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Childhood dreams revolve around such things as this. Hoping that mama would make this banana pudding from scratch for Sunday dinner, we would often ‘stack’ the grocery cart with the bananas and vanilla wafers. Once she tried to get away with the store bought vanilla pudding and it just wasn’t the same. (This my friends is just what we in the south call sacrilege.) From scratch is the ONLY way to make this dessert. So, I give you my Mama’s recipe with no clue where she might have found it, other than over the clothesline, where all good recipes came from in those days.
This is no run of the mill Banana Pudding. There are hundreds, no thousands of recipes online and in cookbooks, but this pudding, is simply divine. A homemade custard, caresses bananas and vanilla wafers (oh the comfort cookie) beneath a crown of mile high meringue (lightly browned). The only problem you’ll have with this recipe is waiting on it to cool so you can eat it!
This recipe ranks as a husband and family pleaser. Use the best ingredients you can afford and go for it !
Banana Pudding
Ingredients
- 1/3 cup all-purpose flour
- Dash of salt
- 2 1/2 cups whole milk
- 1 14-ounce can sweetened condensed milk
- 2 egg yolks lightly beaten
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas about 5 to 6
- 45 vanilla wafers add more if you like cookies
- 4 egg whites
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325 degrees.
- Combine flour and salt in medium saucepan.
- Gradually stir in whole and condensed milks and yolks, and cook over medium heat.
- Stir constantly, for 8 minutes or until thickened.
- Remove from heat; stir in vanilla.
- Arrange 1 cup banana slices in a 2-quart baking dish.
- Spoon 1/3 pudding mixture over bananas; top with vanilla wafers.
- Repeat layers once; top with remaining bananas and pudding.
- Arrange remaining wafers around inside edge of dish.
- Gently push wafers into pudding.
To Make Meringue
- Beat egg whites at high speed with an electric mixer until foamy.
- Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes) Spread meringue over pudding, sealing to edge of dish.
- Bake for 25 minutes or until golden. Let cool at least 30 minutes.
Have you made this southern delicacy? Tell us about your results!
I’ve been looking for a truly homemade banana pudding recipe to share with my family. Your mama’s recipe looks and sounds like a winner! I am pinning it now!
I think you’ll really love it!
I love you for this! Homemade banana pudding made completely from scratch is my absolute all time favorite! I can’t wait to try your recipe!
I can’t think of any other way to make Banana Pudding Jen. Any other way is just wrong!
I LOVE BANANA PUDDING. I WILL TRY YOUR RECIPE AS SOON AS I GET SOME BANANAS. I LIKE WARM AND CHILLED PUDDINGS. MY SOLUTION: I MAKE A LARGE PUDDING FOR CHILLING AND A SMALL ONE TO EAT AS SOON AS IT WON’T BURN MY TONGUE.
what a plan! I’ll have to try that
I’m always looking for ways to use up ripe bananas. I can’t wait to try this out!
This is my favorite SIN. Hope you enjoy, thanks for dropping by!
I am so glad you posted this recipe because this is what I am making for my mom on Mother’s Day!
Its the best! Takes some watchful mixing and cooking but sooooooo yummy!