Banana Pudding...not plain anything...

I know you won’t believe me when I tell you banana pudding can be a really fantastic, knock their socks off dessert. It sounds so plain vanilla yet even a novice can create this visually spectacular dessert picture perfect.

But, wait...the taste exceeds the looks. No kidding. It actually tastes better than it looks.

OK, a treat for the eyes and the taste buds but it’s a killer to put together and takes forever...he, he, just not so. It’s very easy to put together and much can be done ahead of time.

Cook the pudding and put all the layers in the bowl. If you chill it at this point, allow it to sit out 30 minutes before you whip the egg whites and bake it. Allow it to cool 30 minutes before serving. If you have a mixer to whip the egg whites, this is simple to present at the table for an absolute WOW!

I discovered this recipe years ago when I was subscribing to Cooking Light (May 1997), it was on the cover. He, he again, yes it’s even light! See, I told you, you wouldn’t believe me! It really is true. A 3/4 cup serving comes in at under 350 calories and tastes like 1000! Yes, yes, really and truly! You will be very happy with a 3/4 cup serving, I promise. It really is that good.

BANANA PUDDING

1/3 C all purpose flour

lemon zest (optional)

dash salt

2 1/2 c 1% milk (I use skim)

1 can fat free sweetened condensed milk

2 egg yolks

2 t vanilla

3 c sliced ripe bananas

45 reduced-fat vanilla wafers

5 egg whites at room temperature

1/4 c sugar

1/2 t almond extract (optional)

Pre-heat oven to 325°

In a large saucepan, combine with a whisk the flour, salt and lemon zest. You want this smooth and creamy, so if you’re using the lemon zest do it with a rasp/plane grater to get it very fine and thin.

Mix together the milks and egg yolks. Whisk into the flour mix. Whisk almost constantly over medium heat from 8 to 12 minutes until thickened.

Stir in the vanilla while the custard cools. Sometime I may try this with a touch of coconut flavoring.

Use a 2 quart oven proof bowl.

Layer sliced banana on the bottom, spoon about a third of the custard/pudding over the banana slices and top with 15 vanilla wafers.

Repeat this layering twice more, except the final layer of wafers should be used upright around the bowl edges and then the last third of the custard/pudding added.

Beat the egg whites until foamy. Add in the sugar slowly; beating until stiff peaks form. Spread the meringue evenly over the top to seal the edges.

Bake at 325° for 20 to 25 minutes. My oven probably only needs about 15 to 18 minutes until the top is golden.

Let cool at least 30 minutes before serving or it will be too runny. I’m sorry but you really should wait for it to cool.

Here’s a link for Vanilla Wafers.

Now, about taste: This is a beautifully intense banana flavor like nothing else I know. It tastes intensely sweet but doesn’t overwhelm (there is only 1/4 cup sugar added). It tastes super rich and the only identifiable fat added is in those two egg yolks.

My photo’s don’t really do it justice. I really over beat the egg whites a little and I will shorten the oven time to more like 18 minutes next time. For really divine looking meringue see Big Hairs by Peabody. So, when you do it and get the egg whites just right, it will look even better than this. But, I don’t think it will taste any better - I don’t really think it gets much better than this.

Savor these glories and let the Dirt Floor Kitchen stories assume their proper place: historically hysterical laughs that get repeated time and time again.

Comments:

Thank you all for the warm and wonderful comments on My Kitchen Re-Opens. I can’t begin to put into words how much blogging means to me except I think many of you have the same feelings and know. Blogging makes me see a much bigger world and makes me realize how many kindred spirits there are out there. And Neil, I don’t think anybody could ever put me in the Saint class but thanks anyway.

Thanks much for liking the funny shape Fougasse! I’ll try to do a dedicated post to them soon.

Looks like I’m going to have to do a little documentation on the Butternut Squash Enchiladas - but I can’t make any promises on when that might be.

Thank you all for including me in your Blog-sphere!

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