Loved this caramel-y twist on a banana classic

Just when you think you’ve tried every version of banana pudding imaginable, a new experience happens along.

Caramelized Banana Pudding is a memorable new wrinkle of an old classic. A layer of caramel—stirred up from melted butter, cinnamon, and brown sugar— encases the sliced bananas that go amidst the traditional layers of creamy pudding and vanilla wafers. Fluffy meringue, baked to the golden stage, tops it all, of course.

Southern Living included this in the same cooking feature with Tangerine Chess Pie and Apple-Cherry Cobbler with Pinwheel Biscuits, all of which in bygone days have been items in this blog. The magazine’s goal was to show ways to spiff up tried-and-true recipes and give them new appeal.

Success was achieved with this item! Hubby and I thought the caramelized banana mixture really made this dish sing. The recipe called for baking the pudding in individual ramekins. I divided mine into two small casserole dishes.

Caramelized Banana Pudding

1/2 cup firmly packed light brown sugar

1/4 cup butter

1/4 teaspoon ground cinnamon

4 large ripe bananas, sliced

1 cup granulated sugar, divided (I used sugar substitute)

1/3 cup all-purpose flour

2 large eggs (I used 1/2 cup egg substitute)

2 cups milk (I used skim)

4 large eggs, separated (can use egg substitute and egg-white substitute)

2 teaspoons vanilla extract

48 vanilla wafers (I used the reduced-fat variety)

Cook the first three ingredients in a large skillet over medium heat; stir constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat. In a heavy saucepan whisk together 3/4 cup of the granulated sugar, next 3 ingredients, and 4 egg yolks (from the separated eggs). Cook over medium-low heat, whisking constantly, 8 to 10 minutes, or until it reaches a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat; 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 until foamy (use electric mixer at high speed). Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet. Bake at 325 degrees for 15 to 20 minutes or until meringue is golden. Let cook on a wire rack 30 minutes. Makes 8 servings. (Source: Southern Living February 2012).