jbparker
Homemade banana pudding
This is my Mammaw Barrett's from-scratch banana pudding recipe. It was one of my absolutely favorite things to eat at her house when I was a child, and it eventually turned into a running joke that she had to find time to make one every time I was coming to her house or I would be disappointed. I was so spoiled by her pudding at such a young age that as an adult I can barely choke down well-meaning attempts that save time with store-bought pudding mix or whipped cream... they'd be delicious if they were all you'd ever had, but once you've visited tastebud heaven it's hard to settle for less.
In fact, one of my very first not-actually-dating-yet dates with my future wife was when she came over to my apartment in college to learn this recipe for a "demonstration speech" in her communications class. She took the finished pudding and a bunch of spoons to class as one of her "visual aids" and got an A... and I got a second date.
This banana pudding will change your life.
INGREDIENTS
Pudding
• 1/3 c all-purpose flour
• 1/2 c sugar
• 2 c milk
• 2 to 3 egg yolks
• 1 Tbsp margarine
• 2 tsp vanilla
• 1 box Nilla wafers
• 4 to 5 ripe bananas
Meringue
• 2 to 3 egg whites
• 1 dash salt
• 1/4 tsp vanilla
• 3 Tbsp sugar
INSTRUCTIONS
Pudding
1. Mix flour and sugar well
2. Heat milk in double boiler until scalded
3. Add dry mixture to milk and stir until beginning to thicken
4. Beat egg yolks and add to mixture
5. Stir while heating until thick as desired
6. Add margarine and vanilla and stir
7. Allow to cool (Can place pot in cold water to cool quickly)
8. Line bottom of Pyrex bowl with layer of wafers
9. Add layer of banana slices
10. Add layer of 1/3 pudding
11. Repeat all three layers two more times
Meringue
1. Mix egg whites with dash of salt until beginning to form peaks
2. Add vanilla and sugar and continue mixing until forming stiff peaks
3. Spread over pudding and heat in oven (set at broil/400°) until meringue begins to tan but before it browns (Watch closely - takes less than a minute)
NOTES
Serve warm or refrigerated
Homemade banana pudding
This is my Mammaw Barrett's from-scratch banana pudding recipe. It was one of my absolutely favorite things to eat at her house when I was a child, and it eventually turned into a running joke that she had to find time to make one every time I was coming to her house or I would be disappointed. I was so spoiled by her pudding at such a young age that as an adult I can barely choke down well-meaning attempts that save time with store-bought pudding mix or whipped cream... they'd be delicious if they were all you'd ever had, but once you've visited tastebud heaven it's hard to settle for less.
In fact, one of my very first not-actually-dating-yet dates with my future wife was when she came over to my apartment in college to learn this recipe for a "demonstration speech" in her communications class. She took the finished pudding and a bunch of spoons to class as one of her "visual aids" and got an A... and I got a second date.
This banana pudding will change your life.
INGREDIENTS
Pudding
• 1/3 c all-purpose flour
• 1/2 c sugar
• 2 c milk
• 2 to 3 egg yolks
• 1 Tbsp margarine
• 2 tsp vanilla
• 1 box Nilla wafers
• 4 to 5 ripe bananas
Meringue
• 2 to 3 egg whites
• 1 dash salt
• 1/4 tsp vanilla
• 3 Tbsp sugar
INSTRUCTIONS
Pudding
1. Mix flour and sugar well
2. Heat milk in double boiler until scalded
3. Add dry mixture to milk and stir until beginning to thicken
4. Beat egg yolks and add to mixture
5. Stir while heating until thick as desired
6. Add margarine and vanilla and stir
7. Allow to cool (Can place pot in cold water to cool quickly)
8. Line bottom of Pyrex bowl with layer of wafers
9. Add layer of banana slices
10. Add layer of 1/3 pudding
11. Repeat all three layers two more times
Meringue
1. Mix egg whites with dash of salt until beginning to form peaks
2. Add vanilla and sugar and continue mixing until forming stiff peaks
3. Spread over pudding and heat in oven (set at broil/400°) until meringue begins to tan but before it browns (Watch closely - takes less than a minute)
NOTES
Serve warm or refrigerated