat the egg whites In a separate bowl until stiff peaks form. Gradually add ¼ cup granulated sugar until the mixture is glossy and forms stiff peaks.
- Spread the meringue over the custard, making sure to seal the edges. You can make decorative ridges with the back of a spoon.
- Bake the pudding in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
- Remove the pudding from the oven and let cool to room temperature. refrigerate for at minimum 4 hours, or keep overnight, for the flavors to meld.