banana pudding|italian meringue

By Johlene F – Las Palmas, AB
banana pudding|italian meringue
  • Prep Time: 30
  • Total Time: 50

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About this Recipe

Banana Pudding made from scratch in the microwave and topped with Italian Meringue made with brown sugar!


3 egg yolks
3 ripe and mashed bananas
0.25 cup all purpose flour
30 g melted butter without salt
2 cups low fat milk
1 tsp vanilla extract
1 cup granulated white sugar
0.25 tsp salt
0.75 cup brown sugar
0.24 cup water
2 egg whites
1 tsp vanilla extract
0.13 tsp salt


Banana Pudding made in the microwave:
Whisk all the ingredients together well in a glass (microwavable) bowl.
Cook in the microwave for 6 - 7 minutes (depending on the watts of your microwave).
Stop and whisk the mixture every minute.
When cooked, cover with cling film.
Leave to cool at room temperature.
Set further in the fridge.

Brown Sugar Italian Meringue:
Add your sugar and water to a heavy saucepan.
Allow to cook on medium high for about 10 minutes until the syrup is thick and the bubbles are popping open slowly.
Start to whisk your egg whites on medium speed just until it froths.
Now add your brown sugar syrup on low speed.
Once all the syrup has been included, up your speed to high and cover with a dish cloth (to avoid spillage).
Beat on high for about 3 minutes (don´t beat longer as you might loose volume).

I used these cute clay dishes for individual portions.
Scoop your banana pudding into your dish and scoop/pipe (I used a Wilton - french open star nozzle) your brown sugar meringue on top of it.
To toast your meringue, use your oven on grill/broiler.
This step takesabout 3 minutes so keep close attention otherwise the meringue might blacken.

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