Southern Banana Pudding

Janet Crow

By
@jcrow216

This is the only recipe my family uses for Banana Pudding. From the time I can remember reaching the stove to help my Grandmothers stir theirs to now, it is just a comforting desert.


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Comments:

Serves:

6-8

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/2 c
white sugar
1/3 c
all purpose flour
pinch
of salt
3
eggs, seperated
2 c
whole milk
1/2 tsp
vanilla extract
1 box
vanilla wafers
5
ripe bananas, sliced
1/4 c
white sugar, for meringue
pinch
cream of tartar

Directions Step-By-Step

1
In a double boiler, whisk together 1/2 C. sugar, flour and salt. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes). Whisk in the 3 egg yolks and cook for an additional 3 minutes. Remove from heat, stir in the vanilla.
2
In a 1 1/2 quart casserole, place a layer of the wafers on the bottom, top with a layer of bananas and 1/3 of the custard. Continue repeating for 3 layers, ending with custard.
3
In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 C. sugar and cream of tartar. Spoon meringue over the top and place in a 425 degree oven for 5 minutes or until topping is lightly browned. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: Southern