Ingredients for Pound Cake Banana Pudding
- Half And Half
- 4 large egg yolks
- 1/4 cup (50g) granulated sugar, for meringue
- 1/4 cup (30g) cornstarch
- 1/8 teaspoon salt, for meringue
- 3 tablespoons (42g) unsalted butter
- Vanilla Extract
- Butter Pound Cake
- 3-4 ripe bananas, sliced
- 4 large egg whites, for meringue
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How to Make Pound Cake Banana Pudding
- Whisk together 4 cups heavy cream, 4 large egg yolks, 1 1/2 cups granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan over medium-low heat.
- Cook, whisking constantly, for 13-15 minutes, or until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in 3 tablespoons (42g) unsalted butter and 2 teaspoons vanilla extract until the butter is melted and fully incorporated.
- Layer half of the cubed pound cake, half of the sliced bananas, and half of the pudding mixture in a 1.5-quart (1.4L) round baking dish.
- Repeat layers with the remaining pound cake, bananas, and pudding mixture.
- Cover the pudding and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
- Preheat oven to 375°F (190°C).
- In a separate bowl, whisk together 1/4 cup granulated sugar and 1/8 teaspoon salt.
- In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon vanilla extract at high speed with an electric mixer until soft peaks form.
- Gradually add the sugar mixture, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is dissolved (about 2-3 minutes).
- Spread the meringue evenly over the chilled banana pudding.
- Bake for 15-20 minutes, or until the meringue is golden brown and lightly toasted.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
167g
Fat
75g
Carbs
25g
