Southern-Style Peanut Butter Banana Pudding

Directions

Active time: 55 minutes

By Peanut Butter Runner

Preheat oven to 325 degrees. Find a 3-quart baking dish to bake your pudding in.

Combine flour, 1 1/4 cup of the sugar (you could even go down to 1 cup here) and salt in a large saucepan. Stir until mixture is combined and then turn heat to medium. Slowly stir in milk and keep stirring until smooth. Stirring constantly, cook over medium heat for about 10 minutes or until thick and bubbly.

Place the 2 whole eggs in a separate bowl and whisk to combine. SLOWLY add hot milk mixture, stirring constantly as you do this. Once you've incorporated the hot milk mixture into the eggs, return the mixture back to original pan and stir in the 1/2 cup peanut butter. Cook over medium heat for 2 minutes, until thick and bubbly. Set aside.

Place egg whites in a large bowl and beat at high speed with a hand mixture or stand mixer. Once egg whites are foamy, start to add the remaining 3/4 cup of sugar to the egg whites, one tablespoon at a time. Beat until stiff peaks form.

Arrange 25-30 vanilla wafers in the bottom of a 3-quart baking dish. Place half of bananas over wafers and then pour half of the peanut butter custard over the banana. Repeat with 25-30 more wafers, banana and custard. Top with meringue and arrange remaining vanilla wafers around the edge of the meringue.

Bake at 325 for 20-25 minutes or until lightly browned. Serve warm or chilled.

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.