Homemade Banana Pudding and Vanilla Wafers

 

Is it possible to make a delicious gluten-free banana pudding completely from scratch?  I found out the answer to that question this weekend is:  “You’re darn tooting!”  I found the recipe below on about.com.

We started by making some simple vanilla wafer cookies and then let them cool.  We then made a homemade vanilla pudding and layered that with bananas and then topped the whole thing off with meringue.  Make sure you chill this really well before serving though as it is best cold.

Vanilla Wafer Ingredients:

2 large eggs

2/3 granulated sugar

1 1/2 tsp vanilla extract

1 tsp fresh grated lemon peel

pinch of salt

1 c gluten-free all-purpose flour mix

1/4 tsp xanthan gum

10T melted, cool unsalted butter

2T granulated sugar to dip glass in to press cookies

Preheat oven to 375F.  Line 2 large baking sheets with parchment paper.  Combine eggs and sugar in large mixing bowl and beat on high until creamy (3 minutes).  Add vanilla, lemon and salt.  Beat to combine and then gradually add flour and xanthan gum.  Beat until just combined and slowly drizzle in melted butter into mixture. 

Drop dough by rounded teaspoons and leave 1 1/2 inches between cookies.  Dip glass in sugar and lightly press down on each cookie.  Bake for 12-15 minutes until cookies are golden and crisp.

Pudding Ingredients:

6 8-ounce ramekins

2/3 c granulated sugar

1/3 c cornstarch

1/4 tsp salt

4c milk or light coconut milk

4 eggs  separated – use whites for meringue

2T unsalted butter

1 tsp vanilla extract

4 ripe peeled bananas sliced

Meringue Ingredients:

Use 4 egg whites

1/4 tsp cream of tartar

1/4 c granulated sugar

To prepare pudding, combine sugar, cornstarch, salt and milk in a heavy saucepan and whisk to blend.  Cook over medium heat whisking constantly for 7 minutes.  Mixture should thicken and bubble.  Boil for 1 minute while continuing to whisk and then remove pan from heat.  Place egg yolks in a medium bowl and whisk to blend.  Slowly drizzle 1/2 c of hot pudding into egg yolks whisking constantly to temper the eggs.  Drizzle egg mixture back into pan with hot pudding and return pan to heat while whisking constantly.  Cook for about 2 minutes (mixture should just start to bubble) and then remove from heat.  Stir in butter.

Preheat oven to 425F.  Place some wafers in the bottom of each ramekin and layer 1/4 c pudding on top. Layer some bananas on top of pudding and then repeat with one more layer of pudding and one additional layer of bananas.  Layer more wafers around the inside of the ramekin. 

Prepare meringue by placing room temp egg whites and cream of tartar in medium mixing bowl.  Beat on high for 2 minutes until mixture is frothy.  Add sugar 1 T at a time until mixture is glossy and peaks form, but don’t overbeat. 

Use a spoon to mound meringue on top of each ramekin and bake for 5-8 minutes until meringue is golden brown.  Cool for 30 minutes and then refrigerate for at least 1 hour.

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