Southern Banana Pudding
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This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round…it’s a nice ending to most any meal.
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min. + chilling
Ingredients:
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 egg yolks, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 36 vanilla wafers
- 3 medium ripe bananas, cut into 1/4-inch slices
- MERINGUE:
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 3 tablespoons sugar
Directions:
In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, banana slices and filling. Repeat layers twice.
For meringue, in a large mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of baking dish.
Bake at 350° for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.