Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large bananas or 4 medium bananas, sliced
- ¾ cup granulated sugar
- ⅓ cup all purpose flour or 3 Tbsp cornstarch
- ¼ tsp salt
- 2 cups milk
- 3 egg yolks , slightly beaten
- 2 Tbsp butter
- 1 tsp vanilla extract
- 1 ea . 9- inch (23 cm ) baked pastry shell
- Meringue made from the leftover egg whites (optional)
Directions
Combine sugar, cornstarch, and salt in a saucepan .
Add milk gradually.
Cook, stirring constantly, over medium heat until bubbly.
Cook and stir an additional 2 minutes and remove from burner.
Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
Remove from heat.
Add butter and vanilla and stir until smooth.
Slice bananas into the cooled baked pastry shell.
Top with pudding mixture and spread meringue (if desired) on top of the pie.
Bake at 350°F (175°C) for 12–15 minutes.
Cool before serving.