This banana pudding recipe evokes the comforts of home | Food / Recipes

The holiday season is just around the corner, and that means cooking and baking for home entertaining and gifting is about to pick up. It is customary to bring a host or hostess gift when visiting a friend or loved one, and a dessert that will appeal to all ages can certainly do the trick. While cakes and cookies may be the norm, people may want to think outside the box for something unique, but just as tasty.

Banana pudding often wins rave reviews. Anyone who enjoys the sweet taste of bananas, the smoothness of rich pudding, and the crunch of vanilla wafers will enjoy indulging in this classic treat. While many vanilla pudding recipes come topped with whipped cream, this version, courtesy of Trisha Yearwood and The Food Network, changes things up with a meringue topping for extra flair.

  • 4 large eggs
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1⁄2 teaspoon plus a pinch of salt
  • 2 cups of whole milk
  • 1⁄2 teaspoon of vanilla extract
  • 30 to 40 vanilla wafers

1. Separate the yolks from the whites of three of the eggs; reserve the whites. Add the remaining whole egg to the yolks.

2. In a saucepan, whisk together 1/2 cup of the sugar, the flour and 1/2 teaspoon of the salt. Stir in the whole egg and the three yolks, then stir in the milk. Cook, uncovered, stirring often, until mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

3. Preheat the oven to 425 F.

4. Spread a thin layer of pudding in an 11⁄2 quart baking dish. Arrange a layer of vanilla wafers over the pudding. Thinly slice the bananas crosswise, about 1⁄8 inch thick, and arrange a layer of banana slices on the wafers. Spread a third of the remaining pudding over the bananas and continue to layer the wafers, bananas and pudding, finishing with the pudding.

5. To make the meringue, beat the reserved egg whites with a pinch of salt until stiff. Gradually stir in the remaining 1/4 cup of the sugar and continue beating until the whites do not slip out of the mixing bowl when tilted.

6. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly golden, 5 minutes.

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