Pound Cake Banana Pudding
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Ingredients
4 cups halved
4 egg yolks
1 ½ cups sugar
¼ cup cornstarch
¼ teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 (1 lb) pound cake, diced
4 large ripe bananas, sliced
Meringue
To make
This recipe is inspired by one served at Mrs. Wilkes ' famous dining room in Savannah, Georgia. Look for pound cake in the frozen dessert section of the supermarket.
Whisk together the first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, for 13-15 minutes or until thickened. Remove from the heat; add the butter and vanilla until the butter melts. Place half of the pound cake cubes, half of the bananas, and half of the pudding mixture in a 3-quart round baking dish. Repeat the layers. Cover the pudding and refrigerate for 6 hours.Spread the meringue on top of the pudding.Bake at 375 degrees for 15 minutes or until golden brown.Note: For testing purposes only, we used a Sara Lee Family Size Butter cake.
Whisk together the first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, for 13-15 minutes or until thickened. Remove from the heat; add the butter and vanilla until the butter melts. Place half of the pound cake cubes, half of the bananas, and half of the pudding mixture in a 3-quart round baking dish. Repeat the layers. Cover the pudding and refrigerate for 6 hours.Spread the meringue on top of the pudding.Bake at 375 degrees for 15 minutes or until golden brown.Note: For testing purposes only, we used a Sara Lee Family Size Butter cake.
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Author:Admin
Published: 11/20/2023 7:52 PM
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