Looking for old Cooking Light Recipe

[NewJean]

I am looking for a banana pudding recipe that was in an old (approx 2-3 yrs.) Cooking Light Magazine. The magazine had the picture of a coconut cake on the cover......HELP!!!!

[Vanessa]

New Jean:
Doing a search through the indexes under customer service click under index. Theres a banana bread pudding with caramel sauce Sept page 166 year 2000
The only other banana bread recipe is J/F 1994 page 86

[This message has been edited by Vanessa (edited 05-18-2001).]

[Maelynn Cheung]

The Coconut Cake cover was March 1998.

There ARE several pudding recipes -
Irish Bread Pudding with Caramel Whisky Sauce
Milk-Chocolate Pudding
Pineapple-Rum Bread Pudding

None of these have bananas. Sorry!

[SueK]

I think this might be the one you are looking for:

Banana Pudding/May

1/3 cup all-purpose flour
Dash of Salt
2 1/2 cups 1% low-fat milk
1 (14 oz) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe bananas
45 reduced-fat vanilla wafers
4 large egg whites (at room temperature)
1/4 cup sugar

1. Preheat oven to 325 degrees.

2. Combine flour and salt in a medium saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat, stirring constantly until thick, about 8 to 10 minutes. Remove from heat; stir in vanilla.

3. Arrange 1 cup banana slices in bottom of 2 quart baking dish. Spoon 1/3 of pudding mixture over bananas in dish. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push wafers into pudding.

4. Beat egg whites at high speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to cookies around edge of dish. Bake at 325 for 25 minutes or until golden.

Yield: 10 servings
NOTE: Banana pudding may be a bit soupy when you first remove it from the over. Let it cool for at least 30 minutes before serving.