I don’t like bananas.  Never have and I am really not sure what it is I don’t like about them.  That being said you are probably wondering why in the world am I giving you a recipe using bananas.  I was flipping through a cookbook one day that claimed this Caramelized Banana Pudding offered a whole new taste to the classic banana pudding.  So of course I had to try it.  I am a food blogger that doesn’t like something as common as a banana.  There is something wrong with that.  Well, I must admit this pudding doesn’t taste like the classic it tastes a whole lot better if you ask me.  I just might be on my way to liking bananas 1 Caramelized Banana Pudding at a time {or maybe 2 at a time, but whatever}.

Caramelized Banana Pudding

Ingredients:

1/2 cup packed brown sugar

1/4 cup butter

1/4 tsp cinnamon

4 large ripe bananas, sliced

1 cup sugar, divided

1/3 cup flour

2 large eggs

2 cups milk {I used whole milk}

4 large eggs, separated yolks and whites

2 tsp. vanilla extract

48 vanilla wafers

Directions:

Preheat oven to 325.

Cook brown sugar, butter and cinnamon in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly.  Add bananas; cook 2 to 3 minutes or until thoroughly heated.  Remove from heat.

Whisk together 3/4 cup granulated sugar, flour, 2 eggs milk and 4 egg yolks in a heavy saucepan.  Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness.  (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.

Divide half of banana mixture, pudding, and wafers among 8 (1 cup) ramekins or ovenproof glass dishes.  Layer with remaining banana mixture, pudding and vanilla wafers.

Beat 4 egg whites at high speed with an electric mixer until foamy.  Add remaining 1/4 sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).  Spread meringue over ramekins.  Place ramekins on a baking sheet.

Bake puddings for 15- 20 minutes or until meringue is golden.  Let cool on a wire rack 30 minutes.

*Recipe slightly adapted from Southern Living 2012 Annual Recipes