A Little Inspiration is All You Need

A little inspiration is all you need to tackle a new post.  My inspiration was found in a bowl of warm banana pudding fresh from the oven.  I have been gluten free now since somewhere around 2009.  Being gluten free wasn’t a spur of the moment decision but one that was made after research and considerable thought.  At the time I wasn’t sure of all the ramifications.  What was I giving up?

Well I have learned that I gave up soft bread as well as crusty bread.  Then there are fluffy, fluffy biscuits, Mom’s fried chicken and the list goes on.  While I have been able to do some very good substitutes, some things are still a little different.  I make a pretty good biscuit.  Awesome onion rings.  Cakes oh yes!  Muffins are passable and then yesterday the most amazing thing–Gluten Free Banana Pudding.

Kinnikinnick Foods makes Gluten Free Vanilla Wafers.  I was able to purchase them at my new favorite store, Harvest Market.  Yes gluten free products are a little pricey but sometimes one just has to bite the bullet and enjoy some old favorites.  The wafers are very good and just like the package of gluten filled Nilla Wafers there is a recipe on the box that I followed.  One of the things I remember best about Banana Pudding was eating it warm from the oven.  Oh yum!  The recipe that follows is my adaption.  I’m not sure how many servings the recipe on the box would make but my reduced version has provided 4 generous servings with probably 2 or 3 more to follow.

Banana Pudding

  • Vanilla Custard
  • 3 large egg yolks
  • 1/8 tsp salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups milk
  • 2 tablespoons cornstarch
  • 3/4 tsp vanilla extract
  • Meringue
  • 3 egg whites
  • 1/8 tsp cream of tarter
  • 6 tablespoons granulated sugar
  • Vanilla Wafer Banana Pudding
  • 3/4 box of Kinnikinnick Vanilla Wafers
  • 2 bananas, peeled and sliced

Preheat oven to 350º.

Line the bottom of a 8×8 in. baking pan loosely with wafers,  slice a banana over then top with another loose covering of wafers and top off with last sliced banana.

In a small bowl beat the egg yolks until thick and lemon colored.  Set aside

In a medium saucepan combine the sugar, cornstarch and salt.  Whisk in the milk and cook over medium heat stirring constantly until mixture thickens, approximately 3 to 4 minutes.  Remove from heat and add several large spoonfuls to the egg yolks, beating well.  Whisk the egg yolks into the custard.  Pour the cooked custard over the bananas and wafers.

Using a stand mixer and whisk attachment, beat the egg whites and cream of tarter on high speed until frothy.  Add in the sugar a tablespoon at a time beating well after each addition.  Continue to whip egg whites until soft peaks form.  Spread whipped egg whites over custard, taking care to seal edges around pan.  Place in preheated oven and bake for 15 minutes or until meringue is lightly brown.  Allow to sit for a few minutes before serving or served cold.

Serves 6



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