Wednesday, February 24, 2021

Dessert—Banana Pudding

I had three bananas that needed to be used up. Three is too many for my banana bread recipe and I already had bananas in the freezer so didn’t want to just chuck these in there too. Then inspiration struck—pudding! And not just any pudding. Southern style baked banana pudding with Nilla Wafers and meringue. 

Except I didn’t have any Wafers and sure didn’t feel like going out. So I found a recipe online and away we go!

The cookie recipe came from The first batch out of the oven hadn’t taken on any color at the end of the suggested bake time and additional time in the oven was just drying them out. So I increased the oven temp to 375 and baked 15 minutes, rotating the pan halfway through. This gave me a bit of browning on the bottom and edges which I think helps with flavor. 

A bit misshapen but very good

Do they taste exactly like the store-bought version? Of course not. Were they simple to bake and taste good? Yup! I’m counting this a keeper.

The banana pudding recipe is from my favorite online chef, Chef John at A wonderful recipe and it uses four eggs—an important consideration in this household since the hens are laying so well.

Beautiful meringue 

Worthy of a second shot

An excellent way to use up bananas and eggs. What’s not to love?

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