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Southern Banana Pudding         6 to 8 servings

 

 

 

 

This is my basic recipe for banana pudding.  Like most cooks in the

 

 

South, we each have our tried and true recipes.  There are many

 

 

others out there, but this is the one that works for me.  I like to eat the

 

 

banana pudding within a few hours of making it.  This is the version

 

 

that I grew up with because the pudding is made from scratch and

 

 

cooked.  It has simple ingredients and takes a minimum amount of

 

 

time.

 

 

 

 

About the Ingredients

•  Milk-Only use whole milk.  It does make a difference.

•  Eggs-I use large eggs for most of my cooking, even though they

   

   seem smaller than they used to be.

•  Vanilla wafers-Use a good quality; I've always used Nila vanilla

 

 

    wafers.  I am partial to the size and the flavor.

•  Bananas-Yellow with a few dark spots have the best flavor.  

 

•  Vanilla-Banana pudding and vanilla go hand in hand.  Our recipe for

    homemade vanilla here.

One of my favorite things about banana pudding is the meringue on top.  My 

 

 

mom would always put it under the broiler until the "tips" of the meringue

 

 

would turn brown then imediately take it out.  This always left a lot of white

 

 

and I never flet comfortable eating that.  But by putting it in a preheated oven,

 

 

letting it start to turn brown, then quickly turning off the oven and leaving it

 

 

just until the entire top was brown made it a lot more appetizing to me.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There is a big difference in the flavor of our vanilla pudding and the

 

 

boxed kind that you find in the store.   It  tastes so much "cleaner" and   

 

fresher because it doesn't have all the preservatives in it.

 

 

 

 

 

Our best Southern Banana Pudding.
The beginning of a great Southern Banana Pudding.
A layer of our delicious vanillapudding.
A close-up of our Southern Banana Pudding.
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glasscasserole.jpeg

Southern Banana Pudding

Ingredients

•  2 ¼ cups milk

•  4 eggs, separated (whites will be used for the meringue topping)

•  6 Tbsp sugar

•  2 Tbsp cornstarch

•  1 tsp salt

•  2 Tbsp butter

•  1 tsp of a good vanilla

 

•  2 Tbsp sugar

•  Vanilla wafers (about 48)

•  4 ripe bananas, sliced (scant ½-inch)

Preheat oven to 350°F.  You will need a 1½ quart casserole dish.

It can be round, square, or rectangular.

Instructions

1.  Combine the first 5 ingredients in a large saucepan;

 

 

     whisk until smooth*.

2.  Cook over medium heat, stirring often with a whisk until thickened. 

 

 

     Whisk in butter and vanilla; set aside.

3.  Place alternate layers of vanilla wafers, bananas and custard

 

 

     in the casserole dish.  (Make sure the custard gets into every nook

 

 

     and crannie.)

4.  Beat egg whites (with the 2 tablespoons sugar)on high speed until

 

 

     foamy; gradually add sugar and beat until meringue forms stiff

 

 

     peaks.  Spread over pudding, making sure to seal at sides of dish.

 

5.  Place the banana pudding in oven; bake until it starts to

 

 

     brown; turn off oven.  Leave in the oven and watch closely until

 

 

     the surface is light brown, like the picture shown.

*I use my immersion blender for this.  It makes it easy to get a smooth

 

 

 and creamy pudding.  You can find it here.      

KEYWORDS

banana puddding, best banana pudding, simple banana pudding

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