I’ve never quite figured it out, but for some reason the bananas don’t turn brown as quickly in this recipe as they do in my Homemade Banana Pudding. I suspect it may be the cinnamon in the graham crackers.

For the Pudding
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup all-purpose flour
1 dash salt
3 large egg yolks, lightly beaten
2 cups 1% low fat milk
1/2 tsp rum extract
1 1/2 Tbsp unsalted butter, cut into 1/2-inch pieces, at room temperature
For Assembly
4 oz cinnamon graham crackers
3 small bananas
For the Meringue
3 large egg whites, at room temperature
1 pinch cream of tartar
1/4 cup granulated sugar
1/2 tsp vanilla extract

1. In a heavy medium sized saucepan, whisk together the sugars, flour, and salt. In a medium glass bowl or 4 cup glass measuring cup, combine the egg yolks and milk. Gradually add the egg yolk mixtures to the sugar mixture in the pan, whisking until free of lumps.
2. Cook the pudding over medium low heat, stirring constantly to prevent scorching. When the pudding is thickened and just beginning to boil remove it from the heat. Add the rum and butter and allow to cool a bit, stirring frequently, so the bananas don’t “cook” when you put the layers together.
3. In a glass loaf pan, arrange some of the graham crackers in a single layer and top with a layer of bananas that have been sliced about 1/4 inch thick. Top the banana layer with 1/2 of the pudding. Repeat the layers of graham crackers and bananas but this time add graham cracker the have been broken into individual crackers laying on edge around the sides of the baking dish before spreading the remaining pudding. This side layer provides a crust for the meringue to cling to,
4. Preheat the oven to 350°.
5. To make the meringue topping;
6. In a deep, impeccably clean glass bowl sprinkle the cream of tartar over the egg whites and beat at high speed with an electric beater until foamy. Gradually add the sugar and beat until stiff. beat in the vanilla until just combined.
7. Spread the meringue over the pudding taking care to seal it against all the edges. This will keep the meringue from shrinking. Add decorative swirls to the top if you like.
8. Bake the Bananas Foster Pudding for 15 minutes, or until lightly browned with darker tips on the swirls.

Servings: 6